![]() My preference is the thigh portiosn, bone-in for this recipe. Chicken leg and thigh portions on the bone will tolerate being a little overcooked, unlike chicken breast. ![]() Vary the wine flavour with different reds, but always choose a quality wine. Use 2 diced medium-sized onions in place of the baby onions. Serve with your favourite potato dish and other seasonal vegetables.Cook on low for 6-7 hours or on high for 3-4 hours, or until the chicken is tender.Add chicken broth and wine bring to a boil. Stir in the tomato paste and cook for 1 minute. Stir in the onions, mushrooms, and carrots add remaining salt and cook for 4 minutes, stirring frequently. Pour over the chicken and cover with the lid. Return pan to the burner and add the diced bacon cook for 2 minutes, or until just starting to crisp up. In a jug, stir together the tomato paste, flour, wine and water to make a smooth sauce.Into the pre-warmed slow cooker put the chicken, onions, bacon, mushrooms, garlic, stock powder and bouquet garni, if using.Add the onions and baocn to the pan and brown evenly. It’s normally simmered long and slow on the stove, but I’ve given it a new twist and used my slow-cooker (or crockpot) to make it a 90 hands-off meal. Brown the chicken in a knob of butter or a little oil in a heavy-based frying-pan over moderately high heat until the chicken pieces are well browned on all sides. Coq au vin is a classic French dish, consisting of tender, juicy chicken pieces cooked with mushrooms, bacon and shallots in a red wine gravy.Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.8-10 pickling-sized onions, peeled and halved if large. ![]()
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