Chicken Cog Au Vin

Mike Cotton

Food is very important in life and as we progress with the times we find that we value food more and more each day. Today, we look for better food options that are healthy and that taste remarkable. Delicious food has become more of a demand in today’s time.

In this section you will learn how to create a beautiful Chicken Cog Au Vin dish that you can savor and enjoy with your friends and loved ones.

The first Chicken Cog Au Vin was created for King Henry the fourth in 1367 in France and has become very popular. This dish can be served with any event and any theme.

Slow Braised Chicken Cog Au Vin

  • 9 six ounce organic boneless chicken breasts
  • 1/2 gallon of purified water
  • 1 cup of liquefied organic chicken base
  • 1/2 cup of Worcester
  • 1 tsp of salt and pepper mixture
  • Sprinkle of white pepper

In a large frying pan drizzle grape seed oil and let the oil heat up on high.

Place the chicken breasts in the pan for two minutes or until they are golden brown. Flip them over for approximately 30 seconds.

Place the chicken on a cutting board and quarter them. After you place them in a 2 inch deep pan, add the purified water, organic chicken base, Worcester, salt and pepper mixture, and the sprinkle of white pepper. Cover the pan with aluminum foil.

Set the oven to 300 degrees and place the pan in the oven for 1.5 hours.

When the timer goes off place the pan on the stove and turn up to high. In a separate bowl, mix the cornstarch and cold water together. Add the cornstarch mixture into the pan when it comes to a boil.

The Chicken Cog Au Vin will thicken up slightly.

And lastly, plate and enjoy with your friends and loved ones.

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