COQ AU VIN Chicken in a Wine sauce with vegetables RECIPE HERE
Get FREE Magic Pan Restaurant recipes with CD Cookbook at
INGREDIENTS (2 servings)
2 Chicken Breasts
2-3 slices of Bacon
A good Cup of Chicken Broth
1/2 stick Butter, melted
4-5 large Mushrooms, sliced
1 Carrot, peeled and diced
Handful of Cherry Tomatoes, halved
6-8 Pearl Cocktail Onions- THE SECRET INGREDIENT
2-4 cloves Garlic, diced
2 Tablespoons Tomato Paste
Handful Flour
Shot of Brandy
Splash of Cooking Sherry
1/4 Cup dry Red Wine
2 servings Egg Noodles
DIRECTIONS:
Fry Bacon, remove (reserve for another recipe or make a sandwich). You want to saute in the Bacon drippings. Use a metal spatula to scrape the pan as well.
Saute& the Chicken Breasts till browned. If it looks like it's getting too dry, add a small notch of Butter or a splash of Broth.
Flambe with a shot of Brandy.
Add the Veggies, Tomato Paste and Broth, continue to saute.
Add the Red Wine and stir. Remove the Chicken and keep warm.
You should be boiling your Egg Noodles in salted water by now.
Continue to saute the Veggies.
Make a Cold Roux by mixing melted Butter and Flour together to make a thick paste.
Add to Veggie saute and whisk. Add some Broth to this to thin out. Keep bubbly on LOW flame.
Add a splash of Sherry and stir.
Taste and add Salt and Pepper if you feel it's needed. Plate the Chicken and Noodles.
Pour Sauce over and serve.
NOTE:I believe that the secret ingredient here is the PEARL ONIONS. For such a small amount used, they certainly give this sauce a very distinct flavor. I am so convinced of this, that without the Pearl Onions, I would hesitate to make this sauce.
COQ AU VIN Chicken in a Wine sauce with vegetables RECIPE HERE
Get FREE Magic Pan Restaurant recipes with CD Cookbook at
