Classic French Coq Au Vin Recipes

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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.

COQ AU VIN



Coq au Vin image

In this classic French recipe, the wine in coq au vin mellows into a luxuriously rich, velvety sauce punctuated by smoky bacon. Earthy mushrooms envelope each piece of tender chicken-no wonder it's such a crowd-pleasing dinner option.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 16

4 chicken thighs
4 chicken legs
2 cups full-bodied red wine, such as Cabernet Sauvignon
Coarse salt and freshly ground pepper
8 ounces slab bacon, cut into 1/2-inch dice
3 tablespoons extra-virgin olive oil, if needed
1 medium onion, finely chopped
8 garlic cloves, thinly sliced
10 white pearl onions, peeled
1/2 pound small cremini mushrooms
3 tablespoons all-purpose flour
1 tablespoon tomato paste
2 tablespoons Cognac
1 chicken liver, coarsely chopped
2 bay leaves
5 fresh thyme sprigs

Steps:

  • Place chicken in a large bowl, and add wine. Cover, and refrigerate overnight.
  • Preheat oven to 325 degrees. Remove chicken from wine, and pat dry; reserve wine. Season chicken with salt and pepper.
  • Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes. Transfer bacon to a plate, leaving drippings in pot. (You should have 3 tablespoons; you may need to add oil.)
  • Raise heat to medium-high. Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side. Transfer to a plate. Add onion to pot, and cook 4 to 5 minutes. Add garlic, and cook 2 minutes. Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes. Stir in flour and tomato paste, and cook 2 minutes. Add Cognac, and cook, stirring, 1 minute.
  • Return bacon and chicken to pot. Pour in reserved wine, and add chicken liver and herbs. Bring to a simmer. Cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour. Discard herbs, and skim fat from surface.

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 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.

TRADITIONAL COQ AU VIN



Traditional Coq Au Vin image

This classic Coq au Vin is full of many great flavors! It's definitely a wonderful French recipe to serve for any special occasion or for the Holidays! VIDEO https://www.youtube.com/watch?v=AOcIc5dUp34

Provided by CLUBFOODY

Categories     < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 21

1 cup unbleached all-purpose flour
1/2 teaspoon garlic salt (to taste)
1/2 teaspoon herbes de provence
3 lbs chicken thighs (boneless, skinless)
4 tablespoons clarified butter, divided
1/2 teaspoon sea salt, ground
1/2 teaspoon black pepper
1/4 cup cognac
3/4 cup shallot, finely chopped
2 large garlic cloves, pressed
1 cup red wine
2 cups brown sauce (BASIC BROWN SAUCE)
1/4 teaspoon ground thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried chervil
1/4 teaspoon dried basil
1/4 teaspoon celery seed
12 white pearl onions
12 white button mushrooms, washed
2 tablespoons dry red wine
1 tablespoon parsley, for garnish

Steps:

  • In a bowl, combine flour, garlic salt and Herbes de Provence; whisk well. Transfer half of the flour mixture to a re-sealable plastic bag and add half of the chicken thighs. Close the bag and shake until chicken is well coated. Shake each piece to remove any excess flour and place on a large plate. Add the remaining flour to the bag and coat the remaining chicken thighs.
  • In a large ovenproof saucepan over medium heat, add 3 tablespoons clarified butter. When hot, add thighs and cook 8 minutes per side or until brown; season with sea salt and freshly ground black pepper.
  • Drizzle Cognac over and warm it up for 2 seconds before flambéing it. Let it burn until it goes out on its own. Add shallots and pressed garlic, sauté all the ingredients for 1 minute. Add 1 cup red wine and cook until liquid reduces by half, deglazing the pan at the same time by scraping the bottom to dislodge any brown bits.
  • Make a bouquet garni by mixing thyme, rosemary, chervil, basil, celery seeds and freshly ground black pepper. Transfer the spices to a small sachet or a cheese cloth; tie up with kitchen twine.
  • When the wine has reduced by half, add Basic Brown Sauce, the bouquet garni and season with more sea salt and freshly ground black pepper. Stir well, making sure the sachet is submerged and cook for 15 minutes, stirring occasionally.
  • Transfer saucepan to a 350ºF preheated oven and cook for 15 minutes.
  • Using another saucepan over medium heat, add 1 tablespoons clarified butter. When hot, add pearl onions and sauté for 2 minutes, flipping often. To this add mushrooms and sprinkle with a little ground sea salt; crack some freshly ground black pepper and cook for 2 to 3 minutes. Pour in 2 tablespoons red wine and cook until the liquid has completely evaporated, about 2 more minutes.
  • Remove the saucepan from the oven and add the onion/mushroom mixture. Stir well, cover and return the saucepan back to the oven; cook for an additional 15 minutes.
  • When time is up, remove from the oven and using tongs, remove sachet of bouquet garni and discard. Sprinkle with fresh chopped parsley. 4 servings.

Nutrition Facts : Calories 732.3, Fat 42.9, SaturatedFat 14.7, Cholesterol 211.4, Sodium 379.5, Carbohydrate 32.9, Fiber 3, Sugar 5.8, Protein 44.6

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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


CLASSIC COQ AU VIN RECIPE | BON APPéTIT
2002-09-30 Step 1. Combine wine, onion, celery, carrot, garlic, and peppercorns in large pot. Bring to boil over high heat. Reduce heat to medium and simmer 5 …
From bonappetit.com


COQ AU VIN - A FRENCH CLASSIC DISH | GIANGI'S KITCHEN
Introduction Skip To The Recipe. Coq au vin. Yesterday morning my wonderful husband had a craving: Coq au vin. Last time I made it was, I almost hate to admitted, 30 years ago. I do not know why it took me so long to make it, but as of last night I definitely will not wait another 30 years to make it again. Hey!! Thirty years from now I may not ...
From giangiskitchen.com


FRENCH RECIPE: CLASSIC COQ AU VIN | 12 TOMATOES
Cover and simmer for 10 minutes, turning chicken over after 5 minutes. Momentarily take pot off the heat, uncover and pour in cognac, swirling the pot so that it evenly coats everything. Return pot to heat and stir in tomato paste and red wine. Cover again and cook for 5-7 minutes. Give everything a gentle stir.
From 12tomatoes.com


CLASSIC COQ AU VIN RECIPE | ALTON BROWN
Procedure. Bring 1 quart of water to a boil. Cut off the root end of each pearl onion, then use the very tip of your blade to inscribe a shallow "X" in its place. Blanch the onions in the boiling water for 1 minute. Remove, cool, and pop the skins right off the little buggers by applying pressure to the sides with your thumb and forefinger.
From altonbrown.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


COQ AU VIN - FRANCE'S BEST ROOSTER [RECIPE] - THE FRENCH FOOD
2021-09-26 After 30 minutes, pass the chicken pieces through the flour and set aside. Heat a thick, wide-bottomed pan, add a tablespoon of butter, the chopped bacon and brown. Add the chicken thighs and brown them. Add the onion and saute for 15 minutes. After sauteing, add 3 cups of water, the wine and cover the pan.
From thefrenchfood.com


COQ AU VIN - EASY MEALS WITH VIDEO RECIPES BY CHEF JOEL MIELLE
Coq au Vin Classic French chicken in red wine meal As King Henri IV of France once said, “A chicken in every pot!” which became a political welfare statement promising food from the peasants to the elite. Traditionally a rooster (Coq) was used for this recipe being a much tougher bird resulting in stronger flavours. This dish is quite similar to the Boeuf Bourgignon which of …
From recipe30.com


10 COQ AU VIN RECIPES THAT'LL MAKE YOU FEEL FANCY
2021-09-21 White Coq Au Vin. Credit: Marianne. View Recipe. Make this creamy recipe with just seven easy-to-find ingredients: canned cream of mushroom soup, Cheddar cheese, half-and-half, white wine, mayo, chicken breasts, and Parmesan. 20 Recipes That Start With Cream of Mushroom Soup.
From allrecipes.com


COQ AU VIN - RICH AND COMPLEX - FRENCH - CHILLI & LIFE
2021-03-16 Allow to cook untouched for about 3-4 minutes before turning. Sauté the other side of the mushrooms until they have a nice rich dark colour and are crisping up slightly. Then turn off the heat and set aside. Now get your flour and butter and combine together in a bowl using a spatula and set aside.
From chilliandlife.com


HOW TO MAKE COQ AU VIN | FOODIECRUSH .COM
Remove the chicken from the oven. In a small bowl, mash the remaining 2 tablespoons of the softened butter with the flour, then stir in 2 tablespoons of the coq au vin sauce from the pot to make a paste. Remove the chicken from the pot and add the butter and flour mixture into the sauce, stirring while the butter melts and incorporates into the ...
From foodiecrush.com


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