Cover and simmer for 1 hour. Heat and set alight. After the flames have died out, add the red wine, the garlic and the bouquet garni. Meanwhile, pull the skin off the chicken. Place the tomatoes, wine, stock, garlic, rosemary and sugar in a flameproof casserole dish and bring to the boil. It also goes well with herb-coated grilled chicken. Arrange the bread on top of the casserole, then place the dish on a baking sheet. Partially cover and simmer for 1 hour and 20 minutes. Add the chicken pieces to the pan. High in alcohol content, this wine also goes well with barbecued chicken. About 15 minutes before the end of the cooking time, work 2 tbsp of softened butter with the flour to form a paste. Zinfandel. Partially cover and simmer for 1 hour and 20 minutes. Return the chicken to the casserole and add the Cognac. Classical syrah coq au vin. Meanwhile, pull the skin off the chicken. This fruity red wine is also a great option for grilled chicken, because its spicy, acidic character balances the smokey flavors well. Preheat the oven to 400°F; Add the olives and orange rind and juice to the casserole dish, along with some salt and pepper. Simple to make, very tasty and a French classic. Preheat the oven to 400°F However, if the grilled chicken is spiced, it’s best not to use this wine. A wonderfully rustic casserole of chicken in a full-bodied red wine. Add the chicken pieces to the pan. Yum!
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