Healthy Mushroom Chicken Bourguignon Recipes

MUSHROOM BOURGUIGNON

Steps:

• Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is very hot and shimmering, add half the mushrooms in an even layer and cook, undisturbed, until the undersides are well browned, 3 to 4 minutes. Stir the mushrooms and continue to cook until just tender, about 3 minutes more. Remove to a plate with a slotted spoon. Add the remaining 1 tablespoon olive oil and remaining mushrooms. Repeat the same method of browning the mushrooms and remove to the same plate.
• Melt 2 tablespoons of the butter in the same pot, then add the carrots, parsnip and onion. Cook, stirring occasionally, until the onions are translucent and the parsnips start to brown in spots, about 6 minutes. Stir in the tomato paste, thyme, garlic, 1 teaspoon of salt and several grinds of black pepper. Cook until the garlic is tender and the tomato paste turns brick red, about 2 minutes more. Stir in the wine, then simmer until reduced by half, 2 to 3 minutes.
• Return the mushrooms to the pot and stir in the broth, bay leaves, a good pinch of salt and a couple grinds of black pepper. Bring to a boil, then reduce the heat to medium low and simmer uncovered until the mushrooms are very tender and the sauce has reduced slightly, 20 to 25 minutes.
• Meanwhile, stir together the flour and remaining 1 tablespoon butter in a small bowl until a thick paste forms. Stir the flour mixture into the sauce until completely absorbed, then continue to simmer until the sauce has thickened to a gravy-like consistency, about 10 minutes. Discard the bay leaves. Taste and adjust the seasoning with more salt and pepper. Serve over wide egg noodles with a sprinkle of chopped parsley.

HEALTHY MUSHROOM CHICKEN BOURGUIGNON

Steps:

• Heat oven to 350 degrees F.
• Season 2 Tablespoons flour with salt and pepper and sprinkle it onto both sides of each chicken breast.
• Heat 1 Tablespoon butter or oil in a large, OVEN PROOF skillet, over medium-high heat.
• Add chicken breasts to skillet and cook for 2-3 minutes. Turn breasts over and cook for additional 2-3 minutes. Transfer skillet to oven and cook breasts until internal temperature in thickest part of breast reaches 163 degrees. Turn off oven, remove skillet, and allow breasts to rest for 5 minutes.
• While chicken is cooking, heat remaining 1 Tablespoon butter or oil in a large skillet, over medium heat. Sauté the onions for about 3-4 minutes, or until translucent. Add mushrooms and garlic and cook until the mushrooms begin to release their juice, about 5 more minutes. Stir in remaining 1 Tablespoon flour over vegetables and cook for 1-2 minutes.
• Slowly whisk in the red wine, soy sauce, rosemary, and balsamic vinegar. Cover, reduce heat to medium-low, and simmer until the sauce has thickened and is reduced in volume by 1/2, about 15 minutes. While sauce thickens, cook your pasta according to package directions.
• If additional flavor is needed, add salt and pepper to the sauce; amount used depends on your taste preferences.
• Serve sauce and chicken over pasta and garnish with parsley.

CHICKEN WITH WINE & MUSHROOMS

Steps:

• Toss the chicken in the flour, then tap off the excess. Mix 1 tsp of the excess flour with a little stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms and thyme. Cook over a medium-high heat for about 5 mins, turning the chicken breasts over once until golden.
• Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 mins or until cooked through and the sauce is glossy. Serve with mash.

MUSHROOM BOURGUIGNON

Steps:

• Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid - about three or four minutes. Remove them from pan.
• Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.
• Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.
• Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.
• To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.