Quick Coq Au Vin Recipes

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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

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

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 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 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

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.

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.

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.

COQ AU VIN



Coq Au Vin image

Don't let the name fool you, this upscale classic is deliciously home-style. From Stoney Creek, Ontario, Linda Clark sends this dish with potatoes, chicken, carrots and a ton of flavor in every bite.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 14

6 medium red potatoes, quartered
1/2 cup water
2 medium carrots, sliced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup white wine or chicken broth
1-1/2 teaspoons chicken bouillon granules
1 teaspoon minced garlic
1/2 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
1/2 pound sliced fresh mushrooms
4 bacon strips, cooked and crumbled
1/3 cup chopped green onions

Steps:

  • Place potatoes and water in a microwave-safe dish; cover and microwave on high for 3 minutes. Add carrots; cook 4 minutes longer or until vegetables are tender. Drain., In a large bowl, combine the soup, wine, bouillon, garlic, parsley, thyme and pepper. Cut each chicken breast half into three pieces. Add the chicken, potato mixture, mushrooms, bacon and onions to soup mixture; stir to coat. , Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 50-55 minutes or until chicken is no longer pink.

Nutrition Facts : Calories 213 calories, Fat 6g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 665mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 4g fiber), Protein 11g protein.

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.

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

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QUICK COQ AU VIN RECIPE | EATINGWELL
2016-06-03 Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the chicken. Cook, turning once or twice, until lightly browned on all sides, …
From eatingwell.com
4.5/5 (12)
Total Time 45 mins
Category Healthy Chicken Recipes
Calories 288 per serving
  • Place flour in a shallow dish. Cut each chicken breast in half on the diagonal to get 4 portions about equal in weight. (Two will be smaller but thicker, the other two larger but thinner.) Sprinkle the chicken with 1/4 teaspoon each salt and pepper and dredge in the flour. Whisk water with 2 tablespoons of the leftover flour in a small bowl; set aside.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the chicken. Cook, turning once or twice, until lightly browned on all sides, 5 to 7 minutes total. Transfer to a plate.
  • Add the remaining 1 tablespoon oil to the pan; reduce heat to medium-low. Add mushrooms, carrots, onion and rosemary and cook, stirring occasionally, until the vegetables are softened and browned in spots, about 5 minutes. Add broth, wine, tomato paste and the remaining 1/4 teaspoon each salt and pepper. Stir until the tomato paste is dissolved. Bring to a simmer.
  • Return the chicken and any accumulated juice to the pan. Cover, reduce the heat to maintain a simmer and cook, stirring once or twice, until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 15 to 20 minutes. Transfer the chicken to a serving plate.


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QUICK COQ AU VIN — UNWRITTEN RECIPES
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Instructions. HEAT 3 tsp of the oil in a large frying pan over medium-high. Add mushrooms and 1/2 tsp of the salt and cook until browned, 6 min. Transfer to a bowl. ADD remaining 1 …
From chatelaine.com


QUICK COQ AU VIN — THREE MANY COOKS
2011-10-16 Heat a large (11- to 12-inch) deep skillet over medium-high heat. Coat chicken thighs with the oil and sprinkle with salt and pepper. Add chicken thighs to hot skillet. Cook until well browned, about 5 minutes. Turn and continue to cook until well browned on remaining side, about 3 minutes longer. Transfer to a medium bowl; set aside.
From threemanycooks.com


COQ AU VIN RECIPE – THE ULTIMATE AND CLASSIC FRENCH CHICKEN RECIPE
2022-05-08 Preheat your oven to 350 degrees and season your chicken with salt and black pepper. Add bacon in a cooking pot and cook it until crispy, for around 8 minutes. Remove the bacon to a separate plate after cooking. To the same pot, add chicken and cook it until the side is golden brown, for almost 4 to 6 minutes. Remove chicken to a separate plate.
From getarecipes.com


EASY COQ AU VIN | RACHAEL RAY IN SEASON
Directions. In a 5-to 6-quart Dutch oven, cook the bacon in the oil over medium until browned but not too crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a small bowl. Season the chicken with salt and pepper. Increase the heat to medium-high. Working in batches, cook the chicken until golden brown, about 5 minutes per side.
From rachaelraymag.com


QUICK COQ AU VIN - FRENCH - WORLDRECIPES.ORG
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 …
From worldrecipes.org


QUICK COQ AU VIN - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Quick Coq Au Vin are provided here for you to discover and enjoy. Healthy Menu. Eating Healthy Lunch At Work Heart Healthy Diet Book Blackstone Grill Healthy Recipes ...
From recipeshappy.com


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


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


EASY COQ AU VIN RECIPE | MYRECIPES
Stir in wine; bring to a boil. Cook 10 minutes or until reduced by half, stirring occasionally. Return chicken to pan. Add broth; bring to a simmer. Cover and simmer 35 minutes or until chicken is done, turning after 20 minutes. Remove chicken from pan; cover. Step 3. Heat a large heavy skillet over medium heat.
From myrecipes.com


COQ AU VIN - ONCE UPON A CHEF
Instructions. Heat 1 tablespoon of the oil in a large (5-qt) Dutch oven or heavy-bottomed pot over medium heat. Add the pancetta and cook until the fat has rendered and the pancetta is crispy, 5 to 8 minutes. Using a slotted spoon, transfer the pancetta to …
From onceuponachef.com


QUICK COQ AU VIN RECIPE | WOOLWORTHS
Step 1. Heat the oil in a large, heavy-based frying pan and cook the drumsticks and bacon over a high heat for 5 minutes. Add the shallots and mushrooms and cook for a further 5 minutes, turning the chicken and shallots, until golden all over. Add the flour and toss to …
From woolworths.com.au


QUICK COQ AU VIN A FRENCH CLASSIC MADE EASY - PERFECTLY PROVENCE
Keep the fat in the pan and brown the chicken parts in it. 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 with a lid and cook 60 minutes on a ...
From perfectlyprovence.co


QUICK COQ AU VIN RECIPE BY JACQUES PEPIN - FOOD NEWS
In a large mixing bowl, add the chicken, wine, bay leaf and thyme. Cover and refrigerate for at least 1 hour. Step 2 Place a large Dutch oven medium heat and cook the bacon until golden and crisp, about 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate, leaving rendered fat in pot.
From foodnewsnews.com


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


QUICK ONE PAN COQ AU VIN BLANC | OLIVE & MANGO
2019-02-06 Dredge or sprinkle with flour. Heat oil over medium heat in a large skillet. Add the bacon and cook until golden brown. Add veggies and cook until tender. Then push to one side of the pan. Add chicken to other side of pan and brown on …
From oliveandmango.com


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


COQ AU VIN RECIPE - RAYMOND BLANC OBE
rb-icon-serves. Serves 4. rb-icon-preparation. Preparation 60 Mins. rb-icon-time. Cooking Time 60 Mins. Coq au vin is a quick and easy chicken recipe to cook at home from all the family. It embodies the true spirit of French cuisine – a delicious rustic dish that gathers everyone around the table to enjoy hearty food and a good glass of red wine.
From raymondblanc.com


QUICK COQ AU VIN - SAFEWAY
Step 1 Heat olive oil in a 12-inch nonstick frying pan over high heat. Season chicken to taste with salt and pepper then add to pan. Cook until undersides are lightly browned, about 2 minutes.
From safeway.ca


EASY COQ AU VIN - A DECADENT FRENCH FAVOURITE THAT IS TOTALLY …
2021-07-14 To Prepare The Coq Au Vin. Pre heat the oven to 180 degrees C. Heat a medium to large fry pan on high heat and add the olive oil. 4. Done. Once hot, add the lardons and then the baby onions. The lardons should get crispy and the baby onions start to colour a golden, brown. Once this happens, drain and remove.
From arecipeblog.com


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


COQ AU VIN (THE BEST) | RICARDO
Discard the herbs. In a large non-stick skillet over medium-high heat, brown the chicken in 2 tbsp of the butter. Season with salt and pepper. Set aside on a large plate. In a large pot or Dutch oven over medium heat, brown the bacon in 1 tbsp of the butter. Add the onion and garlic, and cook for 2 …
From ricardocuisine.com


QUICK COQ AU VIN RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Quick Coq Au Vin Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Balls Dates Balls Recipes Healthy Healthy Protein Ball …
From recipeshappy.com


EASY PEASY COQ AU VIN - EASY PEASY FOODIE
2016-09-01 Turn up the heat and add the chicken thigh fillets. Cook for 3 minutes, stirring occasionally, until the thigh fillets are slightly browned. Add the wine and stock, plus the bay leaves and thyme and bring to the boil. Turn down and put the lid on. Next, put a non-stick frying pan on a high heat and wait for 1 minute.
From easypeasyfoodie.com


QUICK COQ AU VIN RECIPE - BLOG.KSVADL.COM
Quick Coq Au Vin. adapted from Bon Appetit. Ingredients: 4 bacon slices, coarsely chopped; 4 boneless, skinless chicken breasts; 3 tablespoons chopped fresh Italian parsley, divided; 8 oz large crimini (baby bella) mushrooms, halved; 6 large shallots, peeled and halved (or quartered if really large) 2 garlic cloves, minced; 1 1/2 cups dry red wine
From blog.ksvadl.com


COQ AU VIN RECIPE (EASY VERSION FOR WEEKNIGHT DINNERS) | KITCHN
2019-11-07 dried wild mushrooms (about 1 ounce) 1/2 cup. (1/2-inch) cubed pancetta or bacon (about 4 ounces) 1. large red or yellow onion, chopped into 1/2-inch pieces. 2. medium carrots, cut into bite-sized pieces. 5. large cloves garlic, peeled and gently smashed.
From thekitchn.com


QUICK AND EASY COQ AU VIN RECIPE - HEALTHVOT
2021-12-13 How about a Quick Coq Au Vin made with tender chicken in a sauce of wine, mushrooms, and bacon? It’s a rustic classic made easy and quick, but still loaded with authentic French flavor. The Best Easy Recipe for Chicken in Wine Winter is upon us, friends, and it’s time for stick-to-your-ribs . What's Hot. Weekly Research Roundup: Weightlifting for Fat Loss, …
From healthvot.com


FRENCH RECIPE: QUICK COQ AU VIN BY JACQUES PEPIN - REDCIPES
2020-06-19 5 Preheat oven to 400 degrees F (200 degrees C). 6 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.
From redcipes.com


QUICK COQ AU VIN RECIPE | SUR LA TABLE
Traditionally, coq au vin, or chicken with red wine, had to be cooked for a long time because the coq ("cock"—an older chicken) was tough. Now the dish can be made quickly with tender parts either cut from a young chicken or bought separately at the market. I divide the chicken into pieces, remove the skin, brown it, and cook it in the red ...
From surlatable.com


QUICK COQ AU VIN | RECIPE - RACHAEL RAY SHOW
Preparation. Heat oven to 350°F. Brush the baguette slices with olive oil on both sides and arrange on a metal rack set on a rimmed baking sheet and toast until evenly golden, 12-15 minutes. Remove from oven and rub warm toast with halved garlic clove, season with sea salt and top with a little parsley, reserving some of the parsley for garnish.
From rachaelrayshow.com


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