Saute bacon until crispy then remove with a slotted spoon. Saute chicken skin side down. Sear on both sides until golden brown. Chef Mark's hint: Sear over medium heat in a deep covered skillet to reduce splatter to almost nil. Remove, then add onions and carrots with a splash of water or wine and saute for about 5 minutes. Add garlic and mushrooms, saute for 3 minutes then add tomato paste to a hot spot in the pan for 1 minute. Add red wine sauce and chicken, cover and simmer for 20 minutes. Let cool. Load the Coq au Vin into the bags, top with cooked bacon and optional bay leaves if using. Seal the bag.
COOKING INSTRUCTIONS: Microwave on high for 4.5 minutes or bake in a toaster or conventional oven at 350 for 20 to 25 minutes. Let rest in bag 1 minute before opening.
Garnish with fresh herbs and artisan bread. Follow all instructions printed on the Ready. Chef. Go! microwave and oven bag.
NOTE: Ready. Chef. Go! bags allow for excellent texture in the oven or in the microwave. The results are always succulent and tender. You’ll taste the difference. Virtually no clean up. Fine dining restaurants enjoy plating their to-go cuisine in tamper-resistant RCG! bags so customers can have a no-touch white table cloth meal at home.