Coq Au Vin

By á-2421

Ingredients

• 3 lb. boneless chicken breasts
• 2 T butter
• 2 cups pearl onions, peeled (1 bag/284g)
• 2 cups button mushrooms
• 1 cup shopped onions
• 1 tsp thyme
• pinch each salt and pepper
• 1 bay leaf
• 1 ½ cups dry red wine
• 1 ½ cups chicken broth
• 2 T tomato paste
• 1 T Brandy
• 2 T chopped fresh parsley
• Puff Pastry Stars
• 1 pkg puff pastry
• 1 egg, beaten

Details

Servings 8

Preparation

Step 1

Cut breasts crosswise in half. Heat 1 T butter in large pan and brown chicken in batches, about 10 minutes, remove to plate. Drain fat from pan, reduce heat to medium; add pearl onions and mushrooms, fry until browned (about 5 minutes). Transfer to separate plate. Add remaining butter to pan, fry chopped onion, thyme, salt, pepper and bay leaf till onions are softened (about 8 minutes). Add wine, chicken stock, tomato paste and brandy. Bring to a boil over high heat, stirring and scraping up any brown bits. Return chicken and juices to pan. Reduce heat to medium, cover and simmer stirring occasionally for 20 minutes. Return mushroom mixture to pan. Simmer covered stirring occasionally till reduced to consistency of maple syrup and juices run clear when chicken is pierced (about 25 min.). Discard bay leaf, stir in parsley. Make ahead and let cool 30 minutes. Refrigerate till cold. Cover and refrigerate up to two days. Reheat at 350 for about 30 minutes. Roll out pastry to ¼” and cut into shapes. Place on baking sheet, brush with egg. Bake at 400 for about 15 minutes. Garnish coq au vin.