Chicken in Burgundy Wine

By Addie

Chicken in Burgundy wine is of German origin although it reminds me of some French dishes I have made. If you are familiar with my cooking, you know I have made a few changes to avoid too much fat and improve the taste. It is a rich dish, but everyone needs to live it up once and a while. You can also use chicken breasts, cubed, in this recipe. Shown above in photo, the mushrooms and onions simmering in the burgundy gravy.

Ingredients

• 5 Tablespoons – butter
• 3 slices – bacon, cut into thin pieces (about one-inch long perpendicular to the strips)
• 1 – medium onion, thinly sliced
• 1 cup – fresh button mushrooms, sliced and sauteed in butter
• 3 pounds – chicken pieces
• Salt and pepper to cover chicken
• 1 tablespoon – all-purpose flour
• 2 tablespoons – brandy
• 2 cups – Burgundy
• 1 – bay leafs
• 2 tablespoons – fresh parsley, chopped
• 1/2 teaspoon – fresh thyme
• 1/8 teaspoon – ground nutmeg
• 1 pound – flat egg noodles

Preparation

Step 1

Melt 4 Tablespoons butter in a large skillet over medium heat. Cook the bacon and onion together until the onion is soft and transparent, about 10 minutes. Remove the bacon and onion from the skillet with a slotted spoon and reserve. Salt and pepper the chicken and brown in the pan over medium high heat, about 15 minutes. Sprinkle chicken with the 1 Tablespoon flour.

Add the brandy, Burgundy, bay leaves, parsley, thyme, and nutmeg. Cover, and cook in preheated 350 degree oven for 30 minutes or until tender. Meanwhile, boil salted water and cook the noodles. Add the bacon and onion reserve to the mushrooms and chicken and bake, covered, for an additional 10 minutes. Remove from oven and stir remaining 1 Tablespoon butter into sauce.

Serve over the noodles. Bon appétit!