Burgundy Chicken Company Worthy 1 Dish Feast
Transform your dinner table into a culinary masterpiece with this Burgundy Chicken Company-Worthy One-Dish Feast—a comforting yet elegant recipe perfect for impressing guests or delighting your family. Featuring tender, golden-browned bone-in chicken thighs braised in a rich sauce of dry red wine, chicken stock, and aromatic vegetables, this dish is the epitome of cozy sophistication. Earthy cremini mushrooms, hearty potatoes, and an infusion of fresh thyme and bay leaf create a symphony of flavors that meld beautifully in a single oven-safe pot. Easy to prepare with only 20 minutes of hands-on time, this one-pot wonder seamlessly transitions from oven to table, garnished with a flourish of fresh parsley for a rustic presentation. Perfect for special occasions or a luxurious weeknight meal, this recipe combines timeless French-inspired techniques with the convenience of one-pot cooking.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, diced
- 8 ounces cremini mushrooms, halved or quartered (if large)
- 4 garlic cloves, minced
- 1 cup dry red wine (e.g., Burgundy or Pinot Noir)
- 1 cup chicken stock
- 1 tablespoon tomato paste
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 pounds potatoes, quartered
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 350°F (175°C).
Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
Dredge the chicken thighs in flour, shaking off any excess.
In a large Dutch oven or oven-safe pot, heat the olive oil and butter over medium-high heat.
Sear the chicken thighs, skin-side down, until golden brown and crisp, about 5 minutes per side. Remove the chicken and set aside.
In the same pot, add the diced onion, carrots, celery, and mushrooms. Sauté until the vegetables are softened, about 5 minutes.
Add the minced garlic and cook for 1 more minute, stirring constantly to avoid burning.
Stir in the tomato paste and cook for another 1-2 minutes until well incorporated.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
Add the chicken stock, thyme sprigs, bay leaf, salt, and black pepper. Stir well to combine.
Nestle the chicken thighs back into the pot, skin-side up, along with the quartered potatoes.
Cover the pot with a lid and transfer to the preheated oven. Braise for about 1 hour, or until the chicken is tender and the potatoes are cooked through.
Remove the pot from the oven and discard the thyme sprigs and bay leaf.
Garnish with freshly chopped parsley and serve directly from the pot for a rustic, company-worthy presentation. Enjoy!
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 489 mg | 21% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 6.9 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1237 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
