I can’t stop thinking and wanting to share about the food on my trip to France. Today’s post includes a meal my family ate while we were on our wine tour in the Bourgogne region. We stopped at a small, quaint restaurant that was nestled in the Inn at Au Petit Bonheur. Emma, our wine tour guide translated the menu and told us that the Supreme de Poulet fermier Gaston Gerard was a traditional Bourgogne dish, much like beef Bourguignon. So, my mom, dad, and myself each ordered one.
I liked the dish enough that when I got back to Los Angeles after my trip, I tried to recreate the dish! Read and follow the directions below for a Bourgogne chicken similar to the original!
1 Chicken Breast
1/4 Cup Milk
1/4 Cup Wine
2 TBSP Dijon Mustard
1/2 Cup Pearl Onions, peeled and cut in half
Salt, Pepper, Basil Rosemary, and X to season
Whisk together milk, wine, and mustard in bowl
If you would like your sauce thin, add more milk and wine
Season chicken breast on each side with seasonings and paprika
Pour 1/4 of sauce into bottom of oven safe baking dish
Pour rest of sauce over chicken
Sprinkle with paprika again
Bake in oven for 30 minutes (or until chicken is cooked through)
If your sauce starts to brown in oven, and chicken is not finished cooking, cover with tin foil
Take out of oven and serve with desired side
I served my Bourgogne chicken with green beans because the sauce was thick. If your sauce is thinner, you can serve with pasta, mashed potatoes, or rice!
Since the Au Petit Bonheur meal was a bit more red, I think next time I may add more paprika and a touch of tomato sauce or tomato paste!
After I replicated the Bourgogne chicken on my own, I looked up a recipe and found THIS one from Food.com. It is similar, but cooks the chicken on the stove, rather than in the oven. If you want a thicker sauce, I would recommend cooking in oven and if you want a thinner sauce, cook on stove.