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Coq Au Vin

Source of Recipe

unknown


List of Ingredients

6 large cloves garlic , smashed
4 whole black peppercorns
2 sprigs fresh thyme, plus more for garnish
1 dried bay leaf
7 sprigs fresh parsley, stems and leaves separated
2 tbsp olive oil
8 oz pearl onion, peeled
12 oz white button mushrooms, halved or quartered
2 whole skinless and boneless chicken breasts
1 tbsp unsalted butter
salt and freshly ground pepper
3 tbsp cognac
1 cp dry red wine
3 1/4 cup chicken stock
1 tbsp tomato paste
1 tbsp cornstarch


Recipe

Using a small piece of cheesecloth, make a bouquet garni: Wrap 3 garlic cloves, peppercorns, thyme, bay leaf, and parsley stems; tie in a bundle with kitchen twine. Set aside.

In a large, deep skillet, heat 1 tbsp oil over med. high heat. Add onions and remaining 3 cloves of garlic; cook, stirring occasionally, until they begin to brown, about 4 minutes. Add the mushrooms, and cook until golden, about 4 minutes. Transfer to a bowl.

Cut the chicken into strips. Add the butter and remaining 1 tbsp olive oil to the skillet. Season chicken with salt and pepper; cook in two batches until browned, 1 minute per side. Return all of the chicken to the skillet. Add the cognac and wine. Use a wooden spoon to scrape up and browned bits on bottom of pan.

Add chicken stock, stir in tomato paste. Add bouquet garni. Bring to a boil; reduce heat to a simmer, and cook, covered, 15 minutes. Add the reserved mushrooms, onions, and garlic. Cook 5 minutes more.

Using a slotted spoon, transfer the chicken and vegetables to a bowl. Discard bouquet garni. Over high heat, reduce broth by half, about 12 minutes. In a small bowl, dissolve cornstarch in 1 tbsp cold water. Stir back into broth, and mix until incorporated. Cook 2 minutes. Return chicken, onions, and mushrooms to pot; cook over warm heat until thoroughly warm. Chop parsely leaves, and stir in. Garnish with thyme, and serve.

Serves 6