Recipe by Chef | Chicken Bourguignon by Chef Arnab Mondal | D Y Patil university

Heat the pan and add a little bit of oil and butter.

Add chopped onion and chopped celery to the hot pan.

Add thyme to the pan.

Add the chicken to the pan.

Add diced carrots to the pan.

De-glaze the pan with red wine.

Add diced tomatoes to the mixture.

Season with salt and crushed pepper.

Add tomato puree and cook for some time.

Add limitless flour to the mixture.

Check that the chicken is cooked through.

Plate the chicken in a deep dish.

Garnish with chopped parsley on top.

Equipment Needed

Spice Level:

Allergens