Burgundy Chicken - Company-Worthy 1-Dish Feast

Name: Burgundy Chicken - Company-Worthy 1-Dish Feast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
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.
2
Place 3 tbsp of the flour + the salt & pepper in a lrg plastic bag, shake chicken pieces in it till lightly coated & set aside.
3
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.
4
Add mushrooms, saute for 2 min, remove the contents of the pan w/a slotted spoon & set aside.
5
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.
6
Bring to a gentle boil, reduce heat, cover & simmer for 1 hr, stirring occ.
7
Return the reserved onions, mushrooms & bacon to the pan, cover again & cook for a further 30 minutes.
8
Using a slotted spoon, lift out the chicken, vegetables + bacon, arrange on a warmed serving platter, remove & discard garlic & set aside.
9
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.
10
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! :-).
11
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.

1712

kcal

Calories

Fat

185

Carbs

150

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Burgundy Chicken - Company-Worthy 1-Dish Feast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!