i want to make beef bourguignon but here's the catch...I don't eat beef. The dish sounds delish and always looks great.....and would be nice for cold weather. Would it be silly to try it with pork or poultry? Anyone tried it before?
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probably not exactly what you're looking for, but it was great.
If you are going to use chicken thighs or pork shoulder, I would not simply use a bourguignon recipe and replace the protein. Instead, I'd make a similar dish that is more suited to those meats. Have you considered coq au vin?