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    You are in: Home / Recipes / Burgundy Chicken - Company-Worthy 1-Dish Feast Recipe
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    Burgundy Chicken - Company-Worthy 1-Dish Feast

    Burgundy Chicken - Company-Worthy 1-Dish Feast. Photo by Lavender Lynn

    1/3 Photos of Burgundy Chicken - Company-Worthy 1-Dish Feast

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    20 mins

    1 hrs 50 mins

    twissis's Note:

    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* !

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Place 3 tbsp of the flour + the salt & pepper in a lrg plastic bag, shake chicken pieces in it till lightly coated & set aside.
    3. 3
      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.
    4. 4
      Add mushrooms, saute for 2 min, remove the contents of the pan w/a slotted spoon & set aside.
    5. 5
      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.
    6. 6
      Bring to a gentle boil, reduce heat, cover & simmer for 1 hr, stirring occ.
    7. 7
      Return the reserved onions, mushrooms & bacon to the pan, cover again & cook for a further 30 minutes.
    8. 8
      Using a slotted spoon, lift out the chicken, vegetables + bacon, arrange on a warmed serving platter, remove & discard garlic & set aside.
    9. 9
      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.
    10. 10
      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! :-).
    11. 11
      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.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on February 04, 2009


      Super Bowl Tag: Twis - this dish is out of this world!! OUTSTANDING!!

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    • on March 29, 2008


      This is a very delicious and elegant recipe. It looks more involved but is really pretty simple just takes time cooking. I used chicken thighs because we like them. The purple color of chicken , gravy and veges is kind of interesting. It kind of makes it like you don't know if you are having chicken or beef. I followed all the ingredients per recipe except for baby potatoes. We made potatoes on the side for mashing. We used the croutons but I don't feel they were absolutely necessary. Thank you for a great recipe. Made for Photo Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Burgundy Chicken - Company-Worthy 1-Dish Feast

    Serving Size: 1 (1739 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1803.9
    Calories from Fat 589
    Total Fat 65.4 g
    Saturated Fat 23.5 g
    Cholesterol 213.0 mg
    Sodium 694.7 mg
    Total Carbohydrate 208.6 g
    Dietary Fiber 27.5 g
    Sugars 28.9 g
    Protein 63.8 g

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