Winter White Coq Au Vin Recipes

Steps:

• Heat 2 Tbsp. oil in a medium Dutch oven over medium-high. Cook mushrooms, tossing occasionally, until browned and crisp, 6-8 minutes. Season with salt; transfer to a plate. Let pot cool 2 minutes.
• Set pot over medium heat and pour in remaining 3 Tbsp. oil. Cook onion and shallots, stirring occasionally, until softened and starting to brown, 6-8 minutes. Add sliced garlic and butter; cook, stirring often, until garlic is softened and starting to brown, about 2 minutes. Add wine; simmer, stirring once, until reduced by half, about 5 minutes. Add farro, miso, and 6 cups water. Bring to a boil, stirring to dissolve miso. Reduce heat and simmer, uncovered, stirring once or twice, until farro is halfway cooked, about 20 minutes.
• Taste broth and season with salt. Add squash (submerge the best you can), cover, and cook until tender, about 30 minutes. Add mushrooms; cook just until heated through, about 2 minutes.
• Ladle stew into bowls; top with parsley, lemon zest, and chopped garlic.

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!

Steps:

• In a large saucepan, bring water to a boil. Add onions; boil 3 minutes. Drain and rinse in cold water; peel and set aside. , In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels., Sprinkle chicken with salt and pepper. Brown chicken in drippings; remove and keep warm. Add onions and mushrooms to drippings; saute until crisp-tender. Add garlic; cook 1 minute longer., Combine flour and broth; stir into onion mixture. Add the wine, bay leaf and thyme; bring to a boil. Return chicken and bacon to the pan. Reduce heat; cover and simmer 25-30 minutes or until a thermometer reads 170°., Remove chicken and keep warm. Cook sauce over medium heat until slightly thickened. Discard bay leaf. Serve chicken and sauce with noodles.

Steps:

• 1. Heat the oil in a large covered casserole dish over medium-high heat. Add the bacon and cook, stirring, until lightly browned and fat renders, about 5 minutes. Transfer bacon to a small bowl.
• 2. Meanwhile, season the flour with 1/2 teaspoon salt and some pepper in a large bowl. Add the chicken and turn to coat completely.
• 3. Shake excess flour from chicken and brown in the casserole, about 4 minutes per side. Remove to a plate and pour off all but 2 tablespoons fat from the casserole. Add the onion and mushrooms and cook, stirring, until the onions are soft, about 3 minutes. Pour in the wine, increase the heat to high and boil, stirring to pick up any browned bits on the bottom, until reduced by half. Return the chicken to the casserole, add the thyme and reduce heat to medium. Sprinkle half of the bacon into the pot, cover and cook until the chicken is tender, about 30 minutes.
• 4. Remove the chicken and sauce to a serving plate or platter. Garnish with parsley and remaining bacon and serve with polenta, if desired.

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.

Steps:

• Cook and stir bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
• Place chicken thighs in the bacon grease and cook until browned, 2 to 3 minutes per side. Add shallots, thyme, rosemary, and garlic; cook and stir until fragrant, about 1 minute.
• Sprinkle bacon over chicken mixture and pour in wine; simmer until wine is slightly reduced, 1 to 2 minutes. Add mushrooms and enough chicken stock to almost cover chicken. Cover skillet and simmer for 35 minutes; taste broth and adjust seasoning. Simmer until chicken is no longer pink near the bone, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Melt butter in a saucepan over medium heat; stir in flour and cook until a thick paste forms, about 1 minute. Whisk paste into chicken mixture until sauce is thickened, 1 to 2 minutes.

Steps:

• In a plastic bag, shake flour with 1/2 teaspoons salt, 1/4 teaspoons pepper, and the herbes de Provence; set aside.
• In a 5- to 6-qt. pan over medium-high heat, brown bacon, stirring occasionally, 6 to 7 minutes. Meanwhile, cut chicken into 1-in. chunks, then shake half at a time in flour to coat.
• With a slotted spoon, transfer bacon from pan to paper towels. Brown half the chicken in bacon fat, stirring occasionally, 3 to 5 minutes. Transfer to a plate. Repeat with remaining chicken, adding oil to pan. Meanwhile, cut carrots in half lengthwise and cut celery into diagonal slices. Chop onion.
• Add vegetables to pan with remaining salt and pepper and sauté until onion is golden, about 5 minutes. Meanwhile, in a microwave-safe bowl, microwave wine and broth until steaming, about 3 minutes.
• Add broth mixture, chicken, and bacon to pan, stirring to loosen browned bits. Cover and bring to a boil over high heat. Reduce heat and simmer until vegetables are tender, about 15 minutes. Meanwhile, coarsely chop parsley and tarragon. Stir them into stew.