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Sautéed Chicken Bourguignonne
A sautéed chicken in the style of Auguste Escoffier, simmered with smoked bacon, mushrooms, onions and a Burgundy red wine sauce. A flavorful and elegant main dish, perfect for a dinner for two.
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Cost Breakdown
Critical Success Points
- • Brown the bacon, onion and mushrooms
- • Brown the chicken
- • Oven cooking
- • Deglaze and reduce the red wine
- • Thicken the sauce with flour
Safety Warnings
- • Handle the hot pan with kitchen gloves to avoid burns.
- • Hot red wine can splatter; keep your face away from the flame.
- • Ensure the chicken reaches 75 °C internal temperature before serving.
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