Burgundy Chicken Pie Food

BURGUNDY CHICKEN

Steps:

• Pre-heat oven to 350 degrees.
• Heat olive oil in skillet over medium heat.
• Dredge chicken pieces in flour.
• When oil is hot brown chicken on all sides.
• Place chicken in oven proof pan.
• Bake chicken for 45 minutes to 1 hour.
• Heat butter in a clean skillet and add garlic.
• Cook until light tan in color.
• Add cooked chicken to skillet with garlic.
• Add Chicken broth, wine and salt and pepper to taste.
• Cook until liquid is reduced to the consistancy of a sauce. (about 10 mnts.).
• Serve.

FAVORITE CHICKEN POTPIE

Steps:

• Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

BURGUNDY CHICKEN

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 BREASTS

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!

BURGUNDY CHICKEN - COMPANY-WORTHY 1-DISH FEAST

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.