How to Make Chicken Bourguignon | Chef Jean-Pierre

By Chef Jean-Pierre · 120 min

Ingredients

Instructions

1. In a Dutch oven, heat 1 tablespoon clarified butter or olive oil. When hot, add the bacon and cook on low heat for a few minutes to render some fat. Add the onions and caramelise them, about 10 minutes.
2. In a frying pan, heat a couple of tablespoons of clarified butter. When hot, sear the chicken until light golden brown.
3. Back in the Dutch oven, add the mushrooms and salt and cook until most of their water is released. Add the garlic and cook 1 minute, until fragrant. Add the thyme and rosemary, then the wine, and reduce by half, about 5 minutes.
4. Add the carrots, potatoes, chicken stock, and salt and pepper to taste.
5. Thicken with flour using the chef's technique, or with a roux, to your liking. Add half the chopped parsley, bring to a boil, then reduce to very low heat and cook for about 1 hour, until the chicken starts to fall off the bone.
6. Stir in the rest of the parsley and adjust the salt and pepper to taste.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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