An opinionated blog beginning with advice on how to create the ultimate French sauces
Intro: Chicken Coq au Vin means "rooster in wine" so it gives the cook a great opportunity to show off their favorite wine when they make their main course. (I personally love French burgundy).
For this dish I serve one half chicken per guest: each guest gets an airline chicken breast with the bone in and a de-boned chicken leg. Because of the large chicken portions, I do not add a starch, but the chicken is accompanied by bacon, mushrooms, Cipollini onions and carrots.
Preparing Chicken Coq au Vin
1) On ah medium heat, cook the bacon until it just begins to crisp, and remove the strips but leave the oil in the pan.
2) Add the chicken breasts and boneless legs (skin-side down and away from you) and sear them. Remove them and sear your Cipollini onions and mushroom caps.
3) Drain the oil, and add return the chicken and bacon back to the pan.
4) Add the burgundy and demi glace and place the pan in the oven until the chicken is done.
Removing from the oven
5) When the chicken is done, remove the ingredients from each pan and make your sauce. Do this by placing the pan on a high flame and add your baby carrots and thyme sprigs.
6) Let the sauce reduce (and simultaneously cook the carrots and capture the flavor of the thyme sprigs) until it is creamy in consistency. The sauce will be quite dark in color.
Reducing your sauce
Chicken Coq au Vin
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Brent Littlefield has worked as a chef de cuisine, pastry chef, saucier, and sous chef, for more than 25 years in San Francisco, San Diego, and Las Vegas.