Best 9 Burgundy Chicken Company Worthy 1 Dish Feast Recipes

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**Burgundy Chicken: A Company-Worthy One-Dish Feast**

Indulge in the exquisite flavors of Burgundy Chicken, a culinary masterpiece that combines tender chicken, succulent mushrooms, and a medley of vegetables in a rich and flavorful sauce. This one-dish wonder is perfect for entertaining guests or enjoying a special meal with loved ones.

The article features two variations of this classic dish: the traditional Burgundy Chicken and a modern twist with Chicken and Mushrooms in Red Wine Sauce. Both recipes promise an explosion of flavors and textures, with tender chicken, earthy mushrooms, and crisp vegetables bathed in a luscious sauce made with red wine, Dijon mustard, and herbs.

The traditional Burgundy Chicken recipe embraces the classic French cooking technique of braising, resulting in fall-off-the-bone chicken and vegetables that absorb all the delicious flavors of the sauce. On the other hand, the Chicken and Mushrooms in Red Wine Sauce offers a simplified version, using a skillet to create a quick and flavorful meal that's perfect for busy weeknights.

Whether you choose the traditional or modern recipe, Burgundy Chicken is sure to impress with its elegant presentation and unforgettable taste. So gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you and your guests craving for more.

Let's cook with our recipes!

BURGUNDY CHICKEN - COMPANY-WORTHY 1-DISH FEAST



Burgundy Chicken - Company-Worthy 1-Dish Feast image

This is my final recipe from the *Best Ever Chicken* cookbook edited by Linda Fraser. Per the intro, "This is a dinner party classic & perfect w/a bottle of red wine." I have a sml kitchen & am 1 of those cooks who has trouble getting all the parts of a meal cooked & ready to serve together at just the right time, so finding this amazing 1-dish meal was like finding a treasure! The prep may appear labor-intensive (mostly because I tried to be detailed), but it really is very simple. *Enjoy* !

Provided by twissis

Categories     One Dish Meal

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 14

3 lbs whole chickens (or use cut pieces, but see Prep Step #1 in both cases)
4 tablespoons flour (divided per prep)
salt & pepper (to taste pref)
1 tablespoon olive oil
5 tablespoons butter (divided per prep)
20 baby onions
3 ounces bacon (diced)
20 button mushrooms (sml)
750 ml Burgundy wine
3 garlic cloves
1 tablespoon light brown sugar
1 tablespoon fresh parsley (chopped, for garnish)
4 ounces croutons (for garnish, garlic flavor preferred)
20 baby potatoes (very sml as an opt add & pls see Note #2)

Steps:

  • To Prepare Chicken: If using a whole chicken, cut into 10 pieces as follows: 2 wings, 2 legs, 2 thighs + 2 breasts (halved). Reserve back & rib pieces for stock or another use. ~~ If using pre-cut chicken pieces, just divide the breasts & you are good to go. ~~ In either case, use paper towels to pat the cut pieces & remove any excess moisture.
  • Place 3 tbsp of the flour + the salt & pepper in a lrg plastic bag, shake chicken pieces in it till lightly coated & set aside.
  • Heat olive oil + 4 tbsp of the butter in a Dutch oven (or like-sized roaster pan). Add the diced bacon + onion & saute for 3-4 min, till the onions have browned lightly.
  • Add mushrooms, saute for 2 min, remove the contents of the pan w/a slotted spoon & set aside.
  • Add chicken pieces to the hot oil & cook till browned on all sides (about 5-6 min). Pour the Burgundy wine over the chicken & add the garlic, brown sugar & additional salt + pepper to taste pref.
  • Bring to a gentle boil, reduce heat, cover & simmer for 1 hr, stirring occ.
  • Return the reserved onions, mushrooms & bacon to the pan, cover again & cook for a further 30 minutes.
  • Using a slotted spoon, lift out the chicken, vegetables + bacon, arrange on a warmed serving platter, remove & discard garlic & set aside.
  • Boil the liquid rapidly for 2 min to reduce slightly. Cream the remaining 1 tbsp of flour + butter together & whisk in sml amts into the liquid till thickened slightly. Pour over the chicken, garnish w/parsley + croutons & serve immediately.
  • NOTE #1: Splitting the breasts allows for more uniform cooking, but also allows for ea of the 4 portions to include a piece of dark meat + 1/4 of the breast meat. If you prefer to plate this dish as individual servings, divide the chicken in that manner & then add equal amts of the other ingredients + the sauce. Then add the 2 wing portions to the plates of those w/the heartiest appetite! :-).
  • NOTE #2: For the sake of my DH who requires potatoes w/every meal, I listed 20 sml baby potatoes as an optional add during the final 30 min of the cooking time.

COMPANY CHICKEN



Company Chicken image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 10

6 boneless, skinless chicken breasts (about 3 1/2 pounds)
4 envelopes Italian dressing mix
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 pound white mushrooms, sliced
Kosher salt
One 10 3/4-ounce can cream of mushroom soup
6 ounces cream cheese
3/4 cup dry white wine
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 350 degrees F.
  • Coat the chicken breasts in the dressing mix.
  • Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the chicken and cook undisturbed until well browned, about 4 minutes. Turn the chicken, add the butter to the pan, and cook until the chicken is just golden brown on the reverse side, 3 minutes more. Transfer the chicken to a large baking dish.
  • To the skillet, add the mushrooms and a pinch of salt; cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the mushrooms on top of the chicken.
  • In a medium saucepan combine the soup, cream cheese and wine. Stir over medium-high heat until well blended and heated through. Pour the sauce over the chicken and mushrooms.
  • Bake, uncovered, until the chicken is cooked through, 1 hour. Sprinkle with parsley and serve.

FRENCH WHITE BURGUNDY CHICKEN AND EGG NOODLES



French White Burgundy Chicken and Egg Noodles image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 6.servings

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil
4 slices good quality bacon, chopped
1/2 cup all-purpose flour plus 2 tablespoons
2 pounds chicken tenders, cut into 1 1/2 to 2-inch pieces
Salt and pepper
1/2 pound button mushrooms, quartered
3 ribs celery from the heart of the stalk and leafy tops, chopped
1 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 tablespoons chopped fresh thyme, 4 to 5 sprigs
4 tablespoons butter, divided
2 cups white French burgundy wine, 1/3 bottle
1 cup chicken stock
2 cups frozen pearl onions
1 pound extra-wide egg noodles
Freshly grated nutmeg, to taste
A handful flat-leaf parsley, finely chopped

Steps:

  • Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Add bacon and cook until crisp, about 5 minutes, remove with slotted spoon.
  • Heat a pot of water to boil for egg noodles.
  • While bacon crisps, scatter 1/2 cup flour on a shallow dish. Season the chopped chicken with salt and pepper and add to flour. Toss the chicken to coat and shake off the excess as you add it to the hot bacon drippings. Lightly brown the chicken about 3 minutes on each side then remove. Add mushrooms to the pan and add the celery, carrots and parsnips as you chop them Season with salt, pepper and thyme. Cook vegetables 5 to 6 minutes to tenderize them. Scoot vegetables off to the sides of the pan forming a well. Add 2 tablespoons butter to the well and melt them whisk in 2 tablespoons flour. Whisk wine into roux, shake pan to combine then stir in stock. Add chicken back to the pan and stir in the onions. Simmer the chicken 10 minutes. Adjust seasoning.
  • Salt water for egg noodles. Add noodles and cook to al dente. Drain noodles and return to hot pot. Add 2 tablespoons butter to noodles and toss to melt. Season noodles with nutmeg, salt and pepper, to taste, and garnish with parsley.

EASY COMPANY CHICKEN



Easy Company Chicken image

Chicken breasts baked with a creamy curry, mayonnaise and Parmesan cheese sauce. Easy, fast and tasty. This is great served with rice, as you can pour the sauce over the rice. It is my family's all time favorite recipe!

Provided by Carolyn Douglas

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
2 (10.75 ounce) cans condensed cream of chicken soup
¼ cup mayonnaise
1 teaspoon curry powder
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken in a 9x13 inch baking dish. In a medium bowl, combine the soup, mayonnaise, curry powder and cheese. Mix well and pour mixture over chicken.
  • Cover dish and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until chicken is cooked through and no longer pink inside. Remove cover for last 10 minutes of baking to lightly brown the top.

Nutrition Facts : Calories 410.5 calories, Carbohydrate 12.1 g, Cholesterol 94.7 mg, Fat 24.1 g, Fiber 0.2 g, Protein 34.9 g, SaturatedFat 6.2 g, Sodium 1306.8 mg, Sugar 1.1 g

BURGUNDY CHICKEN



Burgundy Chicken image

Make and share this Burgundy Chicken recipe from Food.com.

Provided by mandagirl

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
1 small whole chicken, cut up
flour (for dredging)
2 tablespoons butter
2 garlic cloves, minced
1/4 cup Burgundy wine
1 cup chicken broth
salt and pepper

Steps:

  • Pre-heat oven to 350 degrees.
  • Heat olive oil in skillet over medium heat.
  • Dredge chicken pieces in flour.
  • When oil is hot brown chicken on all sides.
  • Place chicken in oven proof pan.
  • Bake chicken for 45 minutes to 1 hour.
  • Heat butter in a clean skillet and add garlic.
  • Cook until light tan in color.
  • Add cooked chicken to skillet with garlic.
  • Add Chicken broth, wine and salt and pepper to taste.
  • Cook until liquid is reduced to the consistancy of a sauce. (about 10 mnts.).
  • Serve.

Nutrition Facts : Calories 916.4, Fat 72.5, SaturatedFat 20.7, Cholesterol 259.1, Sodium 459.3, Carbohydrate 1.3, Sugar 0.2, Protein 58.6

SLOW-COOKER CHICKEN BURGUNDY STEW



Slow-Cooker Chicken Burgundy Stew image

Need a slow-cooker chicken recipe that's something special? This hearty, warming stew fits the bill with its earthy, French-country-cooking-inspired flavors, including bacon, flavorful vegetables, chicken and a combination of broth and wine. Whether you're having company over or just want to elevate your weeknight meal a bit, serve this impressive meal with crusty bread or over Betty Crocker™ mashed potatoes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h

Yield 6

Number Of Ingredients 17

6 slices bacon, chopped
1 package (32 oz) boneless skinless chicken breasts, cut into 1 1/2-inch pieces and patted dry
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1 medium onion, coarsely chopped
2 cups sliced carrots
1 package (8 oz) cremini mushrooms, quartered
1 tablespoon chopped garlic
1/2 cup dry white wine (white Burgundy or Chardonnay)
2 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon dried thyme leaves
1 bay leaf
2 tablespoons Gold Medal™ all-purpose flour
2 tablespoons water
Chopped fresh Italian (flat-leaf) parsley, if desired
Betty Crocker™ creamy butter mashed potatoes, prepared as directed on package, if desired

Steps:

  • In 5-quart Dutch oven, cook bacon over medium-high heat 7 to 9 minutes, stirring frequently, until bacon is browned and crisp. With slotted spoon, remove bacon to 5- or 6-quart slow cooker.
  • Season chicken with salt and pepper. Add half of the chicken to bacon drippings in Dutch oven; cook 3 to 5 minutes, turning occasionally, until browned. Remove chicken to slow cooker with bacon. Repeat with remaining chicken.
  • Add 1 tablespoon of the butter to Dutch oven; stir in onion, carrots and mushrooms. Cook 5 to 7 minutes or until onion is tender and mushroom juices have released. Add garlic; cook 30 seconds.
  • Add wine; heat to boiling, scraping bottom to release any brown bits. Cook 3 to 5 minutes or until wine is reduced by half. Transfer mixture to slow cooker. Stir in chicken broth, thyme and bay leaf. Cover; cook on Low heat setting 4 to 5 hours or until chicken is cooked through and vegetables are tender.
  • In small bowl, mix flour and water; stir into slow cooker. Cover; cook on High heat setting 20 to 25 minutes or until thickened. Stir in remaining 2 tablespoons butter. Discard bay leaf. Garnish with parsley. Serve with mashed potatoes.

Nutrition Facts : Calories 320, Carbohydrate 10 g, Cholesterol 115 mg, Fiber 2 g, Protein 39 g, SaturatedFat 6 g, ServingSize 1 1/4 Cups, Sodium 750 mg, Sugar 4 g, TransFat 0 g

ORANGE BURGUNDY CHICKEN



Orange Burgundy Chicken image

Make and share this Orange Burgundy Chicken recipe from Food.com.

Provided by Audrey M

Categories     Chicken

Time 8h5m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/2-3 lbs frying chickens, cut up
1/2 cup orange marmalade
1/2 cup orange juice
1/2 cup dry red wine
2 tablespoons cornstarch
2 tablespoons packed brown sugar
1 tablespoon lemon juice
1 teaspoon salt

Steps:

  • Rinse of chicken and pat dry.
  • Place chicken in slow cooker.
  • Combine remaining ingredients in a bowl, mix well, and pour over chicken.
  • Cover and cook on Low for 6 to 8 hours.
  • Serve over rice.

Nutrition Facts : Calories 527.7, Fat 28.6, SaturatedFat 8.2, Cholesterol 142.3, Sodium 538.4, Carbohydrate 27.5, Fiber 0.3, Sugar 22.3, Protein 35.5

BEEF BURGUNDY



Beef Burgundy image

When I made this recipe for our kids' French club more than 20 years ago, their teacher said it was better than any "authentic" versions of Beef Bourguignonne she'd tried. -Edna Lanam, Stockton, California

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6-8 servings.

Number Of Ingredients 16

2-2/3 cups dry red wine, divided
1 small onion, sliced
2 sprigs fresh parsley, stems removed
4-1/2 teaspoons canola oil
1 garlic clove, crushed
1 bay leaf
1/8 teaspoon white pepper
Dash dried thyme
1 beef sirloin tip roast (2 pounds), cut into 1-inch cubes
2 tablespoons all-purpose flour
3 tablespoons butter, divided
1/2 cup condensed beef consomme, undiluted
6 cups water
20 pearl onions
1 cup sliced fresh mushrooms
Hot cooked noodles

Steps:

  • In a small bowl, combine 1-1/3 cups wine, onion, parsley, oil, garlic, bay leaf, pepper and thyme. Pour half in a large resealable plastic bag; add the beef. Seal and turn to coat; refrigerate for 4 hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain marinade from beef; pat meat dry with paper towels. Coat beef with flour. , In a Dutch oven over medium-high heat, brown meat in 2 tablespoons butter on all sides. Stir in consomme and reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender., In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel. In a skillet, saute mushrooms and pearl onions in remaining butter until tender. Add to beef mixture. Simmer, uncovered, for 10 minutes. Thicken if desired. Serve with noodles.

Nutrition Facts :

BURGUNDY CHICKEN



Burgundy Chicken image

I've been cleaning through all the stacks of recipes that I've printed from the internet that I've wanted to try - not even sure where I got this one. Makes for an elegant weeknight meal - dinner on the table in less than an hour!

Provided by LARavenscroft

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons oil
6 chicken thighs, boneless, skinless
1/2 teaspoon salt
6 garlic cloves, peeled and halved
4 shallots, peeled and halved
2/3 cup dry red wine
1/2 cup chicken broth
1 tablespoon tomato paste
1/2 teaspoon dried rosemary

Steps:

  • In a large skillet, heat oil over medium heat.
  • Sprinkle chicken with salt and add to skillet, cook, turning once - about 6 minutes per side.
  • Place chicken on plate and cover with foil to keep warm.
  • Reduce heat to low and add garlic and shallots cooking until vegetables are tender crisp - about 4 minutes.
  • Add wine, broth, tomato paste and rosemary.
  • Increase heat to medium and bring to a boil.
  • Return chicken to skillet.
  • Reduce heat to low.
  • Cover chicken and cook until no longer pink - about 25 minutes.

Tips:

  • For the best flavor, use a good quality, dry red wine.
  • Brown the chicken in batches to avoid overcrowding the pan and ensure even cooking.
  • Don't be afraid to let the sauce simmer for a while to develop its flavor.
  • Serve the chicken with mashed potatoes, egg noodles, or rice to soak up the delicious sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This Burgundy Chicken is a classic French dish that is sure to impress your guests. It is easy to make and can be tailored to your own taste by using different types of mushrooms, vegetables, and herbs. So next time you're looking for a special dish to serve, give this Burgundy Chicken a try. You won't be disappointed!

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