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Chicken Mushroom Bourguignon
Quick Chicken Mushroom Bourguignon with pasta, bacon, pearl onions and tomato-simmered mushrooms is a rich, hearty meal you’ll love! Ingredients
- 8 ounces cremini mushrooms
- ½ a yellow onion
- 3 garlic cloves
- 3 parsley sprigs
- 1 tablespoon olive oil
- ½ cup pearl onions (I buy the frozen ones)
- 1 cup red cooking wine (Burgundy, Beaujolais, Cotes du Rhone or Chianti)
- 4 tablespoons tomato paste
- 1 teaspoon soy sauce
- 2 slices cooked bacon, chopped
- ½ teaspoon dried thyme
- ½ teaspoon sugar
- ⅛ teaspoon pepper
- 8 ounces farfalle pasta
- 2 cups cubed cooked chicken pieces
- 3 tablespoons half and half
- 4 tablespoons sour cream, if desired for topping
Directions
- Clean the mushrooms with a damp paper towel to remove any grime. Discard the stems (or use for something else) and cut into ¼ “ slices. Set aside. Chop the yellow onion into a small dice.
- Mince garlic and parsley (remove stems from parsley).
- Add olive oil to a medium non-stick pan over medium heat. Add the garlic, onion and pearl onions and cook until translucent about 3 minutes. Add mushrooms and cook until browned, about 2 minutes. Add the red wine, tomato paste, soy sauce, bacon, dried thyme, sugar and pepper. Simmer until slightly thickened, about 5 minutes. Add in the cooked chicken pieces and half and half, then cook another 3 minutes. While the sauce simmers, cook and drain the pasta according to package directions, usually about 8-9 minutes.
- When ready to serve, spoon a serving of pasta into a shallow bowl. Top with a generous amount of sauce. Garnish with parsley and a spoonful of sour cream (if desired). Enjoy!
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