Coq Au Vin Blanc Recipes

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COQ AU VIN



Coq au vin image

We've made this classic French chicken casserole a little lighter than the traditional version, but it still has a rich, deep flavour

Provided by Angela Nilsen

Categories     Dinner, Main course

Time 1h45m

Number Of Ingredients 18

1½ tbsp olive oil
3 rashers (100g) dry-cured, smoked back bacon, fat trimmed, chopped
12 small shallots, peeled
2 free-range chicken legs (460g), skin removed
4 free-range chicken thighs with bone and skin (650g), skin removed
2 free-range, skinless, boneless chicken breasts (280g)
3 garlic cloves, finely chopped
3 tbsp brandy or Cognac
600ml red wine
150ml good-quality chicken stock
2 tsp tomato purée
3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves, to make a bouquet garni
small handful chopped flat-leaf parsley, to garnish
1½ tbsp olive oil
250g chestnut mushrooms, halved if large
2 tbsp plain flour
1½ tsp olive oil
1 tsp softened butter

Steps:

  • Heat 1 tbsp olive oil in a large, heavy-based saucepan or flameproof dish. Tip in 3 trimmed and chopped smoked back bacon rashers and fry until crisp. Remove and drain on kitchen paper.
  • Add 12 peeled shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over. Remove and set aside with the bacon.
  • Take 2 chicken legs, 4 chicken thighs and 2 boneless chicken breasts, all with skin removed and pat dry with kitchen paper.
  • Pour ½ tbsp olive oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned. Remove, then repeat with the remaining chicken. Remove and set aside.
  • Scatter in 3 finely chopped garlic cloves and fry briefly, then, with the heat medium-high, pour in 3 tbsp brandy or Cognac, stirring the bottom of the pan to deglaze. The alcohol should sizzle and start to evaporate so there is not much left.
  • Return the chicken legs and thighs to the pan along with any juices, then pour in a little of 600ml red wine, stirring the bottom of the pan again.
  • Stir in the rest of the wine, 150ml good-quality chicken stock and 2 tsp tomato purée. Drop in 3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves to make a bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan.
  • Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins - 1hr.
  • Just before ready to serve, heat 1 ½ tbsp olive oil in a large non-stick frying pan. Add 250g chestnut mushrooms, halved if large, and fry over a high heat for a few mins until golden. Remove and keep warm.
  • Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish. Remove the bouquet garni.
  • To make the thickener, mix 2 tbsp plain flour, 1 ½ tsp olive oil and 1 tsp softened butter in a small bowl using the back of a teaspoon.
  • Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk. Simmer for 1-2 mins.
  • Scatter the mushrooms over the chicken, then pour over the wine sauce. Garnish with a handful of chopped flat-leaf parsley.

Nutrition Facts : Calories 420 calories, Fat 13.2 grams fat, SaturatedFat 3.2 grams saturated fat, Carbohydrate 7.3 grams carbohydrates, Sugar 1.7 grams sugar, Fiber 1.3 grams fiber, Protein 46.9 grams protein, Sodium 1.4 milligram of sodium

EASY COQ AU VIN BLANC



Easy Coq au Vin Blanc image

My version of this recipe. Easy and really good! Serve with egg noodles, rustic bread, or potatoes.

Provided by KristaBilbrey

Categories     World Cuisine Recipes     European     French

Time 45m

Yield 4

Number Of Ingredients 16

¾ cup all-purpose flour
4 chicken breasts, cut into quarters
2 tablespoons olive oil
1 (8 ounce) package white mushrooms, sliced
6 carrots, peeled and sliced
1 ½ cups white cooking wine
6 slices cooked bacon, crumbled
¾ cup chicken broth
¼ cup minced garlic
1 shallot, chopped
1 teaspoon dried parsley
½ teaspoon dried thyme
½ teaspoon dried marjoram
1 bay leaf
salt and ground black pepper to taste
2 tablespoons butter, softened

Steps:

  • Place flour in a shallow bowl. Dredge chicken through flour until evenly coated, shaking excess flour back into bowl. Reserve remaining flour.
  • Heat olive oil in a large skillet over medium-high heat; saute chicken until golden brown, about 3 minutes per side. Add mushrooms, carrots, cooking wine, bacon, chicken broth, garlic, shallot, parsley, thyme, marjoram, bay leaf, salt, and black pepper; bring to a boil.
  • Reduce heat to medium-low, cover skillet, and simmer until chicken is cooked through and carrots are soft, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Mix butter and 2 tablespoons reserved flour together in a bowl until smooth; stir into chicken mixture until sauce becomes thick, about 5 minutes.

Nutrition Facts : Calories 460.1 calories, Carbohydrate 36.1 g, Cholesterol 73.8 mg, Fat 15.5 g, Fiber 4.2 g, Protein 28.1 g, SaturatedFat 5.3 g, Sodium 202.4 mg, Sugar 6.7 g

QUICK COQ AU VIN BLANC



Quick Coq au Vin Blanc image

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

4 slices bacon, cut into 1/2-inch pieces
8 bone-in, skin-on chicken thighs (about 3 1/2 pounds total)
Kosher salt and freshly ground pepper
1/4 cup unbleached all-purpose flour, for sprinkling
10 ounces frozen pearl onions, thawed and drained
8 ounces cremini mushrooms, halved (quartered, if large)
2 tablespoons tomato paste
2 cups dry white wine
1 3/4 cups low-sodium chicken broth
1/2 cup lightly packed flat-leaf parsley leaves, for serving
Cooked egg noodles tossed with olive oil or butter, for serving

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



Coq au Vin Blanc image

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

1 tablespoon grape-seed oil
1 3 1/2-pound chicken, in 10 pieces without backbone, dried
Salt and ground white pepper
8 ounces white pearl onions, blanched 3 minutes and peeled
1 medium onion, finely chopped
1/4 cup finely chopped celery
4 cloves garlic, sliced
9 ounces oyster mushrooms, trimmed, clumps separated
3/4 cup chardonnay
1 tablespoon lemon juice
2 tablespoons butter (unsalted or black truffle)
1 tablespoon minced tarragon

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 BLANC



Coq Au Vin Blanc image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 25

10 slices bacon, sliced into 1/2-inch pieces
2 organic chickens, about 3 1/2 to 4 pounds each, quartered, rinsed and patted dry
2 teaspoons salt
3 cups full-bodied dry white wine, such as white Burgundy, or a California Chardonnay
1 1/2 cups rich chicken stock
1 teaspoon freshly ground black pepper
1 onion, finely chopped
8 sprigs fresh thyme or 1 teaspoon dried thyme
2 bay leaves
30 small pearl onions, peeled
1/2 cup heavy cream
1/2 cup minced shallots (2 large shallots)
1 head garlic, cloves separated and peeled
Egg noodles, cooked according to package directions, accompaniment
1 pound button mushrooms, wiped clean and halved or quartered if large (should match size of pearl onions)
Braised Leeks, recipe follows
2 tablespoons chopped fresh parsley leaves
1/3 cup all-purpose flour
2 teaspoons tomato paste
Pinch pepper
4 large leeks, tough outer leaves discarded and leeks trimmed to about 7-inches in length
3 tablespoons butter
1/2 cup chicken stock
2 teaspoons chopped thyme leaves
1/4 teaspoon salt

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.

CREAMY COQ AU VIN BLANC



Creamy Coq au Vin Blanc image

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

3 tablespoons olive oil
4 bone-in chicken thighs with skin
1 tablespoon Italian seasoning
1 teaspoon minced garlic
1 (6 ounce) package portobello mushroom caps
1 tomato, sliced
2 tablespoons white cooking wine, or to taste
1 cup heavy whipping cream
¼ cup shredded Gruyere cheese
1 tablespoon cornstarch
1 tablespoon water
1 cup chopped sweet onion

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



Coq Au Vin Blanc image

This is from my Eat Well Stay Well cookbook. I haven't tried it yet, but I'm typing it up for ZWT. This is a white wine version of the French county stew and is much lower in fat than the original. This could probably be adapted to be a crock pot recipe.

Provided by dicentra

Categories     Stew

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 slices bacon, chopped
1 roasting chicken
3 tablespoons flour
2 cups frozen pearl onions, thawed
2 carrots, halved and cut in 1 inch lengths
1/2 small mushroom, halved
3/4 cup dry white wine
3/4 cup chicken broth
3/4 teaspoon salt
1/2 teaspoon dried rosemary, crumbled
1/4 teaspoon dried sage
1/4 teaspoon pepper
1 1/2 teaspoons cornstarch, blended with 1 t water
1/4 cup fresh parsley, chopped

Steps:

  • In a Dutch oven, combine the bacon and ¼ cup water over moderate heat.
  • Cook for 4 minutes or until the bacon has rendered its fat and is lightly crisped. Cut the chicken into 8 pieces, (use the wings and back pieces for stock or discard).
  • Skin the chicken and dredge in the flour, shaking off the excess. Sauté the chicken in the bacon drippings for 3 minutes per side or until golden brown.
  • Transfer the chicken to a plate.
  • Add the pearl onions and carrots to the pan and cook for 10 minutes or until the onions are golden.
  • Add the mushrooms and cook for 4 minutes or until they begin to release their juices.
  • Add the wine to the pan, increase the heat to high, and cook for 3 minutes, scraping up and browned bits that cling to the bottom of the pan.
  • Add the broth, salt, rosemary, sage and pepper and bring to a boil.
  • Return the chicken pieces to the pan; reduce to a simmer, cover and cook for 15 minutes or until the chicken is cooked through.
  • Transfer the chicken to a serving platter. Bring the sauce to a boil, stir in the cornstarch mixture, and cook, stirring until lightly thickened.
  • Stir in the parsley and spoon over the chicken.

Nutrition Facts : Calories 260.2, Fat 13.9, SaturatedFat 4, Cholesterol 56.2, Sodium 684.9, Carbohydrate 10.1, Fiber 1.3, Sugar 2.1, Protein 15

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Top Asked Questions

Which is the best coq au vin recipe?
Julia Child's Coq Au Vin is undeniably the best. This recipe sticks very much to the original, only minorly changing the ingredients and cooking method to bring it in line with the times. While Coq au Vin (or chicken in wine) might sound fancy, it is really just a simple French chicken stew that anyone can master.
How long to cook coq au vin blanc?
Using a large spoon, skim the fat from the surface of the liquid. Set the pan over medium-high heat and simmer until the sauce is thickened, 12 to 15 minutes.
How do you cook coq au vin chicken?
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.
How to make coq au vin with frozen mushrooms?
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.

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