Eric Riperts Coq Au Vin Recipes

ERIC RIPERT'S COQ AU VIN

Steps:

• Remove giblets and neck from chicken and set aside. Rinse both chickens under cold water. Place one whole chicken, breast side down, on a cutting board. Using poultry scissors, cut along each side of the back bone, making sure to remove ribcage. Spread chicken open and cut through the center of the breast bone to separate chicken into two halves. Place each half skin side up; remove wings at the joint where they are attached to the breast. Separate leg and thigh from breast, cut to separate. Repeat process with second chicken. Transfer breasts and legs to refrigerator.
• Place backs, wings, and necks (if included) in a large saucepan; add 8 cups water. Bring to a boil over high heat; immediately reduce heat to a low simmer. Simmer for 2 hours, skimming impurities from the top as stock cooks. Strain stock through a fine mesh sieve into a large container; discard solids. Stock can be made up to 1 day ahead and kept refrigerated until ready to use.
• Remove chicken pieces from refrigerator and season with salt and pepper. Dust chicken lightly with flour. Heat canola oil in a large heavy-bottomed pot over medium heat. Working in batches, add chicken and cook, turning, until golden brown and crisp on all sides. Remove chicken from pot and set aside.
• Drain all but 1 tablespoon oil from pot. Add bacon, if using, and cook until fat is rendered and bacon is crisp. Add celery, carrot, onion, garlic, and mushrooms; cook stirring, until lightly caramelized, 5 to 7 minutes.
• Meanwhile, add wine to a medium saucepan. Bring to a boil over medium-high heat; let boil for 4 minutes.
• Add 2 tablespoons flour and tomato paste to pot with vegetable mixture. Add brandy to deglaze and return chicken to pot along with heated wine, 2 cups of the chicken stock (reserve any remaining chicken stock for another use), thyme, parsley, bay leaf. Bring liquid to a boil and immediately reduce heat to low; simmer until chicken is tender and begins to fall of the bone, about 2 hours.
• Carefully remove chicken from liquid and set aside; remove bacon and discard. Bring liquid to a boil; immediately reduce to a simmer. Let simmer until liquid is thickened and reduced by half. Return chicken to pot; season with salt and pepper. Serve with egg noodles.

COQ AU VIN

Steps:

• Preheat the oven to 350 degrees F.
• In a large heavy bottomed saucepan over medium heat add 1/4 cup of oil and heat until smoking. Add the diced bacon and cook until crisp. Remove from the pan and drain well on paper towels. Set aside.
• Season the chicken with salt and pepper and dredge in flour, beginning with the chicken drumstick. Reserve leftover flour.
• Put them into the hot bacon oil and sear until golden brown and continue this method for the chicken thighs, and then the breast. When all is done, remove from the saucepan to a plate and add the garlic and onions and continue to cook until onions are translucent. Stir in remainder of the flour, to make a roux.
• Add the tomato paste and stir over low heat. Gradually begin to add the wine and stock until the sauce begins to thicken, stirring constantly. Repeat the process until all the wine and stock have been used, (if more liquid is needed add cold water).
• Return all the seared chicken to the saucepan, add the fresh herbs, pearl onions, carrots and mushrooms and bake in the oven until the chicken is thoroughly cooked, about 1 hour. Remove the pan from the oven, and transfer the chicken to a serving platter, then put the saucepan over low heat. Reduce the sauce for about 20 minutes and remove any excess fat.
• Return the chicken to the sauce and reheat for 3 minutes. To finish, garnish with the reserved bacon and freshly chopped parsley.

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.

COQ AU VIN

Steps:

• Stir first 6 ingredients in heavy large nonreactive pot. Add chicken, submerging completely. Cover; chill overnight.
• Cook pearl onions in large pot of boiling salted water 3 minutes. Drain and cool. Peel. Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add pearl onions and mushrooms and sauté until mushrooms are tender, about 10 minutes. Transfer to bowl. Add bacon to same skillet and sauté until brown and crisp. Transfer bacon to paper towels to drain. Wipe skillet clean.
• Using slotted spoon, transfer chicken from marinade to strainer (reserve marinade in pot). Pat chicken dry with paper towels; sprinkle with salt and pepper. Heat 1 tablespoon oil in same skillet over medium-high heat. Add chicken and sauté until skin is brown, turning once, about 10 minutes. Transfer chicken to pot of marinade; bring to boil. Reduce heat; simmer uncovered until chicken is very tender, about 1 hour 15 minutes. Strain chicken and cooking liquid over large bowl. Transfer chicken to medium bowl; discard vegetables in strainer. Return liquid to pot. Add Port and bring to boil. Combine flour and remaining 2 tablespoons butter in small bowl. Whisk into cooking liquid. Boil over medium heat until sauce thickens and is slightly reduced, about 15 minutes. Return chicken to pot. Add pearl onions, mushrooms and bacon to sauce in pot. Simmer until heated through and flavors blend, stirring occasionally, about 10 minutes.

COQ AU VIN

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.