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

Method

1. Prepare 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. Braise 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. minutes. Season with salt and pepper.
4. Toast 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. minutes, or until golden and crisp.
6. Assemble: 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. Garnish and Serve: Sprinkle the reserved crisp bacon bits and fresh chopped parsley over the top of each crostini. Serve immediately.