The rich sauce is so tasty you won't want to share it with anyone. Try substituting the chicken for steak for a quick Beef Bourguignon
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Remove the skin for a lower fat meal
If you take the skin off chicken before cooking, it dramatically cuts the saturated fat content. Removing the skin also shaves 10 minutes off the cooking time.
Try it with steak
Quick beef Bourguigonne. Pat 4 x 140g sirloin steaks in the flour and sear for 2 mins on either side. Set aside to rest, then add the mushrooms, plus 4 chopped rashers streaky bacon and a handful peeled pearl onions or shallots. Fry for 5 mins. Add the wine and beef stock; reduce and thicken with the flour mix. Thickly slice steak; add any juices to the pan. Stir the steak through the sauce.