Today I have a 5 star secret recipe(below) from Chez Joel Bistro in Chicago. This is a quaint, family-owned bistro serving upscale Southern French cuisine & wine by the bottle or glass. One of the classic dishes served at Chez Joel Bistro is the Coq au Vin which is braised chicken with onion, mushrooms and wine.
Serve this dish with some French roasted potatoes by following this recipe from our forum: Go Here
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New 5 Star Secret Recipe
Chez Joel Bistro’s Touch of Morocco Coq Au Vin
2 whole chickens (approximately 3lbs each)
1/4 c virgin olive oil
salt and pepper
several sprigs of fresh rosemary and thyme
4 oz pancetta (or use unsliced bacon from your butcher), cut into 1/2-inch pieces
8 pearl onions
6 white button mushrooms
1 glass dry white wine, such as Sauvignon Blanc
4 oz chicken stock
2 oz veal demi-glace
2 whole peeled Roma tomatoes
Preheat oven to 375 degrees. Cut each whole chicken into 4 pieces, then rub with about 1/4 cup olive oil plus salt, pepper, rosemary, and thyme. Bake for approximately 15 minutes in a covered dutch oven or stovetop- safe casserole dish. set aside.
Sauté pancetta with pearl onions over medium heat for about 3-5 minutes, then add button mushrooms. Cook for another 5 minutes. add wine and simmer until it reduces to 1 ounce, then add mixture to the chicken in the casserole.
Add chicken stock, veal demi-glace, and peeled tomatoes to the casserole, then add salt and pepper to taste. Cook for about 10 minutes over medium heat on the stove.
Divide chicken and vegetables into four individual low bowls or plates and serve with french bread and a salad of fresh greens.
Source: Dining Out Chicago