Chicken Bourguignon Recipe

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Loaded with vegetables and mushrooms and cooked in a velvety sauce, this tasty chicken dish is served over orzo pasta for a complete meal. This is a non-alcohol version of this recipe, which traditionally is made with red or white wine.
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Servings:
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Ingredients
  • 1 cup flour for dredging and also to use for the thickened agent
  • 2 tablespoons lemon thyme - chopped
  • 1 tablespoon seasoning salt
  • 5 chicken tenders or 2 boneless skinless chicken breasts, cut into one inch pieces
  • 1/2 cup vegetable oil
  • 3 cups chicken broth
  • 2 tablespoons unsalted butter
  • 8 ounces baby bella mushrooms - sliced
  • 2 cloves garlic - finely minced
  • 2 carrots - peeled and cut into 1/4 inch discs
  • salt and pepper to taste
  • 1 cup snap peas - cut in half
  • 1 cup pearl onions - skinned
  • 1 cup orzo pasta - cooked according to package directions
Container: Dutch oven or large skillet
Directions
PREP
20 mins
COOK
35 mins
READY IN
55 mins
  • Combine flour, 2 tablespoons of lemon thyme and the seasoning salt.
  • Coat the chicken pieces with the mixture, shaking off any excess.
  • In a dutch oven or skillet, heat 1/2 cup of oil.
  • Add the chicken to the skillet in a single layer. Cook until browned on all sides, then remove to a plate.
  • To the remaining oil in a pot, add 2 tablespoons of unsalted butter, melt over medium heat.
  • Add the baby bella mushrooms and sauté for 7-10 minutes or until tender and slightly browned.
  • Add the garlic and sauté for 30 more seconds.
  • Sprinkle 3 tablespoons of leftover seasoned flour from dredging the chicken and whisk to combine with the mushrooms.
  • Raise the heat to medium high and while whisking, add in the chicken broth.
  • Keep stirring until it thickens, approximately 2-3 minutes.
  • Lower heat to medium low and add in the carrots, pearl onions and snap peas. Salt and pepper to taste and stir occasionally.
  • Add the chicken back into the dutch oven and warm it all the way through.
  • Serve over hot orzo pasta.
Note:If desired, red or white wine could be used in place of the chicken broth in this recipe or you could use 1 1/2 cups of wine along with 1 1/2 cups of chicken broth.
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