Quick Coq Au Vin Blanc Recipes

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

QUICK COQ AU VIN BLANC



Quick Coq au Vin Blanc image

A new take on the French classic, this one-pot dinner calls for white wine instead of the traditional red, uses bone-in, skin-on chicken thighs, and best of all, cooks in just one hour.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h

Number Of Ingredients 11

4 slices bacon, cut into 1/2-inch pieces
8 bone-in, skin-on chicken thighs (about 3 1/2 pounds total)
Kosher salt and freshly ground pepper
1/4 cup unbleached all-purpose flour, for sprinkling
10 ounces frozen pearl onions, thawed and drained
8 ounces cremini mushrooms, halved (quartered, if large)
2 tablespoons tomato paste
2 cups dry white wine
1 3/4 cups low-sodium chicken broth
1/2 cup lightly packed flat-leaf parsley leaves, for serving
Cooked egg noodles tossed with olive oil or butter, for serving

Steps:

  • Preheat oven to 350 degrees. Brown bacon in a large, straight-sided ovenproof skillet over medium-high heat until fat is rendered, about 5 minutes. With a slotted spoon, transfer to a plate. Season chicken with salt and pepper; sprinkle with flour. Working in 2 batches, add to skillet, skin-side down; cook until golden, about 4 minutes a side. Transfer to plate. Remove all but 2 tablespoons fat from skillet.
  • Reduce heat to medium. Add onions and mushrooms; season with salt. Cook until golden in spots, about 10 minutes. Stir in tomato paste; cook 30 seconds. Add wine; boil until evaporated, about 8 minutes. Add broth and bring to a boil. Return chicken and juices to skillet; top with bacon. Cook in oven until a thermometer inserted into thickest part of chicken (without touching bone) registers 165 degrees, about 20 minutes. Sprinkle with parsley; serve over noodles.

CREAMY COQ AU VIN BLANC



Creamy Coq au Vin Blanc image

One of my favorite recipes because of the nice cream sauce and dark meat chicken. A classic French recipe.

Provided by Jeffrey Mehlhorn

Categories     World Cuisine Recipes     European     French

Time 1h30m

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
4 bone-in chicken thighs with skin
1 tablespoon Italian seasoning
1 teaspoon minced garlic
1 (6 ounce) package portobello mushroom caps
1 tomato, sliced
2 tablespoons white cooking wine, or to taste
1 cup heavy whipping cream
¼ cup shredded Gruyere cheese
1 tablespoon cornstarch
1 tablespoon water
1 cup chopped sweet onion

Steps:

  • Heat olive oil in a nonstick pot over medium heat. Add chicken thighs, Italian seasoning, and garlic; cook until chicken is browned on both sides, about 5 minutes per side. Mix mushrooms and tomato into chicken mixture; reduce heat, cover pot, and cook until mushrooms are softened, about 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
  • Drain accumulated juices from chicken-mushroom-tomato mixture into a separate saucepan and transfer chicken-mushroom-tomato mixture to the prepared baking dish.
  • Pour wine into saucepan with juices and bring to a boil. Add cream and Gruyere cheese; cook and stir until cheese is melted and sauce is smooth, 3 to 4 minutes.
  • Stir cornstarch and water together in a small bowl until cornstarch is dissolved; mix into cream sauce until smooth and thickened. Pour sauce over chicken-vegetable mixture; top with onion.
  • Bake in the preheated oven until chicken is no longer pink in the center, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 569.3 calories, Carbohydrate 12 g, Cholesterol 161.5 mg, Fat 46.9 g, Fiber 2.3 g, Protein 24.8 g, SaturatedFat 20 g, Sodium 121.5 mg, Sugar 3.6 g

COQ AU VIN BLANC



Coq au Vin Blanc image

Just as Oregon borrows from Burgundy in vineyards planted with pinot noirs and chardonnays, that region also inspires dinner. The iconic boeuf bourguignon would not be the best choice with chardonnay, but this version of coq au vin, replacing Chambertin with chardonnay, couldn't be better. I went light with it, omitting the bacon lardons. And I gave a nod to Oregon's truffle crop by finishing the sauce with a gloss of black truffle butter. It's a modest investment that elevates the dish. A generous slab of unsalted butter (especially if it's high-fat European-style) could also bolster the sauce, though with less foxy intrigue.

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h20m

Yield 4 servings.

Number Of Ingredients 12

1 tablespoon grape-seed oil
1 3 1/2-pound chicken, in 10 pieces without backbone, dried
Salt and ground white pepper
8 ounces white pearl onions, blanched 3 minutes and peeled
1 medium onion, finely chopped
1/4 cup finely chopped celery
4 cloves garlic, sliced
9 ounces oyster mushrooms, trimmed, clumps separated
3/4 cup chardonnay
1 tablespoon lemon juice
2 tablespoons butter (unsalted or black truffle)
1 tablespoon minced tarragon

Steps:

  • Heat the oil on medium-high in a 4-quart stovetop casserole or sauté pan. Add the chicken, skin side down, as many pieces as fit comfortably. Cook until lightly browned, season with salt and pepper and turn to brown other side. Remove to a platter when done and repeat with the remaining chicken.
  • Add the pearl onions to casserole and toss in fat until lightly browned. Remove to a dish. Reduce heat to low. Add the chopped onion, celery and garlic, cook until softened, and stir in the mushrooms. When they wilt, add the wine, bring to a simmer and season with salt, pepper and lemon juice. Return chicken to casserole with any accumulated juices, baste, cover and cook 30 minutes, basting a few more times. Remove the chicken to a platter.
  • Increase heat to medium-high and cook the sauce and mushrooms about 5 minutes, until sauce thickens slightly. Lower heat, add the pearl onions and butter. When butter melts, check seasonings, return chicken to casserole, baste and simmer a few minutes. Serve from casserole or transfer to a deep platter. Scatter the tarragon on top before serving.

Nutrition Facts : @context http, Calories 760, UnsaturatedFat 30 grams, Carbohydrate 14 grams, Fat 50 grams, Fiber 3 grams, Protein 54 grams, SaturatedFat 16 grams, Sodium 1425 milligrams, Sugar 5 grams, TransFat 0 grams

QUICK COQ AU VIN



Quick Coq au Vin image

This Quick Coq au Vin recipe is really fabulous served with rice. I love being able to fix this gourmet dish in 30 minutes and still have it turn out so delicious. To reduce fat, I use chicken tenderloin pieces or skinless chicken breasts. -Judy VanCoetsem, Cortland, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1/4 cup all-purpose flour
1 teaspoon dried thyme
1 teaspoon salt, divided
6 boneless skinless chicken thighs (4 ounces each)
1 tablespoon olive oil
6 cups quartered cremini mushrooms
2 cups sliced fresh carrots
3 pieces Canadian bacon, chopped
1 tablespoon tomato paste
1 cup chicken broth
1 cup dry red wine
Chopped fresh thyme, optional

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.

Nutrition Facts : Calories 255 calories, Fat 11g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 648mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

30-MINUTE COQ AU VIN



30-Minute Coq au Vin image

Classic coq au vin can take up to two days to prepare, including marinating the chicken overnight. We make a red wine sauce with bacon, mushrooms and pearl onions (the frozen variety, so you can skip the tedious peeling), then slip in rotisserie chicken parts to warm through, and voila!

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 slices thick-cut bacon, cut into 1/2 inch strips (about 4 1/2 ounces)
10 ounces cremini mushrooms, halved or quartered
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 1/2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 1/2 cups chicken broth
1 cup red wine
1 1/2 cups frozen pearl onions
2 sprigs fresh thyme or pinch dried thyme
2 tablespoons cold unsalted butter, cut into 4 pieces
Pinch sugar, optional
1 cooked rotisserie chicken, cut into 8 pieces
1 teaspoon chopped fresh parsley, for garnish

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 BLANC



Coq Au Vin Blanc image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 25

10 slices bacon, sliced into 1/2-inch pieces
2 organic chickens, about 3 1/2 to 4 pounds each, quartered, rinsed and patted dry
2 teaspoons salt
3 cups full-bodied dry white wine, such as white Burgundy, or a California Chardonnay
1 1/2 cups rich chicken stock
1 teaspoon freshly ground black pepper
1 onion, finely chopped
8 sprigs fresh thyme or 1 teaspoon dried thyme
2 bay leaves
30 small pearl onions, peeled
1/2 cup heavy cream
1/2 cup minced shallots (2 large shallots)
1 head garlic, cloves separated and peeled
Egg noodles, cooked according to package directions, accompaniment
1 pound button mushrooms, wiped clean and halved or quartered if large (should match size of pearl onions)
Braised Leeks, recipe follows
2 tablespoons chopped fresh parsley leaves
1/3 cup all-purpose flour
2 teaspoons tomato paste
Pinch pepper
4 large leeks, tough outer leaves discarded and leeks trimmed to about 7-inches in length
3 tablespoons butter
1/2 cup chicken stock
2 teaspoons chopped thyme leaves
1/4 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F.
  • In a large, heavy Dutch oven over high heat fry the bacon until crisp and all of the fat is rendered. Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain. Set aside and reserve.
  • Season the chicken pieces with the salt and pepper. Brown the chicken pieces in the hot bacon fat, working in batches, if necessary, until golden on all sides. Transfer the chicken pieces to a large plate or bowl and set aside. Remove all but about 4 tablespoons of the bacon fat from the Dutch oven. Reduce the heat to medium-high and add the chopped onion, pearl onions, shallots and garlic cloves to the Dutch oven and cook until soft, 5 to 6 minutes.
  • Add the mushrooms and cook for 7 minutes longer, or until they've released most of their liquid and have begun to brown. Add the flour and tomato paste and cook, stirring constantly, for 1 minute. Slowly add the wine and stock, stirring constantly. Add the thyme, bay leaves reserved bacon and chicken. Bring liquid to a boil, reduce the heat to medium, and cook the sauce at a gentle simmer for 15 minutes, until liquid is slightly thickened. Bring the sauce to a boil and cover the pot. Place in the oven and cook for about 1 1/2 hours, or until the chicken is very tender. Transfer the chicken pieces to a serving dish and cover loosely to keep warm. Return pot to medium-low heat. Skim any fat from the surface of the cooking liquid and increase the heat to medium-high. Add the heavy cream and cook until the sauce has thickened slightly and coats the back of a spoon, about 15 to 20 minutes. Taste and adjust the seasoning if necessary. Return the chicken to the Dutch oven and cook for a few minutes to heat through, then serve.
  • Serve with egg noodles and Braised Leeks. Garnish with chopped parsley.
  • Using a sharp knife, trim most of the roots off the ends of the leeks, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves or quarters, as desired. Run leeks under cold running water, using fingers to loosen and remove any dirt or sand from between the leaves.
  • In a heavy skillet or saute pan that has a tight fitting lid, melt the butter over medium heat. Add the leeks to the skillet with any water that is clinging to the leaves from washing them. Cook the leeks, stirring occasionally, for 5 minutes. Add the stock and thyme and lower the heat to medium-low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve.

COQ AU VIN BLANC



Coq Au Vin Blanc image

This is from my Eat Well Stay Well cookbook. I haven't tried it yet, but I'm typing it up for ZWT. This is a white wine version of the French county stew and is much lower in fat than the original. This could probably be adapted to be a crock pot recipe.

Provided by dicentra

Categories     Stew

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 slices bacon, chopped
1 roasting chicken
3 tablespoons flour
2 cups frozen pearl onions, thawed
2 carrots, halved and cut in 1 inch lengths
1/2 small mushroom, halved
3/4 cup dry white wine
3/4 cup chicken broth
3/4 teaspoon salt
1/2 teaspoon dried rosemary, crumbled
1/4 teaspoon dried sage
1/4 teaspoon pepper
1 1/2 teaspoons cornstarch, blended with 1 t water
1/4 cup fresh parsley, chopped

Steps:

  • In a Dutch oven, combine the bacon and ¼ cup water over moderate heat.
  • Cook for 4 minutes or until the bacon has rendered its fat and is lightly crisped. Cut the chicken into 8 pieces, (use the wings and back pieces for stock or discard).
  • Skin the chicken and dredge in the flour, shaking off the excess. Sauté the chicken in the bacon drippings for 3 minutes per side or until golden brown.
  • Transfer the chicken to a plate.
  • Add the pearl onions and carrots to the pan and cook for 10 minutes or until the onions are golden.
  • Add the mushrooms and cook for 4 minutes or until they begin to release their juices.
  • Add the wine to the pan, increase the heat to high, and cook for 3 minutes, scraping up and browned bits that cling to the bottom of the pan.
  • Add the broth, salt, rosemary, sage and pepper and bring to a boil.
  • Return the chicken pieces to the pan; reduce to a simmer, cover and cook for 15 minutes or until the chicken is cooked through.
  • Transfer the chicken to a serving platter. Bring the sauce to a boil, stir in the cornstarch mixture, and cook, stirring until lightly thickened.
  • Stir in the parsley and spoon over the chicken.

Nutrition Facts : Calories 260.2, Fat 13.9, SaturatedFat 4, Cholesterol 56.2, Sodium 684.9, Carbohydrate 10.1, Fiber 1.3, Sugar 2.1, Protein 15

QUICK COQ AU VIN



Quick Coq au Vin image

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Mushroom     Sauté     Low Fat     Quick & Easy     Low Cal     Dinner     Bacon     Red Wine     Fall     Healthy     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

4 bacon slices, coarsely chopped
4 skinless boneless chicken breast halves
3 tablespoons chopped fresh Italian parsley, divided
8 ounces large crimini (baby bella) mushrooms, halved
8 large shallots, peeled, halved through root end
2 garlic cloves, pressed
1 1/2 cups dry red wine (such as Syrah)
1 1/2 cups low-salt chicken broth, divided
4 teaspoons all purpose flour

Steps:

  • Preheat oven to 300°F. Sauté bacon in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer to bowl. Sprinkle chicken with salt, pepper, and 1 tablespoon parsley. Add to drippings in skillet. Sauté until cooked through, about 6 minutes per side; transfer to pie dish (reserve skillet). Place in oven to keep warm.
  • Add mushrooms and shallots to skillet; sprinkle lightly with salt and pepper. Sauté until brown, about 4 minutes. Add garlic; toss 10 seconds. Add wine, 1 1/4 cups broth, bacon, and 1 tablespoon parsley. Bring to boil, stirring occasionally. Boil 10 minutes. Meanwhile, place flour in small cup.
  • Add 1/4 cup broth, stirring until smooth. Add flour mixture to sauce. Cook until sauce thickens, 3 to 4 minutes. Season sauce to taste with salt and pepper. Arrange chicken on platter; stir juices from pie dish into sauce and spoon over chicken. Sprinkle with 1 tablespoon parsley.

QUICK COQ AU VIN



Quick Coq au Vin image

A quick but delicious version of this classic dish. It also has the advantage of being low cal and low fat.

Provided by PanNan

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup flour
1 teaspoon dried thyme
1/2 teaspoon salt
6 boneless skinless chicken thighs
1 tablespoon olive oil
6 cups quartered cremini mushrooms
2 cups sliced carrots (1/4" thick)
1/3 cup sliced Canadian bacon (1/4" thick)
1 cup dry red wine
1 cup chicken broth
1 tablespoon tomato paste

Steps:

  • Combine flour, thyme, and salt in a zip lock 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; saute 2 minutes.
  • Stir in wine, broth, and tomato paste; cook 9 minutes.
  • Return chicken to pan, cook 8 minutes or until chicken is done.

QUICK COQ AU VIN



Quick Coq au Vin image

This dish is typically simmered for hours, but this version featuring boneless chicken is ready far sooner.

Provided by Jacques Pepin

Categories     World Cuisine Recipes     European     French

Time 1h15m

Yield 4

Number Of Ingredients 18

1 (3 to 3 1/2 pound) whole chicken
12 pearl onions
½ cup water
2 tablespoons olive oil, divided
½ teaspoon white sugar
4 large mushrooms, cleaned and quartered
⅓ cup finely chopped onion
3 cloves garlic, minced
1 ½ cups dry and robust red wine (such as Syrah or Grenache)
2 bay leaves
1 sprig thyme, leaves picked
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
2 tablespoons red wine
1 teaspoon potato starch
4 slices bread, crusts removed
2 teaspoons canola oil
2 tablespoons finely chopped fresh parsley

Steps:

  • Cut wings from the chicken, cutting at the joints into 3 pieces. Cut the remaining chicken into 4 pieces, 2 breasts and 2 legs. Remove skin and bones from the breasts. Set breasts aside with the 4 meatier wing pieces.
  • Pull of skin from the chicken legs and remove tips from the drumsticks. Cut down each side of the thigh bone and slide your knife under the bone to separate meat from it. Holding the thigh bone, cut all around the joint at the knee and pull out the bones. Add the legs to the breasts and wings.
  • Combine pearl onions, water, 1 tablespoon olive oil, and sugar in a large saucepan; bring to a boil and cook until water is evaporated and onions begin to fry, 2 to 4 minutes. Continue cooking and stirring, shaking the pan occasionally, until onions are lightly browned and glazed on all sides, 5 to 7 minutes. Add mushrooms; cook and stir for 1 minute. Remove from heat and cover.
  • Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat; add chicken wings and cook, stirring frequently, until lightly browned on all sides, 2 to 3 minutes. Add the legs; cook and stir until browned, 2 to 3 minutes per side. Add breasts; cook and stir until browned, 2 minutes per side. Transfer chicken pieces to a plate.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Place onion in the same skillet used for the chicken; cook and stir for 1 minute. Add garlic; cook until fragrant, about 10 seconds. Add 1 1/2 cups red wine, bay leaves, thyme, salt, and pepper; bring to a boil. Return legs and wings to the skillet; cover and simmer gently for 5 minutes. Add chicken breasts and simmer gently until chicken is no longer pink in the center, about 6 minutes.
  • Stir 2 tablespoons red wine and potato starch together in a bowl until dissolved; stir into chicken mixture until sauce is thickened, 2 to 3 minutes. Add pearl onions and mushrooms with their juices; keep warm.
  • Cut each slice of bread diagonally in half to form 2 triangles. Trim each triangle into a heart shape. Spread canola oil onto a baking sheet and press bread hearts into the oil so they are moistened on both sides.
  • Bake in the preheated oven until croutons are browned, 8 to 10 minutes.
  • Dip the tip of each crouton into the sauce; press into parsley until coated.
  • Cut chicken breasts and legs in half. Serve 1 breast piece, 1 drumstick or thigh, and 1 wing per person with 2 croutons and spoonfuls of sauce and vegetables. Sprinkle remaining parsley over chicken.

Nutrition Facts : Calories 690.8 calories, Carbohydrate 23.3 g, Cholesterol 145.5 mg, Fat 35.8 g, Fiber 2.3 g, Protein 49.6 g, SaturatedFat 8.5 g, Sodium 757.6 mg, Sugar 3.7 g

QUICK COQ AU VIN



Quick Coq au Vin image

Julia Child's world-famous coq au vin recipe calls for the dramatic lighting of cognac. Traditional ones simply call for chicken, the contents of your crisper, and drinkable wine.

Provided by Victoria Granof

Categories     Chicken     Mushroom     Onion     Sauté     Dinner     Bacon     Carrot     Red Wine     Fall     Cookie     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 12

3 tablespoons olive oil
2 or 3 thick slices bacon, roughly chopped
1 (4-pound) chicken, cut into six pieces
1 handful flour, seasoned with salt and pepper to taste
8 to 10 ounces button or cremini mushrooms, rinsed and halved (optional)
20 whole baby carrots, cut in half
1 clove garlic, peeled and minced
2 large sweet onions, chopped, or 2 cups pearl onions
1 bottle red wine (white works, too)
1 cup chicken broth
1 bay leaf
2 sprigs thyme

Steps:

  • 1. Heat the olive oil in a large pot over medium-high heat. Add the bacon and cook until crisp. Transfer to a large plate.
  • 2. Shake the chicken pieces with the seasoned flour in a paper or plastic bag.
  • 3. Brown the chicken in the pot, 4 to 5 minutes per side. Transfer to the plate with the bacon.
  • 4. Sauté the mushrooms (if using), carrots, garlic, and onions in the pot until they just begin to brown, 5 minutes.
  • 5. Pour half the wine into the pan and cook over high heat for about 8 minutes.
  • 6. Add the broth and the remaining wine. Bring to a boil and add the chicken, bacon, and herbs.
  • 7. Return to a boil, then cover and simmer for 45 minutes. Remove the bay leaf and thyme and serve.

More about "quick coq au vin blanc recipes"

BEST QUICK COQ AU VIN BLANC RECIPE - HOW TO MAKE QUICK …
best-quick-coq-au-vin-blanc-recipe-how-to-make-quick image
2017-01-24 Transfer chicken to large plate. To pot, add leek and 1/4 teaspoon salt; cook 3 minutes, stirring. Add wine. Heat to boiling on high. Reduce heat; …
From goodhousekeeping.com
Cuisine French
Category Easy Chicken, Dinner, Main Dish
Servings 4
Total Time 35 mins
  • In pressure-cooker pot on medium, cook pancetta in oil 5 to 7 minutes or until fat has rendered.
  • Transfer pancetta to plate. Meanwhile, pat chicken dry with paper towels; season all over with thyme and 1/2 teaspoon each of salt and pepper.
  • In batches, add chicken, skin side down, to pot; cook 6 minutes or until browned on two sides, turning once halfway through.
  • Transfer chicken to large plate. To pot, add leek and 1/4 teaspoon salt; cook 3 minutes, stirring.
See details


QUICK ONE PAN COQ AU VIN BLANC | OLIVE & MANGO
quick-one-pan-coq-au-vin-blanc-olive-mango image
2019-02-06 How To Make Coq Au Vin. Pat chicken pieces dry with a paper towel and season well with salt and pepper. Dredge or sprinkle with flour. Heat …
From oliveandmango.com
Servings 4-6
Category Mains
See details


COQ AU VIN BLANC - THE GIRL LOVES TO EAT
coq-au-vin-blanc-the-girl-loves-to-eat image
2015-02-07 Instructions. Wash the chicken legs. Pat them dry and season them with a bit of salt and pepper. In a large pan heat a tablespoon of olive oil and sauté the chicken legs until brown on every side. Take out and set aside. …
From thegirllovestoeat.com
See details


COQ AU VIN BLANC - PARDON YOUR FRENCH
coq-au-vin-blanc-pardon-your-french image
2020-03-15 Step 2 – In a large heavy-bottom skillet (or oven-safe pan), melt 1 tablespoon of butter and cook the bacon sticks over medium heat for 7-8 minutes until crispy. Set aside on a plate; do not wash the skillet. Step 3 – …
From pardonyourfrench.com
See details


COQ AU VIN BLANC | DINNER RECIPES | GOODTO
coq-au-vin-blanc-dinner-recipes-goodto image
2019-07-20 Heat a large casserole, add the oil and fry the chicken until golden; remove and set aside. Add the shallots, mushrooms and lardons, and fry for 5 mins or until golden. Stir in flour and garlic, cook for 1-2 mins, then …
From goodto.com
See details


COQ AU VIN BLANC (CHICKEN IN WHITE WINE) - VIKALINKA
coq-au-vin-blanc-chicken-in-white-wine-vikalinka image
2019-01-31 Remove cooked onion and garlic to the same plate as chicken and bacon. Add mushrooms to the pan and brown them for 3-5 minutes over medium-high heat. Return chicken, onion, garlic and bacon to the pan, pour wine all …
From vikalinka.com
See details


QUICK COQ AU VIN RECIPE | WOOLWORTHS
Everyday Rewards. Gift Cards. BIG W. Lists Catalogue Recipes Discover. Log in. 0. $0. Specials Fruit & Veg Meat, Seafood & Deli Bakery Dairy, Eggs & Fridge Pantry Freezer Drinks Liquor Front of Store Pet Baby Health & Beauty Household Lunch Box. Delivery to: Set your Delivery address.
From woolworths.com.au
See details


QUICK COQ AU VIN : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com
See details


COQ AU VIN WITH CRIMINI MUSHROOMS RECIPE - EASY RECIPES
Pour off all but 3 tablespoons fat from pot. Add shallots and garlic to pot and sauté 1 minute. Add onions, crimini mushrooms, and marjoram and sauté …
From recipegoulash.cc
See details


QUICK COQ AU VIN BLANC : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
See details


QUICK COQ AU VIN BLANC RECIPE
Mar 10, 2018 - Traditional Coq au Vin is usually made with red wine but this quick one-pot dinner calls for white wine and uses bone-in, skin-on chicken thighs. Mar 10, 2018 - Traditional Coq au Vin is usually made with red wine but this quick one-pot dinner calls for white wine and uses bone-in, skin-on chicken thighs. Pinterest. Today. Explore. When autocomplete results are …
From pinterest.com
See details


QUICK COQ AU VIN BLANC - DINNER AT SHEILA'S
2015-01-22 Here’s the recipe… Quick Coq au Vin Blanc (Martha Stewart Living Magazine, Feb, 2015) serves 4. 4 slices bacon, cut into ½-inch pieces. 8 bone-in, skin-on chicken thighs ( about 3 and ½ pounds total) Coarse salt and freshly ground pepper. ¼ cup all-purpose flour, for sprinkling. 10 ounces frozen pearl onions, thawed and drained
From dinneratsheilas.com
See details


QUICK COQ AU VIN - THAT'S WHAT BOB'S COOKING
2. 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. 3. In same pan, sauté the mushrooms, carrots, tomato paste and remaining ½ tsp. salt for 2 minutes. Add the broth cognac and wine; bring to a boil.
From thatswhatbobscooking.com
See details


COQ AU VIN BLANC - RECIPES
2022-04-25 6 ounces bacon, cut into – inch pieces; 1 %-pound) chicken, cut into 10 pieces; Salt and freshly ground black pepper; 1 yellow onion, diced; 2 celery stalks, diced; 12 ounces of mushrooms, such as button or cremini, thinly sliced; 2 cloves garlic, minced; 1 cup white wine; 2 cups chicken stock; 1 pound carrots, cut diagonally into 2-inch pieces about -inch thick; 5 5 …
From appliance.recipes
See details


COQ AU VIN BLANC | WILLIAMS SONOMA
2020-06-05 Directions: Preheat an oven to 350°F (180°C). In a large saucepan over high heat, boil the wine until reduced by half, about 15 minutes. Meanwhile, make a bouquet garni: Using a piece of kitchen twine, tie together the parsley sprigs, thyme sprigs and bay leaf. Set aside.
From williams-sonoma.com
See details


QUICK ONE PAN COQ AU VIN BLANC RECIPE - COOK.ME RECIPES
2020-08-20 Add wine and herbs. 20. Add 1½ cups of white wine, ½ teaspoon of fresh thyme and 2 teaspoons of freshly chopped rosemary. Bring to a boil, then reduce heat to medium-low. Cover the pan with a lid and simmer for about 15-20 minutes until the chicken is fully cooked through and the sauce has slightly reduced. 6.
From cook.me
See details


QUICK AND EASY COQ-AU-VIN - CHATELAINE
Add chicken and cook until browned on both sides, 4 min. Transfer to a plate. REDUCE heat to medium. Add carrots, onion, thyme and garlic and cook 4 …
From chatelaine.com
See details


QUICK COQ AU VIN RECIPE | BON APPéTIT
2010-09-06 Add mushrooms and shallots to skillet; sprinkle lightly with salt and pepper. Sauté until brown, about 4 minutes. Add garlic; toss 10 seconds. Add wine, 1 …
From bonappetit.com
See details


MAKE THIS QUICK AND PLENTIFUL COQ AU VIN WITH A BOTTLE OF TWO BUCK ...
2022-03-29 Coq Au Vin Blanc. Cook time: 45 minutes. Prep time: 30 minutes . Servings: 4-6 . INGREDIENTS: 4-6 bone-in, skin-on chicken thighs. You can also use chicken parts (drumsticks, chicken quarters, etc ...
From seattletimes.com
See details


COQ AU VIN BLANC – CHATELAINE
HEAT an extra-large (13-in.) frying pan over medium-high. Add bacon and cook until almost crisp, 2 to 3 min. Add mushrooms, celery, garlic and onion. Continue cooking, stirring often, until bacon ...
From chatelaine.com
See details


QUICK ONE PAN COQ AU VIN BLANC • OLIVE & MANGO | RECIPE | COQ …
Dec 20, 2019 - This Coq Au Vin Blanc is a classic French meal that you can make in just one pan. Layers of rich flavours make this coq au vin a sure hit. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And …
From pinterest.ca
See details


RECIPES FROM THE GRAPEVINE COTTAGE
Recipes--> Main Courses--> Quick Coq au Vin Blanc. Quick Coq au Vin Blanc. Years ago, we published our recipe for Coq au Vin Blanc, always preferring to use white wine rather than staining the chicken purple with red wine. Here is yet another take on this classic French recipe that is surprisingly quick and easy to make.
From grapevinecottage.com
See details


QUICK COQ AU VIN A FRENCH CLASSIC MADE EASY - PERFECTLY PROVENCE
Remove and reserve the chicken. Add the vegetables, cut into small­dice, into the same pan and cook 5 minutes. Put the chicken back and stir in the flour. Cook 2 minutes and add the wine, let it boil 2 minutes, add the brown stock and season, cover …
From perfectlyprovence.co
See details


QUICK COQ AU VIN BLANC | RECIPE | COQ AU VIN, WINE RECIPES, INSTANT …
Sep 12, 2018 - Put your pressure cooker to work and watch how quickly this classic French coq au vin chicken recipe comes together. Sep 12, 2018 - Put your pressure cooker to work and watch how quickly this classic French coq au vin chicken recipe comes together. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review …
From pinterest.com
See details


QUICK COQ AU VIN RECIPE: HOW TO MAKE IT
This Quick Coq au Vin recipe takes only 30 minutes to prepare! Talk about gourmet quality in record speed.
From preprod.tasteofhome.com
See details


QUICK COQ AU VIN RECIPE | MYRECIPES
Seal and shake to coat. Remove chicken from bag, shaking off excess flour. Advertisement. Step 2. 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. Step 3. Add mushrooms, carrot, and bacon to pan; sauté 2 minutes.
From myrecipes.com
See details


SLOW COOKER COQ AU VIN BLANC - RECIPES FROM AROUND THE WORLD
2021-12-27 Step 3. Combine the cornflour (1 1/2 tbsp cornflour) with 2 tablespoons of water. Add to the slow cooker. Cover and cook for 20 minutes or until the sauce has thickened. Step 4. Serve the coq au vin scattered with parsley (Fresh continental parsley leaves, to serve), and with mash or bread (Mashed potato or crusty bread, to serve (optional)) on ...
From therecipesmom.com
See details


COQ AU VIN RECIPE - RAYMOND BLANC OBE
Cooking Method. Step 1. Bring the red wine to the boil and reduce it by a third, to remove the alcohol and concentrate the colour and flavour. Leave to cool. In a bowl, mix the chicken pieces, carrots, celery, baby onions, peppercorns and bouquet garni together and pour the cooled red wine over them. Cover with cling film, refrigerate and leave ...
From raymondblanc.com
See details


QUICK COQ AU VIN BLANC | PUNCHFORK
4 slices bacon, cut into 1/2-inch pieces; 8 bone-in, skin-on chicken thighs (about 3 1/2 pounds total); 10 ounces frozen pearl onions, thawed and drained; 8 ounces cremini mushrooms, halved (quartered, if large); 1/2 cup lightly packed flat-leaf parsley leaves, for serving; 2 tablespoons tomato paste; 1 3/4 cups low-sodium chicken broth; Cooked egg noodles tossed with olive oil …
From punchfork.com
See details


COQ AU VIN BLANC - COOKING WITH COCKTAIL RINGS
2016-01-21 Step 5. Pour in the wine, add the bay leaf, and lower the heat and let simmer until the chicken is cooked through. Step 6. Stir in the cream and continue to simmer. Step 7. Remove the pan from the heat, discard the bay leaf, and season …
From cookingwithcocktailrings.com
See details


QUICK ONE PAN COQ AU VIN BLANC • OLIVE & MANGO | RECIPE
Jul 4, 2019 - This Coq Au Vin Blanc is a classic French meal that you can make in just one pan. Layers of rich flavours make this coq au vin a sure hit. Jul 4, 2019 - This Coq Au Vin Blanc is a classic French meal that you can make in just one pan. Layers of rich flavours make this coq au vin a sure hit. Pinterest . Today. Explore. When autocomplete results are available use up and …
From pinterest.ca
See details


COQ AU VIN BLANC (CHICKEN IN WHITE WINE SAUCE) - PINCH AND SWIRL
2020-09-24 Add wine and broth; bring to boil. Arrange chicken skin side up in pot; sprinkle bacon lardons over. Reduce heat and cover; simmer 30 minutes. Transfer chicken to platter. Step 4: Increase heat and cook sauce until thick and creamy, 8 to 10 minutes. Add butter and stir to melt; season to taste with salt and pepper.
From pinchandswirl.com
See details


RECIPE DETAIL PAGE | LCBO - ENGLISH
2 Preheat oven to 350°F (180°C). 3 If using a casserole dish, fill with about 2 inches (5 cm) of water and place in oven to warm. 4 Melt 1 tbsp (15 mL) butter in an ovenproof Dutch or French oven, or a large skillet (if using a casserole dish later in oven) over medium-high heat. Cook bacon until crisp.
From lcbo.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 to cook coq au vin?
Cover with a lid and cook in the preheated oven for 30 minutes. Over a medium heat, in a medium non-stick frying pan, heat the olive oil and cook the diced bacon in it for 30 seconds. Add the button mushrooms and cook for a further 4 minutes. Season to taste with salt and pepper. Mix the diced bacon and button mushrooms into the coq au vin.
How do you make coq au vin blanc with bacon?
This coq au vin blanc recipe shows a great way of making succulent chicken with mushrooms cooked in white wine and a splash of cream. Cook bacon or pancetta in a tablespoon of olive oil. Skip oil if bacon is too fatty. Remove the bacon to a paper towel-lined plate.
What kind of wine is coq au vin blanc?
Coq au Vin Blanc is rated 5.0 out of 5 by 3 . Quintessentially French, coq au vin is typically cooked with red wine, traditionally a bottle of Burgundy. Here, however, we’ve used a dry white wine instead, which results in a brighter flavor. A splash of dry sherry adds a depth of flavor.
What is coq au Coq au Riesling?
The classic version of the dish calls for red wine, specifically Burgundy, but different areas of France have their own versions; for example, coq au vin jaune (Jura), coq au Riesling (Alsace), and coq au Champagne. Bring the red wine to the boil and reduce it by a third, to remove the alcohol and concentrate the colour and flavour. Leave to cool.

Related Search