Coq au Vin with Potato Cakes

INGREDIENTS

• 1 package Potato Pearls® EXCEL® Original Recipe Mashed Potatoes, prepared
• 2 cup Parmesan, grated
• 1/2 lb Bacon, cut into lardons
• 8 lbs Chicken breast, boneless, skin-on
• 2 qts Mushroom, baby bellos, sliced thin
• 2 cups Onions, small diced
• 1/3 cup Garlic, minced
• 2 cups Carrots, small diced
• 2 cups Celery, small diced
• 8 sprigs Thyme, fresh
• 750 ml Burgundy wine
• 1½ qts Chicken demi-glaze
• Olive oil

INSTRUCTIONS

1. Prepare Potato Pearls® EXCEL® Original Recipe Mashed Potatoes according to package directions. Cool to room temperature. Add parmesan and mix well.
2. In a large rondo, cook lardons until crispy, remove reserving fat. Sear chicken on both sides in fat, remove from pot.
3. With heat on high, add mushrooms and cook until mushrooms are golden brown. Add onions, garlic, carrots, celery and thyme for an additional 5 min., stirring constantly. Add burgundy wine, reduce by 1/3, and add chicken demi-glaze. Bring to a simmer.
4. Add seared chicken and bacon back to pot. Cover and simmer for 20-25 min.
5. Portion mashed into 2-oz balls and flatten in the palm of your hand. In a non-stick pan, coat bottom with olive oil over high heat and sear each side of mashed until golden brown.
6. To serve, place one potato cake on bottom of a plate, lay 1 chicken breast over top and cover with an additional potato cake. Spoon reduced and strained braising liquid on top. Serve.