Chicken & Bacon Bourguignon
with Herbes de Provence, Mushrooms & Crème Fraîche Mashed Potatoes
- Milk
- Wheat
Tender chicken and crispy bacon come together in a rich sauce perfumed with herbes de Provence, while earthy mushrooms add their woodland magic. Each bite delivers layers of savory sophistication, from the golden-seared chicken to the smoky bacon. Fluffy crème fraîche mashed potatoes create the perfect creamy bed for this rustic masterpiece.
Ingredients
3 ounce
Carrot
4 ounce
Bacon
1 unit
Tomato Paste
16 ounce
Potatoes
1 unit
Onion
4 ounce
Button Mushrooms
4 tablespoon
Crème Fraîche
(Contains: Milk)
2 unit
Chicken Stock Concentrate
⅓ tablespoon
Herbes de Provence
12 ounce
Chicken Cutlets
1 tablespoon
Worcestershire Sauce
¼ ounce
Parsley
2 tablespoon
Flour
(Contains: Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Peel and dice potatoes into ½-inch pieces. Trim, peel, and dice carrot into ½-inch pieces. Halve, peel, and dice onion into ½-inch pieces. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Roughly chop parsley.
-
Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain and return potatoes to pot.
-
Add crème fraîche and 2 TBSP butter (4 TBSP for 4). Using a potato masher or fork, mash potatoes, adding splashes of reserved potato cooking liquid as needed, until smooth and creamy. Taste and season with salt and pepper.
-
While potatoes cook, slice bacon* crosswise into ½-inch pieces.
-
Pat chicken* dry with paper towels; season with salt and pepper. Coat chicken with 1 TBSP flour (2 TBSP for 4 servings).
-
Heat a drizzle of oil in a second large, heavy-bottomed pot over medium-high heat. Add chicken and cook until browned and cooked through, 4-5 minutes per side.
-
Transfer chicken to a plate and cover with foil.
- Reduce heat under pot used for chicken to medium and add a drizzle of oil. Add bacon in a single layer and cook, stirring occasionally, until crispy, 4-5 minutes.
- Using a slotted spoon, transfer bacon to a paper-towel-lined plate.
- Add carrot, onion, mushrooms, and 1 tsp herbes de Provence (2 tsp for 4 servings) to pot used for bacon; cook, stirring occasionally, until carrot is slightly tender, 3-4 minutes.
- Season with salt and pepper.
- Add tomato paste and remaining flour to pot with veggies; cook, stirring constantly, until tomato paste is brick red in color, 30-60 seconds.
- Whisk in garlic powder, Worcestershire sauce, stock concentrates, ½ tsp sugar, and 1½ cups water (1 tsp sugar and 3 cups water for 4 servings); cook, stirring, until sauce has thickened, 1-2 minutes.
- Stir in half the parsley; remove from heat.
- Dice chicken into bite-size pieces; add chicken and bacon to pot with sauce and stir to combine.
- Divide mashed potatoes and chicken bourguignon between bowls. Garnish with remaining parsley and serve.
