Chicken Bordeaux Recipes

HOW TO MAKE BORDELAISE SAUCE

Steps:

• Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. Add red wine and bring to a simmer.
• Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
• Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.

CHICKEN BORDEAUX

Steps:

• Melt 1 teaspoon butter and lightly sautee mushrooms. Remove and set aside.
• Melt remaining butter.
• Add garlic and cook about 1 minute. Remove and set aside.
• Coat chicken with 1/2 cup flour.
• Season with salt and pepper.
• Heat oil in a heavy skillet.
• Add chicken and brown on all sides.
• Cover and cook over low heat for 25 minutes.
• Drain oil from skillet.
• Add tomatoes and bring to a boil.
• Add enough water to the remaining flour to make a paste.
• Stir into tomatoes and cook, stirring, until thickened.
• Add wine, mushrooms and garlic.
• Cover and simmer until chicken is tender, about 20 minutes longer.