Do Ahead Burgundy Chicken Recipes

BURGUNDY CHICKEN - COMPANY-WORTHY 1-DISH FEAST

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.

SLOW-COOKER CHICKEN BURGUNDY STEW

Steps:

• In 5-quart Dutch oven, cook bacon over medium-high heat 7 to 9 minutes, stirring frequently, until bacon is browned and crisp. With slotted spoon, remove bacon to 5- or 6-quart slow cooker.
• Season chicken with salt and pepper. Add half of the chicken to bacon drippings in Dutch oven; cook 3 to 5 minutes, turning occasionally, until browned. Remove chicken to slow cooker with bacon. Repeat with remaining chicken.
• Add 1 tablespoon of the butter to Dutch oven; stir in onion, carrots and mushrooms. Cook 5 to 7 minutes or until onion is tender and mushroom juices have released. Add garlic; cook 30 seconds.
• Add wine; heat to boiling, scraping bottom to release any brown bits. Cook 3 to 5 minutes or until wine is reduced by half. Transfer mixture to slow cooker. Stir in chicken broth, thyme and bay leaf. Cover; cook on Low heat setting 4 to 5 hours or until chicken is cooked through and vegetables are tender.
• In small bowl, mix flour and water; stir into slow cooker. Cover; cook on High heat setting 20 to 25 minutes or until thickened. Stir in remaining 2 tablespoons butter. Discard bay leaf. Garnish with parsley. Serve with mashed potatoes.

CHICKEN CURRY WITH CONDIMENTS

Steps:

• In a medium bowl, place chicken and sherry or vermouth. Let stand for 1 hour, stirring occasionally.In a large heavy skillet over medium heat, saute onion, apple, celery and garlic in butter or margarine for 10 minutes. Add flour and curry powder. Cook and stir for 3 minutes. Stir in chicken broth and brown sugar. Stirring, bring to a boil and boil until thickened. Add salt and pepper. Add chicken with liquid and heat through.Serve over rice with any of the following: chopped peanuts or almonds, coconut, diced avocados, chopped green onions, chopped tomatoes, raisins or crumbled bacon.

BURGUNDY CHICKEN

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.

CHICKEN ENCORE

Steps:

• Preheat oven to 350°. Grease a 1 1/2 -quart baking dish.In a 10-inch skillet over medium heat, saute onion in butter or margarine for 6 minutes or until golden. Add mushrooms and saute for 2 minutes.In a large bowl, combine onion and mushrooms with chicken, bread crumbs, peas, eggs, sage, garlic salt and pepper, tossing lightly until mixed. Transfer to baking dish.Cover loosely with foil and bake for 40 minutes. Remove foil. Spread soup on top and sprinkle with parsley and paprika. Bake, uncovered, 20 minutes longer or until lightly browned.

CHICKEN VIENNA

Steps:

• 1. In a large skillet, heat olive oil and brown pieces of chicken which have been rolled in mixture of flour, salt and pepper. Remove pieces of chicken as they brown and put aside. Into same skillet, add chopped onion and garlic sauté for 4 minutes. Add mushrooms sauté for 3 minutes then add tomatoes. Over this sprinkle cilantro or tarragon, then add vermouth and mix well. Simmer for 3 minutes. Put chicken into skillet and spoon some of the vegetable mixture over pieces. Cover skillet tightly and simmer for 30 minutes, basting the chicken twice during this period with sauce. Remove chicken from skillet.2. Sprinkle 1 tablespoon flour over sauce in skillet and stirring with whisk, simmer for 5 minutes until sauce thickens. Add the sour cream and return chicken to skillet. Heat gently for 4 to 5 minutes. Remove chicken to heated platter. Check sauce for seasoning. Spoon sauce over chicken and serve with rice.

CHICKEN MORNAY

Steps:

• In a large skillet over medium heat, brown Canadian bacon in butter or margarine remove and set aside.Add flour, thyme and pepper to skillet. Cook and stir for 1 to 2 minutes. Add broth and milk. Stirring, bring to a boil and boil until thickened. Remove from heat.Stir in 1 1/2 cups of the mozzarella. Parmesan and sherry. Add macaroni, asparagus, mushrooms, onion, chicken and reserved bacon toss lightly until evenly coated. Spoon mixture into a 2 1/2 -quart casserole sprinkle with remaining mozzarella. Cover and refrigerate up to 24 hours (flavor improves with standing).Bake, covered, in a preheated 350° oven for 50 to 60 minutes or until bubbly and heated through.

DO-AHEAD BURGUNDY CHICKEN

Steps:

• In a large skillet over medium heat, fry bacon until crisp. Drain bacon on paper towels. Transfer bacon to a Dutch oven.In same skillet, brown chicken in bacon drippings. Transfer chicken to Dutch oven.In same skillet, saute mushrooms, pearl onions and garlic for 2 to 3 minutes. Transfer vegetables to Dutch oven.Add wine, chicken broth, bay leaf, thyme, salt and pepper to Dutch oven stir until combined. Over medium heat, bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes or until chicken is no longer pink when cut along bone.With a slotted spoon, transfer chicken and vegetables to a bowl cover and refrigerate. Discard bay leaf. Cover liquid and refrigerate. Can be made up to 24 hours before serving.To serve, skim fat from liquid. In Dutch oven over medium-high heat, cook sauce until reduced to about 2 1/4 cups. Reduce heat to medium.In a small bowl, mix butter or margarine and flour. With a whisk, blend mixture into simmering liquid. Stirring, bring to a boil and boil until thickened. Place chicken and vegetables in sauce. Reduce heat to low, cover and simmer for 5 to 10 minutes or until chicken is heated through. Do not overcook.Serve with steamed new potatoes.