This oven baked 4-ingredient chicken bourguignon is the kind of practical, old-school recipe that turns a short ingredient list into something deeply flavorful and company-worthy. Inspired by the classic French combination of chicken braised with red wine, mushrooms, and onions, this simplified version leans on oven time to do the heavy lifting, creating tender chicken and a glossy, savory burgundy-style sauce with very little fuss.
Serve it with buttered egg noodles, mashed potatoes, or a loaf of crusty bread to soak up the sauce. A simple green salad or steamed green beans make a good fresh contrast, and if you want to keep the meal in its French country lane, roasted carrots or parsleyed potatoes fit especially well alongside the rich chicken.
Oven Baked 4-Ingredient Chicken Bourguignon
Servings: 4 to 6
Ingredients
2 1/2 to 3 pounds bone-in, skin-on chicken thighs or mixed chicken pieces
1 packet dry onion soup mix, about 1 ounce
1 can condensed cream of mushroom soup, 10 1/2 ounces
1 1/2 cups Burgundy or other dry red wine
Directions
1. Heat the oven to 325°F. Lightly grease a deep 9-by-13-inch baking dish or a large oval casserole dish.
2. Arrange the chicken pieces in the dish in a single layer, skin side up if using skin-on pieces.
3. In a medium bowl, whisk together the dry onion soup mix, condensed cream of mushroom soup, and red wine until smooth. Pour the mixture evenly over the chicken.
4. Cover the dish tightly with foil or a lid and bake for 1 hour. Uncover and continue baking 30 to 45 minutes more, until the chicken is very tender and the sauce is bubbling and slightly thickened.
5. Let the dish rest for 10 minutes before serving so the sauce settles slightly. Spoon the sauce over the chicken when serving.
Variations & Tips
Add mushrooms and onions: If you want the dish to look and taste more like a classic bourguignon, add 8 ounces of small mushrooms and 1 cup frozen pearl onions to the baking dish before it goes into the oven. They cook right in the sauce and make the finished dish feel much more traditional.
Use boneless chicken carefully: Boneless thighs work well, but they usually need less time. Start checking for doneness after about 50 to 60 minutes total so the meat stays tender and does not overcook in the sauce.
Choose the wine wisely: Use a dry red wine you would actually drink, such as Burgundy, Pinot Noir, or Merlot. Avoid anything very sweet, since the sauce should taste savory and balanced rather than jammy.
Skim the sauce if needed: If your chicken gives off a lot of fat, simply spoon some off the top of the sauce before serving. That small step makes the finished dish taste cleaner and lets the wine and mushroom flavors come through more clearly.
Make it ahead: This dish reheats beautifully, and many cooks think it tastes even better the next day. Cool it, refrigerate it, and rewarm gently in a 300°F oven or on the stovetop, spooning the sauce over the chicken to keep everything moist.