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
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.
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
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
COQ AU VIN BLANC
Make and share this Coq Au Vin Blanc recipe from Food.com.
Provided by BLUE ROSE
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet over medium-high heat, melt the butter. Add chicken pieces skin side down and brown well. Using tongs, turn chicken pieces to brown on all sides. Transfer chicken pieces to a large baking dish. Set aside.
- Preheat oven to 350°F
- To drippings that remain in skillet, add onions,.carrots and garlic. Saute over medium-high heat until onions and carrots are lightly browned.
- Add brandy to skillet. Holding skillet with a pot holder, carefully but quickly ignite the brandy. Shake skillet gently until the flames subside. Add wine, parsley, bay leaf, salt, pepper, thyme and ground cloves.
- Increase heat to high and bring the carrot mixture to boiling, stirring frequently. Remove skillet from heat. Using a large spoon, transfer the carrot mixture to the chicken in the baking dish. Cover baking dish with lid or aluminum foil. Place on center rack of oven and bake 30 minutes. Uncover dish and distribute sugar snap peas evenly over the chicken and carrot mixture.
- Cover baking dish and bake 30 minutes longer or until juices run clear when chicken is pierced with a fork and vegetables are tender. Remove bay leaf. Transfer to a decorative serving platter.
- RED WINE VARIATION: To make a more classic version of this chicken dish,.
- substitute a hearty red wine, such as Burgundy, Beaujolais or Chianti,.
- for the white wine. Add 1/21b tiny white mushrooms to the skillet when.
- the carrots are added and stir 1/2 tablespoon tomato paste into the.
- carrot mixture just before the chicken goes into the oven.
Nutrition Facts : Calories 1100.2, Fat 65.9, SaturatedFat 20.8, Cholesterol 312.9, Sodium 952.3, Carbohydrate 18.9, Fiber 4.8, Sugar 7.7, Protein 77.9
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- Cook bacon lardons until crisp and fat has rendered in a large Dutch oven or other heavy-bottomed pot over medium heat (I use a 3.5 quart braiser). Transfer lardons to paper towel lined plate with slotted spoon.
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