After eating at a great restaurant in San Francisco, called RNM, and trying their coq au vin, I wanted to do the Chef Chong version. Coq Au Vin is a fancy name for basically a chicken in a rich sauce, with vegetables. In the picture above, I served it with a soft roll and some homemade bread, because you will want to sop up every bit of this sauce, :) It's perfect for those cold winter days, or for a special celebration.
Chopped Bacon - 4 strips
Senior Chicken (no young chicken, this is very important, otherwise the chicken falls apart, it won't be the right texture for coq au vin)
1 tsp. Sugar
1/2 cup chopped Mushrooms
1/2 cup Cocktail onions (this is one of those leftover items I had from a party, and here I could use them)
2 Garlic Cloves
2 tbsp. Tomato paste
2 tbsp. All purpose flour
1 box of Chicken broth (add some water)
1/2 cup Red wine
Bay leafs (if you have them)
1 tsp. Thyme
1/2 stick Butter (Paula Deen will be proud of me)
2 cups of chopped potatos
Parsley (for garnish)
- Saute the bacon on med. heat
- Take out the bacon, leave the oil in the pan
- Season the chicken with salt and pepper
- Brown the chicken in the pan, just for a few minutes
- Put aside
- Saute the mushrooms and cocktail onions until brown
- Put in tomato paste and garlic. Add in 1/2 cup of chicken broth and flour to thicken.
- Then add the rest of the chicken broth and the browned chicken, potatos, bacon, red wine, thyme, bay leafs and cook on low to med. heat for 40 minutes
- Take out the chicken and potatos, and let the sauce reduce further, adding in butter, salt and sugar.
- Garnish with chopped parsley
If your significant other doesn't fall in love with you after this, find a new one!