August 10, 2011

Chicken Mushroom Bordelaise

Blond Headed Stepchild
Southern Cooking Class 101

Bordelaise is one of the classic French sauces named of course from the Bordeaux wine region. Made with dry red wine, its characteristics are the brownish demi-glaze made rich from bone marrow, butter, shallots and seasoned perfectly with garlic and thyme.

The Bordelaise we enjoy in our southern region is nothing what-so-ever like the classic French. Basically a compounded butter sauce of garlic and thyme, sometimes parsley, a step-child so to speak, still we call it a Bordelaise. Why? I haven't a clue yet some say it is a bastardize version. Then there is the Creole version made from both worlds combining red wine, bone marrow, garlic and parsley with the French mother sauce Espagnole. I cannot repeat in print this one's name.


Because this dish is of the Bordelaise family, that is, one as we know it, I find a sauterne to be an enjoyable underlay of depth. After all, the sauterne is a southern cousin. Some of you might say this is not true, that there is no such thing as a real sauterne, well that's okay. In cooking dishes like this, we use the cheaper one without the 's' and call it family. Only in the south.

You can call this fancy fixins' if you want but to us, it's just plain good eating. Simple to make with an outstanding taste. Enjoy!

Chicken Mushroom Bordelaise
about 6 servings


3 boneless chicken breasts, sliced thin and into serving size pieces
2 tablespoons Creole Seasoning
2 tablespoons olive oil
4 tablespoons butter, divided
1 large shallot, minced
2 garlic toes, minced
1 pound fresh tiny button mushrooms, or halved medium size
2 bay leaves
2 cups chicken broth
1/2 cup sauterne or white wine
1 tablespoon Worcestershire sauce
1/2 teaspoon chopped fresh thyme, or to taste
salt and pepper to taste
2 tablespoons cornstarch
1/4 cup cold water

Sprinkle the chicken with the Creole seasoning. Heat the oil in a heavy skillet. Saute the chicken until light brown on each side, about 3 minutes per side. Remove to paper lined plate to drain.

Wipe the pan free of oil. Add 1 tablespoon of the butter and stir in the garlic and shallot. Cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter. When butter has melted, stir in the mushrooms. Add bay leaf. Cook and stir until mushrooms begin to soften, about 5 minutes.

Pour in the chicken broth, wine and Worcestershire sauce; return the chicken to the skillet; season with thyme and bring to a simmer over medium-high heat. Once simmering, season with salt and pepper to taste. Reduce heat to medium-low and cook uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water and stir into the simmering sauce until thickened. Remove the bay leaf before serving.

Serve over rice, pasta, noodles or couscous.

11 comments :

  1. This dish looks utterly delicious. I haven't had bordelaise sauce in a long time and that has to change. Thank you for your concern on my blog. I am safe here in the north of England. I hope these riots will be over soon and 'people' will realise what they've done to their country.

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  2. This is so much my kind of meal! I honestly think that the reason more true bordelaise isn't made around here is that getting bones for the marrow isn't as easy to find here as it is in Europe, especially in smaller communities that don't have true butcher shops. With this kind of dish though, who cares. It sounds so fantastic.

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  3. So glad to find your blog and here you are in Mobile. I live in Citronelle. Recipe looks so good. Do you have a cafe? I'm looking forward to coming back and checking out more recipes and looking forward to your new posts.

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  4. You've done it again....Made me hungry after I already ate! :) Great dish!

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  5. Fantastic!!! Love the name and delicious indeed!

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  6. Pour on the mushrooms! I am loving that dish!!

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  7. I like your blonde headed step child here. I wonder how this would be with thigh meat? I am not a big fan of the white meat, not usually.

    By the way, last night we had your artichoke pasta salad side dish and it was delish! I will post it soon. Thanks for ANOTHER fantastic dish.

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  8. the smell along must be intoxicating as the look of this is so gourment and up my alley!

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  9. If Mike and I ever get a chance (and the funds) to come your way, you'll find me on your doorstep for cooking lessons. :)

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  10. the first I heard of bordelaise sauce... sounds yummy

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  11. Love the tittle :) I am pretty sure you made that pasta quite happy! What a gorgeous recipe you have here!

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