Coq au vin or chicken sauce is one of the customary fortes of the French individuals, frequently arranged for exceptional events.
50ml Brandy liquor
50ml of soup
250g stripped onions
15g wheat flour
400g fat mushroom
1.6kg of chicken
Salt and pepper
300g bacon as it were
For the sauce
Hacked cleaved vegetables
6 rosemary branches (accessible at stores)
12 incense branches (assuming any)
1 liter of wine
Following these means
Cleave chicken into pieces and eat. Cut onions and carrots into slim pieces. Include chicken, carrots and onions to a missed bowl. Fill red wine with meat.
Include rosemary leaves, hacked coriander, incense and pepper leaves. Utilize plastic to seal the bowl and spot it in the cooler for 12 hours.
At the point when the chicken is doused, press the sauce aside and separate the chicken and vegetable parts.
Empty olive oil into a skillet and include two minced garlic. Add chicken to the skillet and turn on the medium flame. Like clockwork, the chicken face. After the chicken has developed, expel the plate.
Still on the chicken skillet previously, pour the sauce and the vegetables, heat for 2 minutes. Include onions and keep cooking until the blend is mixed.
Empty chicken into a skillet and stew for 2.5 hours. From that point forward, pour some more cognac. Spread and keep bubbling.
Cut bacon and mushrooms. Add mushrooms and bacon to another skillet and turn on the stove, blending for 6 minutes.
Include 1 tablespoon of juices and add salt to the skillet of bacon and mushrooms. At the point when the water in the mushroom dish begins to dry, empty the mushrooms and bacon into the chicken skillet and keep cooking for an additional 15 minutes. Taste and season with salt and pepper and expel it from the hot bowl.
Presently simply make the most of your flavorful dish.