Chicken coq au vin (10.12.12)

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by Chef Ryan Murray, La Caille

  • 4 8oz Chicken Brest
  • 1 Shallot Chopped
  • 5 Garlic Cloves Chopped
  • 1 Tablespoon Fresh Thyme
  • 8 Bacon Strips Chopped
  • 8 Pearl Onions
  • 1½ Cups Sliced mushrooms (any kind you like)
  • 1½ Cups Red Wine
  • 3 Cups Rich Beef Stock

In a cold Sauté pan Place cold chopped bacon and cook on medium heat, when brown and crispy take out of pan and leave the fat in the pan. Place the chicken best in the pan with the bacon fat and brown on both sides about 4 minutes on both sides, then add the shallots, garlic, pearl onions, cooked bacon, Thyme, and mushrooms, cook 1 minute then top with red wine and reduce by ¾ then add beef stock and cover then simmer for 5 minutes. 

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