Rosemary Chicken Bourgignon
A twist on the old Julia Child recipe! Chicken Thighs definitely work the best, DON'T cut the fat off, it will fully liquify into the broth giving it amazing flavour! I love that you can just throw it all in the crockpot and dinner’s ready!
4 tbsp NOOC Rosemary Fused Olive Oil
¾ C NOOC Traditional Dark Balsamic
1 large onion, chopped
2-3 celery sticks, chopped
5 cloves garlic, minced
2 C sliced mushrooms
2-3 carrots, chopped
4 med potatoes, chopped into 1” cubes
½ large yam, chopped into 1” cubes
8-10 boneless, skinless chicken thighs chopped into 1” cubes
½ C white wine or sherry
1 tsp dried thyme
2 bay leaves
Chicken stock (2 cups, give or take)
2-3 tbsp NOOC Extra Virgin Olive Oil
3-4 tbsp flour (or cornstarch)
Gently sauté onion and celery in 2 tbsp of NOOC Rosemary Fused Olive Oil until translucent (about 10 mins-don’t brown)
Add minced garlic, sliced mushrooms and 2 more tbsp of Rosemary Olive Oil and cook another 5 mins.
Increase heat to high and add chicken, salt and pepper (to taste) and cook until sealed. Add 1/2c white wine or sherry, 3/4 c NOOC Traditional Dark Balsamic and cook down for a couple mins.
Chop and add 2 large carrots, 4 med potatoes, 1/2 a large yam, 1 tsp dried thyme, 2 bay leaves and enough chicken stock to submerge.
At this point you can cover and simmer on med-low, stirring occasionally for 1.5 hrs or until carrots and potatoes are soft OR transfer everything into a slow cooker and cook on low for 6-7 hrs. To thicken at the end, stir in an olive oil roux (I used Cobrancosa!) made with 3-4 tbsp of flour (or cornstarch for gluten free).
Serve with fresh crusty bread! Can you say COMFORT FOOD?!!