Chicken Mushroom Bourguignon

Ingredients

8 ounces cremini mushrooms

½ a yellow onion

3 garlic cloves

3 parsley sprigs

1 tablespoon olive oil

½ cup pearl onions (I buy the frozen ones)

1 cup red cooking wine (Burgundy, Beaujolais, Cotes du Rhone or Chianti)

4 tablespoons tomato paste

1 teaspoon soy sauce

2 slices cooked bacon, chopped

½ teaspoon dried thyme

½ teaspoon sugar

⅛ teaspoon pepper

8 ounces farfalle pasta

2 cups cubed cooked chicken pieces

3 tablespoons half and half

4 tablespoons sour cream, if desired for topping

Preparation

Clean the mushrooms with a damp paper towel to remove any grime. Discard the stems (or use for something else) and cut into ¼ “ slices. Set aside. Chop the yellow onion into a small dice.

Mince garlic and parsley (remove stems from parsley).

Add olive oil to a medium non-stick pan over medium heat. Add the garlic, onion and pearl onions and cook until translucent about 3 minutes. Add mushrooms and cook until browned, about 2 minutes. Add the red wine, tomato paste, soy sauce, bacon, dried thyme, sugar and pepper. Simmer until slightly thickened, about 5 minutes. Add in the cooked chicken pieces and half and half, then cook another 3 minutes. While the sauce simmers, cook and drain the pasta according to package directions, usually about 8-9 minutes.

When ready to serve, spoon a serving of pasta into a shallow bowl. Top with a generous amount of sauce. Garnish with parsley and a spoonful of sour cream (if desired). Enjoy!