Rachael Ray Winter Coq Au Vin Recipes

COQ AU VIN

Steps:

• In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to paper towels to drain. Coat chicken pieces in flour, salt and pepper. Brown chicken in hot bacon fat on both sides.
• Add garlic, onions, mushrooms and carrots. Saute 2 minutes to soften. Pour cognac into a small glass. Remove pan from heat, pour in cognac, put pan back on the flame. Flambe by lighting a long match and holding it just above the pot and light the fumes. The brandy will catch fire and the flames will burn out within 1 minute. When the flames die down, gradually stir in the wine and broth. When the wine is well blended, add the herbs. Cover and simmer for 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process.
• To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley.

RACHAEL RAY WINTER COQ AU VIN

Steps:

• Directions Sprinkle the chicken with salt and pepper and dredge in the flour. Melt 2 tablespoons of the butter in a Dutch oven over medium-high heat. Brown the chicken, working in batches, and then transfer to a plate. Add a drizzle of EVOO to the pot along with the remaining butter, onions, garlic, celery, fennel and leeks. Sprinkle the vegetables with some salt and pepper and cook until lightly browned, 7 to 8 minutes. Stir in the bay leaf and wine, return the chicken to the pot and cook, partially covered, over a low, rolling simmer, 30 minutes. Stir in the creme fraiche, reduce to a simmer and continue to cook, 30 minutes longer. If the liquid gets too low, add the chicken stock. Transfer the chicken to a warm platter, and add the mustard and chopped tarragon at the last minute. Serve with warm baguette. Notes Cook's Note: Cool and store for a make-ahead meal. Bring to room temperature before reheating over medium heat.

COQ AU VIN BLANC

Steps:

• Heat 2 tablespoons olive oil in a large nonstick pan over med-high heat.
• Season the chicken with salt and pepper; dredge in flour and add to pan in a single layer (do not crowd the meat).
• Cook chicken about 4-5 minutes on each side until browned.
• While the chicken is working, heat a large Dutch oven or deep skillet over med-high heat with the remaining 1 tablespoons oil.
• When the oil is hot, add in the bacon; cook about 5 minutes until crisp.
• Remove bacon with a slotted spoon and drain on paper towels.
• Pour off a little of the bacon fat, leaving a thin layer in the Dutch oven.
• Add in the onions, mushrooms, bay leaf, and thyme (the leaves will fall off the sprigs and into the sauce during cooking).
• Cook 7-8 minutes until the onions have a little color and the mushrooms are tender.
• Add in 2 tablespoons flour to the Dutch oven and cook for 2 minutes.
• Deglaze with the chicken broth, scraping up all the brown bits from the bottom of the pan, and cook, for 5 minutes.
• Preheat the broiler.
• Over high heat, add in the wine to the cooked chicken in the skillet and scrape up all the brown bits; reduce the liquid for about 5 minutes, then add the chicken and wine to the broth and vegetables in the Dutch oven; stir to combine.
• Stir in the cream; lower heat to a simmer and reduce sauce for about 5 minutes.
• Arrange the bread on a baking sheet and toast on both sides under the broiler.
• Rub garlic across the hot toast and butter lightly.
• Cut the slices of toast in half from corner to corner.
• Remove the bay leaf and thyme stems from the chicken and sauce.
• To serve: fan 4 toast triangles across each dinner plate, lining up the points, and then top with the chicken and sauce; finish each plate with the bacon and parsley.