COQ AU VIN CASSEROLE
This spin on the traditional French chicken dish incorporates egg noodles, Muenster cheese, and panko breadcrumbs for a hearty one-pan dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Yield Serves 6-8
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees.
- Heat a large skillet. Swirl in the olive oil, add the bacon, and cook until the bacon is golden, 2-3 minutes. Remove the bacon from the skillet.
- Salt and pepper the chicken and add to the skillet to brown on both sides, about 4 minutes, and remove. Add the onions and mushrooms to the skillet, sauteing until golden brown, 5-8 minutes.
- Stir in the tomato paste. Deglaze the pan with white wine, scraping to pick up the brown bits, and reduce. Stir in the flour. Add the chicken stock and stir to combine. Return the chicken and bacon to the skillet. Stir in the noodles and cheese.
- Transfer the mixture to a 9- x 13-inch baking dish. Top with panko, sprinkle on the paprika, and drizzle with olive oil. Bake for 25 minutes.
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.
CHEF JOHN'S COQ AU VIN
I like to use bone-in, skin-on chicken thighs instead of an old rooster for my coq au vin. Like all braised dishes, tougher cuts with lots of connective tissue work best, and on a chicken that would be the thigh/leg section. Of course, someone will ask if they can use chicken breasts; please don't. They just will not add that sticky goodness to the braising liquid that the thighs will.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Season chicken thighs all over with salt and black pepper.
- Place bacon in a large, oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon with a slotted spoon to a paper-towel lined plate, leaving drippings in the skillet.
- Increase heat to high and place chicken, skin-side down, into skillet. Cook in hot skillet until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet.
- Lower heat to medium-high; saute mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized, 7 to 12 minutes.
- Stir flour and butter into vegetable mixture until completely incorporated, about 1 minute.
- Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture; simmer until wine is about 1/3 reduced, 3 to 5 minutes. Pour chicken broth into wine mixture and set chicken thighs into skillet; bring wine and stock to a simmer.
- Cook chicken in the preheated oven for 30 minutes. Spoon pan juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter.
- Place skillet over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and pepper; remove and discard thyme. Pour sauce over chicken.
Nutrition Facts : Calories 334.5 calories, Carbohydrate 7.7 g, Cholesterol 81.3 mg, Fat 17.9 g, Fiber 0.8 g, Protein 24.2 g, SaturatedFat 5.7 g, Sodium 422.2 mg, Sugar 2.1 g
COQ AU VIN
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
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
CHICKEN CASSEROLE OR COQ AU VIN
Warning.. this is a very rich dish! Done with real butter and bacon, but if you want to indulge once in a while this is the meal to try! The original French "coq au vin" was made without the potatoes and carrots and stewed in a pot on top of the stove. The "coq" was usually a tough old rooster and needed lots of cooking time to come out tender enough to eat!
Provided by Crepesuzy
Categories One Dish Meal
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wash and peel all vegetables.
- Cut carrots and potatoes into large chunks.
- Cut large mushrooms into quarters.
- Wash chicken and cut into serving size pieces, cutting legs into thigh and drumstick pieces and breast in 4 pieces (or leave part of breast on each wing piece and leave rest of breast in 2 halves).
- Cut up bacon into small strips or cubes.
- Have casserole dish ready at the side of stove.
- Start by carefully frying bacon pieces in butter.
- Do not let pan get too hot so as not to burn the butter!
- With slotted spoon take out bacon pieces and place in casserole dish.
- Carefully, glaze the shallots and garlic cloves in same pan as bacon and remove them also into casserole dish.
- Brown mushroom pieces in same pan continually watching that it does not get too hot. Remove browned mushrooms to casserole dish.
- Brown chicken pieces a few at a time starting with skin side down. Then turn and brown otherside. Add more butter to pan as necessary to be able to brown all chicken. Do not salt yet as the bacon and butter are salty.
- When all meat is browned, arrange it in casserole with browned vegetables and raw carrots and potatoes.
- Stir in flour to butter and bacon grease.
- Add chicken broth and cooking wine and let simmer a minute.
- Add enough broth so that the mixture is a medium gravy consistancy.
- Now you can taste and add salt and pepper as desired. A bay leaf can be added as well if desired.
- Pour broth over meat and vegetables in casserole.
- Cover and cook in oven one hour or until meat is cooked through and vegetables are tender.
Nutrition Facts : Calories 1104.2, Fat 69, SaturatedFat 28.2, Cholesterol 248.9, Sodium 959.2, Carbohydrate 55.2, Fiber 6.7, Sugar 5.8, Protein 55.1
WEEKNIGHT COQ AU VIN
Steps:
- 1. Heat the oil in a large covered casserole dish over medium-high heat. Add the bacon and cook, stirring, until lightly browned and fat renders, about 5 minutes. Transfer bacon to a small bowl.
- 2. Meanwhile, season the flour with 1/2 teaspoon salt and some pepper in a large bowl. Add the chicken and turn to coat completely.
- 3. Shake excess flour from chicken and brown in the casserole, about 4 minutes per side. Remove to a plate and pour off all but 2 tablespoons fat from the casserole. Add the onion and mushrooms and cook, stirring, until the onions are soft, about 3 minutes. Pour in the wine, increase the heat to high and boil, stirring to pick up any browned bits on the bottom, until reduced by half. Return the chicken to the casserole, add the thyme and reduce heat to medium. Sprinkle half of the bacon into the pot, cover and cook until the chicken is tender, about 30 minutes.
- 4. Remove the chicken and sauce to a serving plate or platter. Garnish with parsley and remaining bacon and serve with polenta, if desired.
Nutrition Facts : Calories 839 calorie, Fat 46 grams, SaturatedFat 12 grams, Cholesterol 321 milligrams, Sodium 890 milligrams, Carbohydrate 23 grams, Fiber 2 grams, Protein 77 grams
COQ AU VIN (ROOSTER OR CHICKEN IN WINE)
My daughter found this recipe online and decided to try it. It was fantastic!! Note: It does need to be marinated overnight.
Provided by Marg CaymanDesigns
Categories Whole Chicken
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- A day in advance, place the rooster/chicken 8 pieces in large sealable dish. Pour half a bottle of red Burgundy wine over it.
- Add the small white onions, the quartered peeled carrots and the herbs. Cover and put in the fridge.
- The next day, remove and drain the chicken and vegetables. Put the wine aside for later use.
- Brown the chicken pieces with oil in a skillet. Remove the chicken. Using the same skillet, add garlic to the vegetables and heat for a couple of minutes.
- Put the chicken and the vegetables in a large sauce pan. Pour the wine in and add salt and pepper. Bring to a boil at moderate heat. Cover and cook at low heat for 1 or 2 hours.
- Heat bacon, onion and mushrooms in a skillet until brown (about 10 minutes).
- When the chicken is ready, add bacon, onion and mushrooms in the pan, cook and stir for 2 or 3 minutes. Taste and correct the seasoning,.
- Add parsley to the chicken when finished. Serve with rice or potatoes and the other half of the bottle of wine.
- Other wine suggestions: red Burgundy wine, or Cotes du Rhone red, Morgon.
Nutrition Facts : Calories 469.4, Fat 22.9, SaturatedFat 6.8, Cholesterol 93.2, Sodium 210.2, Carbohydrate 24.3, Fiber 4.3, Sugar 9.7, Protein 26.5
More about "coq au vin casserole recipes"
COQ AU VIN CASSEROLE - BETTER HOMES & GARDENS
From bhg.com
3/5 (7)Calories 286 per servingTotal Time 1 hr 25 mins
- Preheat oven to 350 degrees F. In an extra-large skillet, cook chicken, half at a time, in hot oil over medium heat for 10 to 15 minutes or until brown, turning occasionally. Transfer chicken to a 3-quart rectangular baking dish. Sprinkle chicken with salt and pepper. Set aside.
- In the same skillet, cook butter over medium heat until melted. Stir in flour until smooth. Gradually stir in wine and broth. Cook and stir until mixture comes to boiling. Cut any large mushrooms in half. Stir mushrooms, carrots, onions, marjoram, thyme, and garlic into wine mixture. Return just to boiling. Pour vegetable mixture over chicken.
- Bake, covered, about 45 minutes or until chicken is no longer pink (180 degrees F). Transfer chicken and vegetable mixture to a serving platter. Top with bacon. If desired, sprinkle with parsley and serve with hot cooked noodles. Makes 6 servings.
THE ULTIMATE CLASSIC FRENCH COQ AU VIN RECIPE
From thespruceeats.com
4.3/5 (43)Total Time 9 hrs 40 minsCategory Dinner, Entree, Lunch, Main CourseCalories 1384 per serving
COQ AU VIN RECIPE - RAYMOND BLANC OBE
From raymondblanc.com
COQ AU VIN RECIPE | GOOD FOOD
From goodfood.com.au
COQ AU VIN (THE BEST) | RICARDO
From ricardocuisine.com
COQ AU VIN RECIPE| TASTE OF FRANCE | TASTE OF FRANCE
From tasteoffrancemag.com
COQ AU VIN | RECIPETIN EATS
From recipetineats.com
RECIPES | BALTHAZAR'S COQ AU VIN - MATCHING FOOD & WINE
From matchingfoodandwine.com
MARY BERRY'S COQ AU VIN RECIPE - RED ONLINE
From redonline.co.uk
COQ AU VIN - TODAY
From today.com
MARY BERRY'S COQ AU VIN RECIPE - BBC FOOD
From bbc.co.uk
COQ AU VIN - CAFE DELITES
From cafedelites.com
COQ AU VIN RECIPE JAMIE OLIVER - HEALTHY RECIPES EASY
From healthyrecipeseasy.eu.org
CLASSIC JULIA CHILD INSPIRED COQ AU VIN CASSEROLE
From marthastewart.com
COQ AU VIN CASSEROLE - RECIPE | COOKS.COM
From cooks.com
BEST INA GARTEN'S COQ AU VIN RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
COQ AU VIN BLANC (CHICKEN IN WHITE WINE) - VIKALINKA
From vikalinka.com
CLASSIC FRENCH COQ AU VIN WITH STEP BY STEP IMAGES
From acanadianfoodie.com
RAYMOND BLANC'S CLASSIC COQ AU VIN - THE HAPPY FOODIE
From thehappyfoodie.co.uk
CHICKEN LEGS COQ AU VIN RECIPE - ERIC RIPERT | FOOD & WINE
From foodandwine.com
COQ AU VIN | DINNER RECIPES | GOODTO
From goodto.com
COQ AU VIN - A DELICIOUS FRENCH DELICACY. | GLADKOKKEN
From gladkokken.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
NIGEL SLATER'S COQ AU RIESLING - SIMPLY DELICIOUS
From simply-delicious-food.com
COQ AU VIN CASSEROLE - MAD HUNGRY
From madhungry.com
COQ AU VIN (CHICKEN IN RED WINE SAUCE) - SPEND WITH PENNIES
From spendwithpennies.com
EASY COQ AU VIN - A RECIPE BLOG
From arecipeblog.com
CLASSIC COQ AU VIN RECIPE - LONDON UNATTACHED
From london-unattached.com
COQ AU VIN | CUISINE TECHNIQUES - GREATCHEFS.COM
From greatchefs.com
COQ AU VIN CASSEROLE RECIPE | YUMMLY | RECIPE | COQ AU VIN, …
From pinterest.com
HOW TO MAKE COQ AU VIN – THE CLASSIC FRENCH CASSEROLE THAT'S …
From prima.co.uk
COQ AU VIN - VINTAGE RECIPES
From vintage.recipes
PERFECT COQ AU VIN - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
COQ AU BLANC | JOHN AND LISA'S WEEKEND KITCHEN - ITV HUB
From itv.com
COQ AU VIN RECIPE | WOOLWORTHS
From woolworths.com.au
JULIA CHILD’S COQ AU VIN | 12 TOMATOES
From 12tomatoes.com
RECIPE - COQ AU VIN
From lcbo.com
CHICKEN CASSEROLE OR COQ AU VIN - PLAIN.RECIPES
From plain.recipes
COQ AU VIN RECIPES | MYRECIPES
From myrecipes.com
10 COQ AU VIN RECIPES THAT'LL MAKE YOU FEEL FANCY
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love