Difficulty Hard
Cook Time 1 hr+
Heat Medium 🌶🌶
Components 7 components
An elegant, sophisticated sandwich inspired by French beef stews and elevated comfort food. Crispy fried chicken is topped with a rich special steak sauce and layered with a deep, complex red wine beef stew (braised shredded beef, stewed vegetables, and herbs—no cabbage). Mashed potatoes are spread directly into the cheese spread for added creaminess, while a peppercorn gravy drizzles over everything. Salty crispy steak fries and melted sharp cheddar finish this restaurant-worthy creation that's as indulgent as it is refined.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless, skinless chicken breasts2 quarts (for heating) beef tallow or lard for frying1/2 cup buttermilk1 large egg1.5 tbsp red wine1/4 cup all-purpose flour (dry batter)1/4 cup potato starch (dry batter)1/2 tsp fresh thyme, minced1/2 tsp garlic powder1/4 tsp onion powder1/2 tsp salt1/4 tsp black pepperSpecial Steak Sauce 2.5 tbsp A1 Sauce1.5 tbsp mayonnaise1.5 tsp pepperoncini juice1.5 tsp fresh lemon juice1 tbsp beef stock1.5 tbsp unsalted butter2 tbsp shallots, minced4 roasted and charred garlic cloves, mashed3 tbsp roasted and charred red bell pepper, diced3 tbsp roasted and charred red onion, diced1.5 tsp fresh thyme, minced1.5 tsp fresh parsley, minced1 tsp fresh rosemary, minced1/2 tsp beef bouillonto taste salt1 tsp coarse black pepper1 tsp Dijon mustard (optional)1/2 tsp prepared horseradish (optional)Red Wine Beef Stew 1/3 cup beef chuck roast, braised and shredded1/3 cup carrots, diced and stewed1/3 cup onions, diced and stewed3 garlic cloves, minced and stewed1/3 cup celery, diced and stewed1/2 cup beef stock2 tbsp red wine1 tsp tomato paste1 tsp fresh rosemary, minced1.5 tsp fresh thyme, minced1 tsp Worcestershire sauce1/2 tsp cracked black pepperto taste saltRed Wine Onion Bacon Jam 4 strips thick-cut bacon, diced1/2 yellow onion, diced2 garlic cloves, minced2.5 tbsp red wine1.5 tsp fresh thyme, minced2 tbsp brown sugar1 tbsp apple cider vinegar1 tsp Worcestershire sauceto taste saltto taste black pepperRed Wine Goat Cheese Spread 1.5 oz cream cheese, softened1.5 oz fresh goat cheese3 tbsp mashed potatoes3 roasted garlic cloves, mashed1.5 tsp fresh thyme, minced1 tsp fresh rosemary, minced1/2 tsp cracked black pepperto taste saltPeppercorn Gravy 2.5 tbsp beef drippings or unsalted butter1.5 tbsp all-purpose flour3/4 cup beef stock2.5 tbsp heavy cream1.5 tsp cracked black peppercorns1 tsp Worcestershire sauceto taste saltCrispy Fried Steak Fries 1 large potato russet potatoes, cut into 1/2-inch thick sticksas needed (to reach 325°F) beef tallow or lard for frying1/2 tsp salt1/8 tsp coarse black pepperToppings & Assembly 1 yellow potato bun or brioche bun, split 1 tbsp unsalted butter, softened Red Wine Beef Stew Red Wine Onion Bacon Jam Red Wine Goat Cheese Spread Special Steak Sauce Peppercorn Gravy Crispy Fried Steak Fries Sharp cheddar cheese, melted Fresh thyme sprigs (garnish) Directions 1 Pound the chicken breast to an even 3/4-inch thickness. 2 In a shallow bowl, whisk together buttermilk, egg, and red wine until combined. 3 In another shallow bowl, combine all-purpose flour, potato starch, fresh thyme, garlic powder, onion powder, salt, and black pepper. Mix thoroughly. 4 Submerge the chicken in the wet batter for at least 15 minutes (or up to 4 hours refrigerated). 5 Heat beef tallow or lard to 350°F in a deep pot or cast iron skillet. 6 Remove chicken from wet batter, letting excess drip off. Dredge thoroughly in the dry batter, pressing to adhere. 7 Fry for 6-8 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F. 8 Rest on a wire rack for 2 minutes. 9 In a heavy skillet, melt butter over medium heat. 10 Add minced shallots and cook until softened, about 3 minutes. 11 Add mashed roasted garlic, diced charred red pepper, and diced charred red onion. 12 Cook for 2 minutes, stirring frequently. 13 Reduce heat to low and add A1 sauce, mayonnaise, pepperoncini juice, lemon juice, and beef stock. 14 Whisk in fresh thyme, parsley, rosemary, and beef bouillon. 15 Simmer gently for 5 minutes, stirring occasionally. 16 Remove from heat and season with salt, coarse black pepper, and optional Dijon mustard or horseradish. 17 Keep warm until ready to use. 18 In a large pot, heat 2 tbsp beef tallow or lard over medium-high heat. 19 Brown the beef chuck (cut into chunks) on all sides, about 8-10 minutes. Remove and set aside. 20 In the same pot, sauté diced onions, carrots, and celery for 5 minutes until softened. 21 Add minced garlic and cook for 1 minute. 22 Return the beef to the pot. 23 Add red wine, beef stock, tomato paste, fresh rosemary, thyme, and Worcestershire sauce. 24 Bring to a simmer, then reduce heat to low and cover. 25 Braise for 2.5-3 hours until beef is very tender and vegetables are fully cooked. 26 Remove beef from pot and shred using two forks. 27 Continue simmering vegetables and broth until vegetables are very soft and partially broken down, about 30 more minutes. 28 Return shredded beef to the pot and stir to combine. 29 Season with cracked black pepper and salt. 30 Use immediately or keep warm until ready to assemble sandwich. 31 In a skillet over medium heat, cook diced bacon until crispy, about 6-8 minutes. 32 Remove half the bacon fat, leaving about 1 tablespoon in the pan. 33 Add diced onion and cook until softened and caramelized, about 5-6 minutes. 34 Add minced garlic and cook for 1 minute. 35 In a small saucepan, simmer red wine over medium-high heat until reduced by half and syrupy, about 5 minutes. 36 Add the red wine reduction to the bacon and onion mixture along with fresh thyme, brown sugar, vinegar, and Worcestershire sauce. 37 Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until thick and jammy. 38 Season with salt and black pepper. Let cool slightly—it will thicken as it cools. 39 In a small bowl, combine softened cream cheese and fresh goat cheese. 40 Add mashed potatoes to the mixture and blend until smooth and creamy. 41 Fold in mashed roasted garlic cloves. 42 Stir in fresh thyme and rosemary. 43 Season with cracked black pepper and salt. 44 Spread on the bottom bun before assembling. 45 In a small saucepan over medium-low heat, melt beef drippings or butter. 46 Whisk in flour to create a roux and cook for 1-2 minutes, stirring constantly. 47 Slowly whisk in beef stock, stirring to avoid lumps. 48 Add cracked peppercorns and Worcestershire sauce. 49 Simmer for 3-4 minutes until thickened, stirring occasionally. 50 Reduce heat to low and add heavy cream, whisking to combine. 51 Simmer for 2 more minutes. 52 Season with salt to taste. 53 Keep warm in a small pitcher or gravy boat for drizzling. 54 Cut russet potatoes into 1/2-inch thick sticks. 55 Place in a bowl of ice water and soak for at least 30 minutes (or up to 4 hours) to remove excess starch. 56 Pat potatoes dry thoroughly with paper towels. 57 Heat beef tallow or lard to 325°F in a deep pot or fryer. 58 Fry potatoes in batches for 8-10 minutes, stirring occasionally, until golden and crispy. 59 Remove with a slotted spoon and drain on a paper towel. 60 Season immediately with salt and coarse black pepper. 61 Keep warm until ready to serve. 62 Butter both halves of the bun and toast on a griddle or skillet until golden, about 2 minutes. 63 Spread Red Wine Goat Cheese Spread on the bottom bun. 64 Spoon a generous layer of Red Wine Onion Bacon Jam on top of the spread. 65 Place the fried chicken on top of the jam. 66 Spread Special Steak Sauce generously over the chicken. 67 Spoon a generous portion of Red Wine Beef Stew on top of the chicken. 68 Drizzle Peppercorn Gravy over the stew. 69 Top with a slice of melted sharp cheddar cheese. 70 Garnish with fresh thyme sprigs. 71 Top with the top bun. 72 Serve immediately with Crispy Fried Steak Fries on the side. 73 Optional: Drizzle additional gravy over the top of the finished sandwich.
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