---
carb: potato
tags:
- French
- Dinner
- 60+min
- Advanced
- One-Pot
- Contains-Dairy
- Contains-Gluten
image: https://img.sndimg.com/food/image/upload/q_92,fl_progressive,w_1200,c_scale/v1/img/recipes/28/46/48/picsS1BUW.jpg
title: Burgundy Chicken
author: twissis
course: One Dish Meal
method: slow-cook
source: https://www.food.com/recipe/burgundy-chicken-company-worthy-1-dish-feast-284648
protein: poultry
servings: 4 serving(s)
cook time: 1 hour 50 minutes
prep time: 20 minutes
time required: 2 hours 10 minutes
alternative_name: Burgundy Chicken - Company-Worthy 1-Dish Feast
ingredient_count: 14
---

== To Prepare Chicken ==

If using a @whole chicken{3%lbs}, 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{4%tablespoons}(divided per prep) + the @salt{to taste} & @pepper{to taste} in a lrg #plastic bag{}, shake chicken pieces in it till lightly coated & set aside.

== Cooking ==

Heat @olive oil{1%tablespoon} + 4 tbsp of the @butter{5%tablespoons}(divided per prep) in a #Dutch oven{} (or like-sized #roaster pan{}). Add the @bacon{3%ounces}(diced) + @baby onions{20} & saute for ~{3-4%minutes}, till the onions have browned lightly.

Add @button mushrooms{20}(sml), saute for ~{2%minutes}, 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%minutes}). Pour the @Burgundy wine{750%ml} over the chicken & add the @garlic cloves{3}, @light brown sugar{1%tablespoon} & additional salt + pepper to taste pref.

Bring to a gentle boil, reduce heat, cover & simmer for ~{1%hour}, 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%minutes} 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/@fresh parsley{1%tablespoon}(chopped, for garnish) + @croutons{4%ounces}(for garnish, garlic flavor preferred) & 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.

@?baby potatoes{20}(very sml, optional add during final 30 min)