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Bistro St. Tropez Coq au Vin




Source of Recipe


Randall Baldwin, chef at Bistro St. Tropez


List of Ingredients




1/2 cup applewood smoked bacon, roughly chopped
2 carrots, peeled and roughly chopped
2 ribs celery, roughly chopped
1 large yellow onion, peeled and chopped
3 garlic cloves, minced
1/4 cup brown sugar
1/4 cup brandy
1/4 bottle ruby port
1 quart Burgundy wine
1 cup Madeira wine
1 cup Marsala wine
2 bay leaves
1 sprig fresh rosemary
1 sprig fresh thyme
1 pint chicken stock
1 pint demi-glace (see note)
salt and fresh-ground black pepper, to taste
6 boneless, skinless whole chicken breasts
flour
herbs de Provence mixture
canola oil
1/2 cup applewood smoked bacon, julienne-cut
1/2 cup pearl onions, peeled
1/2 cup sliced mushrooms

Recipe



To prepare sauce: In a large pot, cook bacon over medium heat. Add chopped vegetables and brown in the bacon fat. When browned, drain off the excess fat and add the sugar. Lower the heat and slowly caramelize the vegetables being careful not to burn them. When caramelized, deglaze the pot with the brandy, then add the rest of the wines, the herbs and bay leaves. Cook until volume is reduced by half. Add the chicken stock and demi-glace and then reduce by half again. Strain the sauce and adjust the seasoning with salt and pepper. Allow the sauce to cool. A layer of fat will generally rise to the top; remove this and discard. The sauce should be fairly loose at this point and will further reduce later on in the cooking process.
To prepare the chicken: Trim chicken breasts of any excess fat, season both sides with salt, pepper and fresh herbs de Provence. Dredge the chicken in the flour, shake excess off and sear both sides in a large pan with hot oil until golden brown. After beginning to sear the second side, add the julienne-cut bacon, mushrooms and pearl onions to the pan and saute along with the chicken. Deglaze the pan with enough prepared wine sauce to cover the chicken breasts. Bake in a preheated 450 degree oven uncovered until breasts are fully cooked, about 15 minutes. After removing from the oven, the sauce may need to be reduced more. Remove the breasts and set aside, finish rducing sauce on the stovetop. Sauce should be thick and syrupy. Makes six servings.
Note: Demi-glace may be purchased (usually frozen) at local supermarkets and specialty markets. The recipe yields extra sauce which should be refrigerated and can be used to cook additional chicken.

Serves: 6