Chicken Bourguignon

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Serves

4 - 6

Ingredients

12 - 16 boneless, skinless chicken thighs

Sauce

1/3 cup of your favourite red wine (that you will have with this dinner)
1 2/3 Cups unsalted chicken broth
2 Tbsp flour mixed together with 1 tbsp butter and then 1 tbsp barbecue sauce
1/3 cup brandy
2 Tbsp butter or olive oil
salt and pepper to taste

Stuffing

2 Tbsp butter or olive oil
3 Thin slices chopped Prosciutto (or could substitute with 3 tbsp chopped Black Forest Ham)
5 or 6 Largish mushrooms which have chopped
1 Tbsp fresh chopped chives (or 1/2 tsp dried chives)
3 Tbsp shredded Asiago cheese (could substitute with Mozzarella cheese)

Garnish

fresh chopped parsley

Directions

Stuffing

Slice the mushrooms and then cut again.

Melt butter in frying pan or add olive oil when pan is warm. Stir in the mushrooms and chopped prosciutto and cook gently until soft (about 3 - 5 minutes).

Take off the heat and add the chives and Asiago and heat/stir until the cheese is melted. Set aside.

Thread a poultry needle with cotton twine (you can probably seal with toothpick if you do not have a poultry needle). Open up each boneless thigh and place about 1 tbsp of the mushroom mixture and sew shut or use a toothpick to seal.

When all the thighs have been stuffed (don’t worry if you have a little mushroom mixture left over, you can use it in the sauce), melt and additional 2 tbsp in a frying pan or add olive oil to a warm frying pan and brown the thighs all over.

Pour the brandy over the chicken and light it. When flames have died down remove the chicken to a plate and stir up all the bits. Add any remaining mushroom stuffing that you did not use.

Measure the flour and work into the flour mixture the tbsp of butter. This will thicken the sauce, but the butter helps to keep the flour from clumping. Add the barbecue sauce to the flour butter mixture.

Add the flour-BBQ sauce mixture and a small amount of the broth and heat gently mixing the ingredients. Gradually add the rest of the broth and wine. Cook, stirring constantly until it starts to thicken. Taste, season with salt and pepper if desired.

Add the chicken, bring to a boil, reduce the heat and simmer uncovered about 20 min. turning the thighs occasionally and basting with the sauce.

When done, sprinkle with fresh parsley and serve with cooked rice (see recipe for Plain Steamed Rice - you can do the initial cook of the rice in chicken broth for more flavour, but not necessary).