Chicken and Vegetable Bourguignonne with Egg Noodles

  • Yield: 4 to 6 servings
  • Total: 1 hr 30 min
  • Prep: 15 min
  • Cook: 1 hr 15 min


2 pounds dark chicken meat, 1-inch dice

1 cup all-purpose flour, for coating

Canola oil, to cook

1 tablespoon minced ginger

6 cloves garlic, thinly sliced

2 large, red onions, diced

2 large carrots, diced

2 stalks cut celery, diced

1 pound Paris (white) mushrooms, cut in half

1/2 bottle red wine-Pinot Noir

3 large Yukon gold potatoes, peeled, diced

2 bay leaves

2 sprigs fresh thyme

1/2 cup dark soy sauce

6 to 8 cups chicken stock, to cover

Salt and black pepper, to taste

1 pound egg noodles


  1. Pre-boil a large stock pot of salted water. Season the chicken and dredge lightly with flour. In a hot stockpot coated with oil, brown chicken, about 3 minutes and set aside. In the same pot, saute ginger, garlic and onions for about 3 minutes. Add carrots, celery and mushrooms. Season. Deglaze with wine and add the potatoes. Add the bay leaves, thyme and soy sauce and check for seasoning. Ad the chicken back to the pot. Add chicken stock to cover, check for flavor and bring to a slow boil. Simmer for 45 minutes to 1 hour until potatoes are fully cooked. Add noodles to boiling water and blanch until al dente. Drain and serve. 

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very good dish, but tasted much better the next day.

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