Cozy Chicken and Bacon Bourguignon with Herbes De Provence and Creamy Mashed Potatoes

This rustic chicken and bacon bourguignon is the ultimate comfort food, combining tender chicken, crispy bacon and earthy mushrooms in a rich, savory sauce perfumed with herbes de Provence. Each bite delivers layers of flavor, from the golden-seared chicken to the smoky bacon, all brought together in a luscious gravy.

Serve it over a bed of velvety crème fraîche mashed potatoes for a truly satisfying meal that feels both elegant and cozy. Perfect for a chilly evening or a special dinner at home.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use boneless skinless chicken thighs instead of cutlets?

Yes, chicken thighs work well. Adjust cooking time as needed until they reach an internal temperature of 165°F.

What can I substitute for crème fraîche?

Sour cream or heavy cream can be used, but the flavor and texture will be slightly different.

Can I make this dish ahead of time?

Yes, the bourguignon can be made a day ahead and reheated gently. Prepare the mashed potatoes fresh for best results.