Burgundy Chicken Casserole

Autumn is here and what’s  not to love.  Lovely sunny days, crisp fresh evenings, the gorgeous colours all around us and this rich, warming Burgundy chicken casserole served with a dollop of buttery mash and a glass of red wine.


Burgundy Chicken Casserole

This rather delectable Chicken Casserole ticks all the boxes for a warm and comforting Autumnal meal.  I could go on and on about the gorgeous aroma, the delicious sauce and the juicy, fall off the bone chicken but it’s probably much easier to just say that it’s been a firm  family favourite for at least the past 20 years and never fails to please.

Give it a go – you won’t be disappointed.

Burgundy Chicken Casserole

Burgundy Chicken

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 4 servings

Burgundy Chicken

A simple and delectable chicken casserole - perfect heart warming food.


  • 15 ml olive oil
  • 1 kg chicken thighs, skin on
  • 2 ml salt
  • 2 ml smoked paprika
  • 1 small onion, chopped
  • 1 red pepper, diced
  • 250 g brown mushrooms, sliced
  • 2 ml dried thyme
  • 30 ml plain flour
  • 250 ml chicken stock
  • 100 ml red wine
  • 15 ml tomato paste
  • 2 ml salt
  • 2 ml sugar
  • 5 ml Worcestershire sauce
  • 12 baby onions, peeled


  1. Preheat oven to 160°C (325°F).
  2. Heat the olive oil in a pan and brown the chicken, skin side down until nice and crisp.
  3. Arrange the chicken, skin side up in an oven proof baking dish.
  4. Sprinkle the chicken with the salt and smoked paprika.
  5. Cover and bake for 30 minutes.
  6. While the chicken is in the oven, prepare the sauce by adding the onion and red pepper to the pan drippings and sauté until soft.
  7. Add the mushrooms, thyme and a little extra oil if necessary and stir fry until soft.
  8. Sprinkle in the flour and stir through to mix well.
  9. Add the chicken stock, red wine, tomato paste, salt, sugar and Worcestershire sauce and stir until thickened.
  10. When the chicken is done, uncover and pour off any excess fat.
  11. Pour the sauce over and add the onions to the dish.
  12. Cover and bake for a further 45 mins.


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One thought on “Burgundy Chicken Casserole

  1. Camilla

    I just came over to get your Lemon Ping Pudding recipe (going to use Blackberry Curd I made today) and thought I’d check out your latest post. Wow this looks superb, will have to make this for the family as I’m sure they love it:-)

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