Chicken Bordeaux from the New York Times Cookbook
An elegant but easy meal that straddles the line between comfort and gourmet.
- Yield: 4 to 8 servings 1x
Ingredients
- 2 tablespoons butter, divided
- 8 ounces sliced mushrooms
- 1 garlic clove, finely chopped
- 4 to 8 half chicken breasts, bone in, skin on
- 3⁄4 cup flour, divided
- 1 teaspoon salt
- a few good grinds black pepper
- 1⁄2 cup vegetable oil
- 1 cup canned tomato & juice (add tomatoes to the cup line of a glass measuring cup, then fill to the cup line with the juice)
- 1/2 cup water
- 1 1⁄2 cups white Bordeaux wine
Instructions
In a large skillet, melt the butter and saute the mushrooms. Add the garlic and cook for an additional minute, until garlic is fragrant. Remove and set aside.
In the same skillet, heat the oil over medium-high heat. Season the flour with salt and pepper. Coat the chicken with the flour, reserving the remainder of the flour. Add chicken and brown on all sides.
Cover and cook over low heat for 25 minutes, then drain the oil from the skillet. Push chicken aside and add the tomatoes, crushing as they’re added and tomato juice and heat through.
Mix the water with the flour to form a slurry and add to the tomatoes in the pan, stirring to blend and cooking enough to thicken the mixture. Whisk in the wine, then add the mushroom/garlic mixture along with any juices they’ve let out. Move everything around to distribute evenly. Cover and simmer another 20 minutes or so, or until the chicken is tender.
Notes
- A crisp, but not fruity Sauvignon Blanc can be substituted for the White Bordeaux
- If the chicken breasts are the huge ones that seem to be more common today, consider dividing in half and serving half per person.