Chicken & Kielbasa Bourguignon
Prep time: 2 hrs | Serves: 4
Ingredients:
• 1 Whole Chicken (portioned)
• 250g smoked kielbasa, sliced into 1cm rounds
• 25g plain flour
• 5g fine sea salt 1
• 3g freshly ground black pepper 1
• 30ml olive oil
• 40g unsalted butter
• 150g streaky bacon, diced
• 250g small shallots or pickled pearl onions
• 250g chestnut mushrooms, quartered
• 2 garlic cloves, finely chopped
• 500ml dry red wine
• 250ml chicken stock
• 2 bay leaves
• 4g fresh thyme leaves
For finishing
• 10g unsalted butter (optional, to enrich)
• 10g fresh parsley, finely chopped
Method:
1. Pat the chicken dry. In a bowl, toss with flour, salt 1 and pepper 1 until evenly coated.
2. Heat half the olive oil and half the butter in a heavy casserole over medium‑high heat. Brown the kielbasa on both sides, 3–4 minutes; remove. Brown the bacon until lightly crisp; remove. Brown the chicken in batches until deeply golden, adding a little more oil if needed; remove.
3. Add remaining butter, then the shallots and mushrooms. Sauté 6–8 minutes until browned. Stir in garlic and tomato purée, cooking 1–2 minutes.
4. Pour in the red wine, scraping up browned bits. Simmer 5 minutes to reduce slightly. Add chicken stock, bay leaves and thyme, then return chicken, kielbasa and bacon (plus any juices) to the pot. Bring to a gentle simmer, cover and cook over low heat 35–40 minutes, stirring occasionally, until the chicken is very tender and the sauce slightly thickened.
5. Remove bay leaves. Taste and season. If you like a richer finish, stir in 10g cold butter until glossy. Sprinkle with parsley and serve hot with buttery mashed potatoes or crusty bread.
Storage:
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently on the hob over low heat, adding a splash of water or stock if the sauce thickens too much. Freezes well for up to 2 months; thaw overnight in the fridge before reheating.
