Use chicken instead of beef in this hearty bourguignon, a rich, French-style casserole flavoured
with red wine, bacon and herbs.
Ingredients
- 2 tbsp olive oil
- 2 rashers bacon, diced
- 10 baby onions, peeled
- 1kg chicken thigh fillets
- 1/4 cup plain flour
- 3 cloves garlic, crushed
- 1 cup red wine
- 3 cups Massel Chicken Style Liquid Stock
- 1 bay leaf
- Sprig of thyme
- 8cm piece orange peel
- 200g button mushrooms
Method
-
Step 1Preheat oven to 180C. Heat 1tbsp oil in a large lidded casserole dish that can go from the stove top to the oven. Cook bacon for 3 minutes until crispy. Remove to a bowl lined with paper towel. Add onions to the same pot and cook, stirring, for 2-3 minutes until starting to colour. Remove and set aside.
-
Step 2Cut thigh fillets into 3-4 large pieces. Season well with salt and pepper, and dredge lightly in flour. Add remaining oil to pot and cook chicken pieces in batches until well browned, removing them from the pot once they are done.
-
Step 3Return all of the chicken, bacon and onions to the pot. Add garlic and cook, stirring, for 1 minute. Pour in wine and allow to bubble up, then add chicken stock and bring to the boil. Add herbs and orange peel. Cut a round piece of baking paper to fit and place it in the pot so it just sits on top of the ingredients. Cover with lid and bake in the oven for 1 1/2 hours. Add mushrooms to the pot and return to the oven for 30 minutes.
-
Step 4Serve with mashed potato and steamed green vegetables.
Recipe Notes
Halve or quarter mushrooms if you can’t find baby buttons. You can replace baby onions with eschallots, or just quarter a couple of regular brown onions.
The baking paper helps prevent the liquid from evaporating too quickly.
Fish out the herbs and orange peel before serving.
Recipe and photo by Greer Worsley.
Recipe Reviews (1)
JOIN THE CONVERSATION
Log in Register