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Coq Au Cilurzo Petite Sirah




Source of Recipe


Audrey Cilurzo, Cilurzo Vineyard & Winery, Temecula


List of Ingredients




4-6 chicken breasts
2 tablespoons flour
Salt and freshly ground pepper
2 tablespoons olive oil
8-10 slices bacon, cut into small pieces
1 large onion, cut into medium pieces
12-16 mushrooms
1 large carrot, cut into 1/2-inch pieces
1 stalk celery, cut into 1/2-inch pieces
6 cloves garlic, minced
1/2 teaspoon basil
1/2 teaspoon thyme
1/4 teaspoon oregano
Pinch of tarragon
1/2 bottle Cilurzo Petite Sirah
1 tablespoon flour
1 tablespoon butter



Recipe



• Dust chicken with flour, salt and pepper.

• In olive oil, saute chicken over high heat until lightly browned. Drain off oil, remove and set aside.

• Saute bacon in same pan. Remove bacon and set aside.

• Saute onion, mushrooms, carrots and celery in bacon drippings; drain. Return chicken to pan with vegetables, garlic, basil, thyme, oregano and tarragon.

• Pour Cilurzo Petite Sirah over all the ingredients and bring to a boil. Reduce heat to low and cover. Simmer 25-30 minutes.

• Mix flour and butter together to form a beurre manie. Transfer chicken and vegetables to a warm platter. Reduce sauce in pan if needed. Add beurre manie to thicken to desired consistency. Add salt and pepper to taste.

• Pour sauce over warm chicken and vegetables.

• Serve with Cilurzo Petite Sirah.