In 1969, Chef Louis Sangouard created this dish at Taix. Today, it remains one of the most popular items on the menu.
Serves 6
1 roasting chicken (2½ lbs.)
bacon fat
1 cup small white onions, chopped
3 cups burgundy wine
1 cup chicken stock
salt
pepper
2 cloves garlic, minced
1 small bay leaf
8 oz. mushrooms
2 tbsp. butter
1 tbsp. all-purpose flour
1. Preheat the oven to 375°F.
2. Cut chicken into serving pieces, then set aside. Melt enough bacon fat to cover the bottom of a casserole dish. Add the peeled small onions and brown lightly. Remove the onions, add the chicken, and brown on all sides. Add the wine, chicken stock, salt, pepper, and bay leaf. When the liquid begins to simmer, return the onions to the chicken and add a few whole mushrooms.
3. Place the casserole dish in the preheated oven. Cover and simmer for 45 minutes or until chicken is tender.
4. Remove and discard the bay leaf. Make a roux with the butter and flour and add to the casserole dish. Cook until slightly thickened.
5. Serve on a bed of rice or pasta noodles.
Pierre Taix (left) and bartender Jean-Claude Etchegaray, 1960s.
Postcard featuring the original Taix location in downtown L.A.