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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 BourguignonA 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!
5 from 4 votes
Servings 4 Servings

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

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