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Chicken
Coq Au Vin
By Executive Chef Josh
Silvers,
Syrah Restaurant, Santa Rosa, CA
Made
with:
Petaluma Fresh, Organic, Poultry Chicken
Serves
2 - 4
Ingredients:
1 Whole Fresh Organic Chicken (quartered)
Sauce
Ingredients
2 slices Applewood Smoked Bacon (cut into little strips
- lardouns)
1 cup Carrots (diced)
1 Yellow Onion (sliced)
2 Shallots (minced)
1 1/2 cups Red Wine
1/2 cup Port
1 tspn. Tomato Paste
1 cup Demi Glace (veal glace)
Rice
Ingredients:
4 clusters Cinnamon Cap Mushrooms
2 tspn. Butter
1 cup Jasmine Rice
TT Salt and Pepper
2 sprigs of Fresh Thyme
Cooking
Method:
1. Lightly
salt, pepper and flour the fresh, organic, chicken, then
sauté in butter and peanut oil. (The peanut oil
helps to stabilize the butter.) Let the chicken brown,
flip it over, and put in the sliced bacon to cook.
2. Then
add the carrots, onion, shallots, continue to sauté,
and then add liquids of wine, port, tomato paste, and
one cup of veal glace. Add fresh thyme. Cover, bake at
450 degrees, for 20 minutes or so.
3. Remove
chicken, reduce sauce, add 2 tspn. butter (adds richness
to sauce, thickens it, adds sheen, and fullness to the
mouth.) Use salt and pepper to taste, serve with rice.
Garnish with fresh thyme.
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