Chicken Breast Coq Au Vin Recipes

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COQ AU VIN (RED WINE BRAISED CHICKEN)



Coq au Vin (Red Wine Braised Chicken) image

Boneless, skinless chicken breasts braised slowly with carrots, mushrooms, and onions in a red wine sauce.

Provided by Stefanie

Categories     Entree

Time 2h25m

Number Of Ingredients 15

2 tbsp extra-virgin olive oil
4 pieces of bacon, diced
4 boneless, skinless chicken breasts
salt
pepper
8oz baby portabella mushrooms, sliced in half
1/2 pound carrots (about 4-5), peeled and cut into 1-2" pieces
8oz frozen pearl onions
1/4 cup brandy
1/2 bottle of dry red wine
1 cup chicken stock
7 sprigs fresh thyme
1 bay leaf
2 tbsp unsalted butter, room temperature
2 tbsp all purpose flour

Steps:

  • If using the oven, preheat to 250 degrees F.
  • Heat a large dutch oven over medium/high heat. Once hot, add oil. When the oil is shimmering, add bacon. Cook until crisp, about 5-7 minutes. Remove with slotted spoon and transfer to a plate.
  • Season the chicken with salt and pepper. Brown the chicken on each side for about 8 minutes total, 4 minutes per side. once browned, transfer to nearby plate.
  • Add mushrooms and sauté until golden brown, about 10 minutes. Don't salt mushrooms until after they brown.
  • Add carrots and onions to pot. Sauté for about 5 minutes. Add a bit more salt and pepper.
  • Mix in the butter and flour u til the flour is no longer visible.
  • Reduce heat to low, add brandy. Stir to combine and deglaze the pan. Add red wine and chicken stock. Nestle the chicken back into the pot along with the bacon, thyme, and bay leaf.
  • FOR THE OVEN METHOD: Place the pot in the oven to cook for 2 hours.
  • FOR SLOW COOKER: After adding in the red wine and chicken stock, transfer all the contents of the pot to the slow cooker. Add chicken, bacon, thyme and bay leaf to the slow cooker. Cover with lid and cook on low for 8 hours or high for 4.
  • Once the chicken is done cooking, remove bay leaf and thyme stems.
  • Serve along side some crusty bread or as is.

CHICKEN BREAST COQ AU VIN



Chicken Breast Coq au Vin image

This Coq au Vin recipe is all about fresh ingredients. From rosemary to carrots to mushrooms (and even cherry tomatoes!), you'll definitely get in a serving of veggies when you serve this meal for dinner.

Provided by BHG Test Kitchen

Time 30m

Number Of Ingredients 13

3 slices bacon, cut into bite-size pieces
2 skinless boneless chicken breast halves, cut into 1-inch pieces (12 ounces)
0.5 teaspoon each of chopped fresh sage and fresh oregano (or 1/4 teaspoon dried)
Salt and pepper
2 sprigs fresh rosemary
1 cup petite baby carrots, cut in half lengthwise
1 cup sliced fresh mushrooms
1 clove garlic, minced
1.5 cup chicken broth
2 teaspoon all-purpose flour
1 teaspoon balsamic vinegar
0.5 cup halved cherry tomatoes
1 tablespoon chopped fresh Italian parsley

Steps:

  • In a large skillet cook bacon over medium-high heat until crisp. Remove bacon from skillet using a slotted spoon; set bacon aside. Season chicken with chopped fresh sage and oregano, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add seasoned chicken and fresh rosemary sprigs to skillet. Cook chicken, stirring occasionally, until no pink remains and chicken has reached 165°F. Remove chicken from skillet; cover to keep warm. Discard rosemary.
  • Once you have removed the chicken from the skillet, reduce heat to medium. Add carrots to drippings. Cook, stirring occasionally, for 5 minutes or until carrots are crisp-tender. Add mushrooms and garlic. Cook for 3 minutes more, stirring occasionally. Remove vegetables from skillet.
  • Stir together chicken broth, flour and vinegar. Slowly add broth mixture to the skillet. Cook and stir to scrape up the browned bits from the bottom of the pan. Bring sauce to boiling. Reduce heat and boil gently for 10 minutes. Add bacon, chicken, vegetables and tomatoes to sauce. Heat through. Stir in parsley. Serve in shallow bowls.

Nutrition Facts : Calories 143 kcal, Carbohydrate 8 g, Cholesterol 47 mg, Protein 18 g, SaturatedFat 1 g, Sodium 405 mg, Sugar 2 g, Fat 6 g, UnsaturatedFat 2 g

CHICKEN-BREAST COQ AU VIN



Chicken-Breast Coq au Vin image

Our healthier take on the traditional French dish relies on a leaner cut: boneless, skinless chicken breasts. The stew is still plenty hearty, especially when served over cooked rice, barley, or quinoa.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 16

6 large cloves garlic, peeled and smashed
4 black peppercorns
2 sprigs fresh thyme, plus more for garnish
1 dried bay leaf
7 sprigs flat-leaf parsley, stems and leaves separated
2 skinless, boneless chicken breasts
2 tablespoons extra-virgin olive oil
8 ounces pearl onions, peeled
12 ounces white button mushrooms, halved or quartered
1 tablespoon unsalted butter
Kosher salt and freshly ground pepper
3 tablespoons cognac
1 cup dry red wine
3 1/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 tablespoon tomato paste
1 tablespoon cornstarch

Steps:

  • Make a bouquet garni: Using a small piece of cheesecloth, wrap 3 garlic cloves, peppercorns, thyme, bay leaf, and parsley stems; tie in a bundle with kitchen twine. Set aside.
  • Cut chicken into strips about 2 inches long and 3/4 inch wide. In a large, deep skillet or a Dutch oven, heat 1 tablespoon oil over medium-high. Add onions and remaining 3 cloves garlic; cook, stirring occasionally, until beginning to brown, about 4 minutes. Add mushrooms; cook until golden, about 4 minutes. Transfer to a dish.
  • Add butter and remaining 1 tablespoon oil to skillet. Season chicken with salt and pepper; cook in two batches until browned, about 1 minute per side. Return chicken to skillet. Add cognac and wine; deglaze pan, stirring with a wooden spoon to scrape up any browned bits from the bottom. Stir in chicken stock and tomato paste. Add bouquet garni. Bring to a boil; reduce heat to a simmer, and cook, covered, 15 minutes. Add reserved mushrooms, onions, and garlic; cook 5 minutes more.
  • Using a slotted spoon, transfer chicken and vegetables to a bowl. Discard bouquet garni. Over high heat, reduce stock by half, about 12 minutes. In a small bowl, dissolve cornstarch in 1 tablespoon water. Pour mixture into stock, and stir until incorporated. Cook 2 minutes. Return chicken and vegetables to pot, and cook over medium-low heat until warmed through. Chop parsley leaves, and stir into chicken mixture. Serve stew immediately, garnished with thyme.

BONELESS CHICKEN BREAST COQ AU VIN STYLE



Boneless Chicken Breast Coq au Vin Style image

Time 1h45m

Yield 8 servings

Number Of Ingredients 13

1/2 cup flour
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
6 boneless, skinless chicken breasts, cut into large cubes
3 Tbsp. vegetable oil
4 slices bacon, diced
1 lb. white or brown mushrooms, each quartered
1 large onion, diced
2 garlic cloves, chopped
1 cup red wine
2 1/4 cups low sodium chicken stock
2 tsp. herbes de Provence
1 Tbsp. chopped parsley

Steps:

  • Preheat the oven to 375 degrees F. Place the chicken in a bowl; season with salt and pepper and coat with the flour. Heat the oil in large skillet set over medium-high. Brown the chicken in batches, and then transfer to a large casserole. Add the bacon to the skillet and cook until crisp. Drain all but 1 Tbsp. of the bacon fat from the skillet. Add the mushrooms, onions and garlic and cook 5 minutes. Add the wine, stock and herbes de Provence and bring to a simmer. Pour this mixture over the chicken. Cover and bake for 60 minutes, or until tender. Adjust the seasoning. Sprinkle with parsley and serve. Note: Herbes de Provence, a French-style herb blend is available in the bottled herb and spice aisle. Recipe Options: Instead of 6 boneless, skinless chicken breasts, use 12 boneless, skinless chicken thighs to make this dish. If you want white and dark meat, use 3 boneless, skinless breasts, and 6 boneless, skinless thighs. For a more exotic mushroom taste, instead of just white or brown mushrooms, use a mix of mushrooms to make the coq au vin, such as oyster, shiitake and white or brown mushrooms.

COQ AU VIN



Coq Au Vin image

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

2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced

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 COQ AU VIN



Quick Coq au Vin image

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

4 bacon slices, coarsely chopped
4 skinless boneless chicken breast halves
3 tablespoons chopped fresh Italian parsley, divided
8 ounces large crimini (baby bella) mushrooms, halved
8 large shallots, peeled, halved through root end
2 garlic cloves, pressed
1 1/2 cups dry red wine (such as Syrah)
1 1/2 cups low-salt chicken broth, divided
4 teaspoons all purpose flour

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.

COQ AU VIN



Coq au vin image

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

1½ tbsp olive oil
3 rashers (100g) dry-cured, smoked back bacon, fat trimmed, chopped
12 small shallots, peeled
2 free-range chicken legs (460g), skin removed
4 free-range chicken thighs with bone and skin (650g), skin removed
2 free-range, skinless, boneless chicken breasts (280g)
3 garlic cloves, finely chopped
3 tbsp brandy or Cognac
600ml red wine
150ml good-quality chicken stock
2 tsp tomato purée
3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves, to make a bouquet garni
small handful chopped flat-leaf parsley, to garnish
1½ tbsp olive oil
250g chestnut mushrooms, halved if large
2 tbsp plain flour
1½ tsp olive oil
1 tsp softened butter

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

COQ AU VIN



Coq au Vin image

A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions. Traditional recipes call for a whole cut-up chicken, but using all dark meat gives you a particularly succulent dish without the risk of overcooked white meat. However, if you would rather substitute a whole cut-up bird, just add the breasts in the last 30 minutes of simmering. If you want to skip the croutons for garnish you can, but they do add a lovely, buttery crunch alongside the soft, simmered meat and vegetables. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, roasts, soups and stews, main course

Time 2h

Yield 4 servings

Number Of Ingredients 20

3 pounds chicken legs and thighs
2 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon freshly ground black pepper, more to taste
3 cups hearty red wine, preferably from Burgundy
1 bay leaf
1 teaspoon chopped fresh thyme leaves
4 ounces lardons, pancetta or bacon, diced into 1/4-inch pieces (about 1 cup)
3 tablespoons extra-virgin olive oil, more as needed
1 large onion, diced
1 large carrot, peeled and diced
8 ounces white or brown mushrooms, halved if large, and sliced (about 4 cups)
2 garlic cloves, minced
1 teaspoon tomato paste
1 tablespoon all-purpose flour
2 tablespoons brandy
3 tablespoons unsalted butter
8 ounces peeled pearl onions (about 12 to 15 onions)
Pinch sugar
2 slices white bread, cut into triangles, crusts removed
1/4 cup chopped parsley, more for serving

Steps:

  • Season chicken with 2 1/4 teaspoons salt and 1/2 teaspoon pepper. In a large bowl, combine chicken, wine, bay leaf and thyme. Cover and refrigerate for at least 2 hours or, even better, overnight.
  • In a large Dutch oven or a heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat has rendered, and lardons are golden and crisp, 10 to 15 minutes. Using a slotted spoon, transfer lardons to a paper-towel-lined plate, leaving rendered fat in pot.
  • Remove chicken from wine, reserving the marinade. Pat chicken pieces with paper towels until very dry. Heat lardon fat over medium heat until it's just about to smoke. Working in batches if necessary, add chicken in a single layer and cook until well browned, 3 to 5 minutes per side. (Add oil if the pot looks a little dry.) Transfer chicken to a plate as it browns.
  • Add diced onion, carrot, half the mushrooms and the remaining 1/4 teaspoon salt to pot. Cook until vegetables are lightly browned, about 8 minutes, stirring up any brown bits from the pot, and adjusting heat if necessary to prevent burning.
  • Stir in garlic and tomato paste and cook for 1 minute, then stir in flour and cook for another minute. Remove from heat, push vegetables to one side of pot, pour brandy into empty side, and ignite with a match. (If you're too nervous to ignite it, just cook brandy down for 1 minute.) Once the flame dies down, add reserved marinade, bring to a boil, and reduce halfway (to 1 1/2 cups), about 12 minutes. Skim off any large pockets of foam that form on the surface.
  • Add chicken, any accumulated juices and half the cooked lardons to the pot. Cover and simmer over low heat for 1 hour, turning halfway through. Uncover pot and simmer for 15 minutes to thicken. Taste and add salt and pepper, if necessary.
  • Meanwhile, melt 1 tablespoon butter and 2 tablespoons oil in a nonstick or other large skillet over medium-high heat. Add pearl onions, a pinch of sugar and salt to taste. Cover, reduce heat to low and cook for 15 minutes, shaking skillet often to move onions around. Uncover, push onions to one side of skillet, add remaining mushrooms, and raise heat to medium-high. Continue to cook until browned, stirring mushrooms frequently, and gently tossing onions occasionally, 5 to 8 minutes. Remove onions and mushrooms from skillet, and wipe it out.
  • In same skillet, melt 2 tablespoons butter and 1 tablespoon oil over medium heat until bubbling. Add bread and toast on all sides until golden, about 2 minutes per side. (Adjust heat if needed to prevent burning.) Remove from skillet and sprinkle with salt.
  • To serve, dip croutons in wine sauce, then coat in parsley. Add pearl onions, mushrooms and remaining half of the cooked lardons to the pot. Baste with wine sauce, sprinkle with parsley and serve with croutons on top.

SO-EASY COQ AU VIN



So-Easy Coq au Vin image

Here's my adaptation of the beloved French dish. I substituted boneless skinless chicken breasts for a lighter, easy coq au vin that still showcases the traditional and memorable taste. -Sonya Labbe, Los Angeles, California

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 4 servings.

Number Of Ingredients 12

4 boneless skinless chicken breast halves (4 ounces each)
3 bacon strips, chopped
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
4 garlic cloves, minced
1 bay leaf
1/3 cup all-purpose flour
1/2 cup red wine
1/2 cup chicken broth
1/2 teaspoon dried thyme
1/4 teaspoon pepper
Hot cooked noodles, optional

Steps:

  • In large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Brown chicken on both sides in drippings over medium heat. Transfer chicken to a 3-qt. slow cooker., Add the mushrooms, onion and garlic to skillet; cook and stir just until tender, 1-2 minutes. Spoon over chicken; add bay leaf., In a small bowl, whisk the flour, wine, broth, thyme and pepper until smooth; pour over chicken., Cover; cook on low until chicken is tender, 5-6 hours. Discard bay leaf. If desired, serve with noodles. Top with bacon.

Nutrition Facts : Calories 299 calories, Fat 11g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 324mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

SIMPLE AND EASY COQ AU VIN



Simple and Easy Coq au Vin image

I always make this meal for dinner parties - it looks and tastes like it takes all day to prepare, but it's actually quite simple. The best part is that all the work is done before your guests arrive! Serve over rice or mashed potatoes.

Provided by Casey Rawson

Categories     World Cuisine Recipes     European     French

Time 1h40m

Yield 6

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 cup milk
2 pounds skinless, boneless chicken breast halves
1 (8 ounce) package button mushrooms, sliced
2 cups halved baby carrots
1 onion, chopped
2 cups red wine
2 cups low-sodium chicken broth, or as needed
2 teaspoons Italian seasoning
½ teaspoon dried rosemary
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large pot over medium-high heat. Mix flour, 1/2 teaspoon salt, 1/2 teaspoon pepper together in a shallow bowl. Pour milk into a separate bowl. Dip chicken in the milk, allowing excess milk to drip back into bowl. Dredge chicken through flour mixture until evenly coated.
  • Cook 1/2 of the chicken in the hot oil until browned, 2 to 3 minutes per side. Remove chicken from pot and brown remaining chicken. Return all the chicken to the pot.
  • Mix mushrooms, carrots, and onion into chicken, stirring gently to distribute vegetables among the chicken. Pour wine over chicken and vegetables, stirring with a wooden spoon to scrape up any browned bits from bottom of pot. Add enough chicken broth to nearly cover the chicken and vegetables.
  • Stir Italian seasoning, rosemary, salt, and pepper into broth mixture; bring to a boil. Cover pot, reduce heat to low, and simmer, stirring occasionally, until chicken is cooked through, about 1 hour. Remove lid and turn heat up to medium-high; boil, stirring occasionally, until sauce is reduced and thickened, about 15 minutes.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 44.9 g, Cholesterol 90.7 mg, Fat 12 g, Fiber 3.7 g, Protein 40.1 g, SaturatedFat 2.7 g, Sodium 391.2 mg, Sugar 7.1 g

QUICK COQ AU VIN



Quick Coq au Vin image

Julia Child's world-famous coq au vin recipe calls for the dramatic lighting of cognac. Traditional ones simply call for chicken, the contents of your crisper, and drinkable wine.

Provided by Victoria Granof

Categories     Chicken     Mushroom     Onion     Sauté     Dinner     Bacon     Carrot     Red Wine     Fall     Cookie     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 12

3 tablespoons olive oil
2 or 3 thick slices bacon, roughly chopped
1 (4-pound) chicken, cut into six pieces
1 handful flour, seasoned with salt and pepper to taste
8 to 10 ounces button or cremini mushrooms, rinsed and halved (optional)
20 whole baby carrots, cut in half
1 clove garlic, peeled and minced
2 large sweet onions, chopped, or 2 cups pearl onions
1 bottle red wine (white works, too)
1 cup chicken broth
1 bay leaf
2 sprigs thyme

Steps:

  • 1. Heat the olive oil in a large pot over medium-high heat. Add the bacon and cook until crisp. Transfer to a large plate.
  • 2. Shake the chicken pieces with the seasoned flour in a paper or plastic bag.
  • 3. Brown the chicken in the pot, 4 to 5 minutes per side. Transfer to the plate with the bacon.
  • 4. Sauté the mushrooms (if using), carrots, garlic, and onions in the pot until they just begin to brown, 5 minutes.
  • 5. Pour half the wine into the pan and cook over high heat for about 8 minutes.
  • 6. Add the broth and the remaining wine. Bring to a boil and add the chicken, bacon, and herbs.
  • 7. Return to a boil, then cover and simmer for 45 minutes. Remove the bay leaf and thyme and serve.

QUICK COQ AU VIN



Quick Coq au Vin image

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

1/4 cup all-purpose flour
1 teaspoon dried thyme
1 teaspoon salt, divided
6 boneless skinless chicken thighs (4 ounces each)
1 tablespoon olive oil
6 cups quartered cremini mushrooms
2 cups sliced fresh carrots
3 pieces Canadian bacon, chopped
1 tablespoon tomato paste
1 cup chicken broth
1 cup dry red wine
Chopped fresh thyme, optional

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



Quick Coq au Vin image

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

1 (3 to 3 1/2 pound) whole chicken
12 pearl onions
½ cup water
2 tablespoons olive oil, divided
½ teaspoon white sugar
4 large mushrooms, cleaned and quartered
⅓ cup finely chopped onion
3 cloves garlic, minced
1 ½ cups dry and robust red wine (such as Syrah or Grenache)
2 bay leaves
1 sprig thyme, leaves picked
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
2 tablespoons red wine
1 teaspoon potato starch
4 slices bread, crusts removed
2 teaspoons canola oil
2 tablespoons finely chopped fresh parsley

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

CHICKEN CASSEROLE OR COQ AU VIN



Chicken Casserole or Coq Au Vin image

Warning.. this is a very rich dish! Done with real butter and bacon, but if you want to indulge once in a while this is the meal to try! The original French "coq au vin" was made without the potatoes and carrots and stewed in a pot on top of the stove. The "coq" was usually a tough old rooster and needed lots of cooking time to come out tender enough to eat!

Provided by Crepesuzy

Categories     One Dish Meal

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 chicken
4 slices bacon
8 shallots
4 garlic cloves
4 medium carrots
4 large mushrooms
4 -6 potatoes
2 -3 cups chicken broth
1 cup white wine
1/2 cup butter
1 tablespoon flour

Steps:

  • Wash and peel all vegetables.
  • Cut carrots and potatoes into large chunks.
  • Cut large mushrooms into quarters.
  • Wash chicken and cut into serving size pieces, cutting legs into thigh and drumstick pieces and breast in 4 pieces (or leave part of breast on each wing piece and leave rest of breast in 2 halves).
  • Cut up bacon into small strips or cubes.
  • Have casserole dish ready at the side of stove.
  • Start by carefully frying bacon pieces in butter.
  • Do not let pan get too hot so as not to burn the butter!
  • With slotted spoon take out bacon pieces and place in casserole dish.
  • Carefully, glaze the shallots and garlic cloves in same pan as bacon and remove them also into casserole dish.
  • Brown mushroom pieces in same pan continually watching that it does not get too hot. Remove browned mushrooms to casserole dish.
  • Brown chicken pieces a few at a time starting with skin side down. Then turn and brown otherside. Add more butter to pan as necessary to be able to brown all chicken. Do not salt yet as the bacon and butter are salty.
  • When all meat is browned, arrange it in casserole with browned vegetables and raw carrots and potatoes.
  • Stir in flour to butter and bacon grease.
  • Add chicken broth and cooking wine and let simmer a minute.
  • Add enough broth so that the mixture is a medium gravy consistancy.
  • Now you can taste and add salt and pepper as desired. A bay leaf can be added as well if desired.
  • Pour broth over meat and vegetables in casserole.
  • Cover and cook in oven one hour or until meat is cooked through and vegetables are tender.

Nutrition Facts : Calories 1104.2, Fat 69, SaturatedFat 28.2, Cholesterol 248.9, Sodium 959.2, Carbohydrate 55.2, Fiber 6.7, Sugar 5.8, Protein 55.1

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