CoqAuVin

Cd Cookbook
with BONUS
Magic Pan
recipes

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Coq Au Vin

INGREDIENTS (2 servings) 2 Chicken Breasts 2-3 slices of Bacon A good Cup of Chicken Broth 1/2 stick Butter, melted 4-5 large Mushrooms, sliced 1 Carrot, peeled and diced Handful of Cherry Tomatoes, halved 6-8 Pearl Cocktail Onions 2-4 cloves Garlic, diced 2 Tablespoons Tomato Paste Handful Flour Shot of Brandy Splash of Cooking Sherry 1/4 Cup dry Red Wine 2 servings Egg Noodles DIRECTIONS: Fry Bacon, remove (reserve for another recipe or make a sandwich) You want to saute in the Bacon drippings. Use a metal spatula to scrape the pan as well. Sauté the Chicken Breasts till browned. If it looks like it's getting too dry, add a small notch of Butter or a splash of Broth. Flambé with a shot of Brandy. Add the Veggies, Tomato Paste and Broth, continue to sauté. Add the Red Wine and stir. Remove the Chicken and keep warm. You should be boiling your Egg Noodles in salted water by now. Continue to sauté the Veggies.

Make a Cold Roux by mixing melted Butter and Flour together to make a thick paste. Add to Veggie sauté and whisk. Add some Broth to this to thin out. Keep bubbly on LOW flame. Add a splash of Sherry and stir. Taste and add Salt and Pepper if you feel it's needed. Plate the Chicken and Noodles. Pour Sauce over and serve.