Serve on its own or alongside potatoes and other veg. Turn the heat down to low and simmer for 5-10 minutes until thickened. 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. Add the garlic and flour and cook for 1-2 minutes. Cook, uncovered, over medium-high heat about 25 minutes or until potatoes are. Add potatoes, mushrooms, tomatoes and wine. Add chicken to pan brown over medium-high heat. Sprinkle chicken with thyme season with salt and pepper. Cook for 5 minutes or until the bacon is crispy, mushrooms nicely browned and the onions are translucent. In a 4-quart heavy saucepan, cook bacon until just starting to brown. In a large pot, heat the bacon, onions, mushrooms and olive oil over medium heat.
#COQ AU VIN RECIPE SKIN#
Remove any skin from the chicken and set the meat aside. Ingredients 2 tbsp olive oil 250g smoked bacon lardons 1.5kg bone-in chicken pieces (we used a mixture of whole legs and thighs) 2 echalion shallots. 1 whole barbecued/baked chicken or 2 cooked chicken thighs, 2 legs, 2 breasts (or any combination of them).This recipe encompasses that approach beautifully, using leftover chicken to make a delicious Coq au Vin which comes together in a fraction of the time it would take to cook the original recipe. I happen to be a big fan of leftovers and often make extra of whatever I am cooking to have again the next day. Cover and bake 300-degrees for 1 1/2 hours till chicken is tender, allow to cool, put in refrigerator overnight, before serving take off excess butter and allow one hour to reheat in. Add wine and consomme gradually, when hot pour over chicken.
However there is nothing that says you can’t incorporate beautiful French flavors into everyday meals when time is of the essence. Brown chickens in butter and put in casserole, to butter add onion, garlic, celery, and herbs, brown. French cooking generally goes by the rule of making everything from scratch.