Chicken Bourguignon
Ingredients
- 1,200 gChicken leg (cut in half)
- 200 gSmoked lardons (whole)
- 750 mlRed wine
- 300 gButton mushroom (quartered)
- 3 pcCarrot (sliced)
- 2 pcYellow onion (sliced)
- 30 gWheat flour
- 40 gUnsalted butter
- 2 pcGarlic (minced)
- 1 pcThyme
- 2 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 250 mlChicken broth
Method
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.
- 1
In a casserole with oil, brown the chicken thighs over high heat. The skin should be golden and crispy. Remove and set aside.
- 2
Add the bacon bits, sliced onions, sliced carrots, and chopped mushrooms. Sauté until the juices stick to the bottom of the casserole.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.
