Coq Au Vin With Plump Prunes Recipes

COQ AU VIN

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.

SIMPLE AND EASY COQ AU VIN

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.

COQ AU VIN WITH PRUNES

Steps:

• Put oil in a large skillet, preferably nonstick, and turn heat to medium-high. A minute later, add as many chicken pieces as will fit without crowding, skin side down. Cook, rotating pieces and adjusting heat as necessary to cook them evenly, until nicely browned on skin side, about 5 minutes; turn and brown on other sides. As pieces are done, sprinkle them with salt and pepper, transfer them to a large casserole, and add remaining pieces. The entire process will take about 15 minutes.
• When chicken is all browned, add onions to fat remaining in skillet; cook over medium-high heat, stirring occasionally, until softened, 3 to 5 minutes, then transfer them to casserole. Add salt pork or bacon to skillet, if you are using one of them, and cook, stirring occasionally, until brown and crisp, about 5 minutes; transfer to casserole and drain all but 1 tablespoon of fat. Turn heat to medium, add garlic and, 30 seconds later, the prunes. Cook for a minute, stirring once or twice, then add to casserole.
• Turn heat under skillet to high and add half the wine. Cook, stirring and scraping bottom of pan to remove any solid particles there, until wine is reduced by half. Pour into casserole along with remaining wine. Turn heat under casserole to high and bring to a boil; stir, then reduce heat to low and cover. Simmer, stirring once or twice, until chicken is done, about 30 minutes. Remove top, stir in optional butter, if using, and raise heat to high; cook until sauce thickens a bit. Taste and adjust seasoning if necessary. Garnish with parsley and serve.

COQ AU VIN WITH PRUNES

Steps:

• Put the oil in a large skillet, preferably nonstick, over medium-high heat. When hot, add as many of the chicken pieces as will fit without crowding, skin side down. Cook, rotating the pieces and adjusting the heat as necessary to rown them evenly, about 5 minutes; turn and brown on the other side(s). As the pieces are done, sprinkle them with salt and pepper and transfer them to a large casserole.
• Add the onion to the fat remaining in the skillet and cook over medium-high heat, stirring occasionally, until softened, 5 minutes or so. Transfer it to the casserole, add the salt pork or bacon if you're using it, and cook, stirring occasionally, until brown and crisp, about 5 minutes; transfer to the casserole and drain all but 1 tablespoon of the fat. Turn the heat under the skillet to medium and add the garlic and, 30 seconds later, the prunes. Cook for a minute, stirring once or twice, then add to the casserole.
• Turn the heat under the skillet to high and add half the wine. Cook, stirring and scraping the bottom of the pan to release any solid particles there, until the wine is reduced by half. Pour into the casserole along with the remaining wine. Turn the heat under the casserole to high and bring to a boil; stir, then reduce the heat to low and cover. Simmer, stirring once or twice, until the chicken is done, about 30 minutes. Remove the top, stir in the butter if you like, and raise the heat to high; cook until the sauce thickens a bit. Taste and adjust the seasoning if necessary, garnish with parsley, and serve.

QUICK COQ AU VIN

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.

COQ AU VIN NOUVEAU

Steps:

• Fry bacon in heavy large skillet over medium heat until brown and crisp. Transfer to paper towels and drain. Season chicken with salt and pepper and sauté until just cooked through, about 6 minutes per side. Transfer chicken to plate. Add onions to skillet and sauté until beginning to brown, about 4 minutes. Pour off all but 2 tablespoons drippings from skillet. Add broth, wine, prunes, gravy and thyme. Cover skillet and simmer until onions are just tender, about 6 minutes. Uncover, increase heat to high and boil until sauce coats spoon, about 10 minutes. Return chicken and any juices to skillet. Simmer until chicken is heated through, about 2 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before serving.) Arrange chicken on platter. Spoon sauce over. Crumble bacon over top of chicken and serve.

COQ AU VIN WITH PLUMP PRUNES

Steps:

• Reduce the wine by half over a high heat - this takes 15-20 minutes. Leave to cool a little then pour it over the chicken in a shallow dish and leave to marinate for 10- 15 minutes. This done, drain the chicken and pat it dry. Keep the marinade for the sauce.
• Preheat the oven to 110C/Gas 1⁄4/fan 90C. Heat the oil in a large flameproof casserole. (If you don't have one, do this in a large saucepan.) Season the chicken, then fry to colour in the oil for 5 minutes. Reduce the heat, add the butter and caramelise for a further 5-10 minutes, until the chicken is a beautiful dark brown colour.
• Pour off the fat, add the tomatoes and cook over a high heat for 2 minutes so they start to caramelise and get wonderfully roasty toasty. Spoon in the flour, stirring well to make sure you don't get any lumps. Now gradually pour in the reduced wine, stirring like mad, then just enough water (about 500ml/18fl oz), to cover the chicken. Drop in the bouquet garni, if using, and orange zest.
• Bring the liquid gently to the boil, tip in the prunes and skim the top (if you've used a saucepan, tip into a casserole now). Braise in the oven, with the lid slightly ajar, for 2 hours. Make absolutely sure the liquid never boils. Check to see if the chicken is tender enough to eat with a spoon - it should be falling apart - then take out of the oven.
• Lift out the chicken and prunes into a serving dish and keep warm. Reduce the sauce until it is rich in colour and strong in taste, with the thickness of a gravy. If necessary, when it has the strong taste you want but is not thick enough, thicken with a little cornflour dissolved in water. Season with salt, sugar and black pepper, then strain it back over the chicken and prunes. Serve sprinkled with the orange zest and parsley.