An Awesome French Chicken Stew Recipe – Chicken Bourguignon
Braised, Chicken
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
Directions
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.