Chef Josh Silvers: Chicken Coq Au Vin
This recipe is courtesy of Josh Silvers. Josh Silvers is the Chef and Co-Owner with his wife, Regina, of Syrah Restaurant. Guided by a passion for food and a long-standing family tradition, Chef Silvers combines classical training with an unorthodox style and an abundance of influences found in the Bay Area.
Chicken Coq Au Vin
Petaluma Fresh, Organic, Poultry Chicken
Serves 2 – 4
1 Whole Fresh Organic Chicken (quartered)
2 slices Applewood Smoked Bacon (cut into little strips – lardouns)
1 cup Carrots (diced)
1 Yellow Onion (sliced)
2 Shallots (minced)
1 1/2 cups Red Wine
1/2 cup Port
1 tspn. Tomato Paste
1 cup Demi Glace (veal glace)
4 clusters Cinnamon Cap Mushrooms
2 tspn. Butter
1 cup Jasmine Rice
TT Salt and Pepper
2 sprigs of Fresh Thyme
1. Lightly salt, pepper and flour the fresh, organic, chicken, then sauté in butter and peanut oil. (The peanut oil helps to stabilize the butter.) Let the chicken brown, flip it over, and put in the sliced bacon to cook.
2. Then add the carrots, onion, shallots, continue to sauté, and then add liquids of wine, port, tomato paste, and one cup of veal glace. Add fresh thyme. Cover, bake at 450 degrees, for 20 minutes or so.
3. Remove chicken, reduce sauce, add 2 tspn. butter (adds richness to sauce, thickens it, adds sheen, and fullness to the mouth.) Use salt and pepper to taste, serve with rice. Garnish with fresh thyme.
By Executive Chef Josh Silvers,
Syrah Restaurant, Santa Rosa, CA