Empty My Fridge
Coq Au Vin Sauce in Minutes! | Chef Jean-Pierre
Ingredients
- Chicken breast2
- Bacon · diced¼ lb
- Onion · chopped1
- Mushroom · sliced4 oz
- Thyme · chopped1 tbsp
- Garlic · minced2 cloves
- Red wine1 ½ cups
- Chicken stock½ cups
- Brandy1 tbsp
- Cornstarch1 tbsp
- Salt
- Black pepper
- Parsley · chopped2 tbsp
- Butter2 tbsp
- Olive oil2 tbsp
- Tenderstem broccoli · trimmed1 lb
- Breadcrumb½ cups
- Parmesan cheese · grated¼ cups
Instructions
- Cook the bacon over low heat until it renders its fat, adding a touch of olive oil if needed.
- Add the onion and cook until soft and very light golden. Add the mushrooms and a pinch of salt and cook until they release their water.
- Add the thyme and garlic and cook until fragrant. Pour in the red wine and reduce by half.
- Meanwhile, heat the olive oil to about 185°C (365°F) in another skillet. Sear the chicken breasts until golden on one side, flip, then transfer to a preheated oven and cook until they reach an internal temperature of 68°C (155°F).
- Once the wine has reduced, add the chicken stock, cognac if using, and parsley. Thicken with the cornstarch mixture and simmer.
- Season with salt and pepper. Turn off the heat and stir in a couple of tablespoons of butter.
- Blanch the broccolini in boiling water, then transfer to an ice bath.
- Toss the broccolini with breadcrumbs, Parmesan, salt and pepper, then bake until lightly golden.
- Serve the chicken with the sauce and broccolini.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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GarlicOnionCheeseMushroomParmesan cheeseChicken breastBreadcrumbBacon
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