Name: Rosemary Chicken Bourgignon
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: French
Ingredients: 4 tbsp NOOC Rosemary Fused Olive Oil; ¾ cup NOOC Traditional 18 Year Aged Balsamic; 1 large onion, chopped; 2-3 celery sticks, chopped; 5 cloves garlic, minced; 2 cups sliced mushrooms; 2-3 carrots, chopped; 4 medium potatoes, chopped into 1” cubes; ½ large yam, chopped into 1” cubes; 8-10 boneless, skinless chicken thighs, chopped into 1” cubes; ½ cup white wine or sherry; 1 tsp dried thyme; 2 bay leaves; Chicken stock (approximately 2 cups, as needed); 2-3 tbsp NOOC Extra Virgin Olive Oil; 3-4 tbsp flour (or cornstarch for gluten-free option)

Rosemary Chicken Bourgignon

Michelle Rudelle

Servings

Prep Time

20 minutes

Calories

450

Cuisine

French

Ingredients

4 tbsp NOOC Rosemary Fused Olive Oil
¾ cup NOOC Traditional 18 Year Aged Balsamic
1 large onion, chopped
2-3 celery sticks, chopped
5 cloves garlic, minced
2 cups sliced mushrooms
2-3 carrots, chopped
4 medium potatoes, chopped into 1” cubes
½ large yam, chopped into 1” cubes
8-10 boneless, skinless chicken thighs, chopped into 1” cubes
½ cup white wine or sherry
1 tsp dried thyme
2 bay leaves
Chicken stock (approximately 2 cups, as needed)
2-3 tbsp NOOC Extra Virgin Olive Oil
3-4 tbsp flour (or cornstarch for gluten-free option)

Directions

Gently sauté onion and celery in 2 tbsp of NOOC Rosemary Fused Olive Oil until translucent (about 10 mins; avoid browning).
Add minced garlic, sliced mushrooms, and 2 more tbsp of Rosemary Olive Oil. Cook for another 5 minutes.
Increase heat to high and add chicken, salt, and pepper (to taste). Cook until chicken is sealed. Add ½ cup white wine or sherry and ¾ cup NOOC Traditional Dark Balsamic. Cook down for a couple of minutes.
Add chopped carrots, potatoes, yam, dried thyme, bay leaves, and enough chicken stock to submerge the ingredients.
Cover and simmer on medium-low, stirring occasionally, for 1.5 hours or until carrots and potatoes are soft. Alternatively, transfer everything into a slow cooker and cook on low for 6-7 hours.
To thicken, stir in an olive oil roux made with 3-4 tbsp of flour (or cornstarch for gluten-free).
Serve hot with fresh crusty bread.

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