Coq Au Vin
NOTE:
I believe that the secret ingredient here is the PEARL ONIONS. For
such a small amount used, they certainly give this sauce a very
distinct flavor. I am so convinced of this, that without the Pearl
Onions, I would hesitate to make this sauce.
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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- THE SECRET INGREDIENT
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.