Ingredients with Measurements:
- 4 chicken breasts, boneless and skinless
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups red wine
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme leaves
- 1 bay leaf
- 8 ounces mushrooms, sliced
- 1/2 cup pearl onions
- 1/4 cup fresh parsley, chopped
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a shallow dish, mix together the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess.
3. In a Dutch oven or large pot, melt 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
4. Add the chopped onion and minced garlic to the pot and cook until softened, about 3 minutes.
5. Pour in the red wine, chicken broth, and tomato paste, stirring to combine. Add the thyme and bay leaf. Bring the mixture to a simmer.
6. Return the chicken to the pot, cover with the lid, and transfer to the oven. Bake for 30 minutes.
7. In a separate pan, melt the remaining 2 tablespoons of butter over medium-high heat. Add the sliced mushrooms and pearl onions and cook until the mushrooms are browned and the onions are softened, about 5 minutes.
8. Remove the pot from the oven and add the mushroom and onion mixture to the pot. Stir to combine.
9. Return the pot to the oven and bake for an additional 15 minutes.
10. Remove the pot from the oven and discard the bay leaf. Sprinkle with fresh parsley before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 470
Fat: 21g
Carbohydrates: 18g
Protein: 40g
Sodium: 950mg
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Red wine can be substituted with beef broth or vegetable broth.
- Pearl onions can be substituted with diced onions.
Variations:
- Add carrots and potatoes to the pot for a heartier meal.
- Use white wine instead of red wine for a lighter flavor.
- Substitute the chicken with beef for a classic beef bourguignon recipe.
Tips and tricks:
- Make sure to shake off any excess flour from the chicken before cooking to prevent the flour from burning in the pot.
- Use a good quality red wine for the best flavor.
- To save time, use pre-sliced mushrooms and frozen pearl onions.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the chicken bourguignon in a large serving dish with a sprinkle of fresh parsley on top.
Garnishes:
Garnish with additional fresh parsley or thyme leaves.
Pairings:
Serve with a side of crusty bread or mashed potatoes.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Garlic bread
Troubleshooting advice:
- If the sauce is too thin, simmer the pot on the stovetop until it thickens.
- If the chicken is not cooked through, return the pot to the oven and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Chicken bourguignon is a twist on the classic French dish, beef bourguignon. It originated in the Burgundy region of France and is traditionally made with beef, red wine, and mushrooms.
Flavor profiles:
This dish is rich and savory with a deep flavor from the red wine and thyme.
Serving suggestions:
Serve the chicken bourguignon with a glass of red wine for a complete meal.
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Region: French