Classical Poulet Saute a la Bourguignonne

Classical Poulet Saute a la Bourguignonne

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Credit: Josh Page, line cook, Grandfather Golf & Country Club, Linville, North Carolina
Sizzle, Winter 2014


1 oz. butter
4.5 oz. streaky bacon, diced, blanched
8 pearl onions, peeled
3.5 oz. crimini mushrooms, cleaned, quartered
Salt and pepper to taste
1 whole chicken, cut into 8 pieces
2 garlic cloves, crushed
7 oz. red wine
1 oz. butter, mixed with flour to form beurre manié
5 oz. flour

Herbed fingerling potatoes
½ gallon water
8 oz. salt
1 sachet, peppercorns, bay leaf, thyme
15 fingerling potatoes
2 oz. olive oil
½ oz. shallots, minced
1 sprig rosemary, minced
½ bunch parsley, minced
Salt and pepper to taste

Sauteed spinach
1 oz. olive oil
Shallots, pinch
Fennel, pinch
2 oz. spinach
Salt and pepper to taste

Roasted cauliflower
½ head cauliflower, trimmed
1 oz. olive oil
Salt and pepper, as needed
Clarified butter, as needed


1. Heat large saute pan over medium-high heat. Add butter; fry bacon with onions and mushrooms until browned.
2. Remove bacon, onions and mushrooms; keep warm.
3. Season chicken; saute in the same pan until colored nicely.
4. Add bacon, onions mushrooms back to pan; cover with lid; finish in 350°F oven until chicken reaches internal temperature of 155°F.
5. Remove chicken and garnish; keep warm.
6. Drain fat from pan; add crushed garlic; deglaze with wine; reduce by half.
7. Whisk in beurre manié. Adjust seasoning as needed.

Herbed fingerling potatoes
1. Add water, salt, sachet and potatoes to medium-sized pot.
2. Bring water to simmer; cook potatoes until 75 percent done, approximately 8 minutes.
3. Cool potatoes in cooking liquid over ice bath. Remove potatoes from water; cool. Cut in half lengthwise.
4. Heat medium-sized cast iron pan over medium heat. Add oil. Place potatoes cut side down in pan; fry until potatoes are cooked through and browned on cut side.
5. Add shallots to pan; toss. Finish with herbs; season to taste.
6. Remove potatoes from pan; drain over paper towel lined sheet pan.

Sauteed spinach
1. Heat medium-sized saute pan over medium heat.
2. Add oil; sweat shallots and fennel until translucent.
3. Add spinach; saute over medium-high heat.
4. Season to taste; remove from pan. Drain over paper towel lined sheet pan.

Roasted cauliflower
1. Toss cauliflower in olive oil, salt and pepper.
2. Heat medium-sized saute pan over medium-high heat; add clarified butter.
3. Place cauliflower in pan with cut side down. Cook in 350°F oven until tender. Remove, season to taste.

Plating procedure:
1. Place 5 potatoes at 10 o’clock in bowl.
2. Place spinach to the right of potatoes.
3. Plate 3 cauliflower florets at 2 o’clock.
4. Place chicken and garnish in front of vegetables.
5. Place sauce in front of chicken.


4 servings


Main Dish, Poultry, Sizzle

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