Chicken Bourguignon


serves 8
6 lb (2.7 kg) chicken with giblets
1 tsp chopped fresh herbs
1/2 tsp Mixed Spice (All Spice / Pumpkin pie spice)
salt and freshly ground black pepper
8 oz (225 g) streaky bacon rashers
2 medium onions, quartered
3 cup (225 g) button mushrooms
12 fl oz (350 ml) red wine
2 tbsp (1 oz) 25 g butter
2 tbsp cornflour


1. Preheat the oven to 325°F (170°C) Gas Mk 3.

2. Clean the inside of the chicken and remove the giblets.

3. Sprinkle the herbs and spice inside the bird, and season to taste with salt and pepper.

4. Cover the breast with over-lapping bacon rashers and place in a large roasting tin.

5. Chop the chicken liver and heart and place in a saucepan.

6. Chop the stalks from the mushrooms and add the onion, wine and mushroom stalks to the saucepan.

7. Simmer over low heat for 15 minutes, then remove the onions with a slotted spoon.

8. Keep the onions warm.

9. Strain the wine and half the mushroom giblet stock over the chicken and cook in the oven for 3 - 3 1/2 hours basting frequently.

9. Half an hour before the end of cooking time, add the mushroom caps and the cooked onions to the roasting tin.

11. When the chicken is cooked, transfer it to a warm serving dish together with the mushrooms and onions.

12. Leave to stand for 10 minutes before carving.

13. Strain the remaining mushroom giblet stock into a saucepan.

14. Skim the fat from the roasting tin juices and add the juices to the pan with the butter.

15. Mix the cornflour with a little water until blended and stir in the liquid.

16. Boil until thickened, adjust seasoning as required and serve with the chicken.

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