CLASSIC COQ AU VIN RECIPE BY TASTY
Here's what you need: skin-on chicken leg quarter, kosher salt, black pepper, fresh thyme, bay leaves, fresh parsley stems, red burgundy wine, bacon, large carrots, large white onion, cremini mushroom, cremini mushroom, garlic, tomato paste, all-purpose flour, brandy, extra virgin olive oil, unsalted butter, pearl onion, sugar, fresh parsley, baguette
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 22
Steps:
- In a large bowl, season the chicken with salt and pepper. Toss until well coated.
- Tie the thyme sprigs, bay leaves, and parsley stems together with kitchen twine to make a bouquet garni.
- Add the bouquet garni to the bowl with the chicken. Pour the wine over the chicken. Cover with plastic wrap and refrigerate for at least 2 hours or, even better, overnight.
- In a large Dutch oven, cook the bacon over medium-low heat until the fat has rendered and the bacon is crisp, 15 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving any excess fat in the pot.
- Remove the chicken from the marinade, reserving the liquid, and place on a paper towel-lined sheet pan. Pat the chicken with more paper towels until completely dry.
- Heat the bacon fat over medium heat until nearly smoking. Working in batches, add the chicken legs skin-side down in a single layer and cook until well browned, 5 minutes per side. Remove the chicken from the pot and set aside.
- Add the carrots, onion, sliced mushrooms, and garlic to the pot. Cook until the vegetables are softened and lightly browned, about 10 minutes.
- Stir in the tomato paste and cook for 3 minutes, until darkened and fragrant. Then, sprinkle in the flour and cook for another minute, until incorporated.
- Pour the brandy into the pot and cook, scraping up any browned bits at the bottom of the pot, until the liquid has evaporated, 2 minutes.
- Add the reserved marinade, including the bouquet garni. Stir to incorporate, then bring to a boil and cook until the liquid is reduced by half, about 15 minutes.
- Return the chicken and half the cooked bacon to the pot. Cover, reduce the heat to low, and simmer for 1 hour, until the chicken is tender and the sauce has thickened.
- Meanwhile, heat the olive oil and butter in a large, preferably nonstick skillet over medium-high heat. Add the pearl onions and a pinch of salt and sugar. Cover, reduce the heat to low, and cook for 15 minutes, shaking the skillet often to move the onions around.
- Uncover, add the quartered mushrooms, and increase the heat to medium-high. Continue to cook until all the vegetables have softened, 5-8 minutes. Add the onions and mushrooms to the coq au vin.
- Sprinkle with chopped parsley and the reserved bacon. Serve with crusty bread.
- Enjoy!
Nutrition Facts : Calories 1183 calories, Carbohydrate 56 grams, Fat 62 grams, Fiber 3 grams, Protein 88 grams, Sugar 10 grams
ONE-PAN COQ AU VIN RECIPE BY TASTY
Coq au vin may sound fancy, but it becomes an easy French dinner that anyone can master with this one-pan technique. Everything from the chicken and bacon to the mushrooms and cannellini beans roasts on a single baking sheet. Serve up this chicken stew with mashed potatoes for a cozy Sunday supper or an elegant dinner party.
Provided by Betsy Carter
Categories Dinner
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F (200°C).
- On a rimmed baking sheet, combine the carrots, shallot, garlic, olive oil, ½ teaspoon salt, and the pepper. Toss until well coated, then spread in an even layer.
- Arrange the bacon and chicken thighs on top of the carrots and season the chicken with the remaining ½ teaspoon salt. Drizzle with ¼ cup (60 ml) of chicken stock. Top with the rosemary and thyme.
- Roast the chicken and vegetables for 20 minutes.
- Reduce the oven temperature to 350°F (180°C). Remove the pan from the oven and add the mushrooms and cannellini beans. Drizzle with the remaining ¼ cup (60 ml) chicken stock and the Pinot Noir.
- Return to the oven and bake for 20 minutes. Turn the broiler to high and broil for 4-5 minutes, until the bacon and chicken skin are crispy and golden brown.
- Spoon the coq au vin over the mashed potatoes and serve warm.
- Enjoy!
Nutrition Facts : Calories 1371 calories, Carbohydrate 212 grams, Fat 48 grams, Fiber 19 grams, Protein 62 grams, Sugar 14 grams
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.
QUICK COQ AU VIN
This Quick Coq au Vin recipe is really fabulous served with rice. I love being able to fix this gourmet dish in 30 minutes and still have it turn out so delicious. To reduce fat, I use chicken tenderloin pieces or skinless chicken breasts. -Judy VanCoetsem, Cortland, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a shallow dish, combine flour, thyme and 1/2 teaspoon salt. Dip chicken in flour mixture to coat both sides; shake off excess., In a Dutch oven or high-sided skillet, heat oil over medium-high heat. Cook chicken until golden brown, 3-4 minutes per side. Remove from pan; keep warm. , In same pan, cook mushrooms, carrots, bacon, tomato paste and remaining 1/2 teaspoon salt for 2 minutes. Add broth and wine; bring to a boil. Return chicken to pan; reduce heat. Cook until chicken reaches 170° and carrots are just tender, 8-10 minutes. If desired, top with chopped fresh thyme.
Nutrition Facts : Calories 255 calories, Fat 11g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 648mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
COQ AU VIN (CROCK POT)
I've always heard of this recipe and it sounds delicious but making it this weekend will be the first time I've tried it. My crock pot bit the dust the other day and the new one I purchased had a recipe book tucked inside the pot. (what a nice surprise!) This happens to be one of the recipes.
Provided by txgammi
Categories Low Cholesterol
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet saute the diced bacon and green onions until the bacon is crisp.
- Remove and drain well.
- Add chicken breasts to the skillet and brown them well on both sides.
- Remove chicken and set it aside.
- Put the onion, mushrooms, new-potatoes and garlic in crock pot.
- Add browned chicken breasts, bacon and green onions, salt, pepper, thyme and chicken broth.
- Cover and cook on LOW 8 hours or HIGH 4 hours.
- Add Burgundy Wine during last hour of cooking.
Nutrition Facts : Calories 366.5, Fat 10.2, SaturatedFat 3, Cholesterol 50.9, Sodium 568.2, Carbohydrate 44, Fiber 5.9, Sugar 3.2, Protein 21.9
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
COQ AU VIN
This recipe comes from Food 911 on the Food Network. It is quite rich but the best one I have found. To cut back a little, I use skinless chicken pieces.
Provided by Crabbycakes
Categories Chicken
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 17
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.
- (Be careful, keep the pot lid handy in case it gets away from you!) When the flames die down, gradually stir in the wine and chicken broth.
- When the wine is well blended, add the herbs.
- Cover and simmer for 1 hour.
- Remove the cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit.
- You may want to add 1 T of tomato paste or cornstarch to aid in the thickening process.
- (I prefer the tomato paste) To serve, top with reserved crumbled bacon and the fresh parsley.
- Serve atop noodles or rice.
Nutrition Facts : Calories 561.8, Fat 29, SaturatedFat 8.3, Cholesterol 160.6, Sodium 613.7, Carbohydrate 27.5, Fiber 4.4, Sugar 7.1, Protein 46.4
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