Turn the heat down to low and simmer for 5-10 minutes until thickened.
Cover and cook on low until chicken is tender, about 5½ hours.
#Coq au vin recipe skin#
Arrange chicken, skin side up, on top of mixture. Stir broth, thyme sprigs, and remaining ¾ teaspoon salt into slow cooker. Next add the cognac & red wine to deglaze the pan (there should be lots of bits stuck to the bottom of the pot) Add the cooked chicken, chicken stock, tomato paste, salt & pepper, thyme and rosemary and bring the pot to a boil. Add wine and cook, scraping up browned bits from bottom of skillet, until reduced by half, about 6 minutes. Add the garlic and flour and cook for 1-2 minutes. Cook for 5 minutes or until the bacon is crispy, mushrooms nicely browned and the onions are translucent. In a large pot, heat the bacon, onions, mushrooms and olive oil over medium heat. Remove any skin from the chicken and set the meat aside. Heat, stirring constantly, until thickened and smooth. Stir the blended cornflour and add to the pan juices. Cover and simmer gently for 45 - 50 minutes, until the chicken is tender.