Chicken Casserole Or Coq Au Vin Recipes

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COQ AU VIN CASSEROLE



Coq au Vin Casserole image

This spin on the traditional French chicken dish incorporates egg noodles, Muenster cheese, and panko breadcrumbs for a hearty one-pan dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Yield Serves 6-8

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil, plus more for drizzling
2 strips bacon, sliced crosswise into strips
2 1/2 pounds boneless chicken thighs, skin-on
Coarse salt and freshly ground black pepper
1 small onion, halved and thinly sliced
10 ounces white button mushrooms, quartered
3 tablespoons tomato paste
1/2 cup white wine
1/3 cup flour
1 1/2 cups chicken stock
1 extra-wide egg noodles, cooked to package instruction
2 cups shredded Muenster cheese
Pinch of paprika
1 cup panko breadcrumbs

Steps:

  • Preheat the oven to 375 degrees.
  • Heat a large skillet. Swirl in the olive oil, add the bacon, and cook until the bacon is golden, 2-3 minutes. Remove the bacon from the skillet.
  • Salt and pepper the chicken and add to the skillet to brown on both sides, about 4 minutes, and remove. Add the onions and mushrooms to the skillet, sauteing until golden brown, 5-8 minutes.
  • Stir in the tomato paste. Deglaze the pan with white wine, scraping to pick up the brown bits, and reduce. Stir in the flour. Add the chicken stock and stir to combine. Return the chicken and bacon to the skillet. Stir in the noodles and cheese.
  • Transfer the mixture to a 9- x 13-inch baking dish. Top with panko, sprinkle on the paprika, and drizzle with olive oil. Bake for 25 minutes.

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.

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

CHEF JOHN'S COQ AU VIN



Chef John's Coq Au Vin image

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

6 bone-in, skin-on chicken thighs
1 pinch kosher salt and freshly ground black pepper to taste
8 ounces bacon, sliced crosswise into 1/2-inch pieces
10 large button mushrooms, quartered
½ large yellow onion, diced
2 shallots, sliced
2 teaspoons all-purpose flour
2 teaspoons butter
1 ½ cups red wine
6 sprigs fresh thyme
1 cup chicken broth

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



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

COQ AU VIN (CHICKEN RED WINE)



Coq Au Vin (Chicken Red Wine) image

Make and share this Coq Au Vin (Chicken Red Wine) recipe from Food.com.

Provided by Annmarie Maynard

Categories     Chicken

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 23

9 chicken legs
9 chicken thighs
2 carrots, cut into 1/2 inch dice
1 stalk celery, cut into 1/2 inch dice
1 large onion, cut into 1/2 inch dice
1 leek, white part only, thinly sliced
2 sprigs rosemary
4 sprigs thyme
2 bay leaves
1 tablespoon whole black peppercorn, tied in cheesecloth
2 tablespoons vegetable oil
5 cups veal demi-glace (concentrate available from Whole Foods Market and Williams-Sonoma, organic chicken stock can be subs)
1 tablespoon butter, softened
8 cups red wine (preferably Zinfandel)
salt & freshly ground black pepper
3 tablespoons vegetable oil
24 -30 white pearl onions, peeled (about 8 ounces)
1/2 cup chicken stock
salt & freshly ground black pepper
6 ounces thick slab bacon, cut into 1/2 inch cubes
4 ounces shiitake mushrooms, cut into 1/2 inch wide slices
4 ounces button mushrooms, quartered
6 sprigs thyme or 6 sprigs rosemary

Steps:

  • Put chicken, carrots, celery, onion, leek, rosemary, thyme, bay leaves, and peppercorns in a large pot and cover completely with 5 cups of wine.
  • Marinate in the refridgerator for 48 hours, turning the chicken occasionally.
  • Strain the vegetables and chicken from the wine, and separate them into two bowls.
  • Reserve the marinade.
  • Pat the chicken dry and season wih salt and pepper.
  • Allow the vegetables to drain and dry off.
  • Heat 1 tablespoon vegetable oil in a large saute pan over high heat until lightly smoking.
  • Add the chicken, skin down, in batches to avoid overcrowding, and brown on all sides.
  • Transfer the chicken to a large saucepan or casserole.
  • Heat the remaining oil in the saute pan, add vegetables, and saute over medium heat until they start to brown, about 15 minutes.
  • Add the vegetables to the chicken pieces.
  • Meanwhile, put the reserved marinade in a saucepan and reduce by half.
  • Add the remaining wine and the demi-glace to the saucepan and bring to a low simmer.
  • Pour over the chicken, set the casserole over medium heat, and simmer for 30 minutes.
  • Strain the chicken and vegetables from the liquid, discarding the vegetables, and keep the chicken warm.
  • Return the sauce to the casserole and cook over medium heat until it is reduced by about two thirds and has thickened (it should coat the back of a wooden spoon).
  • Whisk in the softened butter and season to taste with salt and pepper.
  • When ready to serve, return the chicken to the sauce and bring to a low simmer.
  • Transfer the coq au vin to a large serving platter and garnish with the pearl onions, bacon, mushrooms, and sprigs of thyme or rosemary.
  • Serve with mashed potatoes.
  • Garnish: Preheat the oven to 350 degrees.
  • In a medium oven proof saute pan, heat 1 tablespoon oil until lightly smoking, add the onions, and saute until lightly brown.
  • Add the chicken stock, cover the pan with foil, and cook in the oven for 20 minutes or until the onions are tender when tested with the point of a knife.
  • Heat 1 tablespoon oil in another saute pan and cook the bacon until it's just golden brown; do not let it become crisp.
  • Transfer to a bowl and keep warm.
  • Heat the remaining oil in the same pan until lightly smoking, then add the mushrooms and saute until soft.
  • Season with salt and pepper and set aside.

Nutrition Facts : Calories 2123.5, Fat 118, SaturatedFat 32.5, Cholesterol 527, Sodium 951.4, Carbohydrate 57.8, Fiber 8.8, Sugar 23, Protein 117.1

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From vikalinka.com


CHICKEN CASSEROLE OR COQ AU VIN RECIPE - WEBETUTORIAL
The ingredients are useful to make chicken casserole or coq au vin recipe that are chicken, bacon, shallots, garlic cloves, carrots, mushrooms, potatoes, chicken broth, white wine, butter, flour . Chicken casserole or coq au vin may have an alternative image of recipe due to the unavailability of the original image. If you have unique content ...
From webetutorial.com


JULIA CHILD'S COQ AU VIN - THE ENDLESS MEAL®
2019-03-01 1 medium onion, 4 medium carrots, 4 cloves garlic. Push the vegetables to the side of the pan and add the tomato paste. Cook the tomato paste until it is fragrant and begins to darken. Pour the reserved wine marinade into the pan, scraping the bottom to remove any stuck-on bits. 2 tablespoons tomato paste.
From theendlessmeal.com


CLASSIC COQ AU VIN RECIPE - BBC FOOD
Return the chicken to the pan, add the bacon lardons and fry for a further 1-2 minutes, or until just starting to crisp. Pour in the red wine and brandy, add the garlic, bay leaf and thyme, then ...
From bbc.co.uk


CHICKEN IN RED WINE - COOKING WITH RICH
2020-08-19 Method. In a heavy based casserole pot/pan, heat and add bacon, cook until bacon starts to brown a little, roughly 4-5 mins. Remove and set aside. Season chicken pieces with a little olive oil, salt and pepper and using same pot brown the chicken pieces, remove and set aside. Add a little more olive oil and cook mushrooms for about 5 mins until ...
From cookingwithrich.com


COQ AU VIN (FRENCH CHICKEN STEW IN RED WINE SAUCE) - YOUTUBE
Coq au Vin is the well known French chicken stew where chicken pieces are braised in a luscious, glossy red wine sauce with bacon, mushroom and onions. Like ...
From youtube.com


COQ AU BLANC | JOHN AND LISA'S WEEKEND KITCHEN - ITV HUB
Heat oil and butter in a casserole dish. Coat the chicken legs in flour, dusting off any excess. Fry the chicken legs on both sides until golden brown. Remove and set aside. Add the pancetta and ...
From itv.com


CHICKEN IN RED WINE – COQ AU VIN FROM RAYMOND BLANC
2020-09-30 Instructions. Put the wine (and stock if using) into a pan, bring to the boil and simmer to reduce by around a third and remove the alcohol. Allow the wine to cool while you joint your chicken into 10 pieces if necessary. Put the chicken in a large bowl with the bouquet garni, onions, carrots and celery.
From london-unattached.com


COQ AU VIN BLANC (CHICKEN IN WHITE WINE) - VIKALINKA
2019-01-31 Add mushrooms to the pan and brown them for 3-5 minutes over medium-high heat. Return chicken, onion, garlic and bacon to the pan, pour wine all over, bring to a boil, then lower the heat to low and simmer for 40 minutes. Add cream and simmer for 10 minutes longer. Sprinkle with chopped parsley before serving.
From vikalinka.com


CHICKEN LEGS COQ AU VIN RECIPE - ERIC RIPERT | FOOD & WINE
In a large cast-iron casserole, heat the oil. Add the chicken and cook over moderately high heat, turning, until golden, about 5 minutes. Transfer to a plate. Add the bacon to the casserole and ...
From foodandwine.com


EASY COQ AU VIN - DAMN DELICIOUS
2022-01-08 Directions: Heat a large braiser over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving excess fat in the braiser. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
From damndelicious.net


RECIPE - COQ AU VIN
9 Add chicken thighs, drumsticks and wings with any accumulated juices to pot, turning to coat with sauce. Stir in pearl onions. (If using the casserole dish, empty water from warm dish and arrange chicken thighs, drumsticks, wings and pearl onions in casserole dish. Stir any accumulated juices into the sauce and pour over chicken in dish). Set ...
From lcbo.com


RECIPE BOXES – FRESH UK HEALTHY FOOD BOX DELIVERY | MINDFUL CHEF
Recipe Boxes – Fresh UK Healthy Food Box Delivery | Mindful Chef ... Need help?
From mindfulchef.com


CHICKEN CASSEROLE OR COQ AU VIN - PLAIN.RECIPES
Directions. 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).
From plain.recipes


COQ AU VIN CHICKEN RECIPE, WHATS COOKING AMERICA
Coq au Vin Chicken Instructions: Dry chicken thoroughly in a towel. Season chicken with salt and pepper; set aside. Remove any rind off the bacon and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). In a saucepan, simmer the bacon sticks in 2 quarts of water for 10 minutes; remove from heat, drain, rinse in cold water ...
From whatscookingamerica.net


CLASSIC COQ AU VIN RECIPE - LONDON UNATTACHED
2016-11-13 Melt the remaining butter in a small pan. Brown the shallots till golden, and remove from the pan. Add the button mushrooms and cook for a few minutes till they start to soften and brown. Add shallots and mushrooms to the chicken. Continue to cook the chicken for around 45 minutes to an hour till the meat is cooked through.
From london-unattached.com


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