This Oven Baked 4-Ingredient Chicken Bourguignon is a magnificent, deeply sophisticated, and exceptionally low-effort dinner masterpiece. By whisking robust dry red wine into a base of savory onion soup mix and earthy condensed cream of mushroom soup, you create a rich, complex French-style braising liquid without standard chopping and simmering. As it bakes low and slow under a foil seal, the bone-in chicken yields perfectly tender meat that slides right off the bone into a velvety, gourmet gravy.
Ingredients:
| Ingredient |
Quantity |
| Bone-in, skin-on chicken thighs or mixed chicken pieces |
2 1/2 / to 3 / pounds |
| Dry onion soup mix |
1 / packet (about 1 / ounce) |
| Condensed cream of mushroom soup |
1 / can (10 1/2 / ounces) |
| Burgundy or other dry red wine |
1 1/2 / cups |
Step-by-Step Directions:
Step 1: Prep the Oven and Pan: Preheat your oven to 325°F (163°C). Lightly grease a deep 9-by-13 / inch baking dish or a large oval casserole dish with non-stick cooking spray or a pat of butter.
Step 2: Position the Chicken: Pat the 2 1/2 to 3 pounds of chicken pieces completely dry with a paper towel. Arrange them in a single, even layer across the bottom of your greased baking dish, ensuring they sit skin side up if you are utilizing skin-on cuts.
Step 3: Whisk the Gourmet Smother: In a medium mixing bowl, combine the 1-ounce packet of dry onion soup mix, the 10 1/2-ounce can of condensed cream of mushroom soup, and the 1 1/2 cups of Burgundy or dry red wine. Whisk the mixture vigorously until the soups are smooth and fully integrated into the wine. Pour this rich sauce evenly across all the chicken pieces.
Step 4: Execute the Covered and Uncovered Bake :Cover the baking dish tightly with a sheet of heavy-duty aluminum foil or a matching lid to seal in the steam. Bake on the middle rack for exactly 1 / hour. Carefully lift off the foil and return the dish to the oven uncovered for an additional 30 / to 45 / minutes. During this time, the sauce will bubble down, thicken slightly, and develop a gorgeous, deep mahogany color.
Step 5: Rest and Serve: Remove the bubbling dish from the oven and let it stand undisturbed for 10 / minutes on your counter. This crucial resting window allows the complex red wine sauce to settle into an elite gravy. Spoon generous ladles of the dark, savory sauce over the chicken when plating and serve hot.
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