Turn the heat down to low and simmer for 5-10 minutes until thickened. During the last 15 minutes of the cooking, add the. Next add the cognac & red wine to deglaze the pan (there should be lots of bits stuck to the bottom of the pot) Add the cooked chicken, chicken stock, tomato paste, salt & pepper, thyme and rosemary and bring the pot to a boil. Pour in the wine, put a lid on the pot and simmer gently for 45-60 minutes or until the chicken is tender.
Add the garlic and flour and cook for 1-2 minutes. Cook for 5 minutes or until the bacon is crispy, mushrooms nicely browned and the onions are translucent. Remove from heat, gradually stir and swirl in the wine and. Uncover the pan sprinkle on the flour turning chicken and onions so flour is absorbed cook 3 to 4 minutes more, turning once or twice. Cover and cook slowly 10 minutes, turning once. In a large pot, heat the bacon, onions, mushrooms and olive oil over medium heat. Season chicken pieces with salt and pepper add bay leaf and thyme.
Coq au vin recipe skin#
Remove any skin from the chicken and set the meat aside.