When it’s ruthlessly cold outside, Chicken Mushroom Bourguignon is one of my favorite meals. It’s comforting, rich, warm, savory and hearty. It’s perfect for the cold winter nights ahead!
“I enjoy cooking with wine, sometimes I even put it in the food…” – Julia Child
Have you ever seen the movie Julie & Julia? I don’t think there are too many foodies out there that haven’t seen it at least once. It’s the story of New Yorker Julie Powell (Amy Adams) who embarks on a daring adventure to prepare all 524 recipes in Julia Childs’ (Meryl Streep) landmark cookbook, “Mastering the Art of French Cooking” in one year and blog about the progress. She goes on to conquer all of her lovely French cuisine with passion, fearlessness and plenty of butter.
One of the dishes she prepares is the king of French dishes, the fabulous Beef “Boeuf” Bourguignon. If you haven’t tried this incredibly delicious recipe before, I highly encourage you to do so. However, instead of spending 2 1/2 hours to cook and using 3 cups of red wine, I give you my 30-minute chicken version. Bourguignon without the beef, but all of the indulgence!
This impressive dish combines juicy chicken chunks, bacon, earthy cremini mushrooms, tangy pearl onions, flavorful tomato paste and bold red wine to bring you a taste sensation you won’t soon forget. Plus, it’s so quick; it’s perfect for a chilly weekday meal. It is decadence in a dish!
So, if you love pasta, garlic, tomato-simmered mushrooms and cooking with vino, this dish is for you! Come on and make this flavorsome, hearty Chicken Mushroom Bourguignon stew tonight for an extraordinary and easy family meal.
“Julia, you are the butter to my bread.” – Mr. Child
- 8 ounces cremini mushrooms
- ½ a yellow onion
- 3 garlic cloves
- 3 parsley sprigs
- 1 tablespoon olive oil
- ½ cup pearl onions (I buy the frozen ones)
- 1 cup red cooking wine (Burgundy, Beaujolais, Cotes du Rhone or Chianti)
- 4 tablespoons tomato paste
- 1 teaspoon soy sauce
- 2 slices cooked bacon, chopped
- ½ teaspoon dried thyme
- ½ teaspoon sugar
- ⅛ teaspoon pepper
- 8 ounces farfalle pasta
- 2 cups cubed cooked chicken pieces
- 3 tablespoons half and half
- 4 tablespoons sour cream, if desired for topping
- Clean the mushrooms with a damp paper towel to remove any grime. Discard the stems (or use for something else) and cut into ¼ “ slices. Set aside. Chop the yellow onion into a small dice.
- Mince garlic and parsley (remove stems from parsley).
- Add olive oil to a medium non-stick pan over medium heat. Add the garlic, onion and pearl onions and cook until translucent about 3 minutes. Add mushrooms and cook until browned, about 2 minutes. Add the red wine, tomato paste, soy sauce, bacon, dried thyme, sugar and pepper. Simmer until slightly thickened, about 5 minutes. Add in the cooked chicken pieces and half and half, then cook another 3 minutes. While the sauce simmers, cook and drain the pasta according to package directions, usually about 8-9 minutes.
- When ready to serve, spoon a serving of pasta into a shallow bowl. Top with a generous amount of sauce. Garnish with parsley and a spoonful of sour cream (if desired). Enjoy!
For another heartwarming meal, please try our Chicken with Marsala Mushroom Sauce or Best Lasagna Recipe!