COCO WINE RECIPES

Steps:

• Preheat oven to 350°. Season chicken all over with salt and pepper.  In a large dutch oven over medium heat, add bacon and cook until crispy, about 8 minutes. Using a slotted spoon, remove bacon to a paper towel-lined plate.  To same pot, add chicken, working in batches as necessary. Cook until skin is golden, 4 to 5 minutes per side. Remove chicken to a plate. Drain all but 3 tablespoons oil from pot.  To same pot, add mushrooms, onions, and carrots and cook until golden, about 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and stir to coat vegetables, then add flour and stir until vegetables are coated. Slowly pour in wine, broth, and brandy. Return chicken and half the bacon to pot. Add thyme, season with salt and pepper and bring to a boil.  Once boiling, cover with lid and place in oven. Cook until chicken is cooked through and internal temperature reads 165°, 20 to 30 minutes. Remove chicken from pot and place on a plate to keep warm.  Return pot to stove over medium heat, add in butter, and simmer until sauce is thickened, about 10 minutes.  Serve chicken with sauce poured over and topped with remaining bacon and parsley. 

Steps:

• Prepare the cake: Preheat the oven to 350 degrees. Spray a 10-cup Fleur De Lis Bundt Pan with nonstick cooking spray; set aside.
• Melt chocolate in a small bowl placed over a small saucepan of simmering water. Let cool 5 minutes. In a small bowl, combine wine and milk; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the granulated sugar on medium speed until light and fluffy. Add eggs; beat for 2 minutes. Add the cooled chocolate mixture and beat until incorporated, scraping down the sides of the bowl as necessary.
• In a large bowl, whisk flour, gelatin, cocoa powder, baking powder, baking soda, and salt to combine. Add to mixer bowl, along with the wine mixture, and beat on low speed until combined, about 1 minute. Increase the speed to medium and beat for 2 minutes more, scraping down the sides of the bowl as necessary. Spoon batter into prepared pan.
• Bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool 15 minutes. Using a plastic knife, carefully loosen cake from the pan; invert onto a wire cooling rack. Let cool completely.
• Prepare the glaze: Combine the butter, wine, and confectioners' sugar in a medium saucepan. Bring to a boil, stirring occasionally, over medium-high heat. Remove from heat; stir in vanilla. Set aside until ready to serve.
• Dust cake lightly with confectioners' sugar. Slice cake and drizzle with glaze.