Chicken Casserole Or Coq Au Vin Recipes

Steps:

• Wash and peel all vegetables.
• Cut carrots and potatoes into large chunks.
• Cut large mushrooms into quarters.
• Wash chicken and cut into serving size pieces, cutting legs into thigh and drumstick pieces and breast in 4 pieces (or leave part of breast on each wing piece and leave rest of breast in 2 halves).
• Cut up bacon into small strips or cubes.
• Have casserole dish ready at the side of stove.
• Start by carefully frying bacon pieces in butter.
• Do not let pan get too hot so as not to burn the butter!
• With slotted spoon take out bacon pieces and place in casserole dish.
• Carefully, glaze the shallots and garlic cloves in same pan as bacon and remove them also into casserole dish.
• Brown mushroom pieces in same pan continually watching that it does not get too hot. Remove browned mushrooms to casserole dish.
• Brown chicken pieces a few at a time starting with skin side down. Then turn and brown otherside. Add more butter to pan as necessary to be able to brown all chicken. Do not salt yet as the bacon and butter are salty.
• When all meat is browned, arrange it in casserole with browned vegetables and raw carrots and potatoes.
• Stir in flour to butter and bacon grease.
• Add chicken broth and cooking wine and let simmer a minute.
• Add enough broth so that the mixture is a medium gravy consistancy.
• Now you can taste and add salt and pepper as desired. A bay leaf can be added as well if desired.
• Pour broth over meat and vegetables in casserole.
• Cover and cook in oven one hour or until meat is cooked through and vegetables are tender.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season chicken thighs all over with salt and black pepper.
• Place bacon in a large, oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon with a slotted spoon to a paper-towel lined plate, leaving drippings in the skillet.
• Increase heat to high and place chicken, skin-side down, into skillet. Cook in hot skillet until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet.
• Lower heat to medium-high; saute mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized, 7 to 12 minutes.
• Stir flour and butter into vegetable mixture until completely incorporated, about 1 minute.
• Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture; simmer until wine is about 1/3 reduced, 3 to 5 minutes. Pour chicken broth into wine mixture and set chicken thighs into skillet; bring wine and stock to a simmer.
• Cook chicken in the preheated oven for 30 minutes. Spoon pan juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter.
• Place skillet over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and pepper; remove and discard thyme. Pour sauce over chicken.

Steps:

• Preheat the oven to 375 degrees.
• Heat a large skillet. Swirl in the olive oil, add the bacon, and cook until the bacon is golden, 2-3 minutes. Remove the bacon from the skillet.
• Salt and pepper the chicken and add to the skillet to brown on both sides, about 4 minutes, and remove. Add the onions and mushrooms to the skillet, sauteing until golden brown, 5-8 minutes.
• Stir in the tomato paste. Deglaze the pan with white wine, scraping to pick up the brown bits, and reduce. Stir in the flour. Add the chicken stock and stir to combine. Return the chicken and bacon to the skillet. Stir in the noodles and cheese.
• Transfer the mixture to a 9- x 13-inch baking dish. Top with panko, sprinkle on the paprika, and drizzle with olive oil. Bake for 25 minutes.