Sally vargas coq au vin is a classic french dish of chicken cooked in red wine a surprisingly easy way to make delectable chicken.
Italian recipes with chicken breast. Slowly pour in wine broth and brandy. In a large bowl combine chicken wine bay leaf and thyme. Cook the tomato paste until it is fragrant and begins to darken. Cover and refrigerate for at least 2 hours or even better overnight.
Cover lower the heat to a gentle simmer add the chicken breasts and cook for 50 mins 1hr. Add the bacon and. Over a medium heat in a medium non stick frying pan heat the olive oil and cook the diced bacon in it for 30 seconds. Transfer bacon with a slotted spoon to a paper towel lined plate leaving drippings in the skillet.
Add tomato paste and stir to coat vegetables then add flour and stir until vegetables are coated. Then stir in the garlic. Push the vegetables to the side of the pan and add the tomato paste. Cook until just browned.
Cook the bacon as usual reserving half for garnish. Heat a thick bottomed casserole dish on the stove add almost all the butter reserving a knob of the butter and the shallots. Add the sliced onion and carrots to the pan and let them cook until the onion is golden brown about 7 8 minutes. Add the button mushrooms and cook for a further 4 minutes.
Coq au vin is a classic french stewed chicken recipe with bacon mushrooms and pearl onions. Add 250g chestnut mushrooms halved if large and fry over a high heat for a few mins until golden. Mix the diced bacon and button mushrooms into the coq au vin. Add the garlic to the pan and let it cook for 1 minute.
Transfer the other half plus the rendered fat to the slow cooker with 2 cups of wine and the rest of the coq au vin ingredients except the flour butter and parsley. Place bacon in a large oven proof skillet and cook over medium high heat turning occasionally until evenly browned about 10 minutes. Step 4 increase heat to high and place chicken skin side down into skillet. I consulted recipes from several sources to make this one.
Add the carrots onions 2 teaspoons salt and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes stirring occasionally until the onions are lightly browned. Season to taste with salt and pepper. Step 9 just before ready to serve heat 1 tbsp olive oil in a large non stick frying pan.