Burgundy Chicken Mozzone Recipes

BURGUNDY CHICKEN STEW

Steps:

• Combine all ingredients except cornstarch, water, salt and pepper in slow cooker; cover and cook on low 6-8 hours.
• Turn heat to high and cook 10 minutes. Add combined cornstarch and water, stirring 2-3 minutes.

SLOW-COOKER CHICKEN BURGUNDY STEW

Steps:

• In 5-quart Dutch oven, cook bacon over medium-high heat 7 to 9 minutes, stirring frequently, until bacon is browned and crisp. With slotted spoon, remove bacon to 5- or 6-quart slow cooker.
• Season chicken with salt and pepper. Add half of the chicken to bacon drippings in Dutch oven; cook 3 to 5 minutes, turning occasionally, until browned. Remove chicken to slow cooker with bacon. Repeat with remaining chicken.
• Add 1 tablespoon of the butter to Dutch oven; stir in onion, carrots and mushrooms. Cook 5 to 7 minutes or until onion is tender and mushroom juices have released. Add garlic; cook 30 seconds.
• Add wine; heat to boiling, scraping bottom to release any brown bits. Cook 3 to 5 minutes or until wine is reduced by half. Transfer mixture to slow cooker. Stir in chicken broth, thyme and bay leaf. Cover; cook on Low heat setting 4 to 5 hours or until chicken is cooked through and vegetables are tender.
• In small bowl, mix flour and water; stir into slow cooker. Cover; cook on High heat setting 20 to 25 minutes or until thickened. Stir in remaining 2 tablespoons butter. Discard bay leaf. Garnish with parsley. Serve with mashed potatoes.

BURGUNDY CHICKEN

Steps:

• In a large skillet, heat oil over medium heat.
• Sprinkle chicken with salt and add to skillet, cook, turning once - about 6 minutes per side.
• Place chicken on plate and cover with foil to keep warm.
• Reduce heat to low and add garlic and shallots cooking until vegetables are tender crisp - about 4 minutes.
• Add wine, broth, tomato paste and rosemary.
• Increase heat to medium and bring to a boil.
• Return chicken to skillet.
• Reduce heat to low.
• Cover chicken and cook until no longer pink - about 25 minutes.

BURGUNDY CHICKEN - COMPANY-WORTHY 1-DISH FEAST

Steps:

• To Prepare Chicken: If using a whole chicken, cut into 10 pieces as follows: 2 wings, 2 legs, 2 thighs + 2 breasts (halved). Reserve back & rib pieces for stock or another use. ~~ If using pre-cut chicken pieces, just divide the breasts & you are good to go. ~~ In either case, use paper towels to pat the cut pieces & remove any excess moisture.
• Place 3 tbsp of the flour + the salt & pepper in a lrg plastic bag, shake chicken pieces in it till lightly coated & set aside.
• Heat olive oil + 4 tbsp of the butter in a Dutch oven (or like-sized roaster pan). Add the diced bacon + onion & saute for 3-4 min, till the onions have browned lightly.
• Add mushrooms, saute for 2 min, remove the contents of the pan w/a slotted spoon & set aside.
• Add chicken pieces to the hot oil & cook till browned on all sides (about 5-6 min). Pour the Burgundy wine over the chicken & add the garlic, brown sugar & additional salt + pepper to taste pref.
• Bring to a gentle boil, reduce heat, cover & simmer for 1 hr, stirring occ.
• Return the reserved onions, mushrooms & bacon to the pan, cover again & cook for a further 30 minutes.
• Using a slotted spoon, lift out the chicken, vegetables + bacon, arrange on a warmed serving platter, remove & discard garlic & set aside.
• Boil the liquid rapidly for 2 min to reduce slightly. Cream the remaining 1 tbsp of flour + butter together & whisk in sml amts into the liquid till thickened slightly. Pour over the chicken, garnish w/parsley + croutons & serve immediately.
• NOTE #1: Splitting the breasts allows for more uniform cooking, but also allows for ea of the 4 portions to include a piece of dark meat + 1/4 of the breast meat. If you prefer to plate this dish as individual servings, divide the chicken in that manner & then add equal amts of the other ingredients + the sauce. Then add the 2 wing portions to the plates of those w/the heartiest appetite! :-).
• NOTE #2: For the sake of my DH who requires potatoes w/every meal, I listed 20 sml baby potatoes as an optional add during the final 30 min of the cooking time.

BURGUNDY CHICKEN BREASTS

Steps:

• Cook the chicken breasts in the oil and the butter until tender, and the juices run clear.
• ***Deglazewith the cognac or the Marc de Bourgogne****, scraping up all the brown bits from the pan.
• Flamber.
• Remove the breasts and keep warm.
• In the same pan, add the cream and mix well.
• Reduce the sauce SLOWLY on low to low-medium heat.
• Adjust the seasonings for salt and pepper.
• *Atthe last minute, add the mustard and stir to incorporate it.
• Serve over the breasts with rice or potatoes.
• NOTES.
• ***Whendeglazing with liquor, pour the liquor into a glass, or measuring cup and then add to the pan, while AWAY from the heat source.
• Never add directly from the bottle.
• To flamber, remove from heat source and hold a long handled match over the liquor, the fumes will set it on fire.
• It should burn out within about one minute.
• Caution- the flames can shoot pretty high.
• *If mustard is cooked (DIJON mustard) it loses a lot of its flavor and power, keep this in mind for all recipes which call for Dijon Mustard in the sauce.
• ENJOY!
• with a good bottle of white wine and the rest of the cognac for dessert!