Recipe by Chef Bryn
This is a recipe I came up with, which I just love. It's easy to do, and goes well with rice and oven-baked vegetables. The recipe is very forgiving, and you can substitute any chicken parts, I prefer thighs. You can also adjust the garlic and herbs to suit your own tastes. I love the cognac/red wine flavors that come through.
- 10 chicken thighs
- 2⁄3 cup flour (for dredging)
- salt & pepper (to taste mixed with flour)
- 1⁄3 cup canola oil
- 1⁄2 cup cognac
- 1 cup red wine (wine you like to drink)
- 1 large onion, sliced thin
- 796 ml canned whole tomatoes (diced)
- 1 cup chicken stock (more may be required to cover chicken if pot is too large)
- 2 garlic cloves
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon cracked black pepper
- 1 teaspoon paprika
- 1⁄2 teaspoon rosemary
Directions See How It's Made
- 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.