Classic French Coq Au Vin Recipe Recipe For Stuffed

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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

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

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