Chicken Coq Au Vin
By Executive Chef Josh Silvers,
Syrah Restaurant, Santa Rosa, CA

Made with:
Petaluma Fresh, Organic, Poultry Chicken

Serves 2 - 4

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.


Other Great Related Links:
The Styling of California Cheese

Living in the Details

The Secret's in the Rice

Petaluma Poultry

Executive Chef Josh Silvers Bio












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