Beef bourguignon was a staple of the bistro era but it dropped out of favour due to over-familiarity. This dish actually was beginning to fade out of existence simply because diners got bored. However, after more than 30 years of relative oblivion, it is now about to come crashing through the brasserie doors and make a comeback. Besides traditional ingredients, here’s how you can add dark chocolate to make this dish more delicious.
Imagine golden brown chicken that’s smothered in a rich and creamy, lightly herbed, perfectly garlicky, slightly cheesy mushroom sauce. It is perfect with pasta or rice and a side of steamed asparagus – this vegetable pairs perfectly with this sauce. Not only is this creamy dish really satisfying, it’s also surprisingly low in calories. Watch the video recipe above to learn how elevate this dish with leek sauce.Imagine golden brown chicken that’s smothered in a rich and creamy, lightly herbed, perfectly garlicky, slightly cheesy mushroom sauce. It is perfect with pasta or rice and a side of steamed asparagus – this vegetable pairs perfectly with this sauce. Not only is this creamy dish really satisfying, it’s also surprisingly low in calories. Watch the video recipe above to learn how elevate this dish with leek sauce.
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Ingredients
Meat
- 3 good quality chickens
Sauce
- 30g vegetable oil
- 80g finely chopped shallots
- 2 finely chopped garlic cloves
- 250g anise mushrooms (or small white mushrooms)
- 150g shiitake mushrooms
- 100ml white wine
- 150ml Knorr Demi Glace (prepared)
- 200g crème fraîche
- Chopped tarragon to taste
Leek oil
- 300ml vegetable oil
- 250g green parts of young leek
Vegetables
- 10 pieces mini fennel
- 15 pieces red shallots
- 5 pieces young leek
- 30g butter
- 150ml Knorr Chicken Bouillon
Preparation
Chicken
- Season the chickens then barbecue or roast
- Remove the legs and separate the thigh from the drumstick
- Keep the legs for the sauce/stew
- Keep the meat on the bone and bring to right level of doneness in the oven at 120°C
Sauce
- Fry the shallots and garlic in vegetable oil
- Deglaze with white wine and reduce until 1/4 is left
- Add Knorr Demi Glace and crème fraîche
- Bring to a boil and season
- Add the chicken leg parts
- Simmer until the leg meat comes off the bone
- Take the chicken parts out of the sauce and keep warm
- Finish the sauce with a hand blender
- Fry the mushrooms and add them to the sauce
- Season and add the chopped tarragon
Leek oil
- Heat the oil to 60°C
- Clean and cut the green of the young leek
- Blend together and strain through a fine sieve
- Season and leave to cool
Vegetables
- Clean the fennel and blanch it, then stew with some butter before serving
- Clean the young leek then stew them in Knorr Chicken Bouillon with some butter
- Halve the red shallots and roast them with olive oil in a shallow pan
Before serving
- Cut the chicken fillets from the bone and divide – about half a fillet per person
Plating
- Place the chicken fillet on the plate
- Put the leg portion on top
- Place the prepared vegetables around the chicken
- Pour the sauce with the mushroom and tarragon over the chicken
- Garnish with the tarragon
