Chicken Bourguignon Recipes

CHICKEN WITH WINE & MUSHROOMS

Steps:

• Toss the chicken in the flour, then tap off the excess. Mix 1 tsp of the excess flour with a little stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms and thyme. Cook over a medium-high heat for about 5 mins, turning the chicken breasts over once until golden.
• Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 mins or until cooked through and the sauce is glossy. Serve with mash.

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.

BEEF BOURGUIGNON

Steps:

• Preheat the oven to 350 degrees. In a large dutch oven over medium high heat pot add the olive oil and bacon pieces. Cook until crisp. Remove the bacon with a slotted spoon.
• Salt and pepper the beef and add it to the pot and sear on each side for 2-3 minutes. Remove from the dutch oven.
• Add the carrots, pearl onions, and mushrooms and saute 2-3 minutes until tender. Remove and set aside.
• Add the red wine to the skillet scraping down the sides and allow to deglaze. Add the beef stock, tomato paste, tomato sauce, and whisk in the flour.
• Add the beef and the vegetables and bacon back to the pot and stir. Add garlic, thyme and bay leaf. Put a lid on pot and let it simmer in the oven for 1 1/2-2 hours until the beef is tender.
• Stovetop: Bring to a boil and reduce heat to a low and simmer. Cover and let cook 1 1/2- 2 hours or until beef is tender.

HEALTHY MUSHROOM CHICKEN BOURGUIGNON

Steps:

• Heat oven to 350 degrees F.
• Season 2 Tablespoons flour with salt and pepper and sprinkle it onto both sides of each chicken breast.
• Heat 1 Tablespoon butter or oil in a large, OVEN PROOF skillet, over medium-high heat.
• Add chicken breasts to skillet and cook for 2-3 minutes. Turn breasts over and cook for additional 2-3 minutes. Transfer skillet to oven and cook breasts until internal temperature in thickest part of breast reaches 163 degrees. Turn off oven, remove skillet, and allow breasts to rest for 5 minutes.
• While chicken is cooking, heat remaining 1 Tablespoon butter or oil in a large skillet, over medium heat. Sauté the onions for about 3-4 minutes, or until translucent. Add mushrooms and garlic and cook until the mushrooms begin to release their juice, about 5 more minutes. Stir in remaining 1 Tablespoon flour over vegetables and cook for 1-2 minutes.
• Slowly whisk in the red wine, soy sauce, rosemary, and balsamic vinegar. Cover, reduce heat to medium-low, and simmer until the sauce has thickened and is reduced in volume by 1/2, about 15 minutes. While sauce thickens, cook your pasta according to package directions.
• If additional flavor is needed, add salt and pepper to the sauce; amount used depends on your taste preferences.
• Serve sauce and chicken over pasta and garnish with parsley.

CHICKEN BOURGUIGNON

Steps:

• In a large bowl, combine flour, 1/4 tsp salt and 1/8 tsp pepper. Dredge chicken in mixture, turning to coat. Reserve remaining flour mixture. In a large Dutch oven or pot with tight-fitting lid on medium, heat 2 tsp oil. Working in batches, sear chicken, turning once, until golden brown, 4 to 5 minutes. Using tongs, transfer to a plate and set aside. In Dutch oven, heat remaining 1 tsp oil and 1 tbsp butter (still on medium). Add carrots and red onion and cook, stirring often, until softened, about 3 minutes. Add mushrooms and cook, stirring often, until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Sprinkle in reserved flour mixture and cook, stirring, for 1 minute. Increase heat to medium-high and add wine, scraping up browned bits from bottom of pot. Bring to a boil and cook for 1 minute. Add broth, thyme and remaining 1/4 tsp salt and 1/8 tsp pepper and return to a boil. Reduce heat to low and add pearl onions. Return chicken and any juices to pot. Cover and simmer gently until chicken is cooked through, about 30 minutes. Discard thyme, transfer chicken to a plate and cover. Increase heat to medium-high and bring to a boil. Cook until sauce is reduced by half, 12 to 15 minutes. Remove from heat and stir in remaining 2 tbsp butter, 1 tbsp at a time, whisking between additions. Divide chicken among plates and top with one-quarter of sauce and vegetables.

MUSHROOM BOURGUIGNON

Steps:

• Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is very hot and shimmering, add half the mushrooms in an even layer and cook, undisturbed, until the undersides are well browned, 3 to 4 minutes. Stir the mushrooms and continue to cook until just tender, about 3 minutes more. Remove to a plate with a slotted spoon. Add the remaining 1 tablespoon olive oil and remaining mushrooms. Repeat the same method of browning the mushrooms and remove to the same plate.
• Melt 2 tablespoons of the butter in the same pot, then add the carrots, parsnip and onion. Cook, stirring occasionally, until the onions are translucent and the parsnips start to brown in spots, about 6 minutes. Stir in the tomato paste, thyme, garlic, 1 teaspoon of salt and several grinds of black pepper. Cook until the garlic is tender and the tomato paste turns brick red, about 2 minutes more. Stir in the wine, then simmer until reduced by half, 2 to 3 minutes.
• Return the mushrooms to the pot and stir in the broth, bay leaves, a good pinch of salt and a couple grinds of black pepper. Bring to a boil, then reduce the heat to medium low and simmer uncovered until the mushrooms are very tender and the sauce has reduced slightly, 20 to 25 minutes.
• Meanwhile, stir together the flour and remaining 1 tablespoon butter in a small bowl until a thick paste forms. Stir the flour mixture into the sauce until completely absorbed, then continue to simmer until the sauce has thickened to a gravy-like consistency, about 10 minutes. Discard the bay leaves. Taste and adjust the seasoning with more salt and pepper. Serve over wide egg noodles with a sprinkle of chopped parsley.

SLOW COOKER BEEF BOURGUIGNON

Steps:

• Heat butter and oil in a large skillet over medium-high heat. Add beef stew meat and cook until browned, 5 to 8 minutes. Brown beef in batches if necessary, making sure to not overcrowd the pan, otherwise the beef won't brown. Remove browned beef from the skillet and place in the slow cooker.
• Add onion to the skillet. Cook and stir until softened and beginning to take some color, 3 to 5 minutes. Transfer onion to the slow cooker.
• Place skillet back on medium-high heat and pour in half of the wine. Bring the wine to a simmer, scraping up any browned bits from the bottom of the pan. Remove from heat and carefully pour into the slow cooker along with the remaining wine. Add carrots, thyme, bay leaves, salt, and pepper.
• Place the lid on the slow cooker and cook on Low for 6 to 8 hours.