Thursday, September 6, 2012

Chicken Bourguignon

This dish was inspired by a Beef Bourguignon recipe I saw prepared on a show cooking show called  Let's Dish on the Live Well network.    I decided then it would be cool to make a chicken version of this, not knowing that it all ready existed.  Chicken is usually paired with white wine not red but I  still felt that flavors would work so I gave it a try, and boy was it good?     Try it for yourself make your own version and let me know what you think!  I love the favor the red wine contributes to this dish.  I would make this also using only vegetables and serve it over rice or mashed potatoes!  


  • 3 Tablespoons coconut oil
  • 2 lbs. Chicken breast, cut into 1 1/2 inch cubes and lightly seasoned with salt and black pepper
  • Kitchen Bouquet (as needed to add brown color to chicken)
  • 1 medium onion, diced
  • 1 carrot, diced
  • 1/4 cup of sliced Shiitake Mushrooms 
  • 4 cloves garlic, thinly sliced
  • 1/4 cup flour (white wheat)
  • 2 cups red wine
  • 1-2 cups Chicken stock (enough to just cover the meat and vegetables)
  • 3/4 teaspoon ground black pepper
  • 1/2 cup tomato sauce
  • 1 Teaspoon sugar
  • 20 Steamed pearl onions
  • Parsley sprig for garnish
  • Miso paste, as needed


1. In a bowl add cubed chicken season with salt, pepper and add about a tablespoon of kitchen bouquet, mixed together.  In a small stock pot add oil and  brown chicken over moderate heat. Brown in small batches so that the chicken sears properly. Make sure that the chicken only evenly covers the bottom on the stock pot per batch.  Reserve the browned chicken.2. In the same pot, brown onion, carrot, and mushrooms.

3. Add garlic to the vegetables and continue sautéing for another 3 minutes.
4. Add browned chicken back into the saucepot and sprinkle with flour. Cook over moderate heat for another 3-4 minutes stirring constantly.

5. Add red wine, chicken broth, tomato sauce and tsp sugar.  (The liquid should be just covering the chicken.) Bring mixture to a simmer. Cover.  Continue cooking over low heat  till sauce thickens and the chicken is fully cooked!
6. Add  miso to taste as it will add both salt and flavor to the finished chicken bourguignon. To add it, remove some of the liquid and whisk in a tablespoon or two of miso. Once the miso is dissolved, add it to the rest of the Chicken Bourguignon.
7. Note: If the sauce is too thick, add additional water or stock.  If it is too thin, add a small amount of corn starch mixed with cold water, and bring to a boil.
8. Garnish with steamed pearl onions and parsley.
9. Serve with roasted potatoes, rice or noodles in of course a handmade ceramic dish!

Here's another version of Chicken Bourguignon worth checking out by the batter baker.


  1. This dish looks so delicious! I would eat this in a minute. :-)

    1. Thanks, I would be happy to make some more!



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