Chicken, herbs and vegetables cooked in a Burgundy wine sauce. This is my cheat's version of the French classic. The trick is to brown the chicken well before adding the vegetables or liquid.
109 people made this
1/2 tablespoon olive oil
4 skinless, boneless chicken breast fillets
2 rashers pancetta or streaky bacon, diced
200g (7 oz) button mushrooms
2 to 3 carrots, thinly sliced
225ml (8 fl oz) red Burgundy wine
16 small shallots, peeled
small handful chopped fresh parsley
2 cloves garlic, minced
3/4 teaspoon dried oregano
3/4 teaspoon dried thyme
1/2 chicken stock cube
1/8 teaspoon freshly ground black pepper
1 bay leaf
350ml (12 fl oz) cold water
1 tablespoon plain flour
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Heat olive oil in a large frying pan over medium heat. Sauté chicken for about 10 to 15 minutes, or until lightly browned on both sides. During the last few minutes, add the diced pancetta or bacon.
Add the mushrooms, carrot, wine, shallots, parsley, garlic, oregano, thyme, stock cube, pepper and bay leaf. Bring to a boil, then reduce heat to low; cover and simmer for 25 minutes, or until chicken is cooked through and no longer pink inside.
Using a slotted spoon, transfer chicken, mushrooms, carrot, and onions to a platter, discarding bay leaf; cover to keep warm and set aside.
In a small bowl combine flour and water and whisk together. Stir mixture into frying pan and cook until thick and bubbly, 5 to 10 minutes. Pour mixture over chicken and veggies. Serve warm.
Congratulations on an easy and gorgeous recipe!
My wife and I cook this regularly and it is one of our favourites.
My only addition to the recipe would be to add a little more of the herbs and spices and be a little more generous on the wine.
Thank you so much!
28 Jan 2012