Mme Maigrets Coq Au Vin Recipes

MME MAIGRET'S COQ AU VIN

Steps:

• Finely slice a carrot, a leek and an onion. Cut up a chicken of about 2kg into pieces. Put the vegetables, a bouquet of parsley and the chicken bones and skin into a pot. Add 300ml water and simmer for 30 minutes to obtain chicken stock.
• Meanwhile cut 2 carrots in round slices and chop 4 shallots and 2 garlic cloves.
• In another pot brown the remaining chicken pieces in 2 tablespoons lard (shortening) over a brisk heat.
• Take these out and put in the carrot slices and the chopped shallots and garlic. Reduce the heat and lightly brown for 10 minutes.
• Put the chicken pieces back into the pot. Sprinkle with 1 tablespoon flour and stir.
• Pour over the chicken stock - there should be about 100ml after reduction with the same quantity of Riesling. Season it with salt and pepper, little grated nutmeg and dried thyme.
• Cook for about 90 minutes (depending on the age of chicken).
• Take out the chicken pieces and place them on a warm dish. Thicken the sauce away from the heat with an egg yolk thinned with 100ml single cream.
• Finally, add the juice of lemon and 2 teaspoons sloe brandy. Pour the sauce over the chicken in its pot and serve.

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:

• Preheat oven to 350°F. Heat 1 tablespoon oil in an ovenproof pot over medium-high heat. Season chicken with salt and pepper. Cook chicken in batches until browned, 5-6 minutes per side. Transfer to a plate.
• Add bacon to pot; cook until rendered. Add carrots, celery, and onion; cook until onion is translucent, 7-8 minutes. Stir in 1 cup wine and tomato paste; simmer for 2-3 minutes. Add remaining 3 cups wine. Boil until wine is reduced by half, 15-20 minutes. Return chicken to pot.
• Add broth. Tie thyme and rosemary sprigs together; add to pot. Bring to a boil and cover pot. Transfer pot to oven and braise until chicken is tender, about 1 1/4 hours.
• Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes.
• Transfer chicken from sauce to pot with mushrooms; keep warm. Simmer sauce over medium heat until reduced by 1/3, about 20 minutes. Season with salt and pepper.
• Add mushrooms and chicken to sauce. DO AHEAD: Coq au vin can be made 3 days ahead. Chill uncovered until cold. Cover; keep chilled. Rewarm before serving.

QUICK COQ AU VIN

Steps:

• In a shallow dish, combine flour, thyme and 1/2 teaspoon salt. Dip chicken in flour mixture to coat both sides; shake off excess., In a Dutch oven or high-sided skillet, heat oil over medium-high heat. Cook chicken until golden brown, 3-4 minutes per side. Remove from pan; keep warm. , In same pan, cook mushrooms, carrots, bacon, tomato paste and remaining 1/2 teaspoon salt for 2 minutes. Add broth and wine; bring to a boil. Return chicken to pan; reduce heat. Cook until chicken reaches 170° and carrots are just tender, 8-10 minutes. If desired, top with chopped fresh thyme.