Herbes De Provence Chicken and Bacon Bourguignon with Creamy Mashed Potatoes

This rustic chicken and bacon bourguignon brings together tender chicken, crispy bacon and earthy mushrooms in a rich, herbes de Provence-infused sauce. It’s a comforting dish that feels both elegant and homey, perfect for a cozy dinner.

Serve it over velvety crème fraîche mashed potatoes that soak up every bit of the savory sauce. Each bite is a harmony of flavors and textures, from the golden-seared chicken to the smoky bacon and tender vegetables.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.33 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Worcestershire SauceView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and dice the potatoes into ½-inch pieces. Trim, peel and dice the carrot into ½-inch pieces. Halve, peel and dice the onion into ½-inch pieces. Trim and quarter the mushrooms (skip if pre-sliced). Roughly chop the parsley.
2. Place the potatoes in a large pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup of the potato cooking liquid (1 cup for 4 servings), then drain and return the potatoes to the pot. Add the crème fraîche and 2 tablespoons of butter (4 tablespoons for 4 servings). Mash with a potato masher or fork, adding splashes of the reserved liquid as needed, until smooth and creamy. Season with salt and pepper to taste.
3. While the potatoes cook, slice the bacon crosswise into ½-inch pieces. Pat the chicken dry with paper towels and season with salt and pepper. Coat the chicken with 1 tablespoon of flour (2 tablespoons for 4 servings). Heat a drizzle of oil in a second large, heavy-bottomed pot over medium-high heat. Add the chicken and cook until browned and cooked through, 4-5 minutes per side. Transfer the chicken to a plate and cover with foil.
4. Reduce the heat under the pot used for the chicken to medium and add a drizzle of oil. Add the bacon in a single layer and cook, stirring occasionally, until crispy, 4-5 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.
5. Add the carrot, onion, mushrooms and 1 teaspoon of herbes de Provence (2 teaspoons for 4 servings) to the pot used for the bacon. Cook, stirring occasionally, until the carrot is slightly tender, 3-4 minutes. Season with salt and pepper.
6. Add the tomato paste and remaining flour to the pot with the vegetables. Cook, stirring constantly, until the tomato paste turns a brick red color, 30-60 seconds. Whisk in the garlic powder, Worcestershire sauce, chicken stock concentrates, ½ teaspoon of sugar and 1½ cups of water (1 teaspoon sugar and 3 cups water for 4 servings). Cook, stirring, until the sauce thickens, 1-2 minutes. Stir in half of the chopped parsley, then remove from heat.
7. Dice the chicken into bite-size pieces. Add the chicken and bacon to the pot with the sauce and stir to combine. Divide the mashed potatoes and chicken bourguignon between bowls. Garnish with the remaining parsley and serve.

Recipe Tips

FAQ

Can I use dried herbs instead of herbes de Provence?

Yes, you can substitute with a mix of dried thyme, rosemary and oregano or use 1 teaspoon of Italian seasoning.

How do I store leftovers?

Store the chicken bourguignon and mashed potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

Can I make this dish ahead of time?

Absolutely! The stew actually tastes even better the next day. Prepare it up to 2 days in advance and reheat before serving. Make the mashed potatoes fresh for best texture.