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COQ AU VIN A LA BOURGUIGNON
Chicken Simmered in Red Wine with Shallots & Mushrooms
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Peter Dixon,
Chef |
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| YIELD: 4 SERVINGS
4 boneless, skinless
chicken breasts
2 c. red burgundy wine
1/4 c. cognac
1 c. chicken stock
2 T. finely chopped parsley
1 tsp. whole thyme
1 lg. clove garlic, minced
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COOK TIME: 30 MINUTES.
12 peeled white small onions
about 1" in diameter
1/2 lb. whole tiny mushrooms
1 tsp. shallots, minced
seasoned flour (salt, pepper,
whole leaf thyme)
1/4 c. olive oil
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Blanch peeled tiny onions in some chicken stock. Set aside.
Dredge chicken breast in seasoned flour.
Heat olive oil in a large skillet and add chicken breasts. Sauté on medium heat until browned on both sides. Set chicken aside.
In the same skillet, add mushrooms, minced garlic and chopped shallots
Cook for several minutes and then deglaze the pan with the cognac.
Add chicken stock and burgundy. Place chicken back in skillet and let simmer slowly for about 20 minutes.
Add the thyme, chopped parsley and blanched onions.
Cover and simmer for another 5 minutes.
 HELPFUL HINT
To separate eggs and avoid contamination of the whites from the outside shells, break the egg into a slotted spoon held over a small bowl. And . . . eggs at room temperature separate more easily, and when beaten, produce greater volume. |
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