Pour 1 cup wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon until liquid is reduced, about 10 minutes. Legend traces this dish as far back as Julius Caesar. On a high heat, in a large, heavy-based casserole, heat the olive oil and colour the chicken pieces in it for 5–7 minutes on each side. Scatter in 3 finely chopped garlic cloves and fry briefly, then, with the heat medium-high, pour in 3 tbsp brandy or Cognac, stirring the bottom of the pan to deglaze. this link is to an external site that may or may not meet accessibility guidelines. Recipe that I've developed from various sources. Lower the heat to medium high and cook for 5 minutes, until lightly coloured. A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq au violet (Beaujolais nouveau), coq au Champagne, etc. With a slotted spoon, transfer the chicken to a plate and set aside. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cover skillet and simmer over low heat until chicken is no longer pink in the center, at least 1 hour. Add the drained vegetables and herbs to the casserole. Heat 1 tbsp olive oil in a large, heavy-based saucepan or flameproof dish. Put dried mushrooms in a bowl and pour in hot water; set aside until mushrooms are rehydrated. Separate the chicken, vegetables and herbs, and pat dry with kitchen paper. 2 ounces dried wild mushrooms (such as porcini or shiitake), ¼ cup quick-mixing flour (such as Wondra®), or as needed, 1 bunch carrots, cut into matchstick-size pieces, 1 (750 milliliter) bottle Burgundy red wine, divided, 2 teaspoons herbes de Provence, tied into a cheesecloth bag, 1 tablespoon chopped fresh parsley, or as desired. Stir in the rest of the wine, 150ml good-quality chicken stock and 2 tsp tomato purée. Allrecipes is part of the Meredith Food Group. I really liked the flavor but due to the time involved I won t be cooking this meal for a while again. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Set aside. Remove and keep warm. In these simple-to-follow recipes, he describes the basic techniques required to create traditional French food at home. The dried mushrooms can be rehydrated in hot chicken broth instead of hot water, if desired. It embodies the true spirit of French cuisine – a delicious rustic dish that gathers everyone around the table to enjoy hearty food and a good glass of red … We will treat your information with respect. The only thing I altered was adding some more wine at the end. It should have acquired more body and become a rich, vinous colour. Add the chicken pieces and return to the boil.