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    Brasserie Ten Ten's Coq au Vin


    Source of Recipe


    Brasserie Ten

    List of Ingredients




    Whole chicken

    Red wine and rosemary sprigs for marinating

    4 slices bacon (preferably smoked)

    1 cup pearl onions

    1 cup sliced mushrooms (any type)

    1 tablespoon oil

    1 tablespoon chopped garlic

    1 tablespoon chopped shallots

    2 sprigs fresh rosemary

    1 cup chicken stock

    1/4 cup veal demi-glace (available at cooking shops and natural foods stores)

    2 cups red wine

    1/4 cup crumbled goat cheese

    1/4 pound butter

    Recipe



    For best results, marinate halved chicken overnight in red wine and rosemary.

    Roast chicken in oven at 350 degrees for 45 minutes or until almost completely cooked (depending on size of bird).

    Heat pan. Add a tablespoon of oil. Add chicken, bacon, garlic, shallots, rosemary, mushrooms, and onions. Saute until shallots turn translucent and start to brown. Deglaze with wine. Simmer for a minute and then add chicken stock and demi-glace. Place in oven heated to 350 for five minutes or until sauce has reduced. Finish sauce with butter away from heat. Crumble chevre cheese over chicken.

    Serves: 5

 

 

 

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