New Coq Au Vin Recipes

SIMPLE AND EASY COQ AU VIN

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.

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:

• 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.

NEW COQ AU VIN

Steps:

• Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sear chicken, skin side down, in 2 batches until golden brown (do not turn), 3 to 5 minutes, then transfer to a plate.
• Pour off all but 2 tablespoons fat from skillet. Cook garlic and celery in skillet over medium heat, stirring frequently, until golden and just beginning to soften, about 5 minutes. Add wine and boil, uncovered, until reduced by about half, 3 to 5 minutes. Add water and bring to a simmer.
• Return chicken, skin side up, to skillet and simmer, partially covered, until cooked through, 20 to 25 minutes. Sprinkle with parsley.

30-MINUTE COQ AU VIN

Steps:

• Put the bacon into an unheated large, high-sided skillet and cook over medium heat, stirring periodically, until the bacon is browned and crisp, about 8 minutes. Transfer the bacon to a small bowl with a slotted spoon; set aside.
• Discard all but 2 tablespoons of the bacon fat in the pan. Increase the heat to medium-high. Add the mushrooms, 1/4 teaspoon salt and several grinds of pepper and cook until browned, 2 to 3 minutes. Stir in the garlic, flour and tomato paste and cook, stirring, until the tomato paste darkens a little, about 1 minute. Add the chicken broth, wine, onions, thyme, 1/2 teaspoon salt and more pepper. Bring to a boil, then let simmer until thickened, about 4 minutes.
• Turn the heat down to medium, and whisk in the butter a little at a time. If the sauce tastes a little too acidic, add the sugar. Nestle the chicken and cooked bacon into the sauce, and simmer gently until the chicken is heated through, 6 to 7 minutes. (This could take up to 10 minutes if the chicken is cold, or as little as 3 minutes if it is warm.) Spoon the sauce over the chicken pieces periodically to coat completely. Toss the chicken in the sauce, remove the thyme stems, sprinkle with the parsley and serve.

COQ AU VIN BY JULIA CHILD

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

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.

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.

HOW TO MAKE COQ AU VIN

Steps:

• Braising chicken in wine is an age-old tradition, and a method used all over France. You brown the meat, add liquid to the pot, be it water, wine or stock, and then set it over low heat for a lengthy simmer. That initial browning creates the foundation of the sauce, lending complex layers of flavor to the final dish.In a traditional coq au vin, which hails from the Burgundy region, wine is used both to tenderize what was traditionally a tough old rooster (a coq in French) and to imbue the meat with its heady flavor. When the bird is slowly simmered, often for hours and hours as the oldest recipes suggest, its sinewy flesh slackens, growing soft and aromatic, and easily yielding to the fork.As the simmering wine seasons the chicken, the chicken seasons the wine, helping transform it into a savory sauce. The wine, which reduces as it cooks, also takes on the other flavors in the pot, in this case brandy, mushrooms, onions, bacon and herbs, along with the savory fond - that is, the caramelized bits on the bottom of the pan that you get from the initial browning of the chicken. The young, tender chickens of today cook more quickly than those earlier birds, but they are imbued with similar lusty flavors.There are variations of coq au vin all over France, each a celebration of local wines both red and white. In Alsace, a dry riesling is used, resulting in a lighter, brighter sauce that is often enriched with a little cream or crème fraîche stirred in at the end. The Jura and the Champagne regions also have their own recipes; cooks in the Jura sometimes substitute morels for the more common white or brown button mushrooms. In Beaujolais, the young dark purple nouveau wine gives that dish the name coq au violet. But Burgundy's version, made with its local wine, is the best known across France and all over the world.No matter what kind of wine you pour into your pot, the method of simmering it with chicken or other meat is applicable across the kitchen. Case in point: Boeuf bourguignon, another French classic, is essentially coq au vin made with chunks of stewing beef instead of fowl. Mastering this one technique leads to many excellent dinners.
• Legend has it that Julius Caesar himself introduced a version of coq au vin to France. As the commonly cited (and thoroughly apocryphal) story goes, the Celtic Gauls sent a rooster to Caesar during the Roman occupation. Caesar had his cook stew it in herbs and Roman wine and then returned it to the Gauls. Whether or not this is true, the tradition of simmering poultry in wine does indeed date to ancient Rome, and perhaps even further back.Because the main ingredient of a coq au vin was historically a tough old rooster, it is very likely that the earliest versions were peasant fare. Recipes calling for rooster rarely graced the early tracts on French cooking in the 17th and 18th centuries, which documented food for the wealthy. It wasn't until the more current substitution of tender chicken in the 19th century that the dish and all its variations entered the French canon. That the Burgundian version emerged as the most prominent in the United States is because of Julia Child, who championed the recipe as a symbol of the sophistication and verve of French country cooking.Above, "Still Life" by Jacopo da Empoli (1551-1640).
• Dutch oven A 6- to 8-quart Dutch oven or heavy-bottomed pot with lid (a rondeau pot) is an essential tool for a braise. If the pot is too small, the liquid won't evaporate enough to give you a rich sauce; if it's too large, the wine in the pot won't sufficiently cover the chicken.Skillet The pearl onions and mushrooms for the topping are cooked separately from the chicken, so they have their own distinct flavor and texture. A 10-inch skillet with a lid is ideal.Tongs A good pair of kitchen tongs will help you maneuver the chicken as you brown it, allowing you to fully sear the skin all over.Wirecutter, a product recommendations website owned by The New York Times Company, has a guide to the best Dutch ovens and nonstick pans.
• This recipe for coq au vin yields a supremely rich sauce filled with tender chicken, crisp bits of bacon, mushrooms and burnished pearl onions. Traditional versions call for a whole cut-up chicken, but using only dark meat gives you a particularly succulent dish. The crouton garnish adds a buttery crunch.
• You want to build flavor in the pan at every step, which enriches the sauce and gives it body. That begins with the meat, which should be seared deeply to create a brawny base.• Using only bone-in dark meat makes the stew richer and thicker, because of the marrow in the bones. And dark meat isn't as prone to drying out as white meat. However, it is traditional to use a whole chicken, cut into pieces, and you can do that if you'd prefer; just add the breast to the pot 30 minutes after adding the dark meat.• Marinating the chicken before browning it will give you a more evenly seasoned bird whose flesh is fully imbued with wine. The ideal marination time is 24 hours, but even four to six hours helps the cause.• To get a good sear, the chicken must be fully dry. Otherwise, moisture will steam the skin instead of browning it. Pat it well with paper towels after marinating.• Take your time when browning the meat; it's one of the most important steps for getting robust flavor out of the chicken, and creates a brawny base for the sauce. Plan to spend at least 15 to 25 minutes at the stove for this step, searing the pieces in batches. Use tongs to hold the chicken and change its position, pressing it into the pan when necessary, so that all sides make contact with the hot metal to get a deep sear.• Some coq au vin recipes call for chicken stock to replace a portion of the wine, which accentuates meaty notes in the finished sauce. But this can dilute the wine flavor. The bacon and the searing of the chicken skin provide sufficient meatiness here, so this recipe omits the stock.• Sautéing the tomato paste with the vegetables caramelizes the tomato. It also eliminates any metallic flavor, which can be an issue with canned tomato paste.• Adding flour to the pot helps thicken the sauce. Here, it is stirred into the vegetables while they're browning, which allows the taste of raw flour to cook off.• Brandy brings complexity to the final dish. Igniting the brandy in the pot is a quick way to cook out much of the alcohol, and it's easier than you think. Use a long-handled igniter or match to light the flame. It burns out pretty quickly, so there is not much to fear. However, you can skip this step and simply let the brandy cook down in the pan for 1 minute.• Here, the wine is boiled down for about 12 minutes before the chicken is added to the pot. This makes for a more intense sauce without overcooking the chicken.• One quick way to peel pearl onions for the topping is to blanch them for 1 minute in a pot of boiling water. Drain, let cool, then slip off their skins. (Frozen peeled onions tend to be very soggy, and therefore much harder to caramelize because of their high moisture content. Use them only as a last resort.)• A garnish of crisp toasted bread provides a textural contrast to the soft chicken, but feel free to leave it out.• Like all braises, coq au vin is best made a day ahead, so the flavors have a chance to intensify. Let it cool completely, then store it in the refrigerator. To reheat, first spoon off and discard any solidified fat on the surface, then place the pot over a low flame for about 20 to 30 minutes, stirring occasionally. Or reheat it in a 350-degree oven for about 30 minutes. It's best to prepare the onions and mushrooms, and the croutons, just before serving.• Serve with a green salad, and a good bottle of Burgundy.
• Like coq au vin, its sister dish from Burgundy, boeuf Bourguignon is a stew of meat slowly simmered in red wine along with pearl onions, mushrooms and bacon. Use a good wine here, something simple but drinkable. It makes all the difference in the finished dish. As with all beef stews, this one is best made a day or two ahead, but don't sauté the mushrooms and onions until just before serving.
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CLASSIC COQ AU VIN RECIPE BY TASTY

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!