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- 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.
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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