Easy Coq Au Vin Recipe With Chicken Breasts

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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

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

CHICKEN-BREAST COQ AU VIN



Chicken-Breast Coq au Vin image

Our healthier take on the traditional French dish relies on a leaner cut: boneless, skinless chicken breasts. The stew is still plenty hearty, especially when served over cooked rice, barley, or quinoa.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 16

6 large cloves garlic, peeled and smashed
4 black peppercorns
2 sprigs fresh thyme, plus more for garnish
1 dried bay leaf
7 sprigs flat-leaf parsley, stems and leaves separated
2 skinless, boneless chicken breasts
2 tablespoons extra-virgin olive oil
8 ounces pearl onions, peeled
12 ounces white button mushrooms, halved or quartered
1 tablespoon unsalted butter
Kosher salt and freshly ground pepper
3 tablespoons cognac
1 cup dry red wine
3 1/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 tablespoon tomato paste
1 tablespoon cornstarch

Steps:

  • Make a bouquet garni: Using a small piece of cheesecloth, wrap 3 garlic cloves, peppercorns, thyme, bay leaf, and parsley stems; tie in a bundle with kitchen twine. Set aside.
  • Cut chicken into strips about 2 inches long and 3/4 inch wide. In a large, deep skillet or a Dutch oven, heat 1 tablespoon oil over medium-high. Add onions and remaining 3 cloves garlic; cook, stirring occasionally, until beginning to brown, about 4 minutes. Add mushrooms; cook until golden, about 4 minutes. Transfer to a dish.
  • Add butter and remaining 1 tablespoon oil to skillet. Season chicken with salt and pepper; cook in two batches until browned, about 1 minute per side. Return chicken to skillet. Add cognac and wine; deglaze pan, stirring with a wooden spoon to scrape up any browned bits from the bottom. Stir in chicken stock and tomato paste. Add bouquet garni. Bring to a boil; reduce heat to a simmer, and cook, covered, 15 minutes. Add reserved mushrooms, onions, and garlic; cook 5 minutes more.
  • Using a slotted spoon, transfer chicken and vegetables to a bowl. Discard bouquet garni. Over high heat, reduce stock by half, about 12 minutes. In a small bowl, dissolve cornstarch in 1 tablespoon water. Pour mixture into stock, and stir until incorporated. Cook 2 minutes. Return chicken and vegetables to pot, and cook over medium-low heat until warmed through. Chop parsley leaves, and stir into chicken mixture. Serve stew immediately, garnished with thyme.

QUICK COQ AU VIN



Quick Coq au Vin image

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Mushroom     Sauté     Low Fat     Quick & Easy     Low Cal     Dinner     Bacon     Red Wine     Fall     Healthy     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

4 bacon slices, coarsely chopped
4 skinless boneless chicken breast halves
3 tablespoons chopped fresh Italian parsley, divided
8 ounces large crimini (baby bella) mushrooms, halved
8 large shallots, peeled, halved through root end
2 garlic cloves, pressed
1 1/2 cups dry red wine (such as Syrah)
1 1/2 cups low-salt chicken broth, divided
4 teaspoons all purpose flour

Steps:

  • Preheat oven to 300°F. Sauté bacon in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer to bowl. Sprinkle chicken with salt, pepper, and 1 tablespoon parsley. Add to drippings in skillet. Sauté until cooked through, about 6 minutes per side; transfer to pie dish (reserve skillet). Place in oven to keep warm.
  • Add mushrooms and shallots to skillet; sprinkle lightly with salt and pepper. Sauté until brown, about 4 minutes. Add garlic; toss 10 seconds. Add wine, 1 1/4 cups broth, bacon, and 1 tablespoon parsley. Bring to boil, stirring occasionally. Boil 10 minutes. Meanwhile, place flour in small cup.
  • Add 1/4 cup broth, stirring until smooth. Add flour mixture to sauce. Cook until sauce thickens, 3 to 4 minutes. Season sauce to taste with salt and pepper. Arrange chicken on platter; stir juices from pie dish into sauce and spoon over chicken. Sprinkle with 1 tablespoon parsley.

BONELESS CHICKEN BREAST COQ AU VIN STYLE



Boneless Chicken Breast Coq au Vin Style image

Time 1h45m

Yield 8 servings

Number Of Ingredients 13

1/2 cup flour
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
6 boneless, skinless chicken breasts, cut into large cubes
3 Tbsp. vegetable oil
4 slices bacon, diced
1 lb. white or brown mushrooms, each quartered
1 large onion, diced
2 garlic cloves, chopped
1 cup red wine
2 1/4 cups low sodium chicken stock
2 tsp. herbes de Provence
1 Tbsp. chopped parsley

Steps:

  • Preheat the oven to 375 degrees F. Place the chicken in a bowl; season with salt and pepper and coat with the flour. Heat the oil in large skillet set over medium-high. Brown the chicken in batches, and then transfer to a large casserole. Add the bacon to the skillet and cook until crisp. Drain all but 1 Tbsp. of the bacon fat from the skillet. Add the mushrooms, onions and garlic and cook 5 minutes. Add the wine, stock and herbes de Provence and bring to a simmer. Pour this mixture over the chicken. Cover and bake for 60 minutes, or until tender. Adjust the seasoning. Sprinkle with parsley and serve. Note: Herbes de Provence, a French-style herb blend is available in the bottled herb and spice aisle. Recipe Options: Instead of 6 boneless, skinless chicken breasts, use 12 boneless, skinless chicken thighs to make this dish. If you want white and dark meat, use 3 boneless, skinless breasts, and 6 boneless, skinless thighs. For a more exotic mushroom taste, instead of just white or brown mushrooms, use a mix of mushrooms to make the coq au vin, such as oyster, shiitake and white or brown mushrooms.

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

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 (RED WINE BRAISED CHICKEN)



Coq au Vin (Red Wine Braised Chicken) image

Boneless, skinless chicken breasts braised slowly with carrots, mushrooms, and onions in a red wine sauce.

Provided by Stefanie

Categories     Entree

Time 2h25m

Number Of Ingredients 15

2 tbsp extra-virgin olive oil
4 pieces of bacon, diced
4 boneless, skinless chicken breasts
salt
pepper
8oz baby portabella mushrooms, sliced in half
1/2 pound carrots (about 4-5), peeled and cut into 1-2" pieces
8oz frozen pearl onions
1/4 cup brandy
1/2 bottle of dry red wine
1 cup chicken stock
7 sprigs fresh thyme
1 bay leaf
2 tbsp unsalted butter, room temperature
2 tbsp all purpose flour

Steps:

  • If using the oven, preheat to 250 degrees F.
  • Heat a large dutch oven over medium/high heat. Once hot, add oil. When the oil is shimmering, add bacon. Cook until crisp, about 5-7 minutes. Remove with slotted spoon and transfer to a plate.
  • Season the chicken with salt and pepper. Brown the chicken on each side for about 8 minutes total, 4 minutes per side. once browned, transfer to nearby plate.
  • Add mushrooms and sauté until golden brown, about 10 minutes. Don't salt mushrooms until after they brown.
  • Add carrots and onions to pot. Sauté for about 5 minutes. Add a bit more salt and pepper.
  • Mix in the butter and flour u til the flour is no longer visible.
  • Reduce heat to low, add brandy. Stir to combine and deglaze the pan. Add red wine and chicken stock. Nestle the chicken back into the pot along with the bacon, thyme, and bay leaf.
  • FOR THE OVEN METHOD: Place the pot in the oven to cook for 2 hours.
  • FOR SLOW COOKER: After adding in the red wine and chicken stock, transfer all the contents of the pot to the slow cooker. Add chicken, bacon, thyme and bay leaf to the slow cooker. Cover with lid and cook on low for 8 hours or high for 4.
  • Once the chicken is done cooking, remove bay leaf and thyme stems.
  • Serve along side some crusty bread or as is.

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