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Chicken Bourguignon Recipe

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This particular dish was created using a dry white wine. A rose would work well too.  We wanted to lighten it up for summer time. 
Serves 4

2 pounds/900g chicken legs and thighs (substitute 4 boneless breasts-cut into 1” pieces)
1 tablespoon/15ml olive oil
4 pieces thick cut bacon cut into ¼ inch/6.35mm “pieces"
½ cup/62g flour
½ teaspoon/2ml salt
½ teaspoon/5ml pepper
1pound/450g carrots, sliced on the diagonal in 1” pieces
2 yellow onions cut into 1”pieces or 8 ounces/225g pearl onions
1 pound/450g button mushrooms or baby bellas
2 cloves garlic minced
½ cup/125ml cognac or brandy
1 ½ cups/375ml dry red wine (we used a dry white)
1 cup/250ml chicken stock
1 tablespoon/15ml tomato paste
½ teaspoon/2ml dry thyme or 1 teaspoon fresh
2-4 tablespoon/28-57g unsalted butter
2-4 tablespoon/15-30g flour

Heat olive oil in heavy bottom Dutch oven cook bacon until crisp (8-10 minutes). Mix ½ cup flour salt and pepper together in a large plate or sealable plastic bag.  Coat the chicken in the flour mixture and shake of excess. Remove bacon from Dutch oven and place in a bowl. Brown the chicken in the olive oil/bacon fat mixture on all sides.  Remove chicken and place with bacon.

Add carrots and onions to the Dutch oven and sauté until onions are lightly browned (8-10 minutes).  Add mushrooms and garlic and cook for 1 more minute. Remove pan from heat, pour in cognac. Light with a match making sure to stand back.  Let the alcohol burn off. Add the chicken and bacon back into the pot. Mix wine with tomato paste and thyme. Pour into meat/vegetable mixture.

Simmer for 25-30 minutes.  Mix butter with remaining flour.  Stir in a little at a time until smooth and thickened to a stew consistency.

Serve with crusty toasted garlic croutes.*

For individual servings,spoon into oven proof 1 cup/250ml ramekins.  Top with puff pastry and brush with egg wash.  Make a slit in the pastry and bake at 425° for 20-25 minutes.

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