Alton Browns Coq Au Vin Recipes

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COQ AU VIN



Coq au Vin image

In this classic French recipe, the wine in coq au vin mellows into a luxuriously rich, velvety sauce punctuated by smoky bacon. Earthy mushrooms envelope each piece of tender chicken-no wonder it's such a crowd-pleasing dinner option.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 16

4 chicken thighs
4 chicken legs
2 cups full-bodied red wine, such as Cabernet Sauvignon
Coarse salt and freshly ground pepper
8 ounces slab bacon, cut into 1/2-inch dice
3 tablespoons extra-virgin olive oil, if needed
1 medium onion, finely chopped
8 garlic cloves, thinly sliced
10 white pearl onions, peeled
1/2 pound small cremini mushrooms
3 tablespoons all-purpose flour
1 tablespoon tomato paste
2 tablespoons Cognac
1 chicken liver, coarsely chopped
2 bay leaves
5 fresh thyme sprigs

Steps:

  • Place chicken in a large bowl, and add wine. Cover, and refrigerate overnight.
  • Preheat oven to 325 degrees. Remove chicken from wine, and pat dry; reserve wine. Season chicken with salt and pepper.
  • Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes. Transfer bacon to a plate, leaving drippings in pot. (You should have 3 tablespoons; you may need to add oil.)
  • Raise heat to medium-high. Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side. Transfer to a plate. Add onion to pot, and cook 4 to 5 minutes. Add garlic, and cook 2 minutes. Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes. Stir in flour and tomato paste, and cook 2 minutes. Add Cognac, and cook, stirring, 1 minute.
  • Return bacon and chicken to pot. Pour in reserved wine, and add chicken liver and herbs. Bring to a simmer. Cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour. Discard herbs, and skim fat from surface.

ALTON BROWN'S COQ AU VIN



Alton Brown's Coq Au Vin image

Sticking this here so I can make this wonderful meal for FH before he goes away to college. It's his favourite dish!

Provided by YummySmellsca

Categories     Stew

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 18

4 chicken legs with thigh
kosher salt
fresh ground black pepper
1/4-1/2 cup all-purpose flour
2 tablespoons water
6 ounces thick slab bacon, cubed
30 white pearl onions, blanched and peeled
8 ounces button mushrooms
1 tablespoon unsalted butter
2 (750 ml) bottles red wine (preferably pinot noir or burgundy)
2 tablespoons tomato paste
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
5 garlic cloves, crushed
6 sprigs fresh thyme
1 bay leaf
2 cups chicken stock

Steps:

  • Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper.
  • Place the chicken pieces, a few at a time, into a large sealable plastic bag along with the flour.
  • Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.
  • Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the bacon.
  • Cover and cook until the water is gone, and then continue to cook until the bacon cubes are golden brown and crispy, approximately 8 to 10 minutes.
  • Remove the salt pork from the pan and set aside.
  • In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside.
  • Brown the chicken pieces on each side until golden, working in batches if necessary to not overcrowd the pan.
  • Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.
  • Add the mushrooms to the same pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes.
  • Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.
  • Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine.
  • Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine.
  • Cover and refrigerate overnight.
  • The next day, preheat the oven to 325 degrees F.
  • Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.
  • Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm.
  • Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf.
  • Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.
  • Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through.
  • Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve.

Nutrition Facts : Calories 1146.8, Fat 44.7, SaturatedFat 14.5, Cholesterol 179, Sodium 793.5, Carbohydrate 73.6, Fiber 8.7, Sugar 27.1, Protein 46.4

ALTON BROWN'S COQ AU VIN



Alton Brown's Coq Au Vin image

Make and share this Alton Brown's Coq Au Vin recipe from Food.com.

Provided by GingerlyJ

Categories     Whole Chicken

Time 4h

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 17

24 -30 white pearl onions
4 chicken thighs, and legs cut into serving pieces or stewing chicken, cut into serving pieces
kosher salt & freshly ground black pepper
1/4-1/2 cup all-purpose flour
2 tablespoons water
6 ounces salt pork
8 ounces button mushrooms, quartered
1 tablespoon unsalted butter
2 (750 ml) bottles red wine, preferably pinot noir
2 tablespoons tomato paste
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
3 garlic cloves, crushed
6 -8 sprigs fresh thyme
1 bay leaf
2 cups chicken stock or 2 cups broth

Steps:

  • Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.
  • Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.
  • Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.
  • In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.
  • Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.
  • Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.
  • The next day, preheat the oven to 325 degrees F.
  • Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.
  • Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.
  • Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired.
  • Cook's Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.

Nutrition Facts : Calories 1117.1, Fat 53.6, SaturatedFat 19, Cholesterol 126.8, Sodium 978.8, Carbohydrate 64.3, Fiber 7.5, Sugar 23.5, Protein 28.6

ALTON BROWN'S COQ AU VIN



ALTON BROWN'S COQ AU VIN image

Categories     Chicken     Dinner

Yield 4-6 people

Number Of Ingredients 17

24 to 30 pearl onions
4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup all-purpose flour
2 tablespoons water
6 ounces salt pork, slab bacon, or lardon, cubed
8 ounces button mushrooms, quartered
1 tablespoon unsalted butter
2 (750-ml) bottles red wine, preferably pinot noir
2 tablespoons tomato paste
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
3 cloves garlic, crushed
6 to 8 sprigs fresh thyme
1 bay leaf
2 cups chicken stock or broth

Steps:

  • Go to http://www.foodnetwork.com/recipes/alton-brown/coq-au-vin-recipe/index.html

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