The Best Chicken Stew Recipe You Have Ever Tasted, Chicken Bourguignon!

Chef Jean-Pierre - How to Make the Best Chicken Stew You Have Ever Tasted, Chicken Bourguignon A Fancy Chicken Stew, Chicken Bourguignon is a French dish that typically includes chicken, bacon, mushrooms, onions, and garlic cooked in red wine. It is often served with mashed potatoes or egg noodles. I make my Chicken Bourguignon with chicken thighs and legs, skin off bone-in, slowly simmered to fall-off-the-bone tenderness in order to create a flavorful dish.

The great thing about Chicken Bourguignon is it can be made ahead of time and reheated, which makes it a great option for dinner parties, potluck dinners, or a family meal. Trust me friends your friends and family will be coming back for seconds!

How to Make Chicken Bourguignon _ Chef Jean-Pierre

Chicken Bourguignon - A Delicious Chicken Stew

Hello there friends, I know you have heard of Beef Bourguignon but have you ever heard of a Chicken Bourguignon? This is for all those who wish to make the Bourguignon recipe with Chicken and let me tell you, it's DELICIOUS!
So let's get cooking!
4.33 from 31 votes
Servings 4 Servings

Recipe Video


  • 3 tablespoons Clarified Butter or Butter Olive Oil
  • 4 Chicken Thighs skin off, bone-in, dredge in seasoned flour
  • 4 Chicken Legs skin off bone-in dredge in seasoned flour
  • 1 pound Thick Cut Bacon chopped into ½ pieces
  • 2 cups Onion diced
  • 1 cup Pearl Onions peeled
  • 2 cups Mushrooms quartered or cut in six pieces if large mushrooms
  • 12 Garlic cloves
  • 1 tablespoons fresh Thyme minced
  • 1 tablespoons fresh Rosemary minced
  • ½ bottle 750ML of a good Red Wine (Bordeaux, Shiraz or Burgundy)
  • 2 cups Carrots sliced into ¼ inch slices
  • 2 dozen very small New Potatoes
  • 3 to 4 cups Roasted or Regular Chicken Stock or enough to over the chicken pieces
  • Salt and Pepper to taste
  • ½ cup Parsley finely chopped
  • ½ cup Flour sifted


  • In a Dutch oven, heat 1 tablespoon clarified butter or the olive oil when hot, add the bacon.  Cook at low heat for a few minutes to release some of the fat from the bacon.  Add the onions and caramelize them (this may take 10 minutes).
  • In a frying pan, heat a couple tablespoons clarified butter and when hot sauté your chicken until light golden brown.
  • Back in the Dutch oven, add the mushrooms add salt and cook until they have release most of their water.  Add the garlic and cook for 1 minutes until it releases it’s fragrance.  Add the thyme and rosemary and add the wine and reduce it by half. (This could take 5 minutes).  Add carrots, potatoes, add chicken stock salt and pepper to taste.
  • To thicken, use the chef’s technique with the flour or if you have it use a roux and thicken to your liking.  Add half of the chopped parsley, bring to boil, reduce to VERY LOW heat, cook for about 1 hour or until the chicken starts to fall of the bones.
  • Add the rest of the chopped parsley and adjust salt & pepper to your liking.
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