Chicken Mushroom Bourguignon
8 ounces cremini mushrooms
½ a yellow onion
3 garlic cloves
3 parsley sprigs
1 tablespoon olive oil
½ cup pearl onions (I buy the frozen ones)
1 cup red cooking wine (Burgundy, Beaujolais, Cotes du Rhone or Chianti)
4 tablespoons tomato paste
1 teaspoon soy sauce
2 slices cooked bacon, chopped
½ teaspoon dried thyme
½ teaspoon sugar
⅛ teaspoon pepper
8 ounces farfalle pasta
2 cups cubed cooked chicken pieces
3 tablespoons half and half
4 tablespoons sour cream, if desired for topping
Clean the mushrooms with a damp paper towel to remove any grime. Discard the stems (or use for something else) and cut into ¼ “ slices. Set aside. Chop the yellow onion into a small dice.
Mince garlic and parsley (remove stems from parsley).
Add olive oil to a medium non-stick pan over medium heat. Add the garlic, onion and pearl onions and cook until translucent about 3 minutes. Add mushrooms and cook until browned, about 2 minutes. Add the red wine, tomato paste, soy sauce, bacon, dried thyme, sugar and pepper. Simmer until slightly thickened, about 5 minutes. Add in the cooked chicken pieces and half and half, then cook another 3 minutes. While the sauce simmers, cook and drain the pasta according to package directions, usually about 8-9 minutes.
When ready to serve, spoon a serving of pasta into a shallow bowl. Top with a generous amount of sauce. Garnish with parsley and a spoonful of sour cream (if desired). Enjoy!