Chicken Thighs With Cognac Red Wine Recipes

Steps:

• Set oven to 350 degrees.
• Season the chicken pieces with salt and pepper.
• heat oil and butter in a large Dutch oven over medium heat.
• Add in the chicken pieces and brown on both sides; remove and set aside.
• To the Dutch oven add in the onions, mushrooms and chili flakes; saute for about 6 minutes, adding in the garlic the last 2 minutes of cooking.
• Stir in the flour; cook stirring with a wooden spoon until the butter is golden brown.
• Add in the wine, cognac, chicken broth and chopped tomatoes; simmer for about 10-15 minutes.
• Return the browned chicken back to the pan.
• Cover and bake for about 45 minutes, or until the chicken is done.
• Remove the cooked chicken to a large platter, tent with foil to keep warm.
• Bring the sauce to a boil on top of the stove, and cook until it is reduced to about 3 cups.
• Add in parsley, basil and dried oregano; simmer for a few minutes more.
• Season with salt and pepper to taste.
• Serve the sauce on the cooked linguine with the chicken.
• Pass the parmesan cheese at the table.

Steps:

• 1 - Heat oil in large frying pan on med-high heat.
• 2 - Wash chicken and pat dry, then dredge in flour mixture and place chicken skin-side down, and cook approx 10 minutes before turning over to cook the other side for approx 10 minutes. You want the chickent to be golden-brown.
• 3 - Remove from heat and add the cognac, making sure pan is away from open flames. Return pan to burner, ignite cognac either with a long match or ignite gas burner. Keep the pan's lid handy, in case you need to smother the flames. Let the alcohol burn off.
• 4 - Add red wine, and simmer for 5 to 10 minutes, turning chicken once.
• 5 - Place chicken in medium-sized dutch oven, or casserole dish, cover, and set aside.
• 6 - Cook onions until transparent in same frying pan, then layer the onions over top of the chicken in the dutch oven, then set aside with lid on again.
• 7 - Add the remainder of ingredients to the pan, and bring to a simmer and ensure ingredients are well mixed. Spoon over top of onions in dutch oven, making sure the tomatoes are well distributed, and that the chicken is covered.
• 8 - Bake at 350 F for at least one hour. An extra half hour is going to give more tender chicken. .
• 9 - Serve chicken with rice or noodles, with chicken on the side. When removing chicken from the pot, be very careful that the chicken pieces don't fall apart. Spoon the sauce over top of the rice or noodles.

Steps:

• Cook the bacon over medium heat in olive oil in a large Dutch oven until crisp, about 8 minutes. Remove with a slotted spoon and set aside. Season the chicken pieces generously with the salt and pepper and brown the pieces in 2 batches in the bacon drippings. Set aside. Pour off about half of the pan drippings then add the onions, garlic, and mushrooms. Cook over medium-high heat until browned, about 8 minutes. Stir in the potatoes and carrots. Add the 1 1/2 teaspoons salt and the flour, stir to coat the vegetables.
• Pour in the wine and chicken broth, stir until you don't see any lumps of flour. Add the chicken, thyme, bay leaves, and half of the bacon to the stew. Bring to a boil then reduce to a simmer. Cover and braise until the chicken and vegetables are almost tender, about 40 minutes. Uncover and cook until sauce thickens, about 10 more minutes.
• Stir in the parsley and vinegar. Adjust seasoning with salt and pepper, to taste, and serve with the remaining bacon.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

Steps:

• Remove the rind and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry.
• In a heavy large heavy bottomed casserole or Dutch oven, saute the bacon slowly in hot butter until it is very lightly browned (temperature of 260 degrees F for an electric skillet). Remove to a side dish.
• Dry the chicken thoroughly. Brown it in the hot fat in the casserole. (360 degrees F for the electric skillet.)
• Season the chicken with salt and pepper. Return the bacon to the casserole with the chicken. Cover and cook slowly (300 degrees F) for 10 minutes, turning the chicken once.
• Uncover, and pour in the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole back and forth for several seconds until the flames subside.
• Pour the wine into the casserole. Add just enough stock or bouillon to cover the chicken. Stir in the tomato paste, garlic and herbs. Bring to a simmer. Cover and simmer slowly for 20 to 25 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. Remove the chicken to a side dish.
• While the chicken is cooking, prepare the onions and mushrooms.
• Simmer the chicken cooking liquid in the casserole for 1 to 2 minutes, skimming off fat. Then raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Correct seasoning. Remove from heat, and discard bay leaf.
• Blend the butter and flour together into a smooth paste (beurre manie). Beat the paste into the hot liquid with a wire whip. Bring to the simmer, stirring and simmer for 1 to 2 minutes. The sauce should be thick enough to coat a spoon lightly.
• Arrange the chicken in a casserole, place the mushrooms and onions around it and baste with the sauce. If the dish is not to be served immediately, film the top of the sauce with stock or dot with small pieces of butter. Set aside uncovered for no longer than 1 hour or cool, cover and refrigerate until needed.
• Shortly before serving, bring the casserole to a simmer, basting the chicken with the sauce. Cover and simmer slowly for 4 to 5 minutes, until the chicken is heated through.
• Serve from the casserole, or arrange on a hot platter. Decorate with sprigs of parsley.
• When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect to brown them uniformly.
• Braise them as follows: Pour in the stock, season to taste, and add the herb bouquet. Cover and simmer slowly for 15 to 20 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bouquet. Serve them as they are.
• Bake them as follows: Transfer the onions and their sauteing fat to a shallow baking dish or casserole just large enough to hold them in 1 layer. Set uncovered in upper third of a preheated 350 degree F oven for 40 to 50 minutes, turning them over once or twice. They should be very tender, retain their shape and be a nice golden brown. Remove herb bouquet. Serve them as they are.
• Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their saute the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.
• Toss the shallots or green onions, if using, with the mushrooms. Saute over moderate heat for 2 minutes. Sauteed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.

Steps:

• In a 12-inch skillet with a tight-fitting lid, arrange thighs, bone side up; season with salt and pepper. Add garlic, wine, and thyme. Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.
• Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.
• Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes. Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce and, if desired, rice.