1 bottle (750ml)of red wine 3- 4 tablespoons olive oil sea salt and black pepper 1 head of garlic, halved horizontally few thyme sprigs 1 bay leaf 1/2 teaspoon white peppercorns 5tablespoons brandy 5 tablespoons port … Let bubble until reduced to a sticky glaze . Pour in the stocks and reserved wines and return the chicken legs. Simmer for 30 minutes until chicken legs tender and cooked through, skimming off any scum that

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Paris Style Coq Au Vin – Cookbook Reviews

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