COQ AU VIN WITH BLOOMS WINE a la DAN

COQ AU VIN WITH BLOOMS DUET AND COGNAC IN THE CROCK-POT

                                                                                       a la CHEF DAN:

Serves 12

 

INGREDIENTS:

3 pounds chicken thighs

3/4-cup all-purpose flour

Kosher salt and freshly ground black pepper to taste

4 tablespoons olive oil

6 bay leaves

5 garlic cloves, crushed

24 frozen pearl onions

20 ounces button mushrooms

1/4-cup cognac

1 liter of BLOOMS DUET wine

1 tablespoon tomato paste

4 fresh rosemary springs

1 spring fresh lemon thyme spring

3 teaspoons Italian seasoning

 

DIRECTIONS:

1.   Place the chicken, flour, salt and pepper in galleon zip-lock bag, and shake until fully coated.

2.   In a skillet heat 2 tablespoon olive oil over medium-high heat and add the chicken thighs.

3.   Remove from zip lock bag.

4.   Brown the chicken for 2 minutes on each side until golden brown.

5.   Stir the remaining of the flour from the bag into the browned chicken and transfer to slow cooker.

6.   In the same skillet heat the remaining oil and sauté the mushrooms for about 4 minutes, stirring regularly, until glazed and shiny.

7.   Transfer to crock-pot

8.   Stir in cognac, BLOOMS wine, tomato paste, rosemary springs, thyme, Italian seasoning, and bay leaves into the chicken mixture.

 

ENJOY DAN:                                  BON-APPETITE!!