Coq Au Vin Sauce in Minutes!

Von Chef Jean-Pierre · 45 Min.

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Zubereitung

1. Cook the bacon over low heat until it renders its fat, adding a touch of olive oil if needed.
2. 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.
3. Add the thyme and garlic and cook until fragrant. Pour in the red wine and reduce by half.
4. 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).
5. Once the wine has reduced, add the chicken stock, cognac if using, and parsley. Thicken with the cornstarch mixture and simmer.
6. Season with salt and pepper. Turn off the heat and stir in a couple of tablespoons of butter.
7. Blanch the broccolini in boiling water, then transfer to an ice bath.
8. Toss the broccolini with breadcrumbs, Parmesan, salt and pepper, then bake until lightly golden.
9. Serve the chicken with the sauce and broccolini.

Zusammengefasst aus dem Video von Chef Jean-Pierre. Schau es dir für die Details an.

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