Some recipes earn their place at the table by being fancy, and some do it by being dependable, rich with flavor, and easy enough to pull together without a fuss. This oven baked 4-ingredient chicken burgundy is that kind of dish. It has the old-fashioned charm of supper club cooking and the practical goodness of a Midwestern casserole, with tender chicken baked in a deep, savory wine sauce with mushrooms and little onions that make it feel fit for company, even though it comes together with just a handful of pantry and freezer staples.
Serve this chicken burgundy over hot buttered noodles, fluffy mashed potatoes, or steamed rice so none of that lovely sauce goes to waste. A simple green salad, buttered green beans, or glazed carrots make fine partners, and if you're feeding a crowd, a warm loaf of crusty bread on the side rounds it out into the sort of comforting meal folks remember long after the plates are cleared.
Oven Baked 4-Ingredient Chicken Burgundy
Servings: 6
Ingredients
2 1/2 to 3 pounds bone-in, skin-on chicken pieces
1 package dry brown gravy mix
1 cup burgundy wine
1 package (10 to 12 ounces) frozen pearl onions and mushrooms blend
Directions
1. Heat the oven to 350°F. Lightly grease a rectangular glass baking dish large enough to hold the chicken in a single layer.
2. Arrange the chicken pieces in the baking dish, skin side up if using skin-on pieces. In a small bowl, whisk the dry brown gravy mix with the burgundy wine until mostly smooth, then pour it evenly over the chicken.
3. Scatter the frozen pearl onions and mushrooms over and around the chicken. Cover the dish tightly with foil and bake for 45 minutes.
4. Remove the foil and continue baking for 30 to 40 minutes more, basting once or twice, until the chicken is very tender and reaches an internal temperature of 165°F and the sauce has darkened and slightly thickened.
5. Let the dish rest for 10 minutes before serving so the juices settle. Spoon the sauce, onions, and mushrooms over each piece of chicken and serve hot with noodles, rice, or mashed potatoes.
Variations & Tips
Use boneless chicken: If you prefer boneless thighs, they work beautifully here and stay nice and moist. Start checking a little earlier, as boneless pieces may finish faster than bone-in chicken.
Make the sauce richer: For a fuller, more old-fashioned supper flavor, add a tablespoon of butter to the sauce during the last 10 minutes of baking or whisk a spoonful into the hot pan juices before serving.
Add herbs from the pantry: A pinch of dried thyme or a crumbled bay leaf tucked into the dish adds a little more depth without taking away from the recipe's simple nature. Just remove the bay leaf before serving.
Keep the skin from getting soggy: If you're using skin-on chicken and want a little more color, uncover the dish for the full final baking time and spoon the sauce around the pieces instead of directly over the tops when basting.
Make it ahead: This is a fine dish to assemble earlier in the day and refrigerate until supper time. If baking straight from the refrigerator, add 10 to 15 extra minutes and make sure the chicken is fully cooked through.