Coq Au Vin Chicken Braised In Wine Recipes

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COQ AU VIN (CHICKEN BRAISED IN RED WINE)



Coq Au Vin (Chicken Braised in Red Wine) image

Elegant but hearty chicken and wine dish. A nice blend of Burgundy, herbs, and garlic. I serve this with hot cooked noodles, crusty French bread, and a salad for a wonderful company meal. And don't forget the wine!

Provided by papergoddess

Categories     Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

3 -3 1/2 lbs broiler-fryer chickens, cut up (I remove the skin)
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
6 slices bacon
6 small onions
1/2 lb mushroom, sliced
4 carrots, halved or julienned
1 cup chicken broth (or 1 chicken bouillon cube dissolved in 1 cup water)
1 cup red Burgundy wine
1 garlic clove, crushed
1/2 teaspoon salt
1/2 teaspoon thyme leaves
1 bay leaf
2 sprigs parsley (tied in cheesecloth bag, or place in teaball)

Steps:

  • Mix flour, salt and pepper and put in paper or plastic bag.
  • Drop chicken pieces into bag and shake to coat.
  • In large skillet fry bacon until crisp; drain and reserve bacon bits.
  • Brown chicken in bacon drippings.
  • Remove to a plate.
  • Add onions and mushrooms to skillet and cook until onions are tender.
  • Drain off fat.
  • Return chicken pieces to skillet (or you can place this in a large oven-proof baking dish).
  • Add remaining ingredients, including bacon bits.
  • Cover and simmer about 1 hours.
  • or until chicken is tender.
  • (Or cover and bake at 350F for 1-1 1/2 hrs).
  • Remove Bouquet Garni before serving.
  • Skim off excess fat.
  • If desired, sprinkle with snipped parsley.

30-MINUTE COQ AU VIN



30-Minute Coq au Vin image

Classic coq au vin can take up to two days to prepare, including marinating the chicken overnight. We make a red wine sauce with bacon, mushrooms and pearl onions (the frozen variety, so you can skip the tedious peeling), then slip in rotisserie chicken parts to warm through, and voila!

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 slices thick-cut bacon, cut into 1/2 inch strips (about 4 1/2 ounces)
10 ounces cremini mushrooms, halved or quartered
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 1/2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 1/2 cups chicken broth
1 cup red wine
1 1/2 cups frozen pearl onions
2 sprigs fresh thyme or pinch dried thyme
2 tablespoons cold unsalted butter, cut into 4 pieces
Pinch sugar, optional
1 cooked rotisserie chicken, cut into 8 pieces
1 teaspoon chopped fresh parsley, for garnish

Steps:

  • Put the bacon into an unheated large, high-sided skillet and cook over medium heat, stirring periodically, until the bacon is browned and crisp, about 8 minutes. Transfer the bacon to a small bowl with a slotted spoon; set aside.
  • Discard all but 2 tablespoons of the bacon fat in the pan. Increase the heat to medium-high. Add the mushrooms, 1/4 teaspoon salt and several grinds of pepper and cook until browned, 2 to 3 minutes. Stir in the garlic, flour and tomato paste and cook, stirring, until the tomato paste darkens a little, about 1 minute. Add the chicken broth, wine, onions, thyme, 1/2 teaspoon salt and more pepper. Bring to a boil, then let simmer until thickened, about 4 minutes.
  • Turn the heat down to medium, and whisk in the butter a little at a time. If the sauce tastes a little too acidic, add the sugar. Nestle the chicken and cooked bacon into the sauce, and simmer gently until the chicken is heated through, 6 to 7 minutes. (This could take up to 10 minutes if the chicken is cold, or as little as 3 minutes if it is warm.) Spoon the sauce over the chicken pieces periodically to coat completely. Toss the chicken in the sauce, remove the thyme stems, sprinkle with the parsley and serve.

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 (CHICKEN BRAISED IN WINE)



Coq Au Vin (Chicken Braised in Wine) image

A French classic - a delicious stew that deserves only a truly free-range bird, or an old hen or rooster.

Provided by evelynathens

Categories     Chicken

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 20

1 (750 ml) bottle red wine (use a wine you'd enjoy drinking)
3 -5 sprigs fresh thyme
2 bay leaves
8 whole peppercorns
3 -5 sprigs parsley
1 medium free-range chicken, cut into pieces
1 tablespoon olive oil
4 ounces bacon, cut into strips or lardons
2 large onions, chopped roughly
1 tablespoon tomato paste
plain flour
1 1/2 fluid ounces brandy
2 garlic cloves, chopped
4 ounces button mushrooms, halved or quartered if large
20 small white pearl onions
2 ounces butter
2 teaspoons sugar
1 teaspoon plain flour, mixed with
1 teaspoon butter, to make a paste
1 tablespoon chopped parsley

Steps:

  • Bring the red wine to the boil with the sprigs of thyme, parsley, bay leaves and peppercorns, then leave to cool for 1 hour; pour the wine over the chicken pieces and marinate for 12 hours.
  • Fry the bacon in a frying pan, remove with a slotted spoon; add the oil to the pan and fry the onions until softened; remove to casserole dish.
  • Remove the chicken pieces from the marinade and pat dry with kitchen paper.
  • Dust the chicken pieces with a little flour, then put them in the frying pan and brown them lightly; pour in the warmed brandy and flambé it (or cook off alcohol); transfer the chicken pieces and liquid to the casserole and add the bacon, strained marinade (with tomato paste stirred in), garlic and mushrooms; cover and cook in a preheated oven at 300F for about 1 hour.
  • In the meantime, fry the small onions in butter with the sugar and a little water until glazed; add to the casserole and cook for a further 30 minutes; if the sauce needs thickening, stir in a few small knobs of beurre manié.
  • Remove the casserole from the oven and sprinkle the chopped parsley over before serving.

COQ AU VIN



Coq au Vin image

Coq au Vin is a traditional French stew where chicken is slowly braised in red wine and garnished with mushrooms and pearl onions. Nourishing and comforting, it is easy enough to serve to your family on a cold night, but also so rich and decadent that it will definitely impress friends at a dinner party.

Provided by Olivia Mesquita

Categories     Main Course

Time 1h35m

Number Of Ingredients 19

4 bone-in, skin-on chicken thighs
4 chicken drumsticks
Salt and freshly ground black pepper (to taste)
2 ½ tablespoons vegetable oil
4 ounces lardons or slab bacon (diced)
1 large yellow onion (chopped)
2 large carrots (peeled and cut diagonally in 1-inch pieces)
4 cloves garlic (minced)
1 tablespoons tomato paste
1 tablespoon all-purpose flour
1 bottle (750ml) red wine (preferably a Burgundy or Pinot Noir)
1 bay leaf
5 sprigs fresh thyme (tied with kitchen twine)
3 cups chicken stock (homemade or store-bought)
4 tablespoons unsalted butter
8 ounces peeled pearl onions ((see notes))
8 ounces cremini mushrooms (sliced)
Beurre manié: 1 tablespoon flour and 1 tablespoon softened butter (optional)
⅓ cup chopped parsley

Steps:

  • Preheat oven to 350ºF.
  • Pat dry the chicken pieces with a paper towel and season generously with salt and pepper. Reserve.
  • In a large Dutch oven or heavy-bottomed pot, heat 1 teaspoon vegetable oil, over medium-high heat. Add the lardons or bacon and cook until golden, about 6-8 minutes. Remove the lardons with a slotted spoon and reserve, leaving the drippings in the pot.
  • Add more oil if needed, then add the chicken, without overcrowding the pot. Depending on the size of your pot, you might need to work in batches. Brown the chicken on all sides until golden brown, about 8-10 minutes. Remove the chicken to the plate with the lardons and reserve.
  • If the chicken has rendered a lot of fat, drain or wipe off the excess (being careful not to disturb the browned bits from the bottom of the pot), leaving about 1 tablespoon in the pot.
  • Lower heat to medium, then add the chopped onion and carrots. Cook until the onions have softened, about 3 minutes. Then, stir in the garlic and cook for a minute to release its aroma.
  • Stir in the tomato paste and cook for about a minute, then add the flour and cook for another minute, to get rid of the raw flour taste.
  • Pour in the red wine and add the thyme sprigs and bay leaf, scraping the browned bits from the bottom of the pot with a wooden spoon. Cook until the wine has reduced by half, about 10 minutes, skimming off the foam that rises to the surface.
  • Add the chicken stock and season with salt and pepper. Once boiling, add back the chicken pieces, lardons and any juices that have collected on the plate.
  • Cover and transfer to the oven. Cook for 45 minutes or until the chicken is very tender.
  • Once there's about 15 minutes left for the chicken to be ready, prepare the pearl onions and mushrooms. Heat 1 tablespoon oil and 2 tablespoons butter in a sauté pan or skillet, over medium-high heat. Add the pearl onions and a pinch of salt, and cook until nicely browned, about 5-8 minutes. Remove to a plate and reserve.
  • Add another tablespoon of oil and 2 tablespoons butter, then sauté the mushrooms until browned, about 8-10 minutes. Season with salt and pepper. Remove and reserve with the pearl onions.
  • Once the stew has finished cooking, carefully remove the chicken pieces to a plate or serving vessel, tenting with foil to keep them warm. Also, remove and discard the bay leaf and thyme sprigs.
  • Optional: Make beurre manié by mixing one tablespoon of softened butter with one tablespoon of flour.
  • Return the pot to the stove, over medium-high heat, and - if using - add the beurre manié to thicken the sauce. If the sauce is not thick enough to your liking, make more beurre manié. If too thick, you can thin it out with more chicken stock or wine.
  • Taste the sauce and adjust seasoning. Then, add 1/4 cup parsley, reserving the rest to garnish the dish.
  • Stir in the reserved pearl onions and mushrooms.
  • If serving in the pot, return chicken to the pot, garnish with the remaining parsley, and serve. If serving on a serving vessel, pour the sauce over the chicken, then garnish with parsley and serve.

Nutrition Facts : Calories 994 kcal, Carbohydrate 32 g, Protein 49 g, Fat 59 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 273 mg, Sodium 736 mg, Fiber 4 g, Sugar 11 g, UnsaturatedFat 31 g, ServingSize 1 serving

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2009-08-10 Drain grease from the large skillet, then place over medium heat. Pour in 2 cups Burgundy wine, using a wire whisk to scrape loose all the burned/brown bits. Lightly salt liquid and allow to cook for 3 minutes. Pour over chicken and vegetables. Cover and bake in a 350 degree oven for 1 hour 15 minutes to 1 1/2 hours.
From thepioneerwoman.com


COQ AU VIN RECIPE (CHICKEN IN RED WINE SAUCE) - GARLIC & ZEST
Put the lid tightly on the pot and place in the oven. Braise for one hour. Add pearl onions and remaining 1 teaspoon kosher salt and 1/2 teaspoon pepper then place the lid securely on the dutch oven and braise the coq au vin for an additional hour. Meanwhile, in a small bowl add the butter and flour.
From garlicandzest.com


EASY COQ AU VIN [CHICKEN COOKED IN WINE] WITH INSTANT POT OPTION
2022-04-03 Turn the heat to medium-low and add the bacon and cook slowly until slightly browned, about 5 minutes. Add the onions, celery and carrot and stir until tender. Add the brandy (if using), reduce slightly. Sprinkle with flour and stir until coated. Return the chicken to the pan. Add the chicken stock, garlic and herbs.
From kathleenflinn.com


COQ AU VIN BLANC (CHICKEN IN WHITE WINE) - VIKALINKA
2019-01-31 Remove cooked onion and garlic to the same plate as chicken and bacon. Add mushrooms to the pan and brown them for 3-5 minutes over medium-high heat. Return chicken, onion, garlic and bacon to the pan, pour wine all over, bring to a boil, then lower the heat to low and simmer for 40 minutes. Add cream and simmer for 10 minutes longer.
From vikalinka.com


COQ AU VIN - CRAVING HOME COOKED
2020-09-13 Whisk the flour/butter mixture into the sauce and increase heat to medium-high. Whisk until it has thickened. Add the pearl onions and mushrooms to the pot and simmer over medium heat for 5 minutes. Optional Broil: While the sauce simmers, place the chicken, skin-side-up, on a baking sheet.
From cravinghomecooked.com


COQ AU VIN (CHICKEN IN RED WINE) - CHEF JEAN PIERRE
Add the garlic and, when fragrant, add the, red wine, let the wine and thyme and reduce for 5 minutes, add the chicken pieces and cover them with the stock, and bay leaves. Bring to a simmer cover and cook slowly for about 45 minutes or until chicken meat comes off the bone easily. After 15/20 minutes be sure to check how thick the sauce is.
From chefjeanpierre.com


COQ AU VIN - CHICKEN BRAISED IN RED WINE | CLASSIC FRENCH RECIPES
Coq au vin "Rooster braised in red wine" is a classic French dish of chicken braised with red wine, cognac lardons and mushrooms. Get the recipe: https://bit...
From youtube.com


COQ AU VIN — THE PERFECT CHICKEN DISH | SOUTHERN FOOD AND FUN
2010-10-18 Pour wine into the pot and add just enough chicken stock to cover the chicken. Stir in the tomato paste, garlic, and herbs. Bring to a simmer. Cover and simmer slowly for 25 to 30 minutes, or until the chicken is tender and juices run clear. Remove the …
From southernfoodandfun.com


CLASSIC COQ AU VIN RECIPE | THE RECIPE CRITIC
2021-11-08 Preheat oven and cook bacon until it crumbles: Preheat oven to 350 degrees. In a large dutch oven or cast iron pan add the bacon and cook and crumble until crisp. Remove with a slotted spoon. Sear the chicken: Add the chicken and sear on each side for 2-3 minutes until golden brown. Remove and set aside on a plate.
From therecipecritic.com


EASY COQ AU VIN - DAMN DELICIOUS
2022-01-08 Directions: Heat a large braiser over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving excess fat in the braiser. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
From damndelicious.net


RECIPE FOR COQ AU VIN CHICKEN : TOP PICKED FROM OUR EXPERTS
Explore Recipe For Coq Au Vin Chicken with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian Best Bean Recipes Vegetarian Sweet Potato Stew Recipe Vegetarian …
From recipeschoice.com


TRADITIONAL COQ AU VIN - CHICKEN IN RED WINE - CHEZ LE RêVE …
2021-01-25 Add the wine to the pan to deglaze and after a couple of minutes add a slurry of cornflour and water to thicken. Bring to the boil and then add the wine mix to the casserole dish. Put a lid on the dish and place in the oven at 180C/350F/Gas4 for 20-30 minutes until the chicken is cooked through and the onions are tender.
From chezlerevefrancais.com


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