QUICK COQ AU VIN BLANC
A new take on the French classic, this one-pot dinner calls for white wine instead of the traditional red, uses bone-in, skin-on chicken thighs, and best of all, cooks in just one hour.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Brown bacon in a large, straight-sided ovenproof skillet over medium-high heat until fat is rendered, about 5 minutes. With a slotted spoon, transfer to a plate. Season chicken with salt and pepper; sprinkle with flour. Working in 2 batches, add to skillet, skin-side down; cook until golden, about 4 minutes a side. Transfer to plate. Remove all but 2 tablespoons fat from skillet.
- Reduce heat to medium. Add onions and mushrooms; season with salt. Cook until golden in spots, about 10 minutes. Stir in tomato paste; cook 30 seconds. Add wine; boil until evaporated, about 8 minutes. Add broth and bring to a boil. Return chicken and juices to skillet; top with bacon. Cook in oven until a thermometer inserted into thickest part of chicken (without touching bone) registers 165 degrees, about 20 minutes. Sprinkle with parsley; serve over noodles.
SIMPLE AND EASY COQ AU VIN
I always make this meal for dinner parties - it looks and tastes like it takes all day to prepare, but it's actually quite simple. The best part is that all the work is done before your guests arrive! Serve over rice or mashed potatoes.
Provided by Casey Rawson
Categories World Cuisine Recipes European French
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium-high heat. Mix flour, 1/2 teaspoon salt, 1/2 teaspoon pepper together in a shallow bowl. Pour milk into a separate bowl. Dip chicken in the milk, allowing excess milk to drip back into bowl. Dredge chicken through flour mixture until evenly coated.
- Cook 1/2 of the chicken in the hot oil until browned, 2 to 3 minutes per side. Remove chicken from pot and brown remaining chicken. Return all the chicken to the pot.
- Mix mushrooms, carrots, and onion into chicken, stirring gently to distribute vegetables among the chicken. Pour wine over chicken and vegetables, stirring with a wooden spoon to scrape up any browned bits from bottom of pot. Add enough chicken broth to nearly cover the chicken and vegetables.
- Stir Italian seasoning, rosemary, salt, and pepper into broth mixture; bring to a boil. Cover pot, reduce heat to low, and simmer, stirring occasionally, until chicken is cooked through, about 1 hour. Remove lid and turn heat up to medium-high; boil, stirring occasionally, until sauce is reduced and thickened, about 15 minutes.
Nutrition Facts : Calories 514.2 calories, Carbohydrate 44.9 g, Cholesterol 90.7 mg, Fat 12 g, Fiber 3.7 g, Protein 40.1 g, SaturatedFat 2.7 g, Sodium 391.2 mg, Sugar 7.1 g
CREAMY COQ AU VIN BLANC
One of my favorite recipes because of the nice cream sauce and dark meat chicken. A classic French recipe.
Provided by Jeffrey Mehlhorn
Categories World Cuisine Recipes European French
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a nonstick pot over medium heat. Add chicken thighs, Italian seasoning, and garlic; cook until chicken is browned on both sides, about 5 minutes per side. Mix mushrooms and tomato into chicken mixture; reduce heat, cover pot, and cook until mushrooms are softened, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Drain accumulated juices from chicken-mushroom-tomato mixture into a separate saucepan and transfer chicken-mushroom-tomato mixture to the prepared baking dish.
- Pour wine into saucepan with juices and bring to a boil. Add cream and Gruyere cheese; cook and stir until cheese is melted and sauce is smooth, 3 to 4 minutes.
- Stir cornstarch and water together in a small bowl until cornstarch is dissolved; mix into cream sauce until smooth and thickened. Pour sauce over chicken-vegetable mixture; top with onion.
- Bake in the preheated oven until chicken is no longer pink in the center, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 569.3 calories, Carbohydrate 12 g, Cholesterol 161.5 mg, Fat 46.9 g, Fiber 2.3 g, Protein 24.8 g, SaturatedFat 20 g, Sodium 121.5 mg, Sugar 3.6 g
EASY COQ AU VIN
Gordon Ramsay adds his personal touch and expertise to create the perfect coq au vin
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 2h25m
Number Of Ingredients 15
Steps:
- Joint the chicken (for pictures of jointing, click on step by step link above or read the instructions below. Alternatively, ask the butcher to do it for you).
- JOINTING THE CHICKEN: Pull out the wing joints and cut off the wing tip. Using a small knife, cut around the skin and flesh on the lower wing joint through to the bone, then scrape back the flesh. Using a heavier large knife, smash through the bone halfway along and detach. Repeat on the other side.
- Detach the scaly leg bone at the drumstick with a hefty thump of the large knife. Slash through skin where the thigh joins the body and pull leg firmly from socket to dislocate the thigh bone. Press down and pull to expose the 'oyster' muscle underneath the bird. Slice the thigh away from the back of the body.
- Lay the whole leg joint out on the board, find the mid-point socket joint and simply cut straight through it for neat thigh and leg joints. Repeat on the other side.
- Cut through the skin and flesh halfway along to the drumstick and scrape back the flesh, then smash through the bone.
- Using poultry scissors or heavy kitchen scissors, cut away the back half of the breast carcass, to leave a 'crown' of chicken breast and wing joint. Cut through the top of the crown to divide in half for two chicken breasts.
- Lay each breast joint on the board, then cut in half again at right angles so you have one portion with a wing joint and one without. You should now have eight neat, joints of chicken.
- Put the flour into a bowl with some salt and pepper, then toss in the chicken, shaking off the excess. Place the chicken on a plate and season again.
- Heat 4 tbsp of oil in a large shallow pan and brown the chicken joints. (Do this in batches if your pan is not large enough, adding extra oil if necessary.) Tip the bacon into the pan along with the chicken, stirring until lightly browned and crisp. Using tongs, remove the chicken to a plate.
- Add all the vegetables and herbs to the bacon with a splash more oil, if necessary, then cook for about 5 mins, stirring once or twice. Pour in the Cognac and bubble up, scraping the pan to deglaze, for 2-3 mins. Then pour in all the wine and bring to the boil.
- Tip in the chicken joints; press into the pan so they are immersed in liquid and cook, uncovered, for 10 mins, until the wine has reduced by half. Pour in the stock, return to a simmer, season and cook, uncovered, for 1 hr until the liquid has reduced by half and the chicken is tender. Set aside for 10 mins before serving.
- Heat another 4 tbsp oil in a large frying pan and, when hot, fry the mushrooms for about 8 mins, seasoning well and stirring frequently until nicely browned. Remove and drain on kitchen paper. Serve the chicken in bowls with vegetables and sauce spooned over, and top with the mushrooms.
Nutrition Facts : Calories 994 calories, Fat 63 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 66 grams protein, Sodium 3.75 milligram of sodium
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COQ AU VIN BLANC (CHICKEN IN WHITE WINE SAUCE) - PINCH …
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5/5 (24)Total Time 1 hr 30 minsCategory Main CourseCalories 761 per serving
- Cook bacon lardons until crisp and fat has rendered in a large Dutch oven or other heavy-bottomed pot over medium heat (I use a 3.5 quart braiser). Transfer lardons to paper towel lined plate with slotted spoon.
- Place a single layer of chicken thighs, skin-side down into hot bacon fat. Cook until skin has browned, then turn to brown other side (about 8 minutes total). Transfer to platter and repeat with remaining chicken thighs.
- Add shallots, onion, and garlic to pot; cook and stir until onion is translucent, about 5 minutes. Add mushrooms and thyme; cook and stir 5 minutes more. Stir in white wine and broth; bring to boil. Add chicken skin-side up and any accumulated juices along with lardons to pot (chicken should be; reduce heat to medium-low. Cover and simmer 30 minutes. Transfer chicken to platter.
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