Chicken Bourguignonne

Tender morsels of meat accompanied by many sauces and sides: here's how to make chicken bourguignonne!

600 g of Bio chicken thigh morsels

500 ml of extra virgin olive oil

Description

The roast chicken is undisputed, it is the classic Sunday family dish and always pleases everyone. The chicken bourguignonne, however, could soon steal the show!

It consists of tender morsels of meat cooked in boiling oil and accompanied by a wide variety of tasty sauces and sides that make them irresistible. The origins of the original recipe, the fondue bourguignonne, are disputed between Piedmont, Switzerland and France, areas where the dish is very popular with small variations from one area to another.

In the basic version, pieces of meat - mostly beef fillet, but also veal, chicken and pork - are cooked by each diner independently in boiling oil. In the variant with the chicken that we propose, the substance does not change: it remains a winter dish, convivial and fun to eat and prepare with friends, which is made even more delicious by the sauces and sides that accompany it.

Here is the recipe for chicken bourguignonne.

Chicken thigh bites

Procedure

If you use the AIA BIO Chicken Stew you will only have to pat the meat with kitchen paper and place it in individual plates or in a single tray, from which the guests will serve themselves with the long-handled forks provided with the pot. Alternatively, if you use chicken breast cut it into regular cubes.

Fill the fondue pot with a third of oil (if you prefer you can also use seed oil that you usually use for frying).

Turn on the burner placed under the pot and let it heat up. If your burner is not powerful enough, you can first heat the oil on the stove and then transfer it to the pot.

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.

Suggestions

Traditionally, for bourguignonne, each diner must have their own compartmentalized plate that contains a portion of meat and sauces.

Some classic accompaniments, perfect for chicken bourguignonne, are: green sauce, red sauce, mayonnaise, ketchup, mustard, tartar sauce, bernaise sauce and tabasco. Aromatic herbs (such as chopped parsley, basil, rosemary, thyme, chives, sage, marjoram) and salt are also essential, for those who prefer to enjoy the meat in its pure form.

Any vegetables, placed in the center of the table and perhaps already blanched beforehand to speed up cooking times, such as onions (also sweet and sour), potatoes, carrots and zucchini, complete the dinner. However, chicken meat is so versatile that it pairs well with a wide variety of sauces and vegetables: vary the sides as you prefer, the important thing is that the table is laden with colorful bowls!