Chicken Bordeaux from the New York Times Cookbook

Chicken Bordeaux from the New York Times Cookbook

An elegant but easy meal that straddles the line between comfort and gourmet.




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.


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