Burgundy Braised Chicken Crostini

Ingredients

• •baguette, sliced into 1/2-inch thick rounds
• •tablespoons olive oil
• •oz boneless, skinless chicken thigh, finely diced or shredded
• •oz lardons or thick
• •cut bacon, diced
• •oz cremini mushrooms, sliced
• •1/4 cup finely chopped shallots
• •1/2 cup dry red wine (Pinot Noir or Burgundy)
• •1/4 cup chicken broth
• •teaspoon fresh thyme leaves
• •oz Boursin cheese (Garlic & Fine Herbs) or crème fraîche
• •Salt and freshly ground black pepper to taste
• •Fresh parsley, chopped, for garnish

Prep Steps

1. 1Prepare the Filling: In a small skillet, heat olive oil over medium heat. Add the diced lardons/bacon and cook until crisp. Remove bacon bits and set aside, leaving 1 tablespoon of fat in the pan. Add shallots and mushrooms and sauté until softened, about 5 minutes.
2. 2Braise and Reduce: Add the diced/shredded chicken and thyme to the skillet. Pour in the red wine and chicken broth. Bring to a simmer and cook until the liquid has reduced by half and thickened slightly, about 8
3. 3minutes. Season with salt and pepper.
4. 4Toast the Crostini: Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with a little olive oil and toast on a baking sheet for 8 minutes
5. 5minutes, or until golden and crisp.
6. 6Assemble: Spread a generous layer of Boursin cheese or crème fraîche on each toasted crostini. Top with a spoonful of the warm Burgundy chicken and mushroom mixture.
7. 7Garnish and Serve: Sprinkle the reserved crisp bacon bits and fresh chopped parsley over the top of each crostini. Serve immediately.