Name: Chicken Bourguignon
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Ingredients: 5 slices pastrami, chopped; 3 tbsp olive oil; 3–4 lb bone-in, skin-on chicken legs; 3 carrots, cut into large chunks; 1 onion, chopped; 1 tsp minced garlic; ¼ cup cognac; ½ bottle red wine (about 1 1/2 cups); 1 cup chicken stock; 10 sprigs thyme; salt and pepper; 2 tbsp butter, softened (not kosher in a meat dish); 2 tbsp pareve margarine; 1½ tbsp all-purpose flour; 1 package mushrooms, quartered (about 8 oz)

How I make it

Preheat the oven to 250°F (120°C).
In an ovenproof pot, heat the oil and fry the pastrami until golden. Remove from the pot and set aside.
Pat the chicken dry and season with salt and pepper. Brown it in the pot, then remove.
Add the carrots and onion to the pot, season with salt and pepper and cook for 10-12 minutes. Add the garlic.
Add the cognac, then return the pastrami and chicken to the pot.
Add the wine, chicken stock and thyme and bring to a boil.
Cover the pot and transfer to the oven for 30-40 minutes.
Take the pot out of the oven and set it on the stovetop.
In a small bowl, mix 1 tbsp of the butter (or margarine) with the flour, add to the pot and stir until it blends in.
In a skillet, sauté the mushrooms in the remaining butter (or margarine) and add them to the pot.
Simmer over low heat for 10 more minutes.

Chicken Bourguignon Draft

What you need

How I make it