Easy Coq Au Vin Recipe Recipes Recipe For Deviled

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SO-EASY COQ AU VIN



So-Easy Coq au Vin image

Here's my adaptation of the beloved French dish. I substituted boneless skinless chicken breasts for a lighter, easy coq au vin that still showcases the traditional and memorable taste. -Sonya Labbe, Los Angeles, California

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 4 servings.

Number Of Ingredients 12

4 boneless skinless chicken breast halves (4 ounces each)
3 bacon strips, chopped
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
4 garlic cloves, minced
1 bay leaf
1/3 cup all-purpose flour
1/2 cup red wine
1/2 cup chicken broth
1/2 teaspoon dried thyme
1/4 teaspoon pepper
Hot cooked noodles, optional

Steps:

  • In large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Brown chicken on both sides in drippings over medium heat. Transfer chicken to a 3-qt. slow cooker., Add the mushrooms, onion and garlic to skillet; cook and stir just until tender, 1-2 minutes. Spoon over chicken; add bay leaf., In a small bowl, whisk the flour, wine, broth, thyme and pepper until smooth; pour over chicken., Cover; cook on low until chicken is tender, 5-6 hours. Discard bay leaf. If desired, serve with noodles. Top with bacon.

Nutrition Facts : Calories 299 calories, Fat 11g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 324mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

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

EASY COQ AU VIN



Easy coq au vin image

Gordon Ramsay adds his personal touch and expertise to create the perfect coq au vin

Provided by Gordon Ramsay

Categories     Dinner, Main course

Time 2h25m

Number Of Ingredients 15

1 x 1.3kg organic chicken , jointed into 8 (see steps and method)
5 tbsp plain flour
75ml olive oil
250g smoked streaky bacon , cut in pieces
1 onion , chopped
2 carrots , peeled and roughly chopped
2 leeks , trimmed, washed and roughly chopped
250g shallot , peeled, but left whole
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
100ml cognac
1 bottle red wine , preferably from Burgundy
100ml chicken stock (preferably homemade (see Know-how below)
250g fresh cep mushroom or large chestnut mushrooms, trimmed and thickly sliced

Steps:

  • Joint the chicken (for pictures of jointing, click on step by step link above or read the instructions below. Alternatively, ask the butcher to do it for you).
  • JOINTING THE CHICKEN: Pull out the wing joints and cut off the wing tip. Using a small knife, cut around the skin and flesh on the lower wing joint through to the bone, then scrape back the flesh. Using a heavier large knife, smash through the bone halfway along and detach. Repeat on the other side.
  • Detach the scaly leg bone at the drumstick with a hefty thump of the large knife. Slash through skin where the thigh joins the body and pull leg firmly from socket to dislocate the thigh bone. Press down and pull to expose the 'oyster' muscle underneath the bird. Slice the thigh away from the back of the body.
  • Lay the whole leg joint out on the board, find the mid-point socket joint and simply cut straight through it for neat thigh and leg joints. Repeat on the other side.
  • Cut through the skin and flesh halfway along to the drumstick and scrape back the flesh, then smash through the bone.
  • Using poultry scissors or heavy kitchen scissors, cut away the back half of the breast carcass, to leave a 'crown' of chicken breast and wing joint. Cut through the top of the crown to divide in half for two chicken breasts.
  • Lay each breast joint on the board, then cut in half again at right angles so you have one portion with a wing joint and one without. You should now have eight neat, joints of chicken.
  • Put the flour into a bowl with some salt and pepper, then toss in the chicken, shaking off the excess. Place the chicken on a plate and season again.
  • Heat 4 tbsp of oil in a large shallow pan and brown the chicken joints. (Do this in batches if your pan is not large enough, adding extra oil if necessary.) Tip the bacon into the pan along with the chicken, stirring until lightly browned and crisp. Using tongs, remove the chicken to a plate.
  • Add all the vegetables and herbs to the bacon with a splash more oil, if necessary, then cook for about 5 mins, stirring once or twice. Pour in the Cognac and bubble up, scraping the pan to deglaze, for 2-3 mins. Then pour in all the wine and bring to the boil.
  • Tip in the chicken joints; press into the pan so they are immersed in liquid and cook, uncovered, for 10 mins, until the wine has reduced by half. Pour in the stock, return to a simmer, season and cook, uncovered, for 1 hr until the liquid has reduced by half and the chicken is tender. Set aside for 10 mins before serving.
  • Heat another 4 tbsp oil in a large frying pan and, when hot, fry the mushrooms for about 8 mins, seasoning well and stirring frequently until nicely browned. Remove and drain on kitchen paper. Serve the chicken in bowls with vegetables and sauce spooned over, and top with the mushrooms.

Nutrition Facts : Calories 994 calories, Fat 63 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 66 grams protein, Sodium 3.75 milligram of sodium

EASY COQ AU VIN



Easy Coq Au Vin image

Chicken parts lightly seasoned and browned, then braised in a red wine sauce. A quick version of a French classic. Serve with pasta or white steamed rice, if desired.

Provided by Marlise

Categories     World Cuisine Recipes     European     French

Time 45m

Yield 8

Number Of Ingredients 10

1 tablespoon vegetable oil
1 (4 pound) whole chicken, cut into pieces
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 ½ cups red wine
1 ½ cups chicken stock
1 onion
1 tablespoon cornstarch
⅓ cup water

Steps:

  • Heat oil in a large skillet over medium high heat. Season chicken parts with salt, pepper and garlic powder and saute until lightly browned, about 5 to 7 minutes.
  • Place wine in a shallow dish or bowl. Dip chicken pieces into wine, one at a time, and return to skillet. Add any remaining wine, stock and onions, stir together and reduce heat to medium.
  • Cover skillet and cook for 30 minutes or until chicken is cooked through and no longer pink inside. In a small bowl, mix together cornstarch and water and add mixture to sauce to thicken; cook an additional 2 to 3 minutes and serve.

Nutrition Facts : Calories 344 calories, Carbohydrate 3.7 g, Cholesterol 99.8 mg, Fat 17.9 g, Fiber 0.3 g, Protein 31.8 g, SaturatedFat 4.7 g, Sodium 497.6 mg, Sugar 1 g

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, THE EASY WAY



Coq Au Vin, the Easy Way image

This recipe uses sherry instead of the usual red wine. From the Lobel Brothers. More herbs can be added if you like, but it's good this way, or even with no herbs at all. I like to add a little more garlic and thyme than the recipe calls for.

Provided by Chocolatl

Categories     Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons butter
4 lbs chicken pieces, washed and dried thoroughly
3 large onions, peeled and quartered
1 garlic clove, crushed
6 medium carrots, peeled (cut them into large pieces if you don't want whole carrots in the dish)
2 tablespoons flour
2 cups sherry wine
1 bay leaf
1 tablespoon parsley, chopped
1/4 teaspoon dried thyme
1/2 cup mushroom, chopped
salt
fresh ground pepper

Steps:

  • Melt butter in a large skillet over medium-high heat.
  • Add chicken pieces and brown on all sides.
  • Remove chicken and drain on paper towels.
  • Add onions, garlic and carrots to skillet, and let brown slightly.
  • Push vegetables to one side and sprinkle in flour, stirring constantly.
  • Gradually stir in sherry.
  • Add bay leaf, parsley, thyme and mushrooms.
  • Season with salt and pepper.
  • Reduce heat to low and return chicken to pan.
  • Cover and simmer about 45 minutes, or until chicken is tender, adding more sherry if needed.
  • Remove bay leaf before serving.

SIMPLE COQ AU VIN



Simple Coq au Vin image

This dish is simple to make and tastes even better the second day. I serve is over rice with a salad and crusty French bread. Tres magnifique.

Provided by Megan

Categories     World Cuisine Recipes     European     French

Time 1h25m

Yield 4

Number Of Ingredients 9

1 ½ cups olive oil
4 skinless, boneless chicken breast halves
1 (750 milliliter) bottle red wine
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chervil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
4 bunches green onions, chopped
3 (6 ounce) cans mushroom stems and pieces

Steps:

  • Heat olive oil in a large pot over medium heat; cook chicken in hot oil until browned, about 5 minutes per side. Add red wine, tarragon, chervil, chives, and parsley to chicken; mix well.
  • Mix green onions and mushrooms into chicken mixture; simmer, stirring occasionally, until liquid is reduced to a thick sauce and chicken is longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 1105.8 calories, Carbohydrate 28.1 g, Cholesterol 64.6 mg, Fat 84.5 g, Fiber 8.9 g, Protein 30.3 g, SaturatedFat 12.1 g, Sodium 637.5 mg, Sugar 8.9 g

COQ AU VIN - THE QUICK AND EASY WAY



Coq Au Vin - The Quick and Easy Way image

I've always wanted to make this but don't have a Dutch oven and always seemed pressed for time. It is just such a warm, heavy, and comforting dish on cold winter nights, so I thought I'd give it a try making it a quick and easy way. Turned out delicious! I served it over mashed potatoes as the sauce is a perfect gravy.

Provided by mj427

Categories     World Cuisine Recipes     European     French

Time 1h20m

Yield 4

Number Of Ingredients 16

2 tablespoons olive oil
1 (3 pound) chicken, cut into 2 breasts, 2 wings, 2 thighs, and 2 drumsticks
½ pound pearl onions
3 cloves garlic, crushed
1 ½ tablespoons all-purpose flour
1 ½ cups red wine
½ pound carrots, sliced diagonally
1 (4.5 ounce) can sliced mushrooms
½ cup chicken stock
3 thick-cut bacon slices
2 tablespoons chopped fresh parsley
1 ½ tablespoons tomato paste
½ teaspoon thyme
1 strip of orange peel
1 bay leaf
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large skillet over medium-high heat. Fry chicken, turning often, in the hot oil until all sides are browned, 5 to 10 minutes. Remove chicken from skillet. Add onions to skillet; cook and stir over medium heat until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Stir flour into onion mixture until blended and dissolved. Add wine, stirring constantly until evenly mixed. Mix carrots, mushrooms, chicken stock, bacon, parsley, tomato paste, thyme, orange peel, bay leaf, salt, and pepper into onion mixture; return chicken. Bring liquid to a boil. Transfer mixture to a baking dish; cover.
  • Bake in the preheated oven until chicken is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 965 calories, Carbohydrate 22.1 g, Cholesterol 130.8 mg, Fat 74.2 g, Fiber 2.9 g, Protein 35.2 g, SaturatedFat 20 g, Sodium 681.6 mg, Sugar 6.7 g

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From recipes.bestinfoall.com


EASY COQ AU VIN RECIPE - ALL RECIPES
Directions Easy Coq Au Vin Directions. Heat oil in a large skillet over medium high heat. Season chicken parts with salt, pepper and garlic powder and saute until lightly browned, about 5 to 7 minutes. Place wine in a shallow dish or bowl. Dip chicken pieces into wine, one at a time, and return to skillet. Add any remaining wine, stock and ...
From recipesfresher.com


COQ AU VIN RECIPE - CHICKEN IN WINE SAUCE
Coq au Vin Recipe Serving Suggestions. A traditional accompaniment to coq au vin is mashed potatoes. I prefer it on rice, or even more simply, with some freshly baked French bread to soak up the sauce. To include this as part of a French menu, you could start with a green salad, move on to the chicken in wine sauce, and end with cheese or dessert.
From easy-french-food.com


100 EASY CHICKEN RECIPES: LIGHT AND EASY COQ AU VIN
2020-04-23 100 Easy Chicken Recipes Thursday, April 23, 2020 . Light and Easy Coq au Vin Coq au Vin reminds me of a fancy schmancy beef stew made with chicken, pearl onions, mushrooms, bacon and brandy. This light and easy version saves you over 300+ calories from the classic recipe. Serves 6 Total Time: 40 minutes Ingredients: 3 slices of bacon, cut into lardons 8 skinless boneless chicken breasts 2 ...
From 100easychickenrecipes.com


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