Burgundy Chicken Pie Recipes

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 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.