FRENCH WHITE BURGUNDY CHICKEN AND EGG NOODLES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 6.servings
Number Of Ingredients 17
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
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
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 - COMPANY-WORTHY 1-DISH FEAST
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
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.
CHICKEN CURRY WITH CONDIMENTS
Number Of Ingredients 14
Steps:
- In a medium bowl, place chicken and sherry or vermouth. Let stand for 1 hour, stirring occasionally.In a large heavy skillet over medium heat, saute onion, apple, celery and garlic in butter or margarine for 10 minutes. Add flour and curry powder. Cook and stir for 3 minutes. Stir in chicken broth and brown sugar. Stirring, bring to a boil and boil until thickened. Add salt and pepper. Add chicken with liquid and heat through.Serve over rice with any of the following: chopped peanuts or almonds, coconut, diced avocados, chopped green onions, chopped tomatoes, raisins or crumbled bacon.
Nutrition Facts : Nutritional Facts Serves
DO-AHEAD BURGUNDY CHICKEN
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, fry bacon until crisp. Drain bacon on paper towels. Transfer bacon to a Dutch oven.In same skillet, brown chicken in bacon drippings. Transfer chicken to Dutch oven.In same skillet, saute mushrooms, pearl onions and garlic for 2 to 3 minutes. Transfer vegetables to Dutch oven.Add wine, chicken broth, bay leaf, thyme, salt and pepper to Dutch oven stir until combined. Over medium heat, bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes or until chicken is no longer pink when cut along bone.With a slotted spoon, transfer chicken and vegetables to a bowl cover and refrigerate. Discard bay leaf. Cover liquid and refrigerate. Can be made up to 24 hours before serving.To serve, skim fat from liquid. In Dutch oven over medium-high heat, cook sauce until reduced to about 2 1/4 cups. Reduce heat to medium.In a small bowl, mix butter or margarine and flour. With a whisk, blend mixture into simmering liquid. Stirring, bring to a boil and boil until thickened. Place chicken and vegetables in sauce. Reduce heat to low, cover and simmer for 5 to 10 minutes or until chicken is heated through. Do not overcook.Serve with steamed new potatoes.
Nutrition Facts : Nutritional Facts Serves
CHICKEN MORNAY
Number Of Ingredients 14
Steps:
- 1. In a large skillet over medium heat, brown Canadian bacon in butter remove and set aside.2. Add soy flour, thyme and pepper to skillet. Cook and stir for 1 to 2 minutes. Add broth and cream. Stirring, bring to a boil and boil until thickened. Remove from heat.3. Stir in 1 1/2 cups of the mozzarella. Parmesan and sherry. Add asparagus, mushrooms, onion, chicken and reserved bacon toss lightly until evenly coated. Spoon mixture into a 2 1/2 -quart casserole sprinkle with remaining mozzarella. Cover and refrigerate up to 24 hours (flavor improves with standing).4. Bake, covered, in a preheated 350° oven for 50 to 60 minutes or until bubbly and heated through.
Nutrition Facts : Nutritional Facts Serves
BURGUNDY CHICKEN BREASTS
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
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
BURGUNDY CHICKEN STEW
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
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
BAKED CHICKEN WITH SAUERKRAUT
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375 degrees F. 2. Cut chicken into serving pieces wash and pat dry with paper towel set aside. 3. In strainer rinse sauerkraut with cold water press with back of spoon until all moisture has been pressed out. Toss with ground pepper and rosemary and spread evenly in oiled 9-inch square baking dish. Arrange chicken, skin side up, over top of sauerkraut. Brush with lemon juice and oil sprinkle lightly with salt and pepper to taste. 4. Cover loosely with aluminum foil and bake in preheated oven for 1 1/2 hours. Remove foil during last half of baking to allow chicken to brown.
Nutrition Facts : Nutritional Facts Serves
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