Bourguignon is a reduced wine with onions, thyme, parsley, and butter.
Easy Weeknight Dinner!
I know what a struggle it can be to get dinner on the table night after night. I want to prepare healthy and meals for my family, but I am tired after a day at the office. And with my family’s busy schedules, and recipes that take way-too-long to prep and cook, well something always seem to stand in my way.
Enter the electric roaster oven. This roaster is large enough to cook large roasts and turkeys up to 18 pounds. In addition, this roaster cooks up to 30% faster and with up to 77% less energy than a traditional oven. It doesn’t heat up the kitchen, which is a big plus in Spring and Summer. Similar to crock pot cookery, with an electric roaster oven you add all the ingredients to the pot and let it roast for hours while you go about your day.
An Easy Chicken Bourguignon prepared in my electric roaster oven took the challenge out of serving a delicious healthy dinner to my family tonight. The chicken turns out utterly moist and tender prepared this way. I promise, you’ll find it a cinch to trade in that uninspired takeout for this hearty wholesome meal. It’s a very adaptable recipe, allowing you to take advantage of vegetables that are in season.
Healthy Chicken Bourguignon
Prep time about 30- min
Cook time 8-hours
2 TBS extra virgin olive oil
4 pats grass fed butter
3 yellow onions
16-oz can organic diced tomatoes
1.5 c burgundy wine
1 c organic chicken stock
1 whole free-range roaster chicken, have your butcher split it in half
16-oz can cannellini beans, drained
4 Bay leaves
4 sprigs Parsley
1 tsp mined garlic
1/4 tsp Paprika
1 tsp Thyme
Salt and Pepper
1 tsp cornstarch
1. Heat electric roaster oven to 450 degrees. Oil bottom of pan with the olive oil and butter.
2. Peel and slice onions and add to pan. Peel and dice parsnip and carrot and add to pan. Drain the tomatoes and add to the pan.
3. Juice the lemon, removing pits, and add to the pan. Add the lemon rind to the pan. Add the wine and stock to the pan.
4. After the mixture has cooked for 4 hours, reduce heat to 350 degrees add the split chicken and cannellini beans atop the vegetables. Slip two bay leaves and parsley sprigs under each chicken.
5. Sprinkle the chicken with the minced garlic and paprika. Sprinkle the thyme over the entire dish. Salt and pepper to taste.
6. After 4-hours, remove the chicken to a serving platter. Discard the bay oleaves, parsley twigs, and lemon rind. Add the cornstarch to the pan and stir to desired thickness.
7. Ladle the vegetable mixture atop the chicken and around the serving platter. Serve immediately.
Living life well-fed, ** My Bariatric Life**
Cheryl Ann Borne, writing as My Bariatric Life, is a contributing writer and Paleo recipe developer for HealthCentral’s Obesity Community. Cheryl is an award-winning healthcare communications professional and obesity health advocate who has overcome super obesity and it’s related diseases. She publishes the website MyBariatricLife.org and microblogs on Facebook, Twitter, and Pinterest. Cheryl also is writing her first book and working on a second website. Watch her transformational video on Vimeo.