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
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.
COQ AU VIN
Cook Ina Garten's top-rated recipe for classic French Coq Au Vin from Barefoot Contessa on Food Network with Burgundy wine, cremini mushrooms and pancetta.
Provided by Ina Garten
Categories main-dish
Time 1h30m
Yield 3 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 250 degrees F.
- Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
- Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
- Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
- Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.
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
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.
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
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
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
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
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
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.
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- Preheat oven to 350°F. Add chicken to a 1-gallon zipper-lock bag. Pour in wine and seal bag, pressing out air. Let stand while you prepare the remaining ingredients.
- Using a paring knife, trim off the ends of each onion and score a light "X" into one cut side. Bring a small pot of water to a boil over high heat. Add onions and cook until outer layers are soft, about 1 1/2 minutes.
- In a large Dutch oven or rondeau, cook bacon over medium-high heat, stirring and reducing heat as necessary to prevent scorching, until browned and fat has rendered, about 10 minutes.
- 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.
- Once all chicken is browned, add mushrooms to Dutch oven and cook over medium-high heat, stirring frequently, until browned, 10 to 12 minutes. Add pearl onions, carrots, and garlic and cook, stirring, until lightly browned, about 5 minutes.
- Stir in stock. Add chicken legs skin side up, nestling them into the Dutch oven so that they are partially submerged but top of skin is above the liquid.
- Add chicken breasts, nestling them skin side up amongst the legs, and return to the oven. Cook until breasts are just cooked through (they should register 145 to 150°F on an instant read thermometer), about 20 minutes.
- Transfer chicken breasts and legs to a clean rack set over a rimmed backing sheet. Set Dutch oven over medium-low heat and simmer until sauce is lightly viscous, about 10 minutes.
- Return chicken to pot, spooning sauce on top. Garnish with remaining parsley. Serve right away with buttered potatoes, pasta, or rice.
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