Burgundy Chicken Company Worthy 1 Dish Feast Recipes

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BURGUNDY CHICKEN



Burgundy Chicken image

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

2 tablespoons oil
6 chicken thighs, boneless, skinless
1/2 teaspoon salt
6 garlic cloves, peeled and halved
4 shallots, peeled and halved
2/3 cup dry red wine
1/2 cup chicken broth
1 tablespoon tomato paste
1/2 teaspoon dried rosemary

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



Burgundy Chicken - Company-Worthy 1-Dish Feast image

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

3 lbs whole chickens (or use cut pieces, but see Prep Step #1 in both cases)
4 tablespoons flour (divided per prep)
salt & pepper (to taste pref)
1 tablespoon olive oil
5 tablespoons butter (divided per prep)
20 baby onions
3 ounces bacon (diced)
20 button mushrooms (sml)
750 ml Burgundy wine
3 garlic cloves
1 tablespoon light brown sugar
1 tablespoon fresh parsley (chopped, for garnish)
4 ounces croutons (for garnish, garlic flavor preferred)
20 baby potatoes (very sml as an opt add & pls see Note #2)

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.

POBLANO CHICKEN AWESOMENESS



Poblano Chicken Awesomeness image

This is a wonderful, easy and impressive dish. Company-worthy! A little spicy, but not overpowering. Just right! Thanks to Lance to perfected this and posted on his Facebook page : )

Provided by Susanne Baskin

Categories     Chicken Breast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 -6 boneless skinless chicken breasts
3 poblano peppers
5 slices bacon
3 tablespoons salted butter
1/2 cup of dry white wine or 1/2 cup any dry white wine
12 -15 sliced mushrooms
1/2 cup flour
1 tablespoon chopped garlic
1/3 cup heavy cream
1 tablespoon salt
1 tablespoon pepper

Steps:

  • Roast Poblano Peppers over open flame (I just do them right on the gas stove top) until most of the outer skin is charred and black. Place Poblanos in a bowl, cover with plastic wrap, and let steam for 5 minutes. Remove skin, stem, and seeds from peppers and discard. Chop Pepper into small ½ inch squares.
  • Melt butter in large sauce pan over medium heat. Add bacon & brown. Lightly dust chicken breasts (after pounding thin) with flour & place in pan. Brown on both sides. Remove chicken/bacon & put on a plate. Add garlic & wine to deglaze the pan. Add Chopped Poblanos, Bacon, Mushrooms, Salt, and Pepper. Put the chicken back in the pan. Add cream. Reduce heat to Medium-Low, cover, and cook an additional 15-20 minutes stirring occasionally until chicken is done.

Nutrition Facts : Calories 461.2, Fat 25, SaturatedFat 12.4, Cholesterol 132.4, Sodium 2058.5, Carbohydrate 23.4, Fiber 4.2, Sugar 1.4, Protein 31.8

CHICKEN AND CHORIZO (LEFTOVERS IN TASTY DISGUISE)



Chicken and Chorizo (Leftovers in Tasty Disguise) image

From the *Best Ever Chicken* cookbook edited by Linda Fraser & per the intro -- "The perfect way to use up leftover cold meats, this spicy dish is a fast & fortifying meal for a hungry family." A cook's note attached to the recipe further states "You can also add cooked ham (or pork), smoked cod (or haddock) & fresh shellfish to this dish." (10-15 min time was allowed for ingredient prep. Cooking time includes 5 min standing prior to serving). *Enjoy* !

Provided by twissis

Categories     One Dish Meal

Time 33m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons vegetable oil
1 medium onion (chopped)
1 celery rib (chopped)
1/2 red bell pepper (chopped)
2 cups rice (long-grain, uncooked)
4 cups chicken stock
1 tablespoon tomatoes (pureed, see note following prep)
3 -4 drops Tabasco sauce
8 ounces chicken (cooked & sliced in bite-size pieces)
4 ounces chorizo sausage (cooked & sliced thinly, may sub sausage of choice)
3 ounces frozen peas

Steps:

  • Heat the oil in a lrg saucepan. Add onion, celery + red bell pepper & cook to soften, but do not allow to caramelize.
  • Add rice, chicken stock, tomato puree & Tobasco sauce. Simmer for 10 min, uncovered.
  • Stir in chicken, sausage + peas & simmer for a further 5 minutes. Turn off heat, cover & allow to stand for 5 min b4 serving.
  • NOTE: For the sake of an easy + fast prep & because only 1 tbsp of tomato puree is used in the recipe, I will likely sub chili sauce & you can feel free to sub your own choice as desired.

ORANGE BURGUNDY CHICKEN



Orange Burgundy Chicken image

Make and share this Orange Burgundy Chicken recipe from Food.com.

Provided by Audrey M

Categories     Chicken

Time 8h5m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/2-3 lbs frying chickens, cut up
1/2 cup orange marmalade
1/2 cup orange juice
1/2 cup dry red wine
2 tablespoons cornstarch
2 tablespoons packed brown sugar
1 tablespoon lemon juice
1 teaspoon salt

Steps:

  • Rinse of chicken and pat dry.
  • Place chicken in slow cooker.
  • Combine remaining ingredients in a bowl, mix well, and pour over chicken.
  • Cover and cook on Low for 6 to 8 hours.
  • Serve over rice.

Nutrition Facts : Calories 527.7, Fat 28.6, SaturatedFat 8.2, Cholesterol 142.3, Sodium 538.4, Carbohydrate 27.5, Fiber 0.3, Sugar 22.3, Protein 35.5

BURGUNDY CHICKEN



Burgundy Chicken image

Make and share this Burgundy Chicken recipe from Food.com.

Provided by mandagirl

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
1 small whole chicken, cut up
flour (for dredging)
2 tablespoons butter
2 garlic cloves, minced
1/4 cup Burgundy wine
1 cup chicken broth
salt and pepper

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.

Nutrition Facts : Calories 916.4, Fat 72.5, SaturatedFat 20.7, Cholesterol 259.1, Sodium 459.3, Carbohydrate 1.3, Sugar 0.2, Protein 58.6

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