Classic Coq Au Vin Recipes

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CLASSIC COQ AU VIN RECIPE BY TASTY



Classic Coq Au Vin Recipe by Tasty image

Here's what you need: skin-on chicken leg quarter, kosher salt, black pepper, fresh thyme, bay leaves, fresh parsley stems, red burgundy wine, bacon, large carrots, large white onion, cremini mushroom, cremini mushroom, garlic, tomato paste, all-purpose flour, brandy, extra virgin olive oil, unsalted butter, pearl onion, sugar, fresh parsley, baguette

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 22

4 lb skin-on chicken leg quarter
kosher salt, to taste
black pepper, to taste
3 sprigs fresh thyme
2 bay leaves
¼ bunch fresh parsley stems
3 cups red burgundy wine, or any dry red wine
1 cup bacon, cubed
3 large carrots, peeled and minced
1 large white onion, chopped
½ lb cremini mushroom, sliced
½ lb cremini mushroom, quartered
5 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
¼ cup brandy
2 tablespoons extra virgin olive oil, plus more as needed
2 tablespoons unsalted butter
8 oz pearl onion, peeled
1 pinch sugar
¼ cup fresh parsley, chopped, for garnish
1 baguette, sliced, for serving

Steps:

  • In a large bowl, season the chicken with salt and pepper. Toss until well coated.
  • Tie the thyme sprigs, bay leaves, and parsley stems together with kitchen twine to make a bouquet garni.
  • Add the bouquet garni to the bowl with the chicken. Pour the wine over the chicken. Cover with plastic wrap and refrigerate for at least 2 hours or, even better, overnight.
  • In a large Dutch oven, cook the bacon over medium-low heat until the fat has rendered and the bacon is crisp, 15 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving any excess fat in the pot.
  • Remove the chicken from the marinade, reserving the liquid, and place on a paper towel-lined sheet pan. Pat the chicken with more paper towels until completely dry.
  • Heat the bacon fat over medium heat until nearly smoking. Working in batches, add the chicken legs skin-side down in a single layer and cook until well browned, 5 minutes per side. Remove the chicken from the pot and set aside.
  • Add the carrots, onion, sliced mushrooms, and garlic to the pot. Cook until the vegetables are softened and lightly browned, about 10 minutes.
  • Stir in the tomato paste and cook for 3 minutes, until darkened and fragrant. Then, sprinkle in the flour and cook for another minute, until incorporated.
  • Pour the brandy into the pot and cook, scraping up any browned bits at the bottom of the pot, until the liquid has evaporated, 2 minutes.
  • Add the reserved marinade, including the bouquet garni. Stir to incorporate, then bring to a boil and cook until the liquid is reduced by half, about 15 minutes.
  • Return the chicken and half the cooked bacon to the pot. Cover, reduce the heat to low, and simmer for 1 hour, until the chicken is tender and the sauce has thickened.
  • Meanwhile, heat the olive oil and butter in a large, preferably nonstick skillet over medium-high heat. Add the pearl onions and a pinch of salt and sugar. Cover, reduce the heat to low, and cook for 15 minutes, shaking the skillet often to move the onions around.
  • Uncover, add the quartered mushrooms, and increase the heat to medium-high. Continue to cook until all the vegetables have softened, 5-8 minutes. Add the onions and mushrooms to the coq au vin.
  • Sprinkle with chopped parsley and the reserved bacon. Serve with crusty bread.
  • Enjoy!

Nutrition Facts : Calories 1183 calories, Carbohydrate 56 grams, Fat 62 grams, Fiber 3 grams, Protein 88 grams, Sugar 10 grams

CLASSIC COQ AU VIN



Classic Coq au Vin image

Yield Makes 4 to 6 servings

Number Of Ingredients 23

Marinating chicken
1 750-ml bottle French Burgundy or California Pinot Noir
1 large onion, sliced
2 celery stalks, sliced
1 large carrot, peeled, sliced
1 large garlic clove, peeled, flattened
1 teaspoon whole black peppercorns
2 tablespoons olive oil
1 6-pound roasting chicken, backbone removed, cut into 8 pieces (2 drumsticks, 2 thighs, 2 wings with top quarter of adjoining breast, 2 breasts)
Cooking chicken
1 tablespoon olive oil
6 ounces thick-cut bacon slices, cut crosswise into strips
3 tablespoons all purpose flour
2 large shallots, chopped
2 large garlic cloves, chopped
4 large fresh thyme sprigs
4 large fresh parsley sprigs
2 small bay leaves
2 cups low-salt chicken broth
4 tablespoons (1/2 stick) butter
1 pound assorted fresh wild mushrooms (such as crimini and stemmed shiitake)
20 1-inch-diameter pearl onions, or boiling onions, peeled
Chopped fresh parsley

Steps:

  • For marinating chicken:
  • Combine wine, onion, celery, carrot, garlic, and peppercorns in large pot. Bring to boil over high heat. Reduce heat to medium and simmer 5 minutes. Cool completely; mix in oil. Place chicken pieces in large glass bowl. Pour wine mixture over chicken; stir to coat. Cover and refrigerate at least 1 day and up to 2 days, turning chicken occasionally.
  • For cooking chicken:
  • Using tongs, transfer chicken pieces from marinade to paper towels to drain; pat dry. Strain marinade; reserve vegetables and liquid separately.
  • Heat oil in heavy large pot (wide enough to hold chicken in single layer) over medium-high heat. Add bacon and sauté until crisp and brown. Using slotted spoon, transfer bacon to small bowl. Add chicken, skin side down, to drippings in pot. Sauté until brown, about 8 minutes per side. Transfer chicken to large bowl. Add vegetables reserved from marinade to pot. Sauté until brown, about 10 minutes. Mix in flour; stir 2 minutes. Gradually whisk in reserved marinade liquid. Bring to boil, whisking frequently. Cook until sauce thickens, whisking occasionally, about 2 minutes. Mix in shallots, garlic, herb sprigs, and bay leaves, then broth. Return chicken to pot, arranging skin side up in single layer. Bring to simmer; reduce heat to medium-low. Cover pot and simmer chicken 30 minutes. Using tongs, turn chicken over. Cover and simmer until tender, about 15 minutes longer.
  • Meanwhile, melt 3 tablespoons butter in heavy large skillet over medium heat. Add mushrooms; sauté until tender, about 8 minutes. Transfer mushrooms to plate. Melt remaining 1 tablespoon butter in same skillet. Add onions and sauté until beginning to brown, about 8 minutes. Transfer onions to plate alongside mushrooms; reserve skillet.
  • Using tongs, transfer chicken to plate. Strain sauce from pot into reserved skillet, pressing on solids in strainer to extract all sauce; discard solids. Bring sauce to simmer, scraping up browned bits. Return sauce to pot. Add onions to pot and bring to simmer over medium heat. Cover and cook until onions are almost tender, about 8 minutes. Add mushrooms and bacon. Simmer uncovered until onions are very tender and sauce is slightly reduced, about 12 minutes. Tilt pot and spoon off excess fat from top of sauce. Season sauce with salt and pepper. Return chicken to sauce. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.) Rewarm over low heat.
  • Arrange chicken on large rimmed platter. Spoon sauce and vegetables over. Sprinkle with parsley.

COQ AU VIN



Coq au Vin image

Provided by Emeril Lagasse

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

1 pound bacon, cut into 1/2 inch pieces
1/2 cup plus 3 tablespoons flour
8 chicken thighs (about 4 ounces each), skin on
Freshly ground black pepper
2 cups thinly sliced yellow onion
2 pounds button mushrooms, thinly sliced
1/4 cup chopped shallots
2 tablespoons chopped garlic
3 to 4 sprigs fresh thyme
2 bay leaves
3 cups young full-bodied red wine
2 cups brown chicken or veal stock
2 tablespoon butter
1 tablespoon finely chopped parsley, plus extra for garnish
4 cups Mashed Potatoes, hot (seasoned with butter, cream, salt and white pepper)

Steps:

  • In a large hot ovenproof skillet with a lid, render the bacon until crispy, about 6 to 8 minutes. Remove the bacon, drain on paper towels and set aside. Season the chicken with salt and pepper. Season the flour with salt and pepper. Dredge the chicken pieces in the seasoned flour, coating each side completely. Reserve remaining flour. Lay the chicken, skin side down in the hot bacon fat and brown the chicken for 3 to 4 minutes on each side. Remove the chicken from the pan and set aside. Add the onions to the pan and saute for 2 to 3 minutes or until tender. Add the mushrooms, shallots, and garlic. Season with salt and pepper. Saute for 2 minutes. Add the thyme and bay leaves. Add the chicken back to the pan. Add the red wine and chicken stock. Bring the liquid up to a simmer and cover. Cook the chicken until very tender about 30 to 35 minutes, skimming off the fat. Remove the chicken pieces from the pan and set aside. Blend the remaining flour and butter together into a smooth paste (beurre manii). Whisk the paste into hot liquid. Bring the liquid to a simmer and cook for 3-4 minutes. Add the chicken back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed. Spoon the potatoes onto each serving plate. Lay two pieces of the chicken next to the potatoes. Spoon the sauce over the chicken. Garnish with the reserved crispy bacon and parsley.

COQ AU VIN BY JULIA CHILD



Coq Au Vin by Julia Child image

If you've never ignited alcohol in a dish before, you've gotta try it, LOL! As you can imagine, Julia's Coq Au Vin is delicious, and surprisingly easy. This recipe is from "Julia Child's Kitchen", and the ingredients are exactly as I found them. I've also added a couple of notes in the ingredients and directions regarding my experience with the recipe. A very fragrant and rich dish, very classic and so easy to make. I served it with buttered egg noodles and a homemade quickie brioche.

Provided by EdsGirlAngie

Categories     Chicken

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/2 cup lardons, cut into 1/4 by 1 1/2 inch strips (embarrassing fact, I spent $20 on Courvoisier to make this dish and used turkey bacon because I don')
2 tablespoons olive oil (or more)
2 1/2 lbs ready-cut frying chickens, thoroughly dried (a selection of parts, or all of one kind, I used chicken thighs and removed the skin so they wouldn')
1/4 cup cognac or 1/4 cup armagnac
salt and pepper
1 imported bay leaf (I couldn't find "imported", used domestic instead)
1/4 teaspoon thyme
16 -20 small white onions, peeled
3 tablespoons flour
2 cups red wine (Burgundy, Cotes du Rhone, or Pinot Noir)
2 cups brown chicken stock or 2 cups beef bouillon (more or less; I used a little less)
1 -2 clove garlic, mashed or minced
1 tablespoon tomato paste
3/4 lb fresh mushrooms, trimmed,washed,and quartered

Steps:

  • If you are using lardons, saute several minutes in 2 tablespoons oil in a heavy bottomed casserole until lightly browned; remove lardons to a side dish and leave fat in pan; otherwise, film pan with 1/8 inch of oil.
  • (My weird turkey bacon didn't give up a lot of fat, so I went with a little extra olive oil--).
  • Heat fat or oil in pan to moderately hot, add chicken, not crowding pan; turn frequently to brown nicely on all sides (my skinless thighs didn't exactly"brown" as chicken with skin would have; if I had used white meat I would have left the skin on).
  • Pour in the Cognac, shake pan a few seconds until bubbling hot, then ignite Cognac with a match.
  • (What a rush!).
  • Let flame a minute, swirling pan by its handle to burn off alcohol; extinguish with pan cover.
  • Season chicken pieces with salt and pepper; add bay leaf and thyme.
  • Place onions around the chicken.
  • Cover and cook slowly 10 minutes, turning once.
  • Uncover the pan; sprinkle on the flour turning chicken and onions so flour is absorbed; cook 3 to 4 minutes more, turning once or twice.
  • Remove from heat, gradually stir and swirl in the wine and enough stock or bouillon to almost cover the chicken.
  • Add the browned lardons, garlic, and tomato paste.
  • Cover and simmer slowly 25 to 30 minutes, then test chicken, remove those pieces that are tender, and continue cooking the rest a few minutes longer.
  • (I actually cooked it about 15 to 20 minutes longer so it would reduce and become more of a sauce.) Return all chicken to the pan, add mushrooms and simmer 4 to 5 minutes.
  • Taste carefully, and correct seasoning.
  • Sauce should be just thick enough to coat chicken and vegetables lightly.
  • If too thin, boil down rapidly to concentrate; if too thick, thin out with spoonfuls of bouillon.

CLASSIC COQ AU VIN



Classic Coq Au Vin image

This dish should be prepared at least one day before serving which puts it high on my list of dishes to prepare for company. All of the work is done before hand. The recipe is from a restaurant in Julienas France, "Le Coq au Vin" and I found it in Bon Appetit.

Provided by Normaone

Categories     Chicken

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 15

1 (750 ml) bottle beaujolais wine
1 large onion, thinly sliced
1 large carrot, thinly sliced
5 sprigs parsley
4 sprigs thyme
1 bay leaf
5 lbs broiler-fryer chickens, cut up
7 slices bacon
2 tablespoons butter
2 garlic cloves, finely chopped
2 tablespoons flour
20 white pearl onions, blanched in boiling water 2 minutes and peeled
1 lb small whole mushroom
8 slices baguette, 3/4 in thick toasted
chopped fresh parsley

Steps:

  • In a large bowl, combine the first 5 ingredients and refrigerate covered overnight.
  • Transfer chicken to a plate.
  • Strain and reserve the wine and veggies in separate containers.
  • In a large heavy pot over medium heat, cook bacon until crisp.
  • Transfer bacon to a paper towel to drain, then crumble.
  • Reserve 2 tablespoons of drippings in a small bowl.
  • Discard remaining drippings.
  • In the same pot,combine 1 tablespoon butter with 1 tablespoon drippings over medium high heat.
  • Add chicken in batches and brown on all sides,about 8 minutes per batch.
  • Transfer chicken to a large bowl.
  • In the same pot, add the reserved veggies and herbs, brown well, about 8 minutes.
  • Mix in the garlic and the flour.
  • Cook, stirring about 2 minutes.
  • Whisk in the wine and return the chicken to the pot.
  • Cover and simmer about 45 minutes, or until chicken is cooked through.
  • Meanwhile, in a large heavy skillet over medium heat, saute the onions until brown, about 10 minutes.
  • Add the mushrooms and saute until golden, about 10 more minutes.
  • Transfer chicken to a bowl.
  • Strain cooking liquid and return to the pot.
  • Boil until reduced to saucy consistency, about 8 minutes.
  • Season.
  • Add chicken, onions, mushrooms and bacon to the sauce.
  • Stir to serving temperature.
  • Serve topped with toast and sprinkled with parsley.

Nutrition Facts : Calories 2144.5, Fat 113.7, SaturatedFat 35, Cholesterol 467.9, Sodium 1584.2, Carbohydrate 112.7, Fiber 10.1, Sugar 17.8, Protein 128.7

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.

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Step 2/6. Save. 1 tbsp unsalted butter. salt. pepper. frying pan (large, with lid) cooking spoon. Melt butter in a sauce pan and sauté bacon, mushrooms, shallots and potatoes, lightly season with salt and pepper. Then remove from pan and put aside.
From kitchenstories.com


COQ AU VIN RECIPE - ERREN'S KITCHEN
2020-10-12 Season with salt and pepper, cover the pot, turn the heat to low, and simmer for 20 minutes or until the chicken is cooked through and no longer pink in the middle. While chicken cooks melt 2 tablespoons of butter in a pan over medium heat. Cook the mushrooms for 8 to 10 minutes, until soft and browned. Set aside.
From errenskitchen.com


CLASSIC COQ AU VIN RECIPE RECIPES ALL YOU NEED IS FOOD
Steps: Preheat oven to 350°. Season chicken all over with salt and pepper. In a large dutch oven over medium heat, add bacon and cook until crispy, about 8 minutes.
From stevehacks.com


COQ AU VIN | RECIPETIN EATS
2021-09-01 Place the chicken in a paper towel-lined tray, then user paper towels to pat the chicken dry. This ensures that the chicken browns nicely. Wet chicken just won’t get a nice golden crust. Sear chicken – Using a large heavy based pot 26cm / …
From recipetineats.com


BEST COQ AU VIN RECIPE - HOW TO MAKE COQ AU VIN - DELISH
2022-01-26 Preheat oven to 350°. Season chicken all over with salt and pepper. In a large dutch oven over medium heat, add bacon and cook until crispy, about 8 minutes. Using a slotted spoon, remove bacon ...
From delish.com


CLASSIC FRENCH COQ AU VIN WITH STEP BY STEP IMAGES
2012-12-10 Over medium high heat, in a heavy deep pot, add the vegetable oil and in a single layer, add the chicken pieces; brown for 3-4 minutes on all sides until crispy golden brown; set aside. Add the diced onion to the chicken fat, reduce heat to medium-high and sauté until the onion has softened and is translucent.
From acanadianfoodie.com


CLASSIC COQ AU VIN {RECIPE INCLUDED} - FOOD NEWS
Coq au Vin is a classic French dish, and a wonderfully easy way to cook a delicious chicken. Make sure you blanch the bacon or the dish will come out too salty. Directions on blanching the bacon are included in the recipes. So, without further adieu, on …
From foodnewsnews.com


CHICKEN COQ AU VIN RECIPE (FANCY, YET EASY!) | WHOLESOME YUM
2021-10-04 Simmer chicken. Transfer chicken back to the pot, and add thyme and bay leaves. Bring to a boil, then simmer for 5 minutes. Reduce to medium-low heat and continue to cook until the chicken is cooked through. Add onions. Add pearl onions (if using) and cooked mushrooms, and cook for another 10 minutes.
From wholesomeyum.com


CLASSIC COQ AU VIN RECIPE | EAT SMARTER USA
Classic French Coq au Vin is warm and inviting for dinner
From eatsmarter.com


CLASSIC COQ AU VIN - FAMILYSTYLE FOOD
2021-12-04 Dice the pancetta or bacon into 1/2-inch pieces. Cook until crisp then sear the chicken in the fat. Pour in red wine, then add herbs, tomato paste and garlic. Put seared chicken back in the pan. Cover and cook about 40 minutes. Make a paste with flour and butter. Stir into the sauce, cook until thickened.
From familystylefood.com


COQ AU VIN - THE PIONEER WOMAN
2009-08-10 Drain grease from the large skillet, then place over medium heat. Pour in 2 cups Burgundy wine, using a wire whisk to scrape loose all the burned/brown bits. Lightly salt liquid and allow to cook for 3 minutes. Pour over chicken and vegetables. Cover and bake in a 350 degree oven for 1 hour 15 minutes to 1 1/2 hours.
From thepioneerwoman.com


COQ AU VIN (THE BEST) | RICARDO
Discard the herbs. In a large non-stick skillet over medium-high heat, brown the chicken in 2 tbsp of the butter. Season with salt and pepper. Set aside on a large plate. In a large pot or Dutch oven over medium heat, brown the bacon in 1 tbsp of the butter. Add the onion and garlic, and cook for 2 …
From ricardocuisine.com


COQ AU VIN RECIPES - BBC FOOD
Simon Hopkinson’s coq au vin recipe emphasises the rustic charm and comforting flavour of classic French food. Main course. More coq au vin recipes . …
From bbc.co.uk


COQ AU VIN - A FRENCH CLASSIC - CHEF DENNIS
2019-10-28 Preheat oven to 350°. In a large Dutch oven or rondeau, add the bacon over medium-high heat, stirring and reducing heat as necessary to prevent scorching, until browned and fat has rendered about 10 minutes. Remove from heat and, using a slotted spoon, transfer bacon to a paper towel-lined plate.
From askchefdennis.com


CLASSIC COQ AU VIN | ISENSENET.NET
Preheat oven to 350°. Season chicken all over with salt and pepper. In a large dutch oven over medium heat, add bacon and cook until crispy, about 8 minutes.
From isensenet.net


WHITE WINE COQ AU VIN RECIPE: A FRENCH CLASSIC - THE COCKTAIL BIRD
2022-06-13 Instructions. Pat chicken dry and season generously with salt and pepper. In a large deep pan or Dutch oven melt the butter over medium heat. Add chicken pieces skin side down and cook, turning occasionally, until all sides have browned, approximately 10-12 minutes.
From thecocktailbird.com


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