Quick Coq Au Vin Blanc Recipes

Steps:

• Heat the oil on medium-high in a 4-quart stovetop casserole or sauté pan. Add the chicken, skin side down, as many pieces as fit comfortably. Cook until lightly browned, season with salt and pepper and turn to brown other side. Remove to a platter when done and repeat with the remaining chicken.
• Add the pearl onions to casserole and toss in fat until lightly browned. Remove to a dish. Reduce heat to low. Add the chopped onion, celery and garlic, cook until softened, and stir in the mushrooms. When they wilt, add the wine, bring to a simmer and season with salt, pepper and lemon juice. Return chicken to casserole with any accumulated juices, baste, cover and cook 30 minutes, basting a few more times. Remove the chicken to a platter.
• Increase heat to medium-high and cook the sauce and mushrooms about 5 minutes, until sauce thickens slightly. Lower heat, add the pearl onions and butter. When butter melts, check seasonings, return chicken to casserole, baste and simmer a few minutes. Serve from casserole or transfer to a deep platter. Scatter the tarragon on top before serving.

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.

Steps:

• In a Dutch oven, combine the bacon and ¼ cup water over moderate heat.
• Cook for 4 minutes or until the bacon has rendered its fat and is lightly crisped. Cut the chicken into 8 pieces, (use the wings and back pieces for stock or discard).
• Skin the chicken and dredge in the flour, shaking off the excess. Sauté the chicken in the bacon drippings for 3 minutes per side or until golden brown.
• Transfer the chicken to a plate.
• Add the pearl onions and carrots to the pan and cook for 10 minutes or until the onions are golden.
• Add the mushrooms and cook for 4 minutes or until they begin to release their juices.
• Add the wine to the pan, increase the heat to high, and cook for 3 minutes, scraping up and browned bits that cling to the bottom of the pan.
• Add the broth, salt, rosemary, sage and pepper and bring to a boil.
• Return the chicken pieces to the pan; reduce to a simmer, cover and cook for 15 minutes or until the chicken is cooked through.
• Transfer the chicken to a serving platter. Bring the sauce to a boil, stir in the cornstarch mixture, and cook, stirring until lightly thickened.
• Stir in the parsley and spoon over the chicken.

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.

Steps:

• Preheat oven to 350 degrees F.
• In a large, heavy Dutch oven over high heat fry the bacon until crisp and all of the fat is rendered. Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain. Set aside and reserve.
• Season the chicken pieces with the salt and pepper. Brown the chicken pieces in the hot bacon fat, working in batches, if necessary, until golden on all sides. Transfer the chicken pieces to a large plate or bowl and set aside. Remove all but about 4 tablespoons of the bacon fat from the Dutch oven. Reduce the heat to medium-high and add the chopped onion, pearl onions, shallots and garlic cloves to the Dutch oven and cook until soft, 5 to 6 minutes.
• Add the mushrooms and cook for 7 minutes longer, or until they've released most of their liquid and have begun to brown. Add the flour and tomato paste and cook, stirring constantly, for 1 minute. Slowly add the wine and stock, stirring constantly. Add the thyme, bay leaves reserved bacon and chicken. Bring liquid to a boil, reduce the heat to medium, and cook the sauce at a gentle simmer for 15 minutes, until liquid is slightly thickened. Bring the sauce to a boil and cover the pot. Place in the oven and cook for about 1 1/2 hours, or until the chicken is very tender. Transfer the chicken pieces to a serving dish and cover loosely to keep warm. Return pot to medium-low heat. Skim any fat from the surface of the cooking liquid and increase the heat to medium-high. Add the heavy cream and cook until the sauce has thickened slightly and coats the back of a spoon, about 15 to 20 minutes. Taste and adjust the seasoning if necessary. Return the chicken to the Dutch oven and cook for a few minutes to heat through, then serve.
• Serve with egg noodles and Braised Leeks. Garnish with chopped parsley.
• Using a sharp knife, trim most of the roots off the ends of the leeks, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves or quarters, as desired. Run leeks under cold running water, using fingers to loosen and remove any dirt or sand from between the leaves.
• In a heavy skillet or saute pan that has a tight fitting lid, melt the butter over medium heat. Add the leeks to the skillet with any water that is clinging to the leaves from washing them. Cook the leeks, stirring occasionally, for 5 minutes. Add the stock and thyme and lower the heat to medium-low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve.

Steps:

• 1. Heat the olive oil in a large pot over medium-high heat. Add the bacon and cook until crisp. Transfer to a large plate.
• 2. Shake the chicken pieces with the seasoned flour in a paper or plastic bag.
• 3. Brown the chicken in the pot, 4 to 5 minutes per side. Transfer to the plate with the bacon.
• 4. Sauté the mushrooms (if using), carrots, garlic, and onions in the pot until they just begin to brown, 5 minutes.
• 5. Pour half the wine into the pan and cook over high heat for about 8 minutes.
• 6. Add the broth and the remaining wine. Bring to a boil and add the chicken, bacon, and herbs.
• 7. Return to a boil, then cover and simmer for 45 minutes. Remove the bay leaf and thyme and serve.

Steps:

• Preheat oven to 300°F. Sauté bacon in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer to bowl. Sprinkle chicken with salt, pepper, and 1 tablespoon parsley. Add to drippings in skillet. Sauté until cooked through, about 6 minutes per side; transfer to pie dish (reserve skillet). Place in oven to keep warm.
• Add mushrooms and shallots to skillet; sprinkle lightly with salt and pepper. Sauté until brown, about 4 minutes. Add garlic; toss 10 seconds. Add wine, 1 1/4 cups broth, bacon, and 1 tablespoon parsley. Bring to boil, stirring occasionally. Boil 10 minutes. Meanwhile, place flour in small cup.
• Add 1/4 cup broth, stirring until smooth. Add flour mixture to sauce. Cook until sauce thickens, 3 to 4 minutes. Season sauce to taste with salt and pepper. Arrange chicken on platter; stir juices from pie dish into sauce and spoon over chicken. Sprinkle with 1 tablespoon parsley.

Steps:

• Cut wings from the chicken, cutting at the joints into 3 pieces. Cut the remaining chicken into 4 pieces, 2 breasts and 2 legs. Remove skin and bones from the breasts. Set breasts aside with the 4 meatier wing pieces.
• Pull of skin from the chicken legs and remove tips from the drumsticks. Cut down each side of the thigh bone and slide your knife under the bone to separate meat from it. Holding the thigh bone, cut all around the joint at the knee and pull out the bones. Add the legs to the breasts and wings.
• Combine pearl onions, water, 1 tablespoon olive oil, and sugar in a large saucepan; bring to a boil and cook until water is evaporated and onions begin to fry, 2 to 4 minutes. Continue cooking and stirring, shaking the pan occasionally, until onions are lightly browned and glazed on all sides, 5 to 7 minutes. Add mushrooms; cook and stir for 1 minute. Remove from heat and cover.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat; add chicken wings and cook, stirring frequently, until lightly browned on all sides, 2 to 3 minutes. Add the legs; cook and stir until browned, 2 to 3 minutes per side. Add breasts; cook and stir until browned, 2 minutes per side. Transfer chicken pieces to a plate.
• Preheat oven to 400 degrees F (200 degrees C).
• Place onion in the same skillet used for the chicken; cook and stir for 1 minute. Add garlic; cook until fragrant, about 10 seconds. Add 1 1/2 cups red wine, bay leaves, thyme, salt, and pepper; bring to a boil. Return legs and wings to the skillet; cover and simmer gently for 5 minutes. Add chicken breasts and simmer gently until chicken is no longer pink in the center, about 6 minutes.
• Stir 2 tablespoons red wine and potato starch together in a bowl until dissolved; stir into chicken mixture until sauce is thickened, 2 to 3 minutes. Add pearl onions and mushrooms with their juices; keep warm.
• Cut each slice of bread diagonally in half to form 2 triangles. Trim each triangle into a heart shape. Spread canola oil onto a baking sheet and press bread hearts into the oil so they are moistened on both sides.
• Bake in the preheated oven until croutons are browned, 8 to 10 minutes.
• Dip the tip of each crouton into the sauce; press into parsley until coated.
• Cut chicken breasts and legs in half. Serve 1 breast piece, 1 drumstick or thigh, and 1 wing per person with 2 croutons and spoonfuls of sauce and vegetables. Sprinkle remaining parsley over chicken.

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).

Steps:

• Combine flour, thyme, and salt in a zip lock bag, add chicken.
• Seal and shake to coat.
• Remove chicken from bag, shaking off excess flour.
• Heat oil in a large nonstick skillet over medium high heat.
• Add chicken; cook 8 minutes or until browned, turning frequently.
• Remove chicken from pan.
• Add mushrooms, carrot, and bacon to pan; saute 2 minutes.
• Stir in wine, broth, and tomato paste; cook 9 minutes.
• Return chicken to pan, cook 8 minutes or until chicken is done.

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.