SKILLET COQ AU VIN (COOKING FOR 2)
You've got the skills to create this skillet coq au vin for two! It's a special, gourmet meal that's also a down-home and hearty dish. Coq au vin-chicken sautéed and then simmered in a rich red wine-and-mushroom sauce-is a classic that every cook can make. Because why not? We've sized it just right for two diners, so you can bring a little bit of French bistro cooking to your kitchen without too much fuss (or too many leftovers). Bring this taste of French flair to the table any time you want to make an impression! Your guests will all scream "oui oui!" for this one!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 2
Number Of Ingredients 15
Steps:
- In 10-inch skillet, cook bacon over medium heat 4 to 6 minutes, stirring occasionally, until crisp. Using slotted spoon, transfer bacon to bowl. Add pearl onions to drippings in skillet; cook and stir 1 to 2 minutes or until browned. Transfer to another bowl.
- Season chicken with salt and pepper. Place skin side down in skillet; cook over medium heat 6 to 8 minutes, turning once, until browned on both sides. Remove from skillet. Add onion and mushrooms to skillet; cook and stir 4 to 5 minutes or until lightly browned. Add garlic, tomato paste and thyme; cook and stir 1 minute. Add flour; cook and stir 1 minute.
- Stir in red wine and broth; heat to boiling. Add the browned chicken and bacon, spooning some of the sauce over top of chicken. Reduce heat to medium-low; cover and simmer 20 to 25 minutes, turning chicken once halfway through, until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Stir browned pearl onions and butter into sauce; cook until heated through. Garnish with chopped parsley, and serve.
Nutrition Facts : Calories 410, Carbohydrate 14 g, Cholesterol 115 mg, Fat 4, Fiber 2 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 5 g, TransFat 1/2 g
COQ AU VIN
Provided by Tyler Florence
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 18
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, Flambe by lighting a long match and holding it just above the pot, light the fumes. The brandy will catch fire and the flames will burn out within 1 minute. When the flames die down, return the pan to the heat and gradually stir in the wine and broth. When the wine is well blended, add the herbs. Cover and simmer for 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process.
- To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley.
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.
COQ AU VIN FOR TWO
Most of the recipes for this dish specify large quantities of ingredients, which doesn't work when its just me and my wife. So, this is a traditional Coq au Vin, but no need to share, and no leftovers to deal with.
Provided by Ohmikeghod
Categories Chicken
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Mix the flour, poultry seasoning. and salt substitute in a plastic bag. put chicken in, shake to coat. Set aside.
- In a small container, mix the wine, broth, thyme, and paprika. Set aside.
- In a frying pan, cook the bacon until crisp. Do not drain the fat. remove bacon, let cool, and crumble. save the bacon bits for later.
- Braise the chicken in the frying pan until well browned on all sides. if necessary (and it should be), add butter as bacon fat gets absorbed by the flour coating. Remove chicken to baking dish.
- Put mushrooms, onions, and bacon bits into frying pan. Saute until mushrooms are soft and onions are slightly browned.
- Pour in the wine/broth mixture. De-glaze the bottom of the frying pan to get all the yummy bits from the bottom of the pan. Cook while stirring until liquid is reduced by half.
- Pour mixture from pan over the chicken in the baking dish.
- Bake at 325 for 45 minutes.
- Serve over egg noodles or rice.
Nutrition Facts : Calories 275.5, Fat 10.9, SaturatedFat 3.6, Cholesterol 15.4, Sodium 293.8, Carbohydrate 32.2, Fiber 3.5, Sugar 8.5, Protein 8.2
CHEF JOHN'S COQ AU VIN
I like to use bone-in, skin-on chicken thighs instead of an old rooster for my coq au vin. Like all braised dishes, tougher cuts with lots of connective tissue work best, and on a chicken that would be the thigh/leg section. Of course, someone will ask if they can use chicken breasts; please don't. They just will not add that sticky goodness to the braising liquid that the thighs will.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Season chicken thighs all over with salt and black pepper.
- Place bacon in a large, oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon with a slotted spoon to a paper-towel lined plate, leaving drippings in the skillet.
- Increase heat to high and place chicken, skin-side down, into skillet. Cook in hot skillet until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet.
- Lower heat to medium-high; saute mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized, 7 to 12 minutes.
- Stir flour and butter into vegetable mixture until completely incorporated, about 1 minute.
- Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture; simmer until wine is about 1/3 reduced, 3 to 5 minutes. Pour chicken broth into wine mixture and set chicken thighs into skillet; bring wine and stock to a simmer.
- Cook chicken in the preheated oven for 30 minutes. Spoon pan juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter.
- Place skillet over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and pepper; remove and discard thyme. Pour sauce over chicken.
Nutrition Facts : Calories 334.5 calories, Carbohydrate 7.7 g, Cholesterol 81.3 mg, Fat 17.9 g, Fiber 0.8 g, Protein 24.2 g, SaturatedFat 5.7 g, Sodium 422.2 mg, Sugar 2.1 g
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
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
CLASSIC COQ AU VIN
This dish should be prepared at least one day before serving which puts it high on my list of dishes to prepare for company. All of the work is done before hand. The recipe is from a restaurant in Julienas France, "Le Coq au Vin" and I found it in Bon Appetit.
Provided by Normaone
Categories Chicken
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 5 ingredients and refrigerate covered overnight.
- Transfer chicken to a plate.
- Strain and reserve the wine and veggies in separate containers.
- In a large heavy pot over medium heat, cook bacon until crisp.
- Transfer bacon to a paper towel to drain, then crumble.
- Reserve 2 tablespoons of drippings in a small bowl.
- Discard remaining drippings.
- In the same pot,combine 1 tablespoon butter with 1 tablespoon drippings over medium high heat.
- Add chicken in batches and brown on all sides,about 8 minutes per batch.
- Transfer chicken to a large bowl.
- In the same pot, add the reserved veggies and herbs, brown well, about 8 minutes.
- Mix in the garlic and the flour.
- Cook, stirring about 2 minutes.
- Whisk in the wine and return the chicken to the pot.
- Cover and simmer about 45 minutes, or until chicken is cooked through.
- Meanwhile, in a large heavy skillet over medium heat, saute the onions until brown, about 10 minutes.
- Add the mushrooms and saute until golden, about 10 more minutes.
- Transfer chicken to a bowl.
- Strain cooking liquid and return to the pot.
- Boil until reduced to saucy consistency, about 8 minutes.
- Season.
- Add chicken, onions, mushrooms and bacon to the sauce.
- Stir to serving temperature.
- Serve topped with toast and sprinkled with parsley.
Nutrition Facts : Calories 2144.5, Fat 113.7, SaturatedFat 35, Cholesterol 467.9, Sodium 1584.2, Carbohydrate 112.7, Fiber 10.1, Sugar 17.8, Protein 128.7
COQ AU VIN
Looking for a hearty dinner for six using Progresso® chicken broth and Gold Medal® all-purpose flour! Then check out this bacon, chicken and veggies recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Mix flour, 1 teaspoon salt and the pepper. Coat chicken with flour mixture.
- Cook bacon in 12-inch skillet over medium heat until crisp. Remove bacon with slotted spoon and drain on paper towels; set aside. Cook chicken in bacon fat over medium heat about 15 minutes or until brown on all sides.
- Move chicken to one side of skillet; add onions and mushrooms to other side. Cook over medium-high heat, stirring occasionally, until mushrooms are tender. Drain fat from skillet.
- Crumble bacon. Stir bacon and remaining ingredients into vegetables. Heat to boiling; reduce heat. Cover and simmer about 35 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove bouquet garni; skim off excess fat.
Nutrition Facts : Calories 380, Carbohydrate 23 g, Cholesterol 90 mg, Fat 1, Fiber 3 g, Protein 34 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 960 mg
More about "skillet coq au vin cooking for 2 recipes"
COQ AU VIN FOR TWO RECIPE - A FRENCH CLASSIC - CHEF DENNIS
From askchefdennis.com
Ratings 52Calories 716 per servingCategory Entree
- Add chicken to a 1-gallon zipper-lock bag. Pour in one cup red wine and seal bag, pressing out air. Let stand while you prepare the remaining ingredients or overnight for the best results.
- 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 from heat and, using a slotted spoon, transfer bacon to a paper towel-lined plate.
CLASSIC COQ AU VIN FOR TWO - THE CRUMBY KITCHEN
From thecrumbykitchen.com
5/5 (2)Total Time 2 hrsCategory Main CourseCalories 1107 per serving
- Place chicken in a plastic zipper bag; add wine and stock, and massage to combine. Seal and refrigerate for 1-8 hours.
- Place the cubed potatoes in a sauce pot. Fill pot with enough water to cover the potatoes by 1½ inches. Salt the water, then place on high heat and bring to a boil. Reduce heat to medium and simmer for 12-15 minutes, until potatoes are tender. Drain potatoes and return them to the pot, covering with a lid.
COQ AU VIN RECIPE FOR TWO - DINNER FOR TWO
From dessertfortwo.com
4.5/5 (6)Total Time 1 hr 30 minsCategory Dinner Recipes For TwoCalories 352 per serving
COQ AU VIN CROCK POT STYLE - COOKING TO IMPRESS
From cookingtoimpress.com
SKILLET COQ AU VIN (COOKING FOR 2) | RECIPE | COOKING, COQ ...
From pinterest.com
SKILLET COQ AU VIN (COOKING FOR 2) | RECIPE | COOKING ...
From pinterest.co.uk
CLASSIC COQ AU VIN RECIPE | THE RECIPE CRITIC
From therecipecritic.com
COQ AU VIN PASTA, USING LEFTOVERS, THYME FOR COOKING.
From thymeforcooking.com
SKILLET COQ AU VIN (COOKING FOR 2) | RECIPE | COQ AU VIN ...
From pinterest.ca
HOW TO MAKE COQ AU VIN | FOODIECRUSH .COM
From foodiecrush.com
COQ AU VIN - EASY RECIPES, NUTRITION INFO, THYME FOR ...
From thymeforcookingkitchen.com
ONE PAN COQ AU VIN - THE STARVING CHEF BLOG
From thestarvingchefblog.com
RECIPE - COQ AU VIN - LCBO
From lcbo.com
SLOW COOKER COQ AU VIN - THYME FOR COOKING
From thymeforcookingblog.com
CLASSIC FRENCH COQ AU VIN ROUGE - PARDON YOUR FRENCH
From pardonyourfrench.com
SLOW COOKER COQ AU VIN - FOODLAND
From foodland.ca
COQ AU VIN RECIPE (EASY VERSION FOR WEEKNIGHT DINNERS ...
From thekitchn.com
COQ AU VIN FOR TWO - OMAHA STEAKS
From omahasteaks.com
COQ AU VIN ROSETTES RECIPE - FOOD NEWS
From foodnewsnews.com
COQ AU VIN (THE BEST) - RICARDO
From ricardocuisine.com
COQ AU VIN RECIPE - ETHAN STOWELL | FOOD & WINE
From foodandwine.com
COQ AU VIN FOR TWO | COOK'S COUNTRY
From cookscountry.com
MADE-OVER COQ AU VIN - MY FOOD AND FAMILY RECIPES
From myfoodandfamily.com
THE BEST COQ AU VIN RECIPE | FRENCH FOOD & DRINK
From francetoday.com
COQ AU VIN — THE PERFECT CHICKEN ... - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
COQ AU VIN — COOKING AT THE COTTAGE
From cookingatthecottage.com
EASY STOVETOP COQ AU VIN - FRYDAE | EASY FRENCH RECIPE
From frydae.com
COQ AU VIN | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
COQ AU VIN RECIPE (BRAISED CHICKEN IN RED WINE) - OLIVIA'S ...
From oliviascuisine.com
COQ AU VIN RECIPE IN INSTANT POT VS DUTCH OVEN INSPIRED BY ...
From reddit.com
SKILLET COQ AU VIN RECIPE - FARM AND DAIRY
From farmanddairy.com
ONE PAN COQ AU VIN NOODLE SKILLET RECIPE - COOK WITH ...
From cookwithcampbells.ca
COQ AU VIN, A FRENCH CLASSIC FOR WINTER - SIMMER + SAUCE
From simmerandsauce.com
" COQ AU VIN" — CUISINE ET CHâTEAU
From cuisineandchateau.com
COQ AU VIN - COOK ALONG WITH LAURA
From cookalongwithlaura.com
SKILLET COQ AU VIN (COOKING FOR 2) | RECIPE CART
From getrecipecart.com
You'll also love