Fusion Coq Au Vin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COQ AU VIN



Coq Au Vin image

Cook Ina Garten's top-rated recipe for classic French Coq Au Vin from Barefoot Contessa on Food Network with Burgundy wine, cremini mushrooms and pancetta.

Provided by Ina Garten

Categories     main-dish

Time 1h30m

Yield 3 servings

Number Of Ingredients 15

2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced

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



Coq au Vin image

A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions. Traditional recipes call for a whole cut-up chicken, but using all dark meat gives you a particularly succulent dish without the risk of overcooked white meat. However, if you would rather substitute a whole cut-up bird, just add the breasts in the last 30 minutes of simmering. If you want to skip the croutons for garnish you can, but they do add a lovely, buttery crunch alongside the soft, simmered meat and vegetables. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, roasts, soups and stews, main course

Time 2h

Yield 4 servings

Number Of Ingredients 20

3 pounds chicken legs and thighs
2 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon freshly ground black pepper, more to taste
3 cups hearty red wine, preferably from Burgundy
1 bay leaf
1 teaspoon chopped fresh thyme leaves
4 ounces lardons, pancetta or bacon, diced into 1/4-inch pieces (about 1 cup)
3 tablespoons extra-virgin olive oil, more as needed
1 large onion, diced
1 large carrot, peeled and diced
8 ounces white or brown mushrooms, halved if large, and sliced (about 4 cups)
2 garlic cloves, minced
1 teaspoon tomato paste
1 tablespoon all-purpose flour
2 tablespoons brandy
3 tablespoons unsalted butter
8 ounces peeled pearl onions (about 12 to 15 onions)
Pinch sugar
2 slices white bread, cut into triangles, crusts removed
1/4 cup chopped parsley, more for serving

Steps:

  • Season chicken with 2 1/4 teaspoons salt and 1/2 teaspoon pepper. In a large bowl, combine chicken, wine, bay leaf and thyme. Cover and refrigerate for at least 2 hours or, even better, overnight.
  • In a large Dutch oven or a heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat has rendered, and lardons are golden and crisp, 10 to 15 minutes. Using a slotted spoon, transfer lardons to a paper-towel-lined plate, leaving rendered fat in pot.
  • Remove chicken from wine, reserving the marinade. Pat chicken pieces with paper towels until very dry. Heat lardon fat over medium heat until it's just about to smoke. Working in batches if necessary, add chicken in a single layer and cook until well browned, 3 to 5 minutes per side. (Add oil if the pot looks a little dry.) Transfer chicken to a plate as it browns.
  • Add diced onion, carrot, half the mushrooms and the remaining 1/4 teaspoon salt to pot. Cook until vegetables are lightly browned, about 8 minutes, stirring up any brown bits from the pot, and adjusting heat if necessary to prevent burning.
  • Stir in garlic and tomato paste and cook for 1 minute, then stir in flour and cook for another minute. Remove from heat, push vegetables to one side of pot, pour brandy into empty side, and ignite with a match. (If you're too nervous to ignite it, just cook brandy down for 1 minute.) Once the flame dies down, add reserved marinade, bring to a boil, and reduce halfway (to 1 1/2 cups), about 12 minutes. Skim off any large pockets of foam that form on the surface.
  • Add chicken, any accumulated juices and half the cooked lardons to the pot. Cover and simmer over low heat for 1 hour, turning halfway through. Uncover pot and simmer for 15 minutes to thicken. Taste and add salt and pepper, if necessary.
  • Meanwhile, melt 1 tablespoon butter and 2 tablespoons oil in a nonstick or other large skillet over medium-high heat. Add pearl onions, a pinch of sugar and salt to taste. Cover, reduce heat to low and cook for 15 minutes, shaking skillet often to move onions around. Uncover, push onions to one side of skillet, add remaining mushrooms, and raise heat to medium-high. Continue to cook until browned, stirring mushrooms frequently, and gently tossing onions occasionally, 5 to 8 minutes. Remove onions and mushrooms from skillet, and wipe it out.
  • In same skillet, melt 2 tablespoons butter and 1 tablespoon oil over medium heat until bubbling. Add bread and toast on all sides until golden, about 2 minutes per side. (Adjust heat if needed to prevent burning.) Remove from skillet and sprinkle with salt.
  • To serve, dip croutons in wine sauce, then coat in parsley. Add pearl onions, mushrooms and remaining half of the cooked lardons to the pot. Baste with wine sauce, sprinkle with parsley and serve with croutons on top.

FUSION COQ AU VIN



Fusion Coq Au Vin image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 1/2 ounces dried Chinese black mushrooms
4 ounces smoked slab bacon, diced
2 medium red onions, chopped
3 cloves garlic, sliced
1 2-inch piece fresh ginger, peeled and sliced thin
8 chicken thighs, well dried
Salt and ground black pepper
1 teaspoon five-spice powder
1/4 cup brandy
1 1/2 cups pinot noir
1 1/2 tablespoons Chinese soy sauce
1 tablespoon lemon juice
1 tablespoon minced cilantro

Steps:

  • Place mushrooms in a bowl, cover with warm water and set aside. In a heavy 4-quart casserole, sauté bacon until brown. Remove, draining well. Add onions and sauté until soft. Add garlic and ginger and sauté until fragrant. Remove contents of pan. Increase heat to high.
  • Season chicken with salt and pepper and brown a few pieces at a time on both sides in pan. Dust with five-spice powder. Reduce heat and return all chicken to pan. Add brandy, avert your face and ignite with a long match. When flames subside, add wine. Drain mushrooms and add along with bacon and onion mixture. Cover and simmer 35 minutes. Remove chicken from pan.
  • Add soy sauce to pan and boil until reduced by one-third. Add lemon juice. Season sauce with salt and pepper. Return chicken to pan. Reheat, transfer to a serving dish, sprinkle with cilantro and serve.

Nutrition Facts : @context http, Calories 921, UnsaturatedFat 38 grams, Carbohydrate 12 grams, Fat 61 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 17 grams, Sodium 1187 milligrams, Sugar 3 grams, TransFat 0 grams

ASIAN COQ AU VIN



Asian Coq au Vin image

Provided by Ming Tsai

Categories     main-dish

Time 3h40m

Yield 4 servings

Number Of Ingredients 26

Canola oil
2 pounds chicken legs and thighs, can use breasts
1 tablespoon minced ginger
1 tablespoon fermented black beans
1 tablespoon minced Thai bird chiles
12 cloves of garlic
2 diced red onion
2 large carrots, 2-inch pieces
2 stalks cut celery, 2-inch pieces
1 cup shaoxing wine
1 bottle red wine
2 bay leaves
2 sprigs of fresh thyme
1/2 cup dark soy sauce
Water to cover if necessary
4 baby bok choy, split
Salt and black pepper to taste
Sliced scallions for garnish
1 pound fresh wonton noodles, blanched and shocked in ice water
1 cup sliced scallions
1/2 cup diced red bell peppers
1 tablespoon sesame seed oil
Salt and black pepper to taste
Canola oil to cook
Wonton noodles
Canola oil

Steps:

  • In a hot stockpot coated with oil, brown seasoned chicken and set aside. Wipe out pot leaving only a little fat. Saute ginger, black beans, chiles and garlic for about 5 minutes. Add onions, carrots and celery. Season. Deglaze with wines and add back the chicken. Add the bay leaves, thyme and soy sauce and check for seasoning. Add water if necessary and bring to a slow boil. Simmer for 2 hours until chicken is practically falling off of the bone. For the last 10 minutes of cooking, add the bok choy. On a large platter, place coq au vin on top of a large noodle cake. Garnish with scallions.
  • In a large bowl, mix noodles with scallions, peppers and sesame seed oil. In a hot non-stick saute pan, coat well with oil and add noodles to pan, flattening them into a thick pancake. It is imperative that the pan is hot. Season with salt and pepper. When a brown crust is formed, carefully flip pancake and season this side. Pancake is ready when both sides are brown and the middle is hot.
  • In a shallow pan with 370 degree canola oil, fry clusters of wonton noodles until golden and crisp.

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



Coq au Vin image

In this classic French recipe, the wine in coq au vin mellows into a luxuriously rich, velvety sauce punctuated by smoky bacon. Earthy mushrooms envelope each piece of tender chicken-no wonder it's such a crowd-pleasing dinner option.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 16

4 chicken thighs
4 chicken legs
2 cups full-bodied red wine, such as Cabernet Sauvignon
Coarse salt and freshly ground pepper
8 ounces slab bacon, cut into 1/2-inch dice
3 tablespoons extra-virgin olive oil, if needed
1 medium onion, finely chopped
8 garlic cloves, thinly sliced
10 white pearl onions, peeled
1/2 pound small cremini mushrooms
3 tablespoons all-purpose flour
1 tablespoon tomato paste
2 tablespoons Cognac
1 chicken liver, coarsely chopped
2 bay leaves
5 fresh thyme sprigs

Steps:

  • Place chicken in a large bowl, and add wine. Cover, and refrigerate overnight.
  • Preheat oven to 325 degrees. Remove chicken from wine, and pat dry; reserve wine. Season chicken with salt and pepper.
  • Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes. Transfer bacon to a plate, leaving drippings in pot. (You should have 3 tablespoons; you may need to add oil.)
  • Raise heat to medium-high. Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side. Transfer to a plate. Add onion to pot, and cook 4 to 5 minutes. Add garlic, and cook 2 minutes. Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes. Stir in flour and tomato paste, and cook 2 minutes. Add Cognac, and cook, stirring, 1 minute.
  • Return bacon and chicken to pot. Pour in reserved wine, and add chicken liver and herbs. Bring to a simmer. Cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour. Discard herbs, and skim fat from surface.

COQ AU VIN BY JULIA CHILD



Coq Au Vin by Julia Child image

If you've never ignited alcohol in a dish before, you've gotta try it, LOL! As you can imagine, Julia's Coq Au Vin is delicious, and surprisingly easy. This recipe is from "Julia Child's Kitchen", and the ingredients are exactly as I found them. I've also added a couple of notes in the ingredients and directions regarding my experience with the recipe. A very fragrant and rich dish, very classic and so easy to make. I served it with buttered egg noodles and a homemade quickie brioche.

Provided by EdsGirlAngie

Categories     Chicken

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/2 cup lardons, cut into 1/4 by 1 1/2 inch strips (embarrassing fact, I spent $20 on Courvoisier to make this dish and used turkey bacon because I don')
2 tablespoons olive oil (or more)
2 1/2 lbs ready-cut frying chickens, thoroughly dried (a selection of parts, or all of one kind, I used chicken thighs and removed the skin so they wouldn')
1/4 cup cognac or 1/4 cup armagnac
salt and pepper
1 imported bay leaf (I couldn't find "imported", used domestic instead)
1/4 teaspoon thyme
16 -20 small white onions, peeled
3 tablespoons flour
2 cups red wine (Burgundy, Cotes du Rhone, or Pinot Noir)
2 cups brown chicken stock or 2 cups beef bouillon (more or less; I used a little less)
1 -2 clove garlic, mashed or minced
1 tablespoon tomato paste
3/4 lb fresh mushrooms, trimmed,washed,and quartered

Steps:

  • If you are using lardons, saute several minutes in 2 tablespoons oil in a heavy bottomed casserole until lightly browned; remove lardons to a side dish and leave fat in pan; otherwise, film pan with 1/8 inch of oil.
  • (My weird turkey bacon didn't give up a lot of fat, so I went with a little extra olive oil--).
  • Heat fat or oil in pan to moderately hot, add chicken, not crowding pan; turn frequently to brown nicely on all sides (my skinless thighs didn't exactly"brown" as chicken with skin would have; if I had used white meat I would have left the skin on).
  • Pour in the Cognac, shake pan a few seconds until bubbling hot, then ignite Cognac with a match.
  • (What a rush!).
  • Let flame a minute, swirling pan by its handle to burn off alcohol; extinguish with pan cover.
  • Season chicken pieces with salt and pepper; add bay leaf and thyme.
  • Place onions around the chicken.
  • Cover and cook slowly 10 minutes, turning once.
  • Uncover the pan; sprinkle on the flour turning chicken and onions so flour is absorbed; cook 3 to 4 minutes more, turning once or twice.
  • Remove from heat, gradually stir and swirl in the wine and enough stock or bouillon to almost cover the chicken.
  • Add the browned lardons, garlic, and tomato paste.
  • Cover and simmer slowly 25 to 30 minutes, then test chicken, remove those pieces that are tender, and continue cooking the rest a few minutes longer.
  • (I actually cooked it about 15 to 20 minutes longer so it would reduce and become more of a sauce.) Return all chicken to the pan, add mushrooms and simmer 4 to 5 minutes.
  • Taste carefully, and correct seasoning.
  • Sauce should be just thick enough to coat chicken and vegetables lightly.
  • If too thin, boil down rapidly to concentrate; if too thick, thin out with spoonfuls of bouillon.

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

More about "fusion coq au vin recipes"

HOW TO MAKE AN EASY & CLASSIC COQ AU VIN - FUSION …
how-to-make-an-easy-classic-coq-au-vin-fusion image
2019-11-25 Add shallots and garlic, sprinkle with flour and cook until soft and flour is browned, set aside in bowl. Add wine and stir with a wooden spoon, …
From fusioncraftiness.com
5/5 (3)
Total Time 2 hrs 15 mins
Category Soup Recipes
Calories 507 per serving
  • Remove chicken in a large set-aside-bowl. Add bacon and gently render the fat over low-medium heat, preventing the fat from burning. Set aside bacon and drain on paper towels.
See details


CLASSIC COQ AU VIN RECIPE - LONDON UNATTACHED
2016-11-13 Melt the remaining butter in a small pan. Brown the shallots till golden, and remove from the pan. Add the button mushrooms and cook for a few minutes till they start to soften and brown. Add shallots and mushrooms to the chicken. Continue to cook the chicken for around 45 minutes to an hour till the meat is cooked through.
From london-unattached.com
See details


COQ AU VIN FOR TWO RECIPE - A FRENCH CLASSIC - CHEF DENNIS
2019-10-28 Preheat oven to 350°. In a large Dutch oven or rondeau, add the bacon over medium-high heat, stirring and reducing heat as necessary to prevent scorching, until browned and fat has rendered about 10 minutes. Remove from heat and, using a slotted spoon, transfer bacon to a paper towel-lined plate.
From askchefdennis.com
See details


COQ AU VIN – VINTAGE.RECIPES
Brown chickens in butter and put in casserole, to butter add onion, garlic, celery, and herbs, brown. Add wine and consomme gradually, when hot pour over chicken. Cover and bake 300-degrees for 1 1/2 hours till chicken is tender, allow to cool, put in refrigerator overnight, before serving take off excess butter and allow one hour to reheat in ...
From vintage.recipes
See details


COQ AU VIN RECIPE - A GENUINE FRENCH VERSION OF COQ AU VIN
2018-06-12 Coq au vin – recipe. Traditionally, the dish is made up of stewed chicken, with bacon, mushrooms, and pearl onions. Though the recipe that you can get in here didn’t deviate far from how the dished is cooked normally, however I did made sure that I add my own signature for this recipe. You need it for 4 people . 1 chicken – approx. 1 and a half kilo; 100 g bacon; …
From almostnordic.com
See details


VEGETARIAN COQ AU VIN - THE STORIED RECIPE
Directions. Heat olive oil in a dutch oven or large pot over medium heat. Add the garlic and sauté for 2-3 minutes. Add mushrooms and stir well. Cook until mushrooms reduce and soften, about 8-10 minutes. Stir in onions, carrots and tomato paste and cook for 5 minutes.
From thestoriedrecipe.com
See details


COQ AU VIN RECIPE | LE CORDON BLEU LONDON
Refrigerate to marinate for 12 hours. Preheat the oven to 200°C. On a baking tray, spread the flour evenly and toast in the oven about 15 minutes until browned lightly. Set aside. Remove the chicken and vegetables from the marinade and pat dry with paper towels; strain the marinade into a saucepan and bring to a boil.
From cordonbleu.edu
See details


10 COQ AU VIN RECIPES THAT'LL MAKE YOU FEEL FANCY
2021-09-21 White Coq Au Vin. Credit: Marianne. View Recipe. Make this creamy recipe with just seven easy-to-find ingredients: canned cream of mushroom soup, Cheddar cheese, half-and-half, white wine, mayo, chicken breasts, and Parmesan. 20 Recipes That Start With Cream of Mushroom Soup.
From allrecipes.com
See details


COQ AU VIN | RECIPETIN EATS
2021-09-01 Place the chicken in a paper towel-lined tray, then user paper towels to pat the chicken dry. This ensures that the chicken browns nicely. Wet chicken just won’t get a nice golden crust. Sear chicken – Using a large heavy based pot 26cm / 10.5″ or larger), heat oil over medium high heat.
From recipetineats.com
See details


CHICKEN COQ AU VIN RECIPE (FANCY, YET EASY!) | WHOLESOME YUM
2021-10-04 Simmer chicken. Transfer chicken back to the pot, and add thyme and bay leaves. Bring to a boil, then simmer for 5 minutes. Reduce to medium-low heat and continue to cook until the chicken is cooked through. Add onions. Add pearl onions (if using) and cooked mushrooms, and cook for another 10 minutes.
From wholesomeyum.com
See details


COQ AU VIN RECIPE | GOOD FOOD
Heat the oil and butter in a large heavy-based pan and sauté the celery, garlic, carrot and pancetta over a low heat for about eight minutes, or until vegetables are soft. Remove from the pan and set aside. Combine the chicken pieces, salt, white pepper and flour in a bowl and toss. Add the grape seed oil to the pan over a high heat, and ...
From goodfood.com.au
See details


TRADITIONAL FRENCH COQ AU VIN RECIPE - 2022 - MASTERCLASS
2021-08-02 Coq au vin, the classic French dish of chicken slowly braised in wine, is a hearty stew that’s a little more impressive than your average chicken recipe. It’s perfect for a dinner party, because it actually tastes better the next day, so you can make the entire recipe the day before and then gently reheat it as your guests arrive. Add a baguette for dunking and you’ve …
From masterclass.com
See details


COQ AU VIN RECIPE | MYRECIPES
Step 1. Preheat oven to 350°. Sprinkle salt and pepper over chicken. Cook 3 chicken leg quarters in 1 Tbsp. hot oil in a large Dutch oven over medium-high heat 5 minutes on each side or until browned. Remove chicken; wipe Dutch oven clean. Repeat with remaining 1 Tbsp. oil and 3 chicken leg quarters.
From myrecipes.com
See details


GLUTEN FREE COQ AU VIN RECIPE (DAIRY FREE, HIGH PROTEIN)
2021-03-30 Instructions. In a dutch oven, heat the olive oil. Place the chicken skin-side down and cook on each side until brown (about 5 minutes per side). Remove chicken from pot, and.place on a plate to set aside. In the pot, saute the onion, carrots, and potatoes for 7 or 8 minutes over medium low heat.
From theherbeevore.com
See details


COQ AU VIN (AUTHENTIC RECIPE WITH VIDEO) | HOW TO FEED A LOON
2020-07-16 Add the wine-soaked onions to the pot and cook until soft and translucent, about 8 minutes. Stir in the flour and cook for another 2 minutes. Meanwhile, in a small saucepan bring 1 cup of water to a boil. Pour the hot water over the dried porcini mushrooms in a heatproof bowl. Save ¼ cup of the porcini soaking water.
From howtofeedaloon.com
See details


FUSION GOURMET: COQ AU VIN - BLOGGER
2011-03-07 With a little dab of butter, everything else melts in your mouth. You can certainly add a few ingredients to this to make it either sweet or savory. I'm feeling bacon popovers soon! Ingredients: 1 Tbsp of unsalted butter. 1 cup of AP Flour. 1/2 tsp salt. 2 large eggs. 1 1/4 cup milk.
From fusiongourmetpinayintheusa.blogspot.com
See details


VEGAN COQ AU VIN - CONNOISSEURUS VEG
2021-12-27 Add the onion, pearl onions, and carrots. Sweat the veggies for about 10 minutes, stirring occasionally, until the onions soften up a bit. Stir in the garlic and flour. Continue stirring and cooking everything for about 1 minute, until the …
From connoisseurusveg.com
See details


COQ AU VIN – FUSION CRAFTINESS
An easy and classic Coq Au Vin recipe prepared similarly to my Boeuf Bourguignon. Lots of wine and few dirty dishes makes a happy home chef. This classic French recipe has carrots, onions and mushrooms added to the chicken and lardons. So this Bastille Day, make some Coq Au Vin for your friends. What is …
From fusioncraftiness.com
See details


COQ AU VIN (CHICKEN IN RED WINE SAUCE) - SPEND WITH PENNIES
2020-10-07 Preheat oven to 375°F. Add bacon to a deep 12-inch skillet or braiser and cook until crisp. Remove bacon to a paper towel lined plate. Leave the bacon grease in the pan. Season the chicken with salt and pepper. Add the chicken, skin side down for the thighs, and cook 5-6 minutes per side or until golden brown.
From spendwithpennies.com
See details


CLASSIC FRENCH COQ AU VIN WITH STEP BY STEP IMAGES
2012-12-10 Over medium high heat, in a heavy deep pot, add the vegetable oil and in a single layer, add the chicken pieces; brown for 3-4 minutes on all sides until crispy golden brown; set aside. Add the diced onion to the chicken fat, reduce heat to medium-high and sauté until the onion has softened and is translucent.
From acanadianfoodie.com
See details


COQ AU VIN RECIPE (BRAISED CHICKEN IN RED WINE) - OLIVIA'S CUISINE
2022-02-04 Step 3: Assemble the Coq au Vin. When there’s about 15 minutes left for the chicken, start preparing the pearl onions and mushrooms. Heat oil and butter in a large skillet and sauté the pearl onions with a small pinch of salt until browned. Remove and reserve.
From oliviascuisine.com
See details


COQ AU VIN RECIPE - A CEDAR SPOON
2021-11-09 Melt butter then add garlic and cook for another 1 minute. Add tomato paste and flour and stir. Add the wine and chicken broth and mix well. Add chicken back in the pot with thyme and bay leaves. Add pearl onion, bacon and mushrooms in the pot. Bring to a simmer for about 5 minutes.
From acedarspoon.com
See details


EASY COQ AU VIN - DAMN DELICIOUS
2022-01-08 Directions: Heat a large braiser over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving excess fat in the braiser. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
From damndelicious.net
See details


COQ AU VIN RECIPE - THE RELUCTANT GOURMET
2009-01-26 Add the carrot, celery, onion, and a pinch of salt and pepper and cook over medium heat until the vegetables are beginning to soften and turn golden. Add the flour, and whisk and cook over medium heat for 1-2 minutes. Add the tomato paste and cook another minute or two. Deglaze the hot pan with a cup or so of wine.
From reluctantgourmet.com
See details


THE ULTIMATE CLASSIC FRENCH COQ AU VIN RECIPE
2021-11-12 Layer the carrots, onion, celery, tomato, garlic, thyme, bay leaf, parsley, and pepper evenly over the chicken pieces. In a small bowl, mix together the red wine, Cognac, and oil. Drizzle the wine mixture over the vegetables and chicken, and then marinate the mixture overnight, for 8 to 12 hours. Preheat the oven to 425 F.
From thespruceeats.com
See details


MARTHA STEWART COQ AU VIN RECIPES
From peanutbutterrecipeqrh.blogspot.com 2021-05-24 · Slow-cook Coq au Vin a la Martha Stewart In the introduction to her new slow-cooker cookbook Martha Stewart reveals that she has only recently learned to appreciate that style of cooking. Cook for 4-5 minutes on high. The ultimate dinner party dish coq au vin is named for the wine that mellows into a velvety sauce …
From dewbay.tibet.org
See details


EASY COQ AU VIN RECIPE - MASHED
2021-09-20 Add 2 tablespoons of flour to the butter, and combine them until they're a smooth paste. Stir the roux into the cooking juices over medium heat for 5 minutes, and it will thicken into a silky sauce. You're now ready to serve. Ladle the sauce into each plate or wide bowl, and place a piece of chicken on top.
From mashed.com
See details


INSTANT POT COQ AU VIN RECIPE | EASY WEEKNIGHT RECIPES
2021-12-04 While the chicken is cooking, mix the cornstarch and water together with a fork in a small bowl; mix until well-combined. Remove the chicken and vegetables from the Instant Pot. Add the cornstarch mixture to the wine sauce, and whisk to combine. Set Instant Pot to sauté mode and cook until the sauce thickens.
From easyweeknightrecipes.com
See details


ANTHONY BOURDAIN'S RECIPE FOR COQ AU VIN
2018-12-20 While your chicken stews slowly in the pot, cook the bacon lardons in a small sauté pan over medium heat until golden brown. Remove the bacon from the pan and drain it on paper towels, making sure to keep about 1 tablespoon of fat in the pan. Sauté the mushroom tops in the bacon fat until golden brown. Set them aside.
From explorepartsunknown.com
See details


CLASSIC COQ AU VIN RECIPE | THE RECIPE CRITIC
2021-11-08 Add the onion, carrots, and garlic and sauté until almost tender 3-4 minutes. Add in the tomato paste, chicken broth, and wine. Bring to a boil and then add the chicken back to the pan. Cover the pan and place in the oven to let braise for 30 minutes. Remove the pan from the oven and set it on the stove.
From therecipecritic.com
See details


COQ AU VIN - FRANCE'S BEST ROOSTER [RECIPE] - THE FRENCH FOOD
2021-09-26 After 30 minutes, pass the chicken pieces through the flour and set aside. Heat a thick, wide-bottomed pan, add a tablespoon of butter, the chopped bacon and brown. Add the chicken thighs and brown them. Add the onion and saute for 15 minutes. After sauteing, add 3 cups of water, the wine and cover the pan.
From thefrenchfood.com
See details


FUSION COQ AU VIN - GENERAL DISCUSSION - FUSION - CHOWHOUND
2004-04-21 Read the Fusion coq au vin discussion from the Chowhound General Discussion, Fusion food community. Join the discussion today. Announcement: Chowhound Closing March 28th Discuss + Newsletter Shop ...
From chowhound.com
See details


COQ AU VIN RECIPE: A CLASSIC FRENCH DISH - DR. AXE
2018-02-08 Ingredients: 8 chicken breasts or legs with skin ; 6–8 pieces beef bacon, chopped ; 2 cups red wine ; 2 cups chicken bone broth ; 1 tablespoon sage, chiffonade
From draxe.com
See details


COQ AU VIN - GIMME SOME OVEN
2016-12-05 Place chicken in a large bowl or ziplock bag. Add wine and beef (or chicken) stock, and gently toss to combine. Cover/seal and refrigerate for anywhere from 1 to 8 hours.
From gimmesomeoven.com
See details


CLASSIC FRENCH COQ AU VIN ROUGE - PARDON YOUR FRENCH
2022-03-20 Step 2 - In a large heavy-bottom skillet melt 1 tablespoon of butter and cook the bacon matchsticks over medium heat for 7-8 minutes until crispy. Set aside on a plate. Do not wash the skillet. Step 3 - Place the chicken pieces into the skillet and cook for 5 minutes on each side, until the skin is golden.
From pardonyourfrench.com
See details


COQ AU VIN - PINCH OF NOM
The fairly recent invention of the wine stock pots are perfect for low-calorie flavouring so there's no need to waste half your day's calories allowance on wine. This amazing, glossy coq au vin can be served with our French Peas for a total of 390 calories. Mind-blowing! This recipe is currently only available in our book. You can get it here.
From pinchofnom.com
See details


COQ AU VIN - EASY MEALS WITH VIDEO RECIPES BY CHEF JOEL MIELLE
Coq au Vin Classic French chicken in red wine meal As King Henri IV of France once said, “A chicken in every pot!” which became a political welfare statement promising food from the peasants to the elite. Traditionally a rooster (Coq) was used for this recipe being a much tougher bird resulting in stronger flavours. This dish is quite similar to the Boeuf Bourgignon which of …
From recipe30.com
See details


CLASSIC COQ AU VIN RECIPE - CHEF BILLY PARISI
2020-11-13 Add in the wine, bouquet garni, stock, salt, and pepper and mix until combined. Place the chicken back into the pot, place on a lid, and simmer over low heat for 90 minutes. With about 15 minutes left in the cooking process, pan sear some mushrooms along with pearl onions until browned and then add them to the coq au vin and serve.
From billyparisi.com
See details


COQ AU VIN RECIPE - ERREN'S KITCHEN
2020-10-12 Season with salt and pepper, cover the pot, turn the heat to low, and simmer for 20 minutes or until the chicken is cooked through and no longer pink in the middle. While chicken cooks melt 2 tablespoons of butter in a pan over medium heat. Cook the mushrooms for 8 to 10 minutes, until soft and browned. Set aside.
From errenskitchen.com
See details


QUICK AND EASY COQ AU VIN RECIPE - SEARCHING FOR SPICE
2021-11-14 Remove from the pan. Fry the onion and celery until soft. Add the garlic. Return the bacon and chicken and add the mushrooms, carrots, bay leaf and thyme. Add the wine and top up the pan with stock so all the vegetables and meat are …
From searchingforspice.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How long does it take to cook coq au vin?
While Coq au Vin produces magnificently deep and rounded flavours that only slow-cooking can, it actually only calls for 45 minutes of braising because chicken cooks considerably faster than, say, beef. In contrast, Beef Bourguignon takes a good 2 1/2 hours!
How does Ina Garten make coq au vin?
The Barefoot Contessa Makes Coq au Vin Ina Garten makes Coq au Vin, a French chicken and wine dish with mushrooms and bacon. She begins by chopping up four ounces of bacon and cooking it until crisp. Food Network shares tips on how to peel, slice, dice and mince onions. Follow these steps and learn how to make your own flavorful chicken stock.
What are the best ingredients for coq au vin?
Soak them for 10/15min in cold water, which will soften the skin and make them easier to peel (use a small knife to assist). You can also just use 2 regular brown or yellow onions, halved then cut into 1cm / 2/5” wedges. Thyme and bay leaves – Classic French stew-friendly herb aromatics. 2. For the Coq au Vin
Is Julia's coq au vin easy to make?
As you can imagine, Julia's Coq Au Vin is delicious, and surprisingly easy. This recipe is from "Julia Child's Kitchen", and the ingredients are exactly as I found them. I've also added a couple of notes in the ingredients and directions regarding my experience with the recipe. A very fragrant and rich dish, very classic and so easy to make.

Related Search