Coq Au Vin Chicken Braised In Wine Recipes

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COQ AU VIN (CHICKEN BRAISED IN RED WINE)

Elegant but hearty chicken and wine dish. A nice blend of Burgundy, herbs, and garlic. I serve this with hot cooked noodles, crusty French bread, and a salad for a wonderful company meal. And don't forget the wine!

Provided by papergoddess

Categories     Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15



Coq Au Vin (Chicken Braised in Red Wine) image

Steps:

  • Mix flour, salt and pepper and put in paper or plastic bag.
  • Drop chicken pieces into bag and shake to coat.
  • In large skillet fry bacon until crisp; drain and reserve bacon bits.
  • Brown chicken in bacon drippings.
  • Remove to a plate.
  • Add onions and mushrooms to skillet and cook until onions are tender.
  • Drain off fat.
  • Return chicken pieces to skillet (or you can place this in a large oven-proof baking dish).
  • Add remaining ingredients, including bacon bits.
  • Cover and simmer about 1 hours.
  • or until chicken is tender.
  • (Or cover and bake at 350F for 1-1 1/2 hrs).
  • Remove Bouquet Garni before serving.
  • Skim off excess fat.
  • If desired, sprinkle with snipped parsley.

3 -3 1/2 lbs broiler-fryer chickens, cut up (I remove the skin)
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
6 slices bacon
6 small onions
1/2 lb mushroom, sliced
4 carrots, halved or julienned
1 cup chicken broth (or 1 chicken bouillon cube dissolved in 1 cup water)
1 cup red Burgundy wine
1 garlic clove, crushed
1/2 teaspoon salt
1/2 teaspoon thyme leaves
1 bay leaf
2 sprigs parsley (tied in cheesecloth bag, or place in teaball)

30-MINUTE COQ AU VIN

Classic coq au vin can take up to two days to prepare, including marinating the chicken overnight. We make a red wine sauce with bacon, mushrooms and pearl onions (the frozen variety, so you can skip the tedious peeling), then slip in rotisserie chicken parts to warm through, and voila!

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14



30-Minute Coq au Vin image

Steps:

  • Put the bacon into an unheated large, high-sided skillet and cook over medium heat, stirring periodically, until the bacon is browned and crisp, about 8 minutes. Transfer the bacon to a small bowl with a slotted spoon; set aside.
  • Discard all but 2 tablespoons of the bacon fat in the pan. Increase the heat to medium-high. Add the mushrooms, 1/4 teaspoon salt and several grinds of pepper and cook until browned, 2 to 3 minutes. Stir in the garlic, flour and tomato paste and cook, stirring, until the tomato paste darkens a little, about 1 minute. Add the chicken broth, wine, onions, thyme, 1/2 teaspoon salt and more pepper. Bring to a boil, then let simmer until thickened, about 4 minutes.
  • Turn the heat down to medium, and whisk in the butter a little at a time. If the sauce tastes a little too acidic, add the sugar. Nestle the chicken and cooked bacon into the sauce, and simmer gently until the chicken is heated through, 6 to 7 minutes. (This could take up to 10 minutes if the chicken is cold, or as little as 3 minutes if it is warm.) Spoon the sauce over the chicken pieces periodically to coat completely. Toss the chicken in the sauce, remove the thyme stems, sprinkle with the parsley and serve.

4 slices thick-cut bacon, cut into 1/2 inch strips (about 4 1/2 ounces)
10 ounces cremini mushrooms, halved or quartered
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 1/2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 1/2 cups chicken broth
1 cup red wine
1 1/2 cups frozen pearl onions
2 sprigs fresh thyme or pinch dried thyme
2 tablespoons cold unsalted butter, cut into 4 pieces
Pinch sugar, optional
1 cooked rotisserie chicken, cut into 8 pieces
1 teaspoon chopped fresh parsley, for garnish

COQ AU VIN

A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions. Traditional recipes call for a whole cut-up chicken, but using all dark meat gives you a particularly succulent dish without the risk of overcooked white meat. However, if you would rather substitute a whole cut-up bird, just add the breasts in the last 30 minutes of simmering. If you want to skip the croutons for garnish you can, but they do add a lovely, buttery crunch alongside the soft, simmered meat and vegetables. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, roasts, soups and stews, main course

Time 2h

Yield 4 servings

Number Of Ingredients 20



Coq au Vin image

Steps:

  • Season chicken with 2 1/4 teaspoons salt and 1/2 teaspoon pepper. In a large bowl, combine chicken, wine, bay leaf and thyme. Cover and refrigerate for at least 2 hours or, even better, overnight.
  • In a large Dutch oven or a heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat has rendered, and lardons are golden and crisp, 10 to 15 minutes. Using a slotted spoon, transfer lardons to a paper-towel-lined plate, leaving rendered fat in pot.
  • Remove chicken from wine, reserving the marinade. Pat chicken pieces with paper towels until very dry. Heat lardon fat over medium heat until it's just about to smoke. Working in batches if necessary, add chicken in a single layer and cook until well browned, 3 to 5 minutes per side. (Add oil if the pot looks a little dry.) Transfer chicken to a plate as it browns.
  • Add diced onion, carrot, half the mushrooms and the remaining 1/4 teaspoon salt to pot. Cook until vegetables are lightly browned, about 8 minutes, stirring up any brown bits from the pot, and adjusting heat if necessary to prevent burning.
  • Stir in garlic and tomato paste and cook for 1 minute, then stir in flour and cook for another minute. Remove from heat, push vegetables to one side of pot, pour brandy into empty side, and ignite with a match. (If you're too nervous to ignite it, just cook brandy down for 1 minute.) Once the flame dies down, add reserved marinade, bring to a boil, and reduce halfway (to 1 1/2 cups), about 12 minutes. Skim off any large pockets of foam that form on the surface.
  • Add chicken, any accumulated juices and half the cooked lardons to the pot. Cover and simmer over low heat for 1 hour, turning halfway through. Uncover pot and simmer for 15 minutes to thicken. Taste and add salt and pepper, if necessary.
  • Meanwhile, melt 1 tablespoon butter and 2 tablespoons oil in a nonstick or other large skillet over medium-high heat. Add pearl onions, a pinch of sugar and salt to taste. Cover, reduce heat to low and cook for 15 minutes, shaking skillet often to move onions around. Uncover, push onions to one side of skillet, add remaining mushrooms, and raise heat to medium-high. Continue to cook until browned, stirring mushrooms frequently, and gently tossing onions occasionally, 5 to 8 minutes. Remove onions and mushrooms from skillet, and wipe it out.
  • In same skillet, melt 2 tablespoons butter and 1 tablespoon oil over medium heat until bubbling. Add bread and toast on all sides until golden, about 2 minutes per side. (Adjust heat if needed to prevent burning.) Remove from skillet and sprinkle with salt.
  • To serve, dip croutons in wine sauce, then coat in parsley. Add pearl onions, mushrooms and remaining half of the cooked lardons to the pot. Baste with wine sauce, sprinkle with parsley and serve with croutons on top.

3 pounds chicken legs and thighs
2 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon freshly ground black pepper, more to taste
3 cups hearty red wine, preferably from Burgundy
1 bay leaf
1 teaspoon chopped fresh thyme leaves
4 ounces lardons, pancetta or bacon, diced into 1/4-inch pieces (about 1 cup)
3 tablespoons extra-virgin olive oil, more as needed
1 large onion, diced
1 large carrot, peeled and diced
8 ounces white or brown mushrooms, halved if large, and sliced (about 4 cups)
2 garlic cloves, minced
1 teaspoon tomato paste
1 tablespoon all-purpose flour
2 tablespoons brandy
3 tablespoons unsalted butter
8 ounces peeled pearl onions (about 12 to 15 onions)
Pinch sugar
2 slices white bread, cut into triangles, crusts removed
1/4 cup chopped parsley, more for serving

COQ AU VIN (CHICKEN BRAISED IN WINE)

A French classic - a delicious stew that deserves only a truly free-range bird, or an old hen or rooster.

Provided by evelynathens

Categories     Chicken

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 20



Coq Au Vin (Chicken Braised in Wine) image

Steps:

  • Bring the red wine to the boil with the sprigs of thyme, parsley, bay leaves and peppercorns, then leave to cool for 1 hour; pour the wine over the chicken pieces and marinate for 12 hours.
  • Fry the bacon in a frying pan, remove with a slotted spoon; add the oil to the pan and fry the onions until softened; remove to casserole dish.
  • Remove the chicken pieces from the marinade and pat dry with kitchen paper.
  • Dust the chicken pieces with a little flour, then put them in the frying pan and brown them lightly; pour in the warmed brandy and flambé it (or cook off alcohol); transfer the chicken pieces and liquid to the casserole and add the bacon, strained marinade (with tomato paste stirred in), garlic and mushrooms; cover and cook in a preheated oven at 300F for about 1 hour.
  • In the meantime, fry the small onions in butter with the sugar and a little water until glazed; add to the casserole and cook for a further 30 minutes; if the sauce needs thickening, stir in a few small knobs of beurre manié.
  • Remove the casserole from the oven and sprinkle the chopped parsley over before serving.

1 (750 ml) bottle red wine (use a wine you'd enjoy drinking)
3 -5 sprigs fresh thyme
2 bay leaves
8 whole peppercorns
3 -5 sprigs parsley
1 medium free-range chicken, cut into pieces
1 tablespoon olive oil
4 ounces bacon, cut into strips or lardons
2 large onions, chopped roughly
1 tablespoon tomato paste
plain flour
1 1/2 fluid ounces brandy
2 garlic cloves, chopped
4 ounces button mushrooms, halved or quartered if large
20 small white pearl onions
2 ounces butter
2 teaspoons sugar
1 teaspoon plain flour, mixed with
1 teaspoon butter, to make a paste
1 tablespoon chopped parsley

COQ AU VIN (CHICKEN IN RED WINE)

This is a Tyler Florence recipe that is very hearty and filling. Great for a cold night or a big crowd. The recipe says to let simmer 40 minutes, but I put it on at lunch time and cooked it all day and the chicken was super tender and falling off the bone!

Provided by Ewalla

Categories     Stew

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 17



Coq Au Vin (Chicken in Red Wine) image

Steps:

  • Cook the bacon over medium heat in olive oil in a large Dutch oven until crisp, about 8 minutes. Remove with a slotted spoon and set aside.
  • Season the chicken pieces generously with the salt and pepper and brown the pieces in 2 batches in the bacon drippings. Set aside.
  • Pour off about half of the pan drippings then add the onions, garlic, and mushrooms. Cook over medium-high heat until browned, about 8 minutes.
  • Stir in the potatoes and carrots.
  • Add the 1 1/2 teaspoons salt and the flour, stir to coat the vegetables.
  • Pour in the wine and chicken broth, stir until you don't see any lumps of flour.
  • Add the chicken, thyme, bay leaves, and half of the bacon to the stew.
  • Bring to a boil then reduce to a simmer. Cover and braise until the chicken and vegetables are almost tender, about 40 minutes. Uncover and cook until sauce thickens, about 10 more minutes.
  • Stir in the parsley and vinegar. Adjust seasoning with salt and pepper, to taste, and serve with the remaining bacon.
  • Serve with a nice crusty bread.

8 slices bacon, cut crosswise into thin strips
2 tablespoons olive oil
6 quarter chicken pieces (legs and thighs)
1 1/2 teaspoons kosher salt, plus more for chicken
fresh ground black pepper
1 (1 lb) bag frozen pearl onions, thawed
8 garlic cloves, smashed
1 lb cremini mushroom, halved
3 russet potatoes, peeled and cut into chunks
3 carrots, peeled and cut into 2-inch pieces
1/3 cup all-purpose flour
4 sprigs fresh thyme
2 bay leaves
2 1/2 cups full-bodied red wine (I used Pinot Noir)
2 cups low sodium chicken broth
1/2 cup fresh parsley leaves, roughly chopped
3 tablespoons red wine vinegar

COQ AU VIN (CHICKEN WITH WINE)

This recipe appeared in Cook's Illustrated Magazine. What makes it unique is that, by using boned thigh meat and cooking in two pots, the preparation time for this classic dish is abbreviated to only 90 minutes.

Provided by GREG IN SAN DIEGO

Categories     Stew

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 15



Coq Au Vin (Chicken With Wine) image

Steps:

  • Note: If using fresh pearl onions, cut the root and stem ends, plunge into boiling water for 1 minute and then shock in ice water. When cool, peel the outer skin.
  • In a large saucepan, place the wine (reserve 1 T.), broth, parsley sprigs, thyme and bay leaf. Bring to a simmer and cook for about 25 minutes or until reduced to about 3 cups.
  • While the sauce is simmering, brown the bacon in a Dutch Oven, about 8 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Reserve 2 T. fat in a small bowl and discard the rest.
  • Season the chicken with salt and pepper and a little Greek Seasoning.
  • Add 1 T. of the reserved fat to the Dutch oven and heat until just smoking. Add 1/2 the chicken in a single layer and lightly brown for about 2 minutes per side. Transfer chicken to a plate and repeat this step with the remaining chicken and fat.
  • Melt 3 T. butter in now-empty Dutch oven over medium heat. When foaming subsides add the onions and mushrooms and cook about 7 minutes until lightly browned. Add garlic, tomato paste and flour and cook about 1 minute.
  • Remove the bay leaf.Add the reduced wine mixture to the Dutch oven, scraping the bottom to loosen the chicken bits and add 1/4 t. pepper.
  • At this point return the chicken and bacon to the Dutch oven and bring to boil over high heat. Then, reduce heat, cover pot and simmer for 25 minutes or until chicken is tender. Stir occasionally.
  • Transfer chicken to large bowl and tent with foil. Increase heat and simmer sauce until thick, about 5 minutes.
  • Remove Dutch oven from heat and stir in 2 T. butter and 1 T. wine. Add a little salt, return chicken to the pot and sprinkle with the minced parsley. Serve immediately over mashed potatoes.

Nutrition Facts : Calories 522.5, Fat 26.3, SaturatedFat 11, Cholesterol 195.7, Sodium 607.8, Carbohydrate 14.8, Fiber 1.7, Sugar 4.7, Protein 47.6

1 (350 ml) bottle pinot noir wine
2 cups chicken broth
10 sprigs fresh parsley
2 tablespoons minced fresh parsley leaves
2 sprigs fresh thyme
1 bay leaf
4 ounces bacon, cut into 1/4 inch pieces
2 1/2 lbs boneless skinless chicken thighs, cut in half crosswise
table salt & fresh ground pepper
5 tablespoons unsalted butter
24 frozen pearl onions, thawed, drained and patted dry
8 ounces cremini mushrooms, wiped clean, stems trimmed and halved if small and quartered inf large
2 garlic cloves, minced
1 tablespoon tomato paste
2 tablespoons all-purpose flour

COQ AU VIN (ROOSTER OR CHICKEN IN WINE)

My daughter found this recipe online and decided to try it. It was fantastic!! Note: It does need to be marinated overnight.

Provided by Marg CaymanDesigns

Categories     Whole Chicken

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 12



Coq Au Vin (Rooster or Chicken in Wine) image

Steps:

  • A day in advance, place the rooster/chicken 8 pieces in large sealable dish. Pour half a bottle of red Burgundy wine over it.
  • Add the small white onions, the quartered peeled carrots and the herbs. Cover and put in the fridge.
  • The next day, remove and drain the chicken and vegetables. Put the wine aside for later use.
  • Brown the chicken pieces with oil in a skillet. Remove the chicken. Using the same skillet, add garlic to the vegetables and heat for a couple of minutes.
  • Put the chicken and the vegetables in a large sauce pan. Pour the wine in and add salt and pepper. Bring to a boil at moderate heat. Cover and cook at low heat for 1 or 2 hours.
  • Heat bacon, onion and mushrooms in a skillet until brown (about 10 minutes).
  • When the chicken is ready, add bacon, onion and mushrooms in the pan, cook and stir for 2 or 3 minutes. Taste and correct the seasoning,.
  • Add parsley to the chicken when finished. Serve with rice or potatoes and the other half of the bottle of wine.
  • Other wine suggestions: red Burgundy wine, or Cotes du Rhone red, Morgon.

Nutrition Facts : Calories 469.4, Fat 22.9, SaturatedFat 6.8, Cholesterol 93.2, Sodium 210.2, Carbohydrate 24.3, Fiber 4.3, Sugar 9.7, Protein 26.5

1 chicken, cut-up into pieces (or rooster)
1 1/2 cups approximately 1/2 bottle of full-body red Burgundy wine (we used Lemberger)
6 bacon, slices diced
1/2 lb baby portobella mushroom
12 white pearl onions (we used canned)
2 -3 garlic cloves, mashed
2 carrots, peeled and quartered
olive oil
3 sprigs fresh thyme
1 bay leaf
fresh parsley
salt and pepper

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From signaturedishes.net


BEST COQ AU VIN RECIPES | FOOD NETWORK CANADA
Step 2. If breasts are large, cut diagonally in half. Step 3. Cut onions in half lengthwise; thinly slice crosswise. Step 4. In Dutch oven, cook bacon over medium heat until crisp; using slotted spoon transfer to plate. Step 5. Increase heat to medium-high; brown chicken, in batches if necessary, about 10 minutes. Step 6.
From foodnetwork.ca


COQ AU VIN - CHICKEN IN WINE - WILLIAMS FOOD EQUIPMENT
Add the seared chicken pieces back to the pot with the cooked bacon, and the sprigs of thyme. 10. Cover the pot and place in the oven. Bake for 20-40 minutes or until the chicken is tender and cooked to 165 degrees F. 11. While the chicken is baking, prepare the mashed potatoes. 12. While the chicken bakes, prepare the pearl onions. In a ...
From williamsfoodequipment.com


HOW TO MAKE COQ AU VIN | FOODIECRUSH .COM
Remove the chicken from the oven. In a small bowl, mash the remaining 2 tablespoons of the softened butter with the flour, then stir in 2 tablespoons of the coq au vin sauce from the pot to make a paste. Remove the chicken from the pot and add the butter and flour mixture into the sauce, stirring while the butter melts and incorporates into the ...
From foodiecrush.com


COQ AU VIN - CHICKEN IN RED WINE - COOKING WITH WINE BLOG
Add the rest of the wine, onions, carrots, pancetta, bouquet garni, salt and pepper to pot and gently stir to combine. Bring to a gentle boil, then reduce heat to simmer and allow to cook slowly for 1 hour. While the chicken cooks, heat a skillet on medium high and add 1 tablespoon of butter to melt.
From cookingwithwineblog.com


COQ AU VIN (CHICKEN BRAISED IN RED WINE) RECIPE - SERIOUS EATS
Remove chicken from zipper-lock bag, reserving wine, and pat dry. Season with salt and pepper. Return Dutch oven with rendered bacon fat to medium-high heat and, working in batches, add chicken, skin side down, and cook until browned, about 7 minutes. Turn and brown other side, about 5 minutes.
From seriouseats.com


COQ AU VIN RECIPE - MARJORIE TAYLOR | FOOD & WINE
Step 1. In a very large, deep skillet, cook the bacon over moderately high heat, stirring frequently, until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate ...
From foodandwine.com


EASY COQ AU VIN - DAMN DELICIOUS
Directions: Heat a large braiser over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving excess fat in the braiser. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
From damndelicious.net


COQ AU VIN - THE SEASONED MOM
Cook the bacon in a large Dutch oven, then remove the meat to a plate and reserve the drippings in the pot.; Brown the chicken in batches.; Sauté the vegetables and garlic.; Deglaze the pan with the wine, then stir in the stock, thyme, bay leaf, salt and pepper.; Return the bacon and the chicken to the pot.; Cover and cook in a 350° F oven for about 40 minutes, or …
From theseasonedmom.com


CLASSIC COQ AU VIN - FAMILYSTYLE FOOD
Dice the pancetta or bacon into 1/2-inch pieces. Cook until crisp then sear the chicken in the fat. Pour in red wine, then add herbs, tomato paste and garlic. Put seared chicken back in the pan. Cover and cook about 40 minutes. Make a paste with flour and butter. Stir into the sauce, cook until thickened.
From familystylefood.com


RED WINE-BRAISED CHICKEN AND MUSHROOMS {ALMOST COQ AU VIN}
In a large pan like a Dutch pot or deep non-stick pot, heat 1 tbsp of butter. Add chicken to the pot and sear for 2-3 minutes per side on high heat, to lightly brown the chicken pieces. Remove on to a plate and keep aside. Add the rest of the butter to the pan and fry the mushrooms till browned.
From happyandharried.com


COQ AU VIN - THE KITCHEN FAIRY | EVERYDAY FAMILY FOOD
Instructions. Season chicken pieces with 1 teaspoon of the salt and ½ teaspoon of the pepper. In a large Dutch oven heat 3 teaspoons olive oil over medium-high heat. Brown chicken in batches by adding 4 pieces at a time to the Dutch oven. Brown chicken on both sides then remove to a plate and cover with foil.
From kitchenfairy.ca


COQ AU VIN (CHICKEN IN RED WINE SAUCE) - SPEND WITH PENNIES
Preheat oven to 375°F. Add bacon to a deep 12-inch skillet or braiser and cook until crisp. Remove bacon to a paper towel lined plate. Leave the bacon grease in the pan. Season the chicken with salt and pepper. Add the chicken, skin side down for the thighs, and cook 5-6 minutes per side or until golden brown.
From spendwithpennies.com


COQ AU VIN: A FRENCH COUNTRY COOKING CLASSIC - THE EPOCH TIMES
Remove the chicken from the oven. In a small bowl, mash together the remaining 1 tablespoon of butter and the flour and stir into the skillet with a fork. Add the pearl onions and mushrooms, and ...
From theepochtimes.com


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