Burgundy Chicken

Name: Burgundy Chicken
Prep time: 20 min
Cook time: 110 min
Yield: 4 serving(s)
Ingredients: 3 lbs whole chicken; 4 tablespoons flour; to taste salt; to taste pepper; 1 tablespoon olive oil; 5 tablespoons butter; 3 ounces bacon; 20 baby onions; 20 button mushrooms; 750 ml Burgundy wine; 3 garlic cloves; 1 tablespoon light brown sugar; 1 tablespoon fresh parsley; 4 ounces croutons; 20 ?baby potatoes

👥 4 serving(s) servings

🍽️ One Dish Meal

⏱️ Prep: 20 minutes

🔥 Cook: 110 minutes

👤 twissis

🔗 Source

carb: potato

method: slow-cook

protein: poultry

time required: 2 hours 10 minutes

alternative_name: Burgundy Chicken - Company-Worthy 1-Dish Feast

#French #Dinner #60+min #Advanced #One-Pot #Contains-Dairy #Contains-Gluten

From: DubaDub's Cookbook

🥘 Ingredients

whole chicken 3 lbs
flour 4 tablespoons
salt to taste
pepper to taste
olive oil 1 tablespoon
butter 5 tablespoons
bacon 3 ounces
baby onions 20
button mushrooms 20
Burgundy wine 750 ml
garlic cloves 3
light brown sugar 1 tablespoon
fresh parsley 1 tablespoon
croutons 4 ounces
?baby potatoes 20

🍳 Cookware

plastic bag
Dutch oven
roaster pan
slotted spoon
serving platter

To Prepare Chicken

📝

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.

1

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.
2

Place 3 tbsp of the flour + the salt & pepper in a lrg plastic bag , shake chicken pieces in it till lightly coated & set aside.

Cooking

📝

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.

1

Heat olive oil + 4 tbsp of the butter in a Dutch oven (or like-sized roaster pan ). Add the bacon + baby onions & saute for 3-4 minutes , till the onions have browned lightly.
2

Add button mushrooms , saute for 2 minutes , remove the contents of the pan w/a slotted spoon & set aside.
3

Add chicken pieces to the hot oil & cook till browned on all sides (about 5-6 minutes ). Pour the Burgundy wine over the chicken & add the garlic cloves , light brown sugar & additional salt + pepper to taste pref.
4

Bring to a gentle boil, reduce heat, cover & simmer for 1 hour , stirring occ.
5

Return the reserved onions, mushrooms & bacon to the pan, cover again & cook for a further 30 minutes .
6

Using a slotted spoon, lift out the chicken, vegetables + bacon, arrange on a warmed serving platter , remove & discard garlic & set aside.
7

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 + croutons & serve immediately.
8

?baby potatoes

Actions

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