Chicken Bourguignon

A dark, silky sauce that perfectly coats the poultry. The meat is tender and falls off the bone, infused with the smoky aroma of bacon and reduced wine.

• Prep time: 25 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 1017
• Protein: 63 g
• Carbs: 15 g
• Fat: 68 g

Ingredients

• 1200 g Chicken leg ( cut in half )
• 200 g Smoked lardons ( whole )
• 750 ml Red wine
• 300 g Button mushroom ( quartered )
• 3 piece Carrot ( sliced )
• 2 piece Yellow onion ( sliced )
• 30 g Wheat flour
• 40 g Minimum butter sweet
• 2 piece Garlic ( minced )
• 1 piece Thyme
• 2 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 250 ml Chicken broth

Instructions

1. Sear the poultry

   In a casserole with oil, brown the chicken thighs over high heat. The skin should be golden and crispy. Remove and set aside.

2. Sauté the garnish

   Add the bacon bits, sliced onions, sliced carrots, and chopped mushrooms. Sauté until the juices stick to the bottom of the casserole.

3. Dust and deglaze

   Return the chicken. Sprinkle with flour (singer) and stir well to cook the roux. Pour in the red wine and chicken broth, then scrape the bottom to loosen the juices. Add the crushed garlic, thyme, and bay leaf.

4. Simmer

   Cover and simmer over low heat. The sauce should reduce and thicken until it coats the spoon. The meat should be tender under the fork.

Chef's tips

• Do not skip the chicken browning step; that's where all the flavor is created.
• If the sauce is too thin, remove the meat and reduce over high heat for a few minutes.
• The dish tastes even better when reheated the next day.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.