Coq Au Vin Guine Recipe For Stuffed

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COQ AU VIN



Coq Au Vin image

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

2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced

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



Chef John's Coq Au Vin image

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

6 bone-in, skin-on chicken thighs
1 pinch kosher salt and freshly ground black pepper to taste
8 ounces bacon, sliced crosswise into 1/2-inch pieces
10 large button mushrooms, quartered
½ large yellow onion, diced
2 shallots, sliced
2 teaspoons all-purpose flour
2 teaspoons butter
1 ½ cups red wine
6 sprigs fresh thyme
1 cup chicken broth

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



Coq au Vin image

Bring the flavors of France to your dinner table with Alton Brown's Coq au Vin, or chicken with wine, recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories     main-dish

Time 13h

Yield 4 to 6 servings

Number Of Ingredients 17

24 to 30 pearl onions
4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup all-purpose flour
2 tablespoons water
6 ounces salt pork, slab bacon, or lardon, cubed
8 ounces button mushrooms, quartered
1 tablespoon unsalted butter
2 (750-ml) bottles red wine, preferably pinot noir
2 tablespoons tomato paste
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
3 cloves garlic, crushed
6 to 8 sprigs fresh thyme
1 bay leaf
2 cups chicken stock or broth

Steps:

  • Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.
  • Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.
  • Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.
  • In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.
  • Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.
  • Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.
  • The next day, preheat the oven to 325 degrees F.
  • Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.
  • Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.
  • Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired.
  • Cook¿s Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.

SIMPLE AND EASY COQ AU VIN



Simple and Easy Coq au Vin image

I always make this meal for dinner parties - it looks and tastes like it takes all day to prepare, but it's actually quite simple. The best part is that all the work is done before your guests arrive! Serve over rice or mashed potatoes.

Provided by Casey Rawson

Categories     World Cuisine Recipes     European     French

Time 1h40m

Yield 6

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 cup milk
2 pounds skinless, boneless chicken breast halves
1 (8 ounce) package button mushrooms, sliced
2 cups halved baby carrots
1 onion, chopped
2 cups red wine
2 cups low-sodium chicken broth, or as needed
2 teaspoons Italian seasoning
½ teaspoon dried rosemary
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large pot over medium-high heat. Mix flour, 1/2 teaspoon salt, 1/2 teaspoon pepper together in a shallow bowl. Pour milk into a separate bowl. Dip chicken in the milk, allowing excess milk to drip back into bowl. Dredge chicken through flour mixture until evenly coated.
  • Cook 1/2 of the chicken in the hot oil until browned, 2 to 3 minutes per side. Remove chicken from pot and brown remaining chicken. Return all the chicken to the pot.
  • Mix mushrooms, carrots, and onion into chicken, stirring gently to distribute vegetables among the chicken. Pour wine over chicken and vegetables, stirring with a wooden spoon to scrape up any browned bits from bottom of pot. Add enough chicken broth to nearly cover the chicken and vegetables.
  • Stir Italian seasoning, rosemary, salt, and pepper into broth mixture; bring to a boil. Cover pot, reduce heat to low, and simmer, stirring occasionally, until chicken is cooked through, about 1 hour. Remove lid and turn heat up to medium-high; boil, stirring occasionally, until sauce is reduced and thickened, about 15 minutes.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 44.9 g, Cholesterol 90.7 mg, Fat 12 g, Fiber 3.7 g, Protein 40.1 g, SaturatedFat 2.7 g, Sodium 391.2 mg, Sugar 7.1 g

COQ AU VIN



Coq au Vin image

Provided by Food Network

Number Of Ingredients 16

1 (4 to 5 pound) chicken
8 cups Burgundy wine
2 large onions, quartered
3 medium carrots, quartered
2 garlic cloves
1 (3 inch) strip country bacon (about 1 ounce) divided
1 bouquet garni (1 sprig thyme, 1 sprig parsley, 1 bay leaf, 1 celery stalk tied in a cheesecloth)
2 tablespoons vegetable oil
1 tablespoon cognac
Salt and pepper
2 tablespoons pork blood (or 2 tablespoons cornstarch)
1 pound button mushrooms, quartered
1 pint pearl onions, blanched and peeled
8 slices baguettes, for croutons
4 cloves garlic
2 tablespoons olive oil

Steps:

  • Place chicken, wine, vegetables, garlic, half of the bacon and bouquet garni in a large bowl. Cover and marinate in refrigerator overnight. Remove chicken from marinade, being sure to reserve the marinade for later use. Pat dry the chicken with a towel, and in a casserole dish or heavy bottomed pot, heat oil and sear chicken until golden brown. Next add bacon from marinade to chicken and cook until just brown. Discard the bouquet garni and vegetables from the marinade and strain. Add the cognac to the chicken and flambe, and then add the marinade. Simmer until the chicken is tender, about 45 minutes to 1 hour. With a ladle or spoon, remove all excess fat from the sauce. Next thicken the sauce. If using blood, do not boil, but simmer gently. If using cornstarch, first mix it with water and create a slurry, add it to the sauce and bring to a boil. In a separate pan, saute mushrooms and onions in bacon or duck fat until brown. Julienne remaining half of the bacon and sear until brown. Make croutons: toast 8 slices of baguette, rub with garlic and drizzle with olive oil. To serve, heat chicken and vegetables in sauce. Garnish with mushrooms, onions, bacon, and garlic.

COQ AU VIN



Coq au Vin image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 9h55m

Yield 4 to 6 servings

Number Of Ingredients 18

One 750-milliliter bottle red wine, such as Cabernet
1 cup diced carrots
1 cup diced Spanish onions
1 cup chopped celery
8 sprigs fresh thyme
6 cloves garlic
2 bay leaves
6 chicken thighs, bone-in and skin-on
2 cups button mushrooms, cleaned and cut in half
2 tablespoons olive oil
Kosher salt and freshly cracked black pepper
1/2 cup all-purpose flour
2 tablespoons canola oil
8 ounces thick bacon, cut into 1/2-inch lardons
2 cups frozen pearl onions, thawed (they can be left to thaw overnight during prep)
1 1/2 cups chicken stock
Buttered egg noodles, for serving
1 bunch fresh parsley, chopped

Steps:

  • In a large resealable container, combine the red wine, carrots, onions, celery, thyme, garlic and bay leaves. Add the chicken thighs, seal the container and marinate in the refrigerator overnight.
  • When ready to cook, preheat the oven to 400 degrees F.
  • Toss the mushrooms with the olive oil on a baking sheet and roast until brown, 10 to 15 minutes. Set aside.
  • Drain the chicken and vegetables thoroughly in a colander, reserving the wine mixture. Pat the chicken dry with a paper towel (reserve the vegetables and aromatics). Season the chicken with salt and pepper and transfer to a clean bowl. Add the flour and toss until thoroughly coated.
  • In a large Dutch oven, heat the canola oil over medium-low heat. Add the bacon and cook, stirring often, until caramelized and the bacon has released its fat, 5 to 8 minutes. Set the lardons aside. Turn the heat up to medium high and shake the excess flour off the chicken. Brown the chicken on all sides, 2 to 3 minutes per side. Remove the chicken and set aside.
  • Add the pearl onions and drained vegetables and aromatics to the same pot and cook over medium heat until caramelized, 8 to 10 minutes. Add the reserved red wine mixture and cook until reduced by half, 10 to 15 minutes. Add the chicken stock and bring to a simmer. Season with salt and pepper. Return the chicken to the pot and cover.
  • Transfer to the oven and cook until the chicken is tender and the sauce has thickened, 30 to 40 minutes. If necessary, finish the dish on the stove by simmering it uncovered to reduce the mixture further, depending on how thick you'd like the sauce.
  • Serve with buttered egg noodles on the side and chopped parsley. Garnish with the reserved lardons and mushrooms.

COQ AU VIN



Coq au Vin image

Anne Burrell uses a capon instead of the traditional rooster in this French classic. The capon is lightly coated in flour just before it begins cooking in oil, giving it perfectly crisp brown skin. To ensure moist, flavorful meat, the bird finishes cooking in a pot with chicken stock, wine and bacon.

Provided by Anne Burrell

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 18

1 (6 to 8) pound capon, cut into 8 to 10 pieces (You can use regular chicken if you can't find a capon, but I highly recommend searching one out.)
Kosher salt
Olive oil
All-purpose flour for dusting
8 ounces pound slab bacon, cut into lardons
3 ribs celery, cut into 1/2-inch dice
1 large onion, cut into 1/2-inch dice
2 cloves garlic, smashed
1 pound cremini or white button mushrooms, quartered
1/2 cup brandy
1/4 cup tomato paste
3 cups hearty red wine
1/2 pound small cipollini onions, (If you can't find cipollini onions, pearl onions are a good substitute)
4 to 6 cups chicken stock
3 bay leaves
1 bundle of fresh thyme
12 ounces pound fingerling potatoes, cut in 1-inch slices
Fresh chives, finely chopped, for garnish

Steps:

  • Coat a large 7-quart Dutch oven or rondeau with olive oil and bring to a medium high heat. Pat the capon dry and sprinkle generously with salt, to taste. Working in batches if necessary, coat the capon gently with flour and put immediately in the hot oil. Only flour the capon that you are working with in that batch- no premature flouring. Premature flouring will result in doughy, gritty, mealy capon rather than crispy. Brown on all sides, and then remove from the pan to paper towels. Remove any excess oil from the pan.
  • Reduce the heat to medium and add the bacon lardons to the pan with a tiny splash of new olive oil. Cook the bacon until it is brown and crispy. Add the celery and onions, season with salt and cook until the veggies are starting to soften, are very aromatic and have no color, 7 to 8 minutes. Add the garlic and cook for 1 minute. Add the mushrooms and cook until the mushrooms give off their juices, 4 to 5 minutes. Stir in the brandy and cook until it has reduced down. Add the tomato paste and stir to combine. The mixture will become very thick--that is good! Stir in the wine and bring the mixture to a boil and cook for 4 to 5 minutes.
  • Meanwhile, bring a pot of well-salted water to a boil over medium heat. Toss in the cipollini onions, skin and all! Cook the onions for 3 to 4 minutes and then strain. When the onions are cool enough to handle, remove the skin and discard, reserving the onions.
  • Return the legs and thighs of the capon to the pan, reserving the breasts. Stir in enough chicken stock until the chicken is three-quarters covered. Add the bay leaves and thyme. Bring the mixture to a boil, and then reduce the heat to a simmer. Taste for seasoning and adjust, if needed. Add the cipollini onions and the potatoes. Partially cover the pan and simmer for 20 minutes.
  • After the capon has simmered for 20 minutes, turn the legs and thighs over and add the breasts. Check the level of liquid and add more chicken stock if needed. Partially cover the pan and simmer for another 15 minutes.
  • Remove the capon from the pan and skim the sauce, if necessary. If the sauce is on the thin side reduce it down until it becomes a sauce-like consistency. Season. Transfer the capon to a serving platter, garnish with chopped chives and serve with lots of the sauce.
  • Chicken, bacon, and mushrooms oh my!

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

QUICK COQ AU VIN



Quick Coq au Vin image

This Quick Coq au Vin recipe is really fabulous served with rice. I love being able to fix this gourmet dish in 30 minutes and still have it turn out so delicious. To reduce fat, I use chicken tenderloin pieces or skinless chicken breasts. -Judy VanCoetsem, Cortland, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1/4 cup all-purpose flour
1 teaspoon dried thyme
1 teaspoon salt, divided
6 boneless skinless chicken thighs (4 ounces each)
1 tablespoon olive oil
6 cups quartered cremini mushrooms
2 cups sliced fresh carrots
3 pieces Canadian bacon, chopped
1 tablespoon tomato paste
1 cup chicken broth
1 cup dry red wine
Chopped fresh thyme, optional

Steps:

  • In a shallow dish, combine flour, thyme and 1/2 teaspoon salt. Dip chicken in flour mixture to coat both sides; shake off excess., In a Dutch oven or high-sided skillet, heat oil over medium-high heat. Cook chicken until golden brown, 3-4 minutes per side. Remove from pan; keep warm. , In same pan, cook mushrooms, carrots, bacon, tomato paste and remaining 1/2 teaspoon salt for 2 minutes. Add broth and wine; bring to a boil. Return chicken to pan; reduce heat. Cook until chicken reaches 170° and carrots are just tender, 8-10 minutes. If desired, top with chopped fresh thyme.

Nutrition Facts : Calories 255 calories, Fat 11g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 648mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

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.

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COQ AU VIN RECIPE - SIMPLY RECIPES
coq-au-vin-recipe-simply image
Web May 26, 2022 Add the chicken stock, wine, and herbs. Add back the bacon. Lower heat to a simmer. Cover and cook for 20 to 25 minutes, or until chicken is tender and cooked through.
From simplyrecipes.com


GUINEA FOWL AU VIN | RECIPES | DELIA ONLINE
Web Now brown the pancetta for 5 minutes, followed by the shallots. Then return the guinea fowl to the casserole, tuck in the sprigs of thyme and the bay leaf, then add the crushed …
From deliaonline.com


EASY CHICKEN COQ AU VIN RECIPE | THE MODERN PROPER
Web Dec 29, 2018 Return chicken to the pot, skin-sides up. Nestle the carrots around the chicken and pour in the chicken stock and wine. Bring to a simmer, then cover and …
From themodernproper.com


BEST COQ AU VIN RECIPE - HOW TO MAKE COQ AU VIN - DELISH
Web Jan 26, 2022 Step 1 Preheat oven to 350°. Season chicken all over with salt and pepper. Step 2 In a large dutch oven over medium heat, add bacon and cook until crispy, about 8 …
From delish.com


COQ AU VIN RECIPE (BRAISED CHICKEN IN RED WINE) - OLIVIA'S …
Web Feb 4, 2022 Step 3: Assemble the Coq au Vin. When there’s about 15 minutes left for the chicken, start preparing the pearl onions and mushrooms. Heat oil and butter in a large …
From oliviascuisine.com


HOW TO MAKE COQ AU VIN | FOODIECRUSH .COM
Web 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 …
From foodiecrush.com


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