12 each 6.5" Grill-Ready™ Par-Baked Flour Tortillas (09301)
Egg Batter , to dip (see related recipe)
1 1/2 lbs. Grilled Chicken , pulled
1/2 oz. wt (approx. 7 slices) Fresh Bacon , batonnet cut
2 cups Button Mushrooms , sliced
2 cups Sweet Onions , chopped
1 Tbsp. All Purpose Flour
1 tsp. Black Pepper
1/2 tsp. Kosher Salt
1 Tbsp. Fresh Garlic , minced
1 Tbsp. Fresh Thyme
1 1/2 tsp. Fresh Oregano , chopped
2 cups Cabernet
2 cups Savory Roasted Chicken Stock
6 Tbsp. Boursin Cheese
1.) Soak tortillas in egg batter and hold refrigerated until ready for service(up to one hour in advance).
2.) In a large sauté pan cook bacon over medium heat until lightly browned. Remove with a slotted spoon and set aside. Add mushrooms, garlic and onions and cook until caramelized. Remove from pan with a slotted spoon.
3.) Whisk in 1 Tbsp. of flour and seasonings with remaining bacon fat in pan (add 1 tbsp of butter if needed) and make a light roux.
4.) Gradually whisk in cabernet and chicken stock and bring to a simmer. Add fresh herbs and reduce liquid by half.
5.) Add chicken, bacon, mushrooms and onions back into sauce. Bring sauce to a simmer and hold hot for service.
6.) Remove egg batter soaked tortillas from egg batter. Drain off excess liquid and place on a pre-seasoned griddle or flattop for approximately 30 seconds on each side or until golden brown. Remove from griddle and place on worksurface.
7.) Spread approximately 1 ½ tsp. of boursin cheese in the center of each tortilla crepe.
8.) Fill each crepe with 2 ½ -3 oz. of chicken coq au vin filling. Tightly roll to close, leaving each end open.
9.) Serve on a bed of roasted mirepoix to serve.
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