COQ AU VIN BLANC
Provided by Food Network
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- Preheat oven to 350 degrees F.
- In a large, heavy Dutch oven over high heat fry the bacon until crisp and all of the fat is rendered. Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain. Set aside and reserve.
- Season the chicken pieces with the salt and pepper. Brown the chicken pieces in the hot bacon fat, working in batches, if necessary, until golden on all sides. Transfer the chicken pieces to a large plate or bowl and set aside. Remove all but about 4 tablespoons of the bacon fat from the Dutch oven. Reduce the heat to medium-high and add the chopped onion, pearl onions, shallots and garlic cloves to the Dutch oven and cook until soft, 5 to 6 minutes.
- Add the mushrooms and cook for 7 minutes longer, or until they've released most of their liquid and have begun to brown. Add the flour and tomato paste and cook, stirring constantly, for 1 minute. Slowly add the wine and stock, stirring constantly. Add the thyme, bay leaves reserved bacon and chicken. Bring liquid to a boil, reduce the heat to medium, and cook the sauce at a gentle simmer for 15 minutes, until liquid is slightly thickened. Bring the sauce to a boil and cover the pot. Place in the oven and cook for about 1 1/2 hours, or until the chicken is very tender. Transfer the chicken pieces to a serving dish and cover loosely to keep warm. Return pot to medium-low heat. Skim any fat from the surface of the cooking liquid and increase the heat to medium-high. Add the heavy cream and cook until the sauce has thickened slightly and coats the back of a spoon, about 15 to 20 minutes. Taste and adjust the seasoning if necessary. Return the chicken to the Dutch oven and cook for a few minutes to heat through, then serve.
- Serve with egg noodles and Braised Leeks. Garnish with chopped parsley.
- Using a sharp knife, trim most of the roots off the ends of the leeks, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves or quarters, as desired. Run leeks under cold running water, using fingers to loosen and remove any dirt or sand from between the leaves.
- In a heavy skillet or saute pan that has a tight fitting lid, melt the butter over medium heat. Add the leeks to the skillet with any water that is clinging to the leaves from washing them. Cook the leeks, stirring occasionally, for 5 minutes. Add the stock and thyme and lower the heat to medium-low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve.
CHICKEN IN RIESLING (COQ AU VIN BLANC)
This is a tasty version of the French classic. The sauce is smooth & creamy with a mild earthiness. I was very impressed. I found the recipe in a group of Alsatian recipes in Gourmet March 2008.
Provided by Chandra M
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350*F.
- Pat chicken dry and sprinkle generously with salt & pepper.
- Heat oil & 1 tbsp butter in large dutch oven until foaming subsides.
- In 2 batches, brown chicken on both sides, flipping once. About 5minutes per side. Transfer chicken to a plate.
- Meanwhile wash the leeks thoroughly and chop vegetables.
- Pour the fat from the pan, then add the remaining butter (2TBSP). Cook the leeks, shallot, and about 1/4 tsp salt in the pan, covered until the leeks are just beginning to brown, about 7 minutes.
- Add the chicken (skin side up) and any accumulated juices, carrots, and wine. Boil until liquid is reduced by half, about 5 minutes.
- Cover the dutch oven and place in the oven for 25 minutes (you can turn off the oven and leave the chicken in for about another 15 minutes if you need the additional time).
- While the chicken is in the oven, place the potatoes and 1 tsp salt in a saucepan, cover with cold water and bring to a boil. Simmer until potatoes are tender, about 15 minutes.
- Drain potatoes and return to saucepan. Add the parsley and shake to coat.
- When you remove the chicken from the oven, add the cream. Season to taste with the lemon juice, salt , and pepper.
- Add the potatoes and serve.
Nutrition Facts : Calories 982.4, Fat 64.2, SaturatedFat 24.5, Cholesterol 250.8, Sodium 258.1, Carbohydrate 41.6, Fiber 5.9, Sugar 7.7, Protein 49.1
COQ AU VIN
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
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.
CREAMY COQ AU VIN BLANC
One of my favorite recipes because of the nice cream sauce and dark meat chicken. A classic French recipe.
Provided by Jeffrey Mehlhorn
Categories World Cuisine Recipes European French
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a nonstick pot over medium heat. Add chicken thighs, Italian seasoning, and garlic; cook until chicken is browned on both sides, about 5 minutes per side. Mix mushrooms and tomato into chicken mixture; reduce heat, cover pot, and cook until mushrooms are softened, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Drain accumulated juices from chicken-mushroom-tomato mixture into a separate saucepan and transfer chicken-mushroom-tomato mixture to the prepared baking dish.
- Pour wine into saucepan with juices and bring to a boil. Add cream and Gruyere cheese; cook and stir until cheese is melted and sauce is smooth, 3 to 4 minutes.
- Stir cornstarch and water together in a small bowl until cornstarch is dissolved; mix into cream sauce until smooth and thickened. Pour sauce over chicken-vegetable mixture; top with onion.
- Bake in the preheated oven until chicken is no longer pink in the center, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 569.3 calories, Carbohydrate 12 g, Cholesterol 161.5 mg, Fat 46.9 g, Fiber 2.3 g, Protein 24.8 g, SaturatedFat 20 g, Sodium 121.5 mg, Sugar 3.6 g
QUICK COQ AU VIN BLANC
A new take on the French classic, this one-pot dinner calls for white wine instead of the traditional red, uses bone-in, skin-on chicken thighs, and best of all, cooks in just one hour.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Brown bacon in a large, straight-sided ovenproof skillet over medium-high heat until fat is rendered, about 5 minutes. With a slotted spoon, transfer to a plate. Season chicken with salt and pepper; sprinkle with flour. Working in 2 batches, add to skillet, skin-side down; cook until golden, about 4 minutes a side. Transfer to plate. Remove all but 2 tablespoons fat from skillet.
- Reduce heat to medium. Add onions and mushrooms; season with salt. Cook until golden in spots, about 10 minutes. Stir in tomato paste; cook 30 seconds. Add wine; boil until evaporated, about 8 minutes. Add broth and bring to a boil. Return chicken and juices to skillet; top with bacon. Cook in oven until a thermometer inserted into thickest part of chicken (without touching bone) registers 165 degrees, about 20 minutes. Sprinkle with parsley; serve over noodles.
COQ AU VIN BLANC
Just as Oregon borrows from Burgundy in vineyards planted with pinot noirs and chardonnays, that region also inspires dinner. The iconic boeuf bourguignon would not be the best choice with chardonnay, but this version of coq au vin, replacing Chambertin with chardonnay, couldn't be better. I went light with it, omitting the bacon lardons. And I gave a nod to Oregon's truffle crop by finishing the sauce with a gloss of black truffle butter. It's a modest investment that elevates the dish. A generous slab of unsalted butter (especially if it's high-fat European-style) could also bolster the sauce, though with less foxy intrigue.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Heat the oil on medium-high in a 4-quart stovetop casserole or sauté pan. Add the chicken, skin side down, as many pieces as fit comfortably. Cook until lightly browned, season with salt and pepper and turn to brown other side. Remove to a platter when done and repeat with the remaining chicken.
- Add the pearl onions to casserole and toss in fat until lightly browned. Remove to a dish. Reduce heat to low. Add the chopped onion, celery and garlic, cook until softened, and stir in the mushrooms. When they wilt, add the wine, bring to a simmer and season with salt, pepper and lemon juice. Return chicken to casserole with any accumulated juices, baste, cover and cook 30 minutes, basting a few more times. Remove the chicken to a platter.
- Increase heat to medium-high and cook the sauce and mushrooms about 5 minutes, until sauce thickens slightly. Lower heat, add the pearl onions and butter. When butter melts, check seasonings, return chicken to casserole, baste and simmer a few minutes. Serve from casserole or transfer to a deep platter. Scatter the tarragon on top before serving.
Nutrition Facts : @context http, Calories 760, UnsaturatedFat 30 grams, Carbohydrate 14 grams, Fat 50 grams, Fiber 3 grams, Protein 54 grams, SaturatedFat 16 grams, Sodium 1425 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN IN RIESLING
Provided by Ruth Cousineau
Categories Milk/Cream Chicken Potato Braise Dinner Leek Carrot White Wine Oktoberfest Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350F with rack in middle.
- Pat chicken dry and sprinkle with 1 teaspoon salt and a rounded 3/4 teaspoon pepper. Heat oil with 1 tablespoon butter in a wide 3 1/2- to 5-quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch. Transfer to a plate.
- Meanwhile, wash leeks and pat dry.
- Pour off fat from pot, then cook leeks, shallot, and 1/4 teaspoon salt in remaining 2 tablespoons butter, covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes. Add chicken, skin sides up, with any juices from plate, carrots, and wine and boil until liquid is reduced by half, 3 to 4 minutes. Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes.
- While chicken braises, peel potatoes, then generously cover with cold water in a 2- to 3-quart saucepan and add 1 1/2 teaspoons salt. Bring to a boil, then simmer until potatoes are just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley and shake to coat.
- Stir crème fraîche into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes.
COQ AU VIN BLANC
A lighter, faster, white wine version of a French classic. Adapted from Nigel Slater's Coq au Riesling.
Provided by miraclelove77
Categories Poultry
Time 45m
Yield 4 thighs, 2 serving(s)
Number Of Ingredients 10
Steps:
- In a DRY non-stick pan, brown chicken thighs (skin down first).
- Remove chicken, saute onions.
- Remove onions, keeping the oil, and add bacon. Render the fat.
- Chop 4 cloves of garlic, add to pan.
- Add mushrooms and saute until cooked through.
- Return onions and chicken to pan. Add remaining whole garlic cloves.
- Add 1 cup white wine, bring to a boil, then cover and simmer for 15 minutes.
- Turn heat down to low, whisk in Greek yogurt and milk. Cook for an additional 5 minutes.
- Season with salt and pepper to taste.
- Toss in chopped parsley.
- Remove from heat and enjoy!
Nutrition Facts : Calories 611.4, Fat 32.9, SaturatedFat 9.3, Cholesterol 163.7, Sodium 235.8, Carbohydrate 19, Fiber 2.5, Sugar 6, Protein 39.6
COQ AU RIESLING
The chicken stew here does have an authentic origin, but I have lightened it a little by dispensing with the cream that would be added luxuriously in its country of origin. And you can cheerfully use a dry or semi-dry from anywhere in the world. I have nothing against the regular coq au vin, but I might actually prefer this sprightlier version. It's certainly easier to make: in place of all those whole baby onions, which have to be peeled one by one, you can just chop your onions the usual and considerably less bothersome way. And since I always think that the breast meat of a chicken can be a bit stringy when cooked for a long time, I instead choose thigh portions. So no dismembering of a carcass is required either.
Provided by Nigella Lawson
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place large flameproof casserole or other heavy-bottomed pan over medium heat. Add bacon, and cook until most of the fat has been rendered. Add onions and sauté until softened, about 10 minutes. Using a slotted spoon, transfer mixture to plate, leaving behind as much liquid fat as possible.
- Place pan over medium-high heat. Working in batches (do not overcrowd pan), brown chicken pieces on both sides, transferring them to a plate after they are browned.
- Reduce heat to medium-low. Add mushrooms, garlic, 3 tablespoons of parsley and 2 tablespoons of tarragon. Sauté until mushrooms are coated in fat, about 1 minute. Return chicken pieces, onions and bacon to pan. Add wine, and raise heat to bring to a boil. Partially cover, turn heat to low, and simmer for 1 hour.
- To serve immediately, sprinkle with remaining parsley and tarragon. For best results, cool, and refrigerate overnight. The next day remove any chilled fat on surface with paper towels. Reheat gently, sprinkle with parsley and tarragon, and serve.
Nutrition Facts : @context http, Calories 842, UnsaturatedFat 35 grams, Carbohydrate 13 grams, Fat 57 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 16 grams, Sodium 458 milligrams, Sugar 3 grams, TransFat 0 grams
More about "chicken in riesling coq au vin blanc recipes"
COQ AU RIESLING (CHICKEN IN WHITE WINE) RECIPE
From recipes.thezenofslowcooking.com
5/5 (1)
CREAMY COQ AU RIESLING - THE FLAVOR BENDER
From theflavorbender.com
RICK STEIN’S COQ AU RIESLING RECIPE | BRITISH GQ | BRITISH GQ
From gq-magazine.co.uk
BEST COQ AU RIESLING RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
COQ AU VIN BLANC | DINNER RECIPES | GOODTOKNOW
From goodto.com
COQ AU VIN RECIPE - RAYMOND BLANC OBE
From raymondblanc.com
COQ AU VIN BLANC - PARDON YOUR FRENCH
From pardonyourfrench.com
COQ AU RIESLING RECIPES : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
COQ AU VIN BLANC (CHICKEN IN WHITE WINE) - VIKALINKA
From vikalinka.com
FRENCH IN A FLASH (CLASSIC): COQ AU RIESLING RECIPE
From seriouseats.com
COQ AU VIN BLANC (CHICKEN IN WHITE WINE SAUCE) - PINCH …
From pinchandswirl.com
BRAISED CHICKEN WITH RIESLING - COQ AU VIN BLANC
From oneperfectbite.blogspot.com
NIGEL SLATER'S COQ AU RIESLING - SIMPLY DELICIOUS
From simply-delicious-food.com
WHOLE ROASTED CHICKEN "COQ AU VIN" - FRASER VALLEY ...
From fvsp.ca
COQ AU RIESLING RECIPE - CHRISTOPHER ISRAEL | FOOD & WINE
From foodandwine.com
COQ AU RIESLING (COQ AU VIN BLANC) | THE INTREPID GOURMET
From theintrepidgourmet.com
CHICKEN IN RIESLING (COQ AU VIN BLANC) - PLAIN.RECIPES
From plain.recipes
COQ AU RIESLING | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
COQ AU RIESLING - OLIVIA'S CUISINE
From oliviascuisine.com
COQ AU VIN BLANC - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
CHICKEN IN WHITE WINE SAUCE (COQ AU VIN BLANC) - MON PETIT ...
From monpetitfour.com
RICK STEIN'S COQ AU RIESLING RECIPE FROM SECRET FRANCE ...
From rickstein.com
CHICKEN IN WHITE WINE – COQ AU VIN BLANC
From bosskitchen.com
CLASSIC COQ AU VIN (CHICKEN BRAISED IN RED WINE)
From vikalinka.com
CHICKEN IN RIESLING (COQ AU VIN BLANC) - MEDITERRANEAN RECIPES
From fooddiez.com
COQ AU VIN BLANC - TASTE LOVE AND NOURISH
From tasteloveandnourish.com
COQ AU RIESLING - SEASONS AND SUPPERS
From seasonsandsuppers.ca
HOW TO COOK THE PERFECT COQ AU RIESLING | FRENCH FOOD AND ...
From theguardian.com
COQ AU RIESLING - COOKING WITH CURLS
From cookingwithcurls.com
COQ AU RIESLING CHICKEN : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
COQ AU VIN BLANC | WILLIAMS SONOMA
From williams-sonoma.com
COQ AU VIN RECIPE (BRAISED CHICKEN IN RED WINE) - OLIVIA'S ...
From oliviascuisine.com
ONE SKILLET CHICKEN COQ AU RIESLING • GROWNUP DISH
From grownupdish.com
RECIPES FOR BRAISED CHICKEN WITH RIESLING - COQ AU VIN BLANC
From cooktime24.com
CLASSIC FRENCH COQ AU VIN ROUGE - PARDON YOUR FRENCH
From pardonyourfrench.com
COQ AU RIESLING: THE OTHER FAMOUS FRENCH CHICKEN – BLUE ...
From blue-kitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love