Best 4 Burgundy Chicken Pie Recipes

SLOW-COOKER CHICKEN BURGUNDY STEW

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.

BURGUNDY CHICKEN - COMPANY-WORTHY 1-DISH FEAST

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.

BEEF AND BURGUNDY PIE RECIPE

Steps:

• Cook and stir bacon in Dutch oven on medium heat until crisp. Use slotted spoon to remove bacon from pan; drain on paper towels. Add 2 Tbsp. dressing to bacon drippings in pan; mix well. Reserve for later use.
• Combine 1/2 cup flour and 1/2 tsp. pepper in large bowl. Add beef pieces; toss to evenly coat meat with flour mixture. Gently shake beef to remove excess flour mixture; discard unused flour mixture.
• Heat reserved dressing mixture on medium-high heat. Add half the beef pieces; cook 8 to 10 min. or until evenly browned, stirring frequently. Use slotted spoon to transfer browned meat to medium bowl. Cook remaining beef pieces in drippings remaining in pan; add to cooked beef in bowl, reserving meat drippings in pan.
• Add vegetables to reserved drippings; cook and stir 5 min. Stir in garlic. Return browned beef to pan along with the beef broth, wine and bay leaf; stir. Bring to boil; simmer on medium-low heat 1 hour or until beef is tender, stirring occasionally.
• Mix thyme with remaining dressing, flour and pepper until blended. Add to stew; mix well. Simmer 15 min. or until thickened, stirring frequently. Remove and discard bay leaf. Spoon meat mixture into 2-qt. casserole sprayed with cooking spray; top with bacon.
• Heat oven to 400ºF. Prepare dough for Foolproof PHILLY Pie Crust Recipe; place on lightly floured surface. Roll out to size 1/2 inch larger than top of casserole dish; place over casserole dish. Flute edge, sealing pastry to edge of dish. Cut several slits in crust to allow steam to escape; place on baking sheet.
• Bake 35 to 40 min. or until golden brown, covering edge of crust with foil for the last 10 min. if necessary to prevent overbrowning.

BURGUNDY CHICKEN

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.