Chicken and Vegetable Bourguignonne with Egg Noodle

Name: Chicken and Vegetable Bourguignonne with Egg Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds dark chicken meat, 1-inch dice; 1 cup all-purpose flour, for coating; Canola oil, to cook; 1 tablespoon minced ginger; 6 cloves garlic, thinly sliced; 2 large, red onions, diced; 2 large carrots, diced; 2 stalks cut celery, diced; 1 pound Paris (white) mushrooms, cut in half; 1/2 bottle red wine-Pinot Noir; 3 large Yukon gold potatoes, peeled, diced; 2 bay leaves; 2 sprigs fresh thyme; 1/2 cup dark soy sauce; 6 to 8 cups chicken stock, to cover; Salt and black pepper, to taste; 1 pound egg noodles

Servings: persons

2 pounds dark chicken meat, 1-inch dice
1 cup all-purpose flour, for coating
Canola oil, to cook
1 tablespoon minced ginger
6 cloves garlic, thinly sliced
2 large, red onions, diced
2 large carrots, diced
2 stalks cut celery, diced
1 pound Paris (white) mushrooms, cut in half
1/2 bottle red wine-Pinot Noir
3 large Yukon gold potatoes, peeled, diced
2 bay leaves
2 sprigs fresh thyme
1/2 cup dark soy sauce
6 to 8 cups chicken stock, to cover
Salt and black pepper, to taste
1 pound egg noodles

1
Pre-boil a large stock pot of salted water.
2
Season the chicken and dredge lightly with flour.
3
In a hot stockpot coated with oil, brown chicken, about 3 minutes and set aside.
4
In the same pot, saute ginger, garlic and onions for about 3 minutes.
5
Add carrots, celery and mushrooms.
6
Season.
7
Deglaze with wine and add the potatoes.
8
Add the bay leaves, thyme and soy sauce and check for seasoning.
9
Ad the chicken back to the pot.
10
Add chicken stock to cover, check for flavor and bring to a slow boil.
11
Simmer for 45 minutes to 1 hour until potatoes are fully cooked.
12
Add noodles to boiling water and blanch until al dente.
13
Drain and serve.

1311

kcal

Calories

Fat

138

Carbs

144

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

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 17 ingredients. The key ingredients include: 2 pounds dark chicken meat, 1-inch dice, 1 cup all-purpose flour, for coating, Canola oil, to cook, 1 tablespoon minced ginger, and more.

Yes, Chicken and Vegetable Bourguignonne with Egg Noodles falls under the Pasta & Noodles 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!

Chicken and Vegetable Bourguignonne with Egg Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions