Chicken Recipes

BURGUNDY CHICKEN

A dinner-party classic, perfect with a good bottle of red wine.

INGREDIENTS
4 tablespoons all-purpose flour
1 chicken, 3 pounds, cut into 8 pieces
1 tablespoon olive oil
5 tablespoons butter
20 baby onions
3-ounces piece lean bacon without rind, diced
about 20 button mushrooms
1 bottle red Burgundy wine
bouquet garni
3 garlic cloves
1 teaspoon light brown sugar
salt and black pepper
1 tablespoon chopped fresh parsley and croutons, to garnish

SERVES 4

1. Place 3 tablespoons of the flour and the seasoning in a large plastic bag and shake each chicken piece in it until lightly coated. Heat the oil and 4 tablespoons of the butter in a large flameproof casserole. Add the onions and bacon and sauté for 3—4 minutes, until the onions have lightly browned. Add the mushrooms and fry for 2 minutes. Remove with a slotted spoon into a bowl and reserve.

2. Add the chicken pieces to the hot oil and cook until browned on all sides, about 5—6 minutes. Pour on the Burgundy wine and add the bouquet garni, garlic, light brown sugar and seasoning.

3. Bring to a boil, cover and simmer for 1 hour, stirring occasionally.

4. Return the reserved onions, bacon and mushrooms to the casserole, cover and cook for another 30 minutes.

5. Lift out the cooked chicken, vegetables and bacon with a slotted spoon and arrange on a warmed dish. Remove the bouquet garni and boil the liquid rapidly for 2 minutes to reduce slightly. Cream the remaining butter and flour together and whisk in teaspoonfuls of the mixture until thickened slightly. Pour over the chicken and garnish with parsley and croutons.