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Roast Breast of Free Range Chicken with Red wine Sauce

This is a modern interpretation of Coq au Vin, a dish which cannot be successfully be made with modern tender chickens. It needed a tough cock to stay together during the long cooking.

4 Chicken Breasts
2 oz. Butter
4 oz. Streaky Rashers
12 little shallots
Half Pound Mushrooms.
Half Bottle red wine.

Take the breasts off two chickens, save the legs for another dish.
Put the carcasses into a large pot, cover with water and simmer for at least an hour.
Remove the bones from the stock and boil hard until the stock is reduced to a half pint or so of strongly flavoured stock.
Add the red wine and boil again to concentrate the flavour for 10 mts or so.
Strain this and put to one side.
Melt 1 oz. butter in a pan, chop the rashers and cook in the butter until crisp.
Remove and drain on kitchen paper.
Peel the shallots but leave whole.Fry these in the fat in the bacon pan until browned all over.
Remove and put with the bacon.
Halve the mushrooms and fry in the same pan until browned.
Simmer the shallots, bacon and mushrooms up with the wine and stock.
This is your sauce.
In the remaining 1oz. of butter fry the breasts, skin side down, until brown and crisp.
Turn over and sear the other side.
Put these into a hot oven (200C, 400F, Gas 7) and cook until thoroughly cooked through (about 30mts depending on the size of the breasts, cut into the meat around the wing bone to check that all pinkness is gone).
But a breast on each plate and spoon over the sauce.
This needs rice or plain boiled potatoes to soak up the sauce.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef