Best Burgundy Chicken Recipes

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SLOW-COOKER CHICKEN BURGUNDY STEW



Slow-Cooker Chicken Burgundy Stew image

Need a slow-cooker chicken recipe that's something special? This hearty, warming stew fits the bill with its earthy, French-country-cooking-inspired flavors, including bacon, flavorful vegetables, chicken and a combination of broth and wine. Whether you're having company over or just want to elevate your weeknight meal a bit, serve this impressive meal with crusty bread or over Betty Crocker™ mashed potatoes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h

Yield 6

Number Of Ingredients 17

6 slices bacon, chopped
1 package (32 oz) boneless skinless chicken breasts, cut into 1 1/2-inch pieces and patted dry
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1 medium onion, coarsely chopped
2 cups sliced carrots
1 package (8 oz) cremini mushrooms, quartered
1 tablespoon chopped garlic
1/2 cup dry white wine (white Burgundy or Chardonnay)
2 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon dried thyme leaves
1 bay leaf
2 tablespoons Gold Medal™ all-purpose flour
2 tablespoons water
Chopped fresh Italian (flat-leaf) parsley, if desired
Betty Crocker™ creamy butter mashed potatoes, prepared as directed on package, if desired

Steps:

  • In 5-quart Dutch oven, cook bacon over medium-high heat 7 to 9 minutes, stirring frequently, until bacon is browned and crisp. With slotted spoon, remove bacon to 5- or 6-quart slow cooker.
  • Season chicken with salt and pepper. Add half of the chicken to bacon drippings in Dutch oven; cook 3 to 5 minutes, turning occasionally, until browned. Remove chicken to slow cooker with bacon. Repeat with remaining chicken.
  • Add 1 tablespoon of the butter to Dutch oven; stir in onion, carrots and mushrooms. Cook 5 to 7 minutes or until onion is tender and mushroom juices have released. Add garlic; cook 30 seconds.
  • Add wine; heat to boiling, scraping bottom to release any brown bits. Cook 3 to 5 minutes or until wine is reduced by half. Transfer mixture to slow cooker. Stir in chicken broth, thyme and bay leaf. Cover; cook on Low heat setting 4 to 5 hours or until chicken is cooked through and vegetables are tender.
  • In small bowl, mix flour and water; stir into slow cooker. Cover; cook on High heat setting 20 to 25 minutes or until thickened. Stir in remaining 2 tablespoons butter. Discard bay leaf. Garnish with parsley. Serve with mashed potatoes.

Nutrition Facts : Calories 320, Carbohydrate 10 g, Cholesterol 115 mg, Fiber 2 g, Protein 39 g, SaturatedFat 6 g, ServingSize 1 1/4 Cups, Sodium 750 mg, Sugar 4 g, TransFat 0 g

FRENCH WHITE BURGUNDY CHICKEN AND EGG NOODLES



French White Burgundy Chicken and Egg Noodles image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 6.servings

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil
4 slices good quality bacon, chopped
1/2 cup all-purpose flour plus 2 tablespoons
2 pounds chicken tenders, cut into 1 1/2 to 2-inch pieces
Salt and pepper
1/2 pound button mushrooms, quartered
3 ribs celery from the heart of the stalk and leafy tops, chopped
1 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 tablespoons chopped fresh thyme, 4 to 5 sprigs
4 tablespoons butter, divided
2 cups white French burgundy wine, 1/3 bottle
1 cup chicken stock
2 cups frozen pearl onions
1 pound extra-wide egg noodles
Freshly grated nutmeg, to taste
A handful flat-leaf parsley, finely chopped

Steps:

  • Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Add bacon and cook until crisp, about 5 minutes, remove with slotted spoon.
  • Heat a pot of water to boil for egg noodles.
  • While bacon crisps, scatter 1/2 cup flour on a shallow dish. Season the chopped chicken with salt and pepper and add to flour. Toss the chicken to coat and shake off the excess as you add it to the hot bacon drippings. Lightly brown the chicken about 3 minutes on each side then remove. Add mushrooms to the pan and add the celery, carrots and parsnips as you chop them Season with salt, pepper and thyme. Cook vegetables 5 to 6 minutes to tenderize them. Scoot vegetables off to the sides of the pan forming a well. Add 2 tablespoons butter to the well and melt them whisk in 2 tablespoons flour. Whisk wine into roux, shake pan to combine then stir in stock. Add chicken back to the pan and stir in the onions. Simmer the chicken 10 minutes. Adjust seasoning.
  • Salt water for egg noodles. Add noodles and cook to al dente. Drain noodles and return to hot pot. Add 2 tablespoons butter to noodles and toss to melt. Season noodles with nutmeg, salt and pepper, to taste, and garnish with parsley.

BURGUNDY CHICKEN - COMPANY-WORTHY 1-DISH FEAST



Burgundy Chicken - Company-Worthy 1-Dish Feast image

This is my final recipe from the *Best Ever Chicken* cookbook edited by Linda Fraser. Per the intro, "This is a dinner party classic & perfect w/a bottle of red wine." I have a sml kitchen & am 1 of those cooks who has trouble getting all the parts of a meal cooked & ready to serve together at just the right time, so finding this amazing 1-dish meal was like finding a treasure! The prep may appear labor-intensive (mostly because I tried to be detailed), but it really is very simple. *Enjoy* !

Provided by twissis

Categories     One Dish Meal

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 14

3 lbs whole chickens (or use cut pieces, but see Prep Step #1 in both cases)
4 tablespoons flour (divided per prep)
salt & pepper (to taste pref)
1 tablespoon olive oil
5 tablespoons butter (divided per prep)
20 baby onions
3 ounces bacon (diced)
20 button mushrooms (sml)
750 ml Burgundy wine
3 garlic cloves
1 tablespoon light brown sugar
1 tablespoon fresh parsley (chopped, for garnish)
4 ounces croutons (for garnish, garlic flavor preferred)
20 baby potatoes (very sml as an opt add & pls see Note #2)

Steps:

  • To Prepare Chicken: If using a whole chicken, cut into 10 pieces as follows: 2 wings, 2 legs, 2 thighs + 2 breasts (halved). Reserve back & rib pieces for stock or another use. ~~ If using pre-cut chicken pieces, just divide the breasts & you are good to go. ~~ In either case, use paper towels to pat the cut pieces & remove any excess moisture.
  • Place 3 tbsp of the flour + the salt & pepper in a lrg plastic bag, shake chicken pieces in it till lightly coated & set aside.
  • Heat olive oil + 4 tbsp of the butter in a Dutch oven (or like-sized roaster pan). Add the diced bacon + onion & saute for 3-4 min, till the onions have browned lightly.
  • Add mushrooms, saute for 2 min, remove the contents of the pan w/a slotted spoon & set aside.
  • Add chicken pieces to the hot oil & cook till browned on all sides (about 5-6 min). Pour the Burgundy wine over the chicken & add the garlic, brown sugar & additional salt + pepper to taste pref.
  • Bring to a gentle boil, reduce heat, cover & simmer for 1 hr, stirring occ.
  • Return the reserved onions, mushrooms & bacon to the pan, cover again & cook for a further 30 minutes.
  • Using a slotted spoon, lift out the chicken, vegetables + bacon, arrange on a warmed serving platter, remove & discard garlic & set aside.
  • Boil the liquid rapidly for 2 min to reduce slightly. Cream the remaining 1 tbsp of flour + butter together & whisk in sml amts into the liquid till thickened slightly. Pour over the chicken, garnish w/parsley + croutons & serve immediately.
  • NOTE #1: Splitting the breasts allows for more uniform cooking, but also allows for ea of the 4 portions to include a piece of dark meat + 1/4 of the breast meat. If you prefer to plate this dish as individual servings, divide the chicken in that manner & then add equal amts of the other ingredients + the sauce. Then add the 2 wing portions to the plates of those w/the heartiest appetite! :-).
  • NOTE #2: For the sake of my DH who requires potatoes w/every meal, I listed 20 sml baby potatoes as an optional add during the final 30 min of the cooking time.

BURGUNDY CHICKEN



Burgundy Chicken image

I've been cleaning through all the stacks of recipes that I've printed from the internet that I've wanted to try - not even sure where I got this one. Makes for an elegant weeknight meal - dinner on the table in less than an hour!

Provided by LARavenscroft

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons oil
6 chicken thighs, boneless, skinless
1/2 teaspoon salt
6 garlic cloves, peeled and halved
4 shallots, peeled and halved
2/3 cup dry red wine
1/2 cup chicken broth
1 tablespoon tomato paste
1/2 teaspoon dried rosemary

Steps:

  • In a large skillet, heat oil over medium heat.
  • Sprinkle chicken with salt and add to skillet, cook, turning once - about 6 minutes per side.
  • Place chicken on plate and cover with foil to keep warm.
  • Reduce heat to low and add garlic and shallots cooking until vegetables are tender crisp - about 4 minutes.
  • Add wine, broth, tomato paste and rosemary.
  • Increase heat to medium and bring to a boil.
  • Return chicken to skillet.
  • Reduce heat to low.
  • Cover chicken and cook until no longer pink - about 25 minutes.

BURGUNDY CHICKEN STEW



Burgundy Chicken Stew image

Make and share this Burgundy Chicken Stew recipe from Food.com.

Provided by dicentra

Categories     Easy

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 12

3 lbs chicken, cut up
1/2 cup chicken broth
1/2 cup Burgundy wine
8 ounces mushrooms, halved
6 small new potatoes, scrubbed
1 cup frozen pearl onions, thawed
2/3 cup sliced green onion
1 garlic clove, crushed
3/4 teaspoon thyme leaves
1 -2 tablespoon cornstarch
2 -4 tablespoons water
salt and pepper

Steps:

  • Combine all ingredients except cornstarch, water, salt and pepper in slow cooker; cover and cook on low 6-8 hours.
  • Turn heat to high and cook 10 minutes. Add combined cornstarch and water, stirring 2-3 minutes.

Nutrition Facts : Calories 656.5, Fat 34.6, SaturatedFat 9.9, Cholesterol 170.1, Sodium 235.2, Carbohydrate 34, Fiber 4.4, Sugar 2.4, Protein 47.5

BURGUNDY CHICKEN PIE



Burgundy Chicken Pie image

A real British dish - delicious, easy, and different.

Provided by Merav Ross

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h25m

Yield 8

Number Of Ingredients 12

2 onions, chopped
2 teaspoons vegetable oil
4 boneless skinless chicken breasts, cut into cubes
6 ounces button mushrooms, chopped
1 teaspoon dried thyme
2 tablespoons all-purpose flour
1 ¼ cups white or red Burgundy wine
1 cube chicken bouillon
¾ cup water
salt and pepper to taste
1 (17.25 ounce) package frozen puff pastry sheets, thawed
1 egg, beaten

Steps:

  • In a large skillet, saute onions in oil over medium heat until softened. Add the chicken, and cook until browned on all sides. Add the mushrooms, and cook until soft . Stir in the thyme and flour, and then add the wine. Dissolve the chicken bouillon in water, and stir into the chicken and vegetables. Simmer uncovered for 15 minutes, then season to taste. Transfer mixture into a deep pie dish, or a 2 quart baking dish, and set aside. Keep any excess sauce separately for gravy.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Roll out the puff pastry. Cut a 1/2 inch (1 cm) strip. Brush the rim of the pie plate with water, arrange the pastry strip around the top edge of the pie dish, and press the pastry in position. Brush the pastry edge with water. Roll out remaining pastry, and use to cover the filling. Seal the edges well; trim and crimp the edge. Brush pastry with beaten egg, and make a small hole in the center of the top. Use the pastry trimmings to make leaves; arrange on top of the pie. Brush pastry leaves with egg.
  • Bake in preheated oven for 45 minutes, or until crisp and golden.

Nutrition Facts : Calories 473.4 calories, Carbohydrate 33.3 g, Cholesterol 57.5 mg, Fat 25.7 g, Fiber 1.7 g, Protein 20.1 g, SaturatedFat 6.4 g, Sodium 418.3 mg, Sugar 2.3 g

BURGUNDY CHICKEN BREASTS



Burgundy Chicken Breasts image

This is another of the traditional recipes I learned while living in Dijon, France from my friend and neighbor, Denis. This is the original, untouched recipe from Burgundy. You and your guests will not be disappointed. Make with Turkey breasts too if you like, or any other fowl.

Provided by TJW2725

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

6 boneless skinless chicken breasts
4 ounces butter
2 teaspoons oil
1 tablespoon Dijon mustard (NO SUBSTITUTES HERE)
5 ounces creme fraiche or 5 ounces good quality sour cream
3/4 cup marc de bourgogne or 1 good cognac

Steps:

  • Cook the chicken breasts in the oil and the butter until tender, and the juices run clear.
  • ***Deglazewith the cognac or the Marc de Bourgogne****, scraping up all the brown bits from the pan.
  • Flamber.
  • Remove the breasts and keep warm.
  • In the same pan, add the cream and mix well.
  • Reduce the sauce SLOWLY on low to low-medium heat.
  • Adjust the seasonings for salt and pepper.
  • *Atthe last minute, add the mustard and stir to incorporate it.
  • Serve over the breasts with rice or potatoes.
  • NOTES.
  • ***Whendeglazing with liquor, pour the liquor into a glass, or measuring cup and then add to the pan, while AWAY from the heat source.
  • Never add directly from the bottle.
  • To flamber, remove from heat source and hold a long handled match over the liquor, the fumes will set it on fire.
  • It should burn out within about one minute.
  • Caution- the flames can shoot pretty high.
  • *If mustard is cooked (DIJON mustard) it loses a lot of its flavor and power, keep this in mind for all recipes which call for Dijon Mustard in the sauce.
  • ENJOY!
  • with a good bottle of white wine and the rest of the cognac for dessert!

Nutrition Facts : Calories 361.7, Fat 27.1, SaturatedFat 15.7, Cholesterol 141.4, Sodium 222.6, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 28

COQ AU VIN DE BOURGOGNE (BURGUNDY BRAISED CHICKEN)



Coq Au Vin De Bourgogne (Burgundy Braised Chicken) image

Don't let the fancy name & long list of ingredients intimidate you. This is basically a "throw it all together & bake" recipe but it has a gourmet flair that's sure to impress even the most difficult dinner guest!

Provided by JelsMom

Categories     Chicken Breast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 16

2 large boneless skinless chicken breast halves
1/4 cup whole wheat flour
1 teaspoon coarse sea salt
1/4 teaspoon pepper
3 slices turkey bacon
1 tablespoon olive oil
1/4 cup white pearl onion
1/4 cup coarsely chopped shallot
1/4 lb mushroom, sliced
2 carrots, julienned
1/2 cup chicken broth
1/2 cup Burgundy wine or 1/2 cup cabernet sauvignon wine
1 garlic clove
1/4 teaspoon thyme leaves
1/2 bay leaf
2 tablespoons parsley, chopped

Steps:

  • Cook rice according to package directions & set aside.
  • Mix flour, sea salt and pepper in shallow pie dish or plate. Dredge chicken & fully coat.
  • Fry bacon until crisp and set aside.
  • In same skillet, heat 1 T olive oil and brown chicken in it. Transfer to baking dish.
  • Saute onions & mushrooms until tender. Turn off heat.
  • Tear bacon into small pieces & place in skillet. Add all other ingredients (except fleur de sel & 1 T parsley) and stir to loosely mix. Pour over chicken in baking dish.
  • Cover with foil & bake at 350F for 30 minutes or until cooked through.
  • Remove bay leaf, sprinkle with remaining parsley & fleur de sel, & serve over brown rice.

Nutrition Facts : Calories 418.5, Fat 13.5, SaturatedFat 2.6, Cholesterol 87.3, Sodium 1736.3, Carbohydrate 27.7, Fiber 4.6, Sugar 5.2, Protein 37

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