Chicken Bordeaux

8
Servings
10m
Prep Time
50m
Cook Time
1h
Ready In


"From Madame Fernande Garvin of the Bordeaux Wine Information Bureau. Adapted from The New York Times Cookbook."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (440.9 g)
  • Calories 503.9
  • Total Fat - 21.6 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 816.6 mg
  • Sodium - 635.5 mg
  • Total Carbohydrate - 10.2 g
  • Dietary Fiber - 0.9 g
  • Sugars - 0.8 g
  • Protein - 61.5 g
  • Calcium - 51.4 mg
  • Iron - 8.9 mg
  • Vitamin C - 16.7 mg
  • Thiamin - 0.1 mg

Step 1

Melt 1 teaspoon butter and lightly sautee mushrooms. Remove and set aside.

Step 2

Melt remaining butter.

Step 3

Add garlic and cook about 1 minute. Remove and set aside.

Step 4

Coat chicken with 1/2 cup flour.

Step 5

Season with salt and pepper.

Step 6

Heat oil in a heavy skillet.

Step 7

Add chicken and brown on all sides.

Step 8

Cover and cook over low heat for 25 minutes.

Step 9

Drain oil from skillet.

Step 10

Add tomatoes and bring to a boil.

Step 11

Add enough water to the remaining flour to make a paste.

Step 12

Stir into tomatoes and cook, stirring, until thickened.

Step 13

Add wine, mushrooms and garlic.

Step 14

Cover and simmer until chicken is tender, about 20 minutes longer.

Tips & Variations


No special items needed.

Related

Wayne Peters

Ya, this is totally a five star recipe all the way! From the first bite to the leftovers the following day, this Chicken Bordeaux recipe will definitely be a go to recipe :) Loved it!

review by:
(27 Apr 2016)