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1
This is all you need: Red wine (a cheap one or leftovers are fine); demi-glace in a can, and soy sauce.
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2
Heat some oil in a frying pan and brown the chicken skin side down first.
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3
(If you use a non-stick pan you don't need any oil.)
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4
Transfer the chicken from Step 2 to a pot and add the red wine.
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5
Simmer while turning the chicken occasionally until the wine has been reduced to about half.
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6
The chicken turns caramel-brown.
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7
Slice the carrot into rounds or cut in half lengthwise and slice into half-moon shapes.
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8
Cut the onion into 8 wedges.
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9
Saute both in the frying pan from Step 2 in a little oil
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10
When the wine has reduced in the pot, add the sauteed vegetables.
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11
Add the ingredients marked (water, soup cubes, bay leaf) and simmer for about 40 minutes with the lid half on.
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12
Skim off any scum occasionally.
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13
Near the end of the simmering time add the cut up potatoes (to prevent them from falling apart).
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14
I recommend this Heinz demi-glace.
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15
Put in the demi-glace and simmer for an additional 20 minutes, skimming off any scum.
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16
Take care not to let it burn.
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17
If it gets too thick, add a little water.
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18
Adjust the seasoning with the ingredients marked (soy sauce, salt and pepper) at the end.
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19
The soy sauce is the key!
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20
Drop in the butter to finish and it's done.
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21
The chicken is fall-off-the-bone tender.
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22
Good with rice or bread.
