Cut chicken into serving-sized pieces; remove any fat.
Melt butter in large frying pan, add chicken in single layer, fry until golden brown all over; remove from pan. Drain all but 1 Tablespoon of fat from pan.
Add bacon, onions and garlic to frying pan, fry until onions are browned. Stir in red wine, water and crumbled stock cube, brandy and tomato paste. Return chicken to pan, bring to a boil, cover, reduce heat, simmer 30 minutes.
Add mushrooms, simmer uncovered further 10 minutes or until chicken is tender. Remove chicken to serving plate. Stir blended flour and water into pan, stir constantly over heat until mixture boils and thickens, stir over heat for 1 minute, pour sauce over chicken.
Originally Submitted
1/1/2008
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