QUICK COQ AU VIN
This dish is typically simmered for hours, but this version featuring boneless chicken is ready far sooner.
Provided by Jacques Pepin
Categories World Cuisine Recipes European French
Time 1h15m
Yield 4
Number Of Ingredients 18
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.
Nutrition Facts : Calories 690.8 calories, Carbohydrate 23.3 g, Cholesterol 145.5 mg, Fat 35.8 g, Fiber 2.3 g, Protein 49.6 g, SaturatedFat 8.5 g, Sodium 757.6 mg, Sugar 3.7 g
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 CHICKEN COQ AU VIN
The smell of this cooking will have you drooling! Best served with mashed potato to mop up the tasty sauce. From the "Australian Good Taste" magazine.
Provided by Marli
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat half the butter with the oil in a large heavy-based saucepan over med-high heat.
- Add half the chicken and brown.
- Remove and repeat with remaiming chicken.
- Increase heat to high, add remaining butter, bacon, mushrooms, onions, and garlic to the pan.
- Cook, stirring, 2 minutes.
- Reduce heat to medium and stir in the flour.
- Cook, stirring 1 minute.
- Gradually add the combined wine and stock, stirring constantly with a wooden spoon.
- Return the chicken and any juices to the pan with the thyme sprigs and stir well.
- Increase heat to high and bring to the boil.
- Reduce heat to medium and simmer, uncovered for 10 minutes or until the chicken is cooked through.
- Taste and season with salt& pepper.
- Remove thyme sprigs and serve with creamy mashed potato and crusty bread.
Nutrition Facts : Calories 679.9, Fat 34.2, SaturatedFat 11.8, Cholesterol 192.2, Sodium 700.9, Carbohydrate 11.5, Fiber 0.9, Sugar 3.1, Protein 67
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
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
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.
QUICK CHICKEN DIVAN
This is the recipe I use when I am pressed for time. everyone loves it. And you cant get much easier than this.
Provided by MARIA MAC
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- preheat oven to 350 degrees.
- place broccoli in bottom of 9 x 13 inches baking dish. Top with chicken.
- n a bowl combine soups, mayo and lemon. Spread over chicken.
- Top with cheese.
- Bake 35-40 minute until bubbley and lightly browned.
Nutrition Facts : Calories 367.8, Fat 24.6, SaturatedFat 9.2, Cholesterol 66.3, Sodium 1021.2, Carbohydrate 16.7, Fiber 2.8, Sugar 3.7, Protein 21.6
QUICK CHICKEN FOR TWO
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Combine the lemon, pepper and sage in a small, shallow dish. Add the chicken and allow to marinate while preparing the sauce.
- Heat all but one-half teaspoon of the olive oil in a heavy skillet. Add the tomatoes and scallions and cook over high heat, about 10 minutes, until the sauce is thick. Season with chili powder. Set aside.
- Heat a nonstick skillet and brush with the remaining oil. Sear the chicken over high heat until it is lightly browned and cooked through, about 4 minutes on a side.
- Briefly reheat the tomato mixture. Divide the chicken between two dinner plates, top with the tomato mixture and serve.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 1 gram, Sodium 86 milligrams, Sugar 3 grams, TransFat 0 grams
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.
COQ AU VIN
We've made this classic French chicken casserole a little lighter than the traditional version, but it still has a rich, deep flavour
Provided by Angela Nilsen
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 18
Steps:
- Heat 1 tbsp olive oil in a large, heavy-based saucepan or flameproof dish. Tip in 3 trimmed and chopped smoked back bacon rashers and fry until crisp. Remove and drain on kitchen paper.
- Add 12 peeled shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over. Remove and set aside with the bacon.
- Take 2 chicken legs, 4 chicken thighs and 2 boneless chicken breasts, all with skin removed and pat dry with kitchen paper.
- Pour ½ tbsp olive oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned. Remove, then repeat with the remaining chicken. Remove and set aside.
- Scatter in 3 finely chopped garlic cloves and fry briefly, then, with the heat medium-high, pour in 3 tbsp brandy or Cognac, stirring the bottom of the pan to deglaze. The alcohol should sizzle and start to evaporate so there is not much left.
- Return the chicken legs and thighs to the pan along with any juices, then pour in a little of 600ml red wine, stirring the bottom of the pan again.
- Stir in the rest of the wine, 150ml good-quality chicken stock and 2 tsp tomato purée. Drop in 3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves to make a bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan.
- Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins - 1hr.
- Just before ready to serve, heat 1 ½ tbsp olive oil in a large non-stick frying pan. Add 250g chestnut mushrooms, halved if large, and fry over a high heat for a few mins until golden. Remove and keep warm.
- Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish. Remove the bouquet garni.
- To make the thickener, mix 2 tbsp plain flour, 1 ½ tsp olive oil and 1 tsp softened butter in a small bowl using the back of a teaspoon.
- Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk. Simmer for 1-2 mins.
- Scatter the mushrooms over the chicken, then pour over the wine sauce. Garnish with a handful of chopped flat-leaf parsley.
Nutrition Facts : Calories 420 calories, Fat 13.2 grams fat, SaturatedFat 3.2 grams saturated fat, Carbohydrate 7.3 grams carbohydrates, Sugar 1.7 grams sugar, Fiber 1.3 grams fiber, Protein 46.9 grams protein, Sodium 1.4 milligram of sodium
QUICK COQ AU VIN
Provided by Bon Appétit Test Kitchen
Categories Chicken Mushroom Sauté Low Fat Quick & Easy Low Cal Dinner Bacon Red Wine Fall Healthy Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
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.
More about "quickchickencoqauvin recipes"
QUICK COQ AU VIN RECIPE | MYRECIPES
From myrecipes.com
4/5 (26)Calories 230 per servingServings 6
- Combine flour, thyme, and salt in a zip-top plastic 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; sauté 2 minutes. Stir in wine, broth, and tomato paste; cook 9 minutes. Return chicken to pan; cook 8 minutes or until chicken is done.
15 BEST QUICK AND EASY CHICKEN RECIPES - DAMN DELICIOUS
From damndelicious.net
38 QUICK CHICKEN RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SUPERFAST CHICKEN RECIPES | COOKING LIGHT
From cookinglight.com
EASY CHICKEN DIVAN | CANADIAN GOODNESS - DAIRY FARMERS OF CANADA
From dairyfarmersofcanada.ca
17 QUICK CHICKEN RECIPES FOR FAST MEALS - THE SPRUCE EATS
From thespruceeats.com
QUICK COQ AU VIN - THREE MANY COOKS
From threemanycooks.com
OUR BEST QUICK CHICKEN RECIPES IN 15 MINUTES - TASTE OF HOME
From tasteofhome.com
CHICKEN COQ AU VIN | KOOLS FAMILY FAVORITES
From koolsfamilyfavorites.com
21 QUICK AND EASY SLOW COOKER CHICKEN RECIPES
From slowcookergourmet.net
QUICK CHICKEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHICKEN IN WHITE WINE SAUCE (COQ AU VIN BLANC) - MON PETIT FOUR®
From monpetitfour.com
REALLY QUICK CHICKEN DISH - DINNER RECIPES
From makedinnereasy.com
10 BEST CHICKEN QUARTERS RECIPES | YUMMLY
From yummly.com
COQ AU VIN RECIPE - RAYMOND BLANC OBE
From raymondblanc.com
QUICK CHICKEN FOR TWO | CANADIAN LIVING
From canadianliving.com
QUICK CHICKEN | FOOD & WINE
From foodandwine.com
QUICK AND EASY CHICKEN CHOW MEIN - FOODNESS GRACIOUS
From foodnessgracious.com
HOW TO COOK A QUICK CHICKEN FRICASSE
From diyjoy.com
QUICK AND EASY CHICKEN AND VEGETABLE BAKE - MEALTHY.COM
From mealthy.com
10 BEST QUICK FROZEN CHICKEN RECIPES | YUMMLY
From yummly.com
COQ AU VIN | CHICKEN.CA
From chicken.ca
BEST COQ AU VIN RECIPE - HOW TO MAKE COQ AU VIN - DELISH
From delish.com
QUICK ONE PAN COQ AU VIN BLANC | OLIVE & MANGO
From oliveandmango.com
5 DELICIOUSLY QUICK CHICKEN RECIPES - FINE DINING LOVERS
From finedininglovers.com
QUICK CHICKEN DISHES IN 15-MINUTES OR LESS - MYRECIPES
From myrecipes.com
EASY CHICKEN RECIPES FOR QUICK DINNERS - BETTER HOMES & GARDENS
From bhg.com
RECIPE : COQ AU VIN – HUDSON MEATS
From hudsonmeats.com
QUICK CHICKEN KIEV RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
LARGE BATCH CHICKEN COQ AU VIN - THRIFTY FOODS
From thriftyfoods.com
QUICKCHICKENANDWINE BEST RECIPES
From wiki-recipes.info
100+ QUICK AND EASY MAIN DISH CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
QUICK CHICKEN DINNER FOR 4 - DELISH.COM
From delish.com
GLUTEN FREE COQ AU VIN RECIPE (DAIRY FREE, HIGH PROTEIN)
From theherbeevore.com
25 QUICK CHICKEN RECIPES - AHEAD OF THYME
From aheadofthyme.com
QUICK COQ AU VIN RECIPE | BON APPéTIT
From bonappetit.com
QUICK AND EASY COQ-AU-VIN - CHATELAINE
From chatelaine.com
55 EVERYDAY CHICKEN RECIPES - THE SPRUCE EATS
From thespruceeats.com
77 EASY CHICKEN RECIPES: QUICK AND TASTY WEEKNIGHT MEALS
From epicurious.com
You'll also love