Braised Chicken Wcelery And Garlic New Coq Au Vin Recipes
NEW COQ AU VIN
Provided by Melissa Roberts
Categories Chicken Garlic Dinner Celery White Wine Simmer Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sear chicken, skin side down, in 2 batches until golden brown (do not turn), 3 to 5 minutes, then transfer to a plate.
- Pour off all but 2 tablespoons fat from skillet. Cook garlic and celery in skillet over medium heat, stirring frequently, until golden and just beginning to soften, about 5 minutes. Add wine and boil, uncovered, until reduced by about half, 3 to 5 minutes. Add water and bring to a simmer.
- Return chicken, skin side up, to skillet and simmer, partially covered, until cooked through, 20 to 25 minutes. Sprinkle with parsley.
BRAISED CHICKEN W/CELERY AND GARLIC (NEW COQ AU VIN)
Make and share this Braised Chicken W/Celery and Garlic (New Coq Au Vin) recipe from Food.com.
Provided by JoJoStar
Categories Very Low Carbs
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
- Sear chicken, skin side down, in 2 batches until golden brown (do not turn), 3 to 5 minutes, then transfer to a plate.
- Pour off all but 2 tablespoons fat from skillet.
- Cook garlic and celery in skillet over medium heat, stirring frequently, until golden and just beginning to soften, about 5 minutes.
- Add wine and boil, uncovered, until reduced by about half, 3 to 5 minutes.
- Add water and bring to a simmer.
- Return chicken, skin side up, to skillet and simmer, partially covered, until cooked through, 20 to 25 minutes.
- Sprinkle with parsley.
Nutrition Facts : Calories 422.7, Fat 28.4, SaturatedFat 7.1, Cholesterol 118.4, Sodium 138.8, Carbohydrate 5.1, Fiber 0.8, Sugar 1.2, Protein 25.2
COQ AU VIN (CHICKEN BRAISED IN RED WINE)
Elegant but hearty chicken and wine dish. A nice blend of Burgundy, herbs, and garlic. I serve this with hot cooked noodles, crusty French bread, and a salad for a wonderful company meal. And don't forget the wine!
Provided by papergoddess
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix flour, salt and pepper and put in paper or plastic bag.
- Drop chicken pieces into bag and shake to coat.
- In large skillet fry bacon until crisp; drain and reserve bacon bits.
- Brown chicken in bacon drippings.
- Remove to a plate.
- Add onions and mushrooms to skillet and cook until onions are tender.
- Drain off fat.
- Return chicken pieces to skillet (or you can place this in a large oven-proof baking dish).
- Add remaining ingredients, including bacon bits.
- Cover and simmer about 1 hours.
- or until chicken is tender.
- (Or cover and bake at 350F for 1-1 1/2 hrs).
- Remove Bouquet Garni before serving.
- Skim off excess fat.
- If desired, sprinkle with snipped parsley.
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COQ AU VIN | CHICKEN.CA
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- Put flour in re-sealable bag. Place 6 chicken thighs at a time in bag and shake to coat pieces.
- Heat 1 Tbsp (15 mL) of olive oil and 1 Tbsp (15 mL) of butter in large frying pan and brown chicken pieces on medium-high heat, about 6 at a time, on each side.
- Slice bacon into about 1 inch (2.5 cm) pieces and brown until crispy in pot. Remove bacon from pot and add to plate of chicken.
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- Preheat oven to 350°F. Add chicken to a 1-gallon zipper-lock bag. Pour in wine and seal bag, pressing out air. Let stand while you prepare the remaining ingredients.
- Using a paring knife, trim off the ends of each onion and score a light "X" into one cut side. Bring a small pot of water to a boil over high heat. Add onions and cook until outer layers are soft, about 1 1/2 minutes.
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- Remove chicken from zipper-lock bag, reserving wine, and pat dry. Season with salt and pepper. Return Dutch oven with rendered bacon fat to medium-high heat and, working in batches, add chicken, skin side down, and cook until browned, about 7 minutes.
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