COQ AU VIN
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
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.
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
COQ AU VIN, MY WAY
Traveling through France, I sampled all I could in French cuisine. There were many delightful meals, but my favorite was Coq Au Vin. When I returned to the states, I began my quest to recreate that wonderful taste. It takes some extra time to prepare but the result is well worth the wait. Serve with Baby Carrots or Steamed Asparagus and Mashed Potatoes on the side.
Provided by CLWEST47
Categories World Cuisine Recipes European French
Time 2h30m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat. Add the chicken thighs, crushed garlic, and Italian seasoning. Brown the chicken thighs on both sides, then add the tomatoes and portobello mushrooms. Season with salt and pepper. Reduce heat to low, cover, and simmer for about 30 minutes.
- Strain off about half of the liquid from the skillet, and pour in the Burgundy wine. Cover, and simmer for another 30 minutes. Remove the chicken, tomatoes and mushrooms to a 8 or 9 inch square baking dish. Cover with sliced onion, and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Bring the liquid remaining in the skillet to the boiling point over medium-low heat. Gently whisk in the heavy cream and Gruyere cheese. Remove from the heat, and stir until smooth. If the sauce is not thick enough, whisk in the cornstarch, and simmer over very low heat until it thickens. Pour the sauce over the chicken in the baking dish.
- Bake for 30 minutes in the preheated oven, until onions are tender. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 373.4 calories, Carbohydrate 12.9 g, Cholesterol 101.9 mg, Fat 28.1 g, Fiber 2.6 g, Protein 16.8 g, SaturatedFat 12.4 g, Sodium 78 mg, Sugar 4 g
COQ AU VIN
Bring the flavors of France to your dinner table with Alton Brown's Coq au Vin, or chicken with wine, recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories main-dish
Time 13h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.
- Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.
- Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.
- In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.
- Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.
- Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.
- The next day, preheat the oven to 325 degrees F.
- Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.
- Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.
- Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired.
- Cook¿s Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.
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
MY COQ AU VIN
I have had this recipe for a while now, I have combined a couple of recipes to suit what I was looking for. I find this recipe really good for company which is when I cook it. Very tasty. I use chicken legs but I guess you could sub it with thighs, I don't think breasts would work. Dark meat is best. Delicious with some boiled baby potatoes.
Provided by FrenchBunny
Categories < 4 Hours
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a heavy saucepan or dutch oven heat 2 Tbsp of the oil over medium heat. Brown the chicken well on both sides in batches if you have to. Remove chicken and set aside when done.
- Add chopped onion, carrot, celery and cook till softened. About 3 to 5 minutes. Add flour and cook stirring for about 2 minutes until browned.
- Stir in the wine, stock, tomato paste, garlic, thyme and bay leaf. Bring to a boil. Return chicken to the pan, reduce heat to low, cover and simmer for 30 minutes.
- While this is simmering boil some water in a saucepan and add pearl onions. Boil for 3 minutes, drain and run under cold running water. Peel and trim.
- In a heavy skillet cook bacon until crisp and brown. Remove, drain fat. Wipe clean the skillet and add the remaining oil over medium heat, add pearl onion and cook until brown all over, about 3 to 5 minutes. Remove and set aside. Add mushrooms to skillet and brown lightly for about 3 minutes. You might need to add extra oil.
- Add pearl onions and mushroom to chicken mixture. Simmer covered for 15 minutes or until onions are tender and chicken is no longer pink. Remove bay leaf, season with salt and pepper to taste. I like to transfer this to a serving platter then sprinkle with cooked bacon and fresh parsley.
Nutrition Facts : Calories 912.7, Fat 54, SaturatedFat 14.3, Cholesterol 227.2, Sodium 695.9, Carbohydrate 40.9, Fiber 5.9, Sugar 15.9, Protein 55
COQ AU VIN
Number Of Ingredients 14
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
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
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.
More about "my coq au vin recipes"
COQ AU VIN RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (15)Calories 353 per servingServings 4
- Combine first 10 ingredients in a large bowl; cover and marinate in refrigerator at least 4 hours or up to 24 hours.
- Remove the chicken from marinade, reserving marinade, and pat chicken dry. Place flour in a shallow dish. Dredge the chicken in flour; set aside.
- Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside. Add half of chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.
- Remove onion and carrot from marinade with a slotted spoon, reserving marinade. Add onion and carrot to pan; sauté for 5 minutes or until softened. Stir in marinade, scraping pan to loosen browned bits. Add chicken, bacon, dried plums, and bay leaves; bring to a simmer. Cover, reduce heat, and simmer 1 hour and for 20 minutes or until chicken is tender. Discard bay leaves. Garnish with parsley, if desired.
COQ AU VIN - RECIPETIN EATS
From recipetineats.com
5/5 (38)Total Time 1 hr 45 minsCategory DinnerCalories 977 per serving
- Place Chicken Marinade ingredients together in a large bowl. Cover and refrigerate for 2 hours to overnight.
- Heat a large heavy based dutch oven or large deep skillet over high heat. Add half the oil, then brown the chicken on both sides.
COQ AU VIN (THE BEST) - RICARDO
From ricardocuisine.com
4/5 (65)Category Main DishesServings 4Total Time 2 hrs
COQ AU VIN RECIPE - RAYMOND BLANC OBE
From raymondblanc.com
QUICK COQ AU VIN RECIPE | MYRECIPES
From myrecipes.com
4/5 (26)Calories 230 per servingServings 6
- Combine flour, thyme, and salt in a zip-top plastic bag; add chicken. Seal and shake to coat. Remove chicken from bag, shaking off excess flour.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 8 minutes or until browned, turning frequently. Remove chicken from pan.
- Add mushrooms, carrot, and bacon to pan; sauté 2 minutes. Stir in wine, broth, and tomato paste; cook 9 minutes. Return chicken to pan; cook 8 minutes or until chicken is done.
COQ AU VIN RECIPE | MYRECIPES
From myrecipes.com
5/5 (8)Calories 326 per servingServings 4
- Combine flour, 1/8 teaspoon pepper, and 1/8 teaspoon salt in a shallow dish. Dredge chicken in flour mixture.
- Heat oil in a large Dutch oven over medium-high heat. Add chicken and shallots. Cook 5 minutes, and brown on all sides. Remove chicken. Add mushrooms; sauté 3 minutes. Add tomato, carrot, celery, tarragon, and bay leaf. Cook 1 minute, stirring constantly. Stir in wine and broth; scrape pan to loosen browned bits. Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Stir in 1/8 teaspoon pepper and 1/4 teaspoon salt. Garnish with chives.
JULIA CHILD'S COQ AU VIN - THE ENDLESS MEAL®
From theendlessmeal.com
4.8/5 (75)Calories 635 per servingCategory Dinner
- Place the chicken thighs and drumsticks in a medium-sized bowl and pour the wine, chicken stock, and (if using) the brandy over the top. Prep the vegetables.
- Add the bacon to a large skillet or braiser over medium-high heat. Cook until the bacon is crispy, about 8 minutes, then remove it from the pan with a slotted spoon.
- Remove the chicken from the wine marinade (save the wine) and dry the chicken with paper towels. Working in 2 batches if needed, place the chicken in the pan, skin side down. Sear until it is golden on both sides (about 5 minutes each side) then remove the chicken from the pan. Pour all but 2 tablespoons of the bacon/chicken oil into a heatproof dish and set it aside.
- Add the sliced onion and carrots to the pan and let them cook until the onion is golden brown, about 7-8 minutes. Add the garlic to the pan and let it cook for 1 minute.
COQ AU VIN RECIPE | MYRECIPES
From myrecipes.com
Servings 6Total Time 3 hrs 20 mins
- 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.
- Cook bacon in Dutch oven over medium heat 4 minutes on each side or until crisp. Remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Sauté mushrooms and next 2 ingredients in drippings over medium-high heat 6 minutes or until browned. Stir in garlic; sauté 1 minute. Stir in tomato paste and 1 cup wine; cook over medium-high heat, stirring often, 2 minutes. Add remaining 2 cups wine, and bring mixture to a boil. Boil, stirring occasionally, about 5 minutes or until reduced by half.
- Add chicken and bacon to mushroom mixture in Dutch oven. Add broth and next 3 ingredients; bring mixture to a simmer. Place a piece of parchment paper directly on chicken mixture, and cover Dutch oven with a tight-fitting lid.
- Bake at 350° for 1 1/2 hours or until meat pulls away from bone. Let chicken stand in Dutch oven, covered with parchment and lid, at room temperature 30 minutes. Discard parchment paper.
CLASSIC COQ AU VIN RECIPE - LONDON UNATTACHED
From london-unattached.com
5/5 (11)Category Main Course, Main DishCuisine FrenchTotal Time 1 hr 20 mins
- Melt a little of the butter and brown the pancetta pieces gently in a heavy bottomed shallowish casserole so that the fat starts to run. Remove from the pan and set to one side.
- Season the chicken with salt and pepper and add to the pan in a single layer, turning once or twice till the joints are golden brown on all sides. Remove from the pan
- Brown the onion gently for a few minutes, then add in the chopped garlic and carrot. Cook till the onion is translucent and starting to go golden at the edges and the garlic is softened
- Put the chicken and pancetta back into the pan and sprinkle over the flour. Stir well and continue to cook gently so that the flour absorbs most of the fat.
EASY COQ AU VIN - DAMN DELICIOUS
From damndelicious.net
5/5 (3)Category ChickenServings 4
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5/5 (1)Category ChickenServings 4Total Time 50 mins
VEGAN COQ AU VIN - CONNOISSEURUS VEG
From connoisseurusveg.com
5/5 (1)Total Time 1 hr 5 minsCategory EntreeCalories 421 per serving
COQ AU VIN APPETIZERS | METRO
From www1-ppr.metro.ca
Servings 8Total Time 1 hr 50 mins
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4.9/5 (29)Estimated Reading Time 5 mins
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