Chicken Bourguignonne with buckwheat

Chicken Bourguignonne with buckwheat

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A savory French sauce with chicken and buckwheat


Units Scale

Cooking oil

3 skinless chicken thighs


Nonstick cooking spray

2 cups chicken broth

1/2 LB carrots, chopped

1/2 cup tomato sauce

2 cloves garlic, minced

1/4 teaspoon dried thyme leaves

1 bay leaf

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 medium onion

4 ounces whole medium mushrooms

1 1/2 cups uncooked buckwheat

1/4 cup minced fresh parsley


  1. Cook buckwheat according to package.
  2. Peheat oven to 350° F. Coat chicken very lightly with flour. Add a swish of cooking oil to the skillet; heat over medium heat until hot. Cook chicken 10 to 15 minutes or until browned on all sides. Drain fat from skillet.
  3. Add chicken broth, carrots, tomato sauce, thyme, salt and pepper and let it simmer for a few minutes and mix it.
  4. In the baking dish add carrots, bay leaf, garlic, chicken and the sauce, cover; transfer to oven. Bake 45 minutes to 1 hour.
  5. Add onions and mushrooms. Uncover; bake about 20 minutes or until vegetables are tender and chicken is no longer pink in center and juices run clear. Remove bay leaf. Add cooked buckwheat to chicken. Sprinkle with parsley and serve.


The internal part of the chicken should register at 165 ℉ (75 ℃) when done cooking and juices should run clear when pierced.

Cook/bake time may change when changing ingredients portions.

Equipment: 9 x 13 inch casserole dish


If your original recipe includes chicken, what kind of vegetarian substitutions can be made? Garbanzo or black beans.

Storage instructions:

How long will the food stay fresh in the refrigerator? 4 – 5 days

Can the food possibly be stored in the freezer and for how long? 3 – 5 months, possibly longer.

Reheating instructions: In a pan add some water and cooking oil and add in the dish and cook until heated through.

Nutrition facts is an estimate

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Inspired: Chicken Bourguignonne from All Tie Family Favorites Casseroles and One Dish Meals

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