Coq Au Vin Sauce in Minutes

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Cut bacon into small pieces and cook slowly over medium heat to render the fat. Add diced onion and sauté gently in the bacon fat until softened.
   ▶ ≈2:19
2. 2
   Add mushrooms and sprinkle with salt to help them release their moisture. Continue cooking until most of the liquid has evaporated.
   ▶ ≈3:48
3. 3
   Stir in minced fresh garlic and fresh thyme, cooking gently for about 1 minute.
   ▶ ≈5:57
4. 4
   Heat clarified butter or garlic-infused oil in a skillet to 365°F. Place chicken breasts skin-side down and sear until golden brown.
   ▶ ≈7:09
5. 5
   Flip the chicken and transfer the skillet to a preheated oven at 365–375°F. Bake until the internal temperature reaches 155°F.
   ▶ ≈7:48
6. 6
   Pour red wine into the mushroom mixture and bring to a boil. Reduce by half to concentrate flavor and soften the wine's sharp edges.
   ▶ ≈8:26
7. 7
   Once the wine has reduced and tastes good, add chicken stock and simmer for 1 minute.
   ▶ ≈12:55
8. 8
   Mix cornstarch with water to a cream-like consistency. Slowly stir small amounts into the simmering sauce until it reaches the desired thickness.
   ▶ ≈15:01
9. 9
   Stir in fresh chopped parsley and small amounts of butter. Let the butter emulsify into the sauce for a glossy finish, then add a splash of cognac for depth.
   ▶ ≈15:40
10. 10
    Plate the cooked chicken breast and arrange mashed potatoes alongside it. Garnish with sautéed broccolini and fresh parsley. Spoon the finished sauce generously over the chicken and potatoes.
    ▶ ≈17:56