Sautéed Chicken Bourguignonne

Ingredients

• 2 thighs (about 500 g) Chicken thighs (With skin and bone, cut into two pieces each)
• 125 g Smoked bacon (Diced)
• 1 medium (≈150 g) Onion (Finely sliced)
• 50 g Butter (Unsalted)
• 100 g Button mushrooms (Cleaned and quartered)
• 1 clove Garlic (Very finely chopped)
• 120 ml Burgundy red wine (Dry, preferably Burgundy)
• 1 tbsp Flour (All-purpose)
• 1 tbsp Chives (Chopped, for garnish)
• to taste Salt
• to taste Black pepper (Freshly ground)

Instructions

1. Prepare the ingredients

   Cut the chicken thighs in half, dice the smoked bacon, slice the onion, clean and quarter the mushrooms, finely chop the garlic.

   Time: PT5M

2. Brown the bacon, onion and mushrooms

   Melt the butter in the pan over medium heat, add the smoked bacon, sliced onion and mushrooms. Sauté until they are nicely browned and slightly caramelized.

   Time: PT10M

   Temperature: medium heat

3. Set aside the mixture

   Remove the bacon‑onion‑mushroom mixture with a slotted spoon and set it in a bowl.

   Time: PT2M

4. Brown the chicken

   In the same pan, place the chicken pieces skin‑side down. Brown for 4‑5 minutes, then flip and brown the other side.

   Time: PT8M

   Temperature: medium‑high heat

5. Preheat the oven

   Preheat the oven to 180 °C.

   Time: PT5M

   Temperature: 180°C

6. Add the garnish

   Season the chicken with salt and pepper, then spread the reserved mixture (bacon, onion, mushrooms) around the pieces in the pan.

   Time: PT2M

7. Oven cooking

   Cover the pan with its lid (or aluminum foil) and bake for 25‑30 minutes, until the chicken is cooked through (75 °C).

   Time: PT30M

   Temperature: 180°C

8. Remove the chicken and garnish

   Take the pan out of the oven, transfer the chicken and garnish to a serving dish and cover with aluminum foil to keep warm.

   Time: PT3M

9. Prepare the red wine sauce

   Return the pan to the heat, add the chopped garlic, then deglaze with the red wine. Reduce by half, about 7 minutes.

   Time: PT7M

   Temperature: medium heat

10. Thicken the sauce

    Sprinkle the tablespoon of flour into the sauce, stir quickly to avoid lumps, then cook for 2‑3 minutes until thickened.

    Time: PT3M

    Temperature: medium heat

11. Finishing and serving

    Coat the chicken and garnish with sauce, sprinkle with chopped chives and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

10 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken thighs: Chicken drumsticks
• Instead of Smoked bacon: Pancetta, Smoked ham
• Instead of Onion: Shallot
• Instead of Butter: Margarine, Olive oil
• Instead of Button mushrooms: Cremini mushrooms, Oyster mushrooms
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Burgundy red wine: Pinot Noir, Dry red wine
• Instead of Flour: Cornstarch (for gluten‑free version)
• Instead of Chives: Flat‑leaf parsley

Equipment Needed

• Oven‑safe skillet (or cast‑iron Dutch oven)
• Chef’s knife
• Cutting board
• Wooden spatula or metal spoon
• Measuring spoons
• Measuring cup
• Kitchen tongs (optional)
• Ladle (optional)
• Oven

Critical Steps — Do Not Skip

• Brown the bacon, onion and mushrooms
• Brown the chicken
• Oven cooking
• Deglaze and reduce the red wine
• Thicken the sauce with flour

Chef Tips from the Video

• Use a good quality Burgundy red wine; it makes all the difference.
• Let the chicken rest a few minutes out of the oven before drizzling with sauce.
• Add a knob of cold butter at the end of the sauce to make it glossy.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days.

Freezer: Can be frozen up to 2 months, keep sauce separate to prevent separation.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Prepare the red wine sauce ahead of time and gently reheat before serving.
• The chicken can be browned the day before and simply reheated in the oven with the sauce.