EASY COQ AU VIN
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
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
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
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
EASY COQ AU VIN BLANC
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
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
COQ AU VIN - THE QUICK AND EASY WAY
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
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
EASY COQ AU VIN
This is a pared-down version of a French classic: chicken pieces are seasoned and browned, then braised in a red wine sauce.
Provided by Stephanie Z.
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil and garlic in a large skillet over medium high heat.
- Season chicken parts with salt and pepper 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 330.3, Fat 5.1, SaturatedFat 1, Cholesterol 133.3, Sodium 505.6, Carbohydrate 5.3, Fiber 0.2, Sugar 1.6, Protein 53.9
CLASSIC COQ AU VIN RECIPE BY TASTY
Here's what you need: skin-on chicken leg quarter, kosher salt, black pepper, fresh thyme, bay leaves, fresh parsley stems, red burgundy wine, bacon, large carrots, large white onion, cremini mushroom, cremini mushroom, garlic, tomato paste, all-purpose flour, brandy, extra virgin olive oil, unsalted butter, pearl onion, sugar, fresh parsley, baguette
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 22
Steps:
- In a large bowl, season the chicken with salt and pepper. Toss until well coated.
- Tie the thyme sprigs, bay leaves, and parsley stems together with kitchen twine to make a bouquet garni.
- Add the bouquet garni to the bowl with the chicken. Pour the wine over the chicken. Cover with plastic wrap and refrigerate for at least 2 hours or, even better, overnight.
- In a large Dutch oven, cook the bacon over medium-low heat until the fat has rendered and the bacon is crisp, 15 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving any excess fat in the pot.
- Remove the chicken from the marinade, reserving the liquid, and place on a paper towel-lined sheet pan. Pat the chicken with more paper towels until completely dry.
- Heat the bacon fat over medium heat until nearly smoking. Working in batches, add the chicken legs skin-side down in a single layer and cook until well browned, 5 minutes per side. Remove the chicken from the pot and set aside.
- Add the carrots, onion, sliced mushrooms, and garlic to the pot. Cook until the vegetables are softened and lightly browned, about 10 minutes.
- Stir in the tomato paste and cook for 3 minutes, until darkened and fragrant. Then, sprinkle in the flour and cook for another minute, until incorporated.
- Pour the brandy into the pot and cook, scraping up any browned bits at the bottom of the pot, until the liquid has evaporated, 2 minutes.
- Add the reserved marinade, including the bouquet garni. Stir to incorporate, then bring to a boil and cook until the liquid is reduced by half, about 15 minutes.
- Return the chicken and half the cooked bacon to the pot. Cover, reduce the heat to low, and simmer for 1 hour, until the chicken is tender and the sauce has thickened.
- Meanwhile, heat the olive oil and butter in a large, preferably nonstick skillet over medium-high heat. Add the pearl onions and a pinch of salt and sugar. Cover, reduce the heat to low, and cook for 15 minutes, shaking the skillet often to move the onions around.
- Uncover, add the quartered mushrooms, and increase the heat to medium-high. Continue to cook until all the vegetables have softened, 5-8 minutes. Add the onions and mushrooms to the coq au vin.
- Sprinkle with chopped parsley and the reserved bacon. Serve with crusty bread.
- Enjoy!
Nutrition Facts : Calories 1183 calories, Carbohydrate 56 grams, Fat 62 grams, Fiber 3 grams, Protein 88 grams, Sugar 10 grams
SIMPLE COQ AU VIN
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
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
Looking for a hearty dinner for six using Progresso® chicken broth and Gold Medal® all-purpose flour! Then check out this bacon, chicken and veggies recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Mix flour, 1 teaspoon salt and the pepper. Coat chicken with flour mixture.
- Cook bacon in 12-inch skillet over medium heat until crisp. Remove bacon with slotted spoon and drain on paper towels; set aside. Cook chicken in bacon fat over medium heat about 15 minutes or until brown on all sides.
- Move chicken to one side of skillet; add onions and mushrooms to other side. Cook over medium-high heat, stirring occasionally, until mushrooms are tender. Drain fat from skillet.
- Crumble bacon. Stir bacon and remaining ingredients into vegetables. Heat to boiling; reduce heat. Cover and simmer about 35 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove bouquet garni; skim off excess fat.
Nutrition Facts : Calories 380, Carbohydrate 23 g, Cholesterol 90 mg, Fat 1, Fiber 3 g, Protein 34 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 960 mg
EASY COQ AU VIN
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
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
COQ AU VIN
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
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
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