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Thai-infused Coq au Vin (Chicken in Red Wine)
From the winner of our summer recipe contest – Dusty Harris from Boone, NC!
Pair with Fat bastard Cabernet Sauvignon
INGREDIENTS
4 bone-in chicken breasts, marinated at least 24 hours in Fat bastard cabernet sauvignon
8 oz. sesame oil
8 oz. julienne red onions
6 oz. minced fresh garlic
6 oz. minced fresh ginger
12 oz. baby Portobello mushrooms, quartered
28 oz. chicken stock
14 oz. coconut milk
Salt and Pepper to taste
STEPS
- Marinate chicken in Fat bastard cabernet sauvignon for at least 24 hours, reserving marinade afterwards.
- Heat sesame oil in pan to medium heat, season chicken generously with salt and black pepper and add to pan.
- Sear both sides well and move to braising pan with a small amount of the marinade and finish in the oven.
- In a separate pan, caramelize red onion, garlic and ginger in a small amount of sesame oil, add quartered mushrooms and briefly sauté and set aside.
- Add marinade to pan with the drippings from the seared chicken and reduce by ˝, then add half of the chicken stock and reduce by ˝ again, then add the rest of the stock and reduce by ˝ again
- Add onion and mushroom mixture to reduction sauce and bring to a boil.
- Remove from heat and gently whisk in coconut milk, top the seared chicken with sauce and garnish with basil (whole or chiffonade) and serve immediately.
Serve with coconut rice, sesame asparagus or any other light Asian-influenced side item —and of course several bottles of Fat bastard Cabernet Sauvignon!
Most importantly, whatever you do, indulge responsibly!
