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HL Café’s Coq au Vin
- 2 lbs chicken breasts
- 3/4 cup flour
- 1/4 lb bacon, sliced in 1/4″ strips
- 1 1/4 cups quartered white button mushrooms
- 1/4 lb pearl onions
- 1/4 Spanish onion, large-diced
- 1 stalk of celery, large-diced
- 1 1/4 cups large-diced carrots
- 1 clove garlic, crushed and finely chopped
- 3/4 cup Pinot Noir
- 1 1/4 tsp tomato paste
- 1 bay leaf
- 1 1/4 cups chicken stock
- Vegetable oil, for searing (if needed)
- Salt and pepper, to taste
Dredge the chicken in the flour and set aside. In a large skillet over medium-high heat, render the bacon until crispy and remove the bacon to a paper towel to drain, keeping the fat in the skillet. Sear the dredged chicken breasts in the skillet until golden brown, adding vegetable oil if there’s not enough bacon fat remaining. Remove chicken once it becomes golden brown and add the mushrooms, pearl onions, Spanish onion, celery, carrots, and garlic to the skillet and sauté until tender, about 15 minutes. Add the Pinot Noir to the skillet to deglaze it, scraping any brown bits up from the bottom, and add the tomato paste, bay leaf, and reserved bacon and cook for 4 minutes. Add chicken and chicken stock and continue cooking until chicken reaches 165°F internal temperature. (If the sauce isn’t thick enough, make a roux with some butter and flour and add it until you achieve the desired consistency.) Remove bay leaf and season to taste with salt and pepper.
