Braised Chicken Wcelery And Garlic New Coq Au Vin Recipes

Steps:

• Heat the oil on medium-high in a 4-quart stovetop casserole or sauté pan. Add the chicken, skin side down, as many pieces as fit comfortably. Cook until lightly browned, season with salt and pepper and turn to brown other side. Remove to a platter when done and repeat with the remaining chicken.
• Add the pearl onions to casserole and toss in fat until lightly browned. Remove to a dish. Reduce heat to low. Add the chopped onion, celery and garlic, cook until softened, and stir in the mushrooms. When they wilt, add the wine, bring to a simmer and season with salt, pepper and lemon juice. Return chicken to casserole with any accumulated juices, baste, cover and cook 30 minutes, basting a few more times. Remove the chicken to a platter.
• Increase heat to medium-high and cook the sauce and mushrooms about 5 minutes, until sauce thickens slightly. Lower heat, add the pearl onions and butter. When butter melts, check seasonings, return chicken to casserole, baste and simmer a few minutes. Serve from casserole or transfer to a deep platter. Scatter the tarragon on top before serving.

Steps:

• In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to paper towels to drain. Coat chicken pieces in flour, salt and pepper. Brown chicken in hot bacon fat on both sides.
• Add garlic, onions, mushrooms and carrots. Saute 2 minutes to soften. Pour cognac into a small glass. Remove pan from heat, pour in cognac, put pan back on the flame. Flambe by lighting a long match and holding it just above the pot and light the fumes. The brandy will catch fire and the flames will burn out within 1 minute. When the flames die down, gradually stir in the wine and broth. When the wine is well blended, add the herbs. Cover and simmer for 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process.
• To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley.

Steps:

• Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sear chicken, skin side down, in 2 batches until golden brown (do not turn), 3 to 5 minutes, then transfer to a plate.
• Pour off all but 2 tablespoons fat from skillet. Cook garlic and celery in skillet over medium heat, stirring frequently, until golden and just beginning to soften, about 5 minutes. Add wine and boil, uncovered, until reduced by about half, 3 to 5 minutes. Add water and bring to a simmer.
• Return chicken, skin side up, to skillet and simmer, partially covered, until cooked through, 20 to 25 minutes. Sprinkle with parsley.

Steps:

• Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.
• Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.
• Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.