Coq Au Vin Chicken Braised In Wine Food

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COQ AU VIN (CHICKEN BRAISED IN RED WINE)



Coq Au Vin (Chicken Braised in Red Wine) image

Elegant but hearty chicken and wine dish. A nice blend of Burgundy, herbs, and garlic. I serve this with hot cooked noodles, crusty French bread, and a salad for a wonderful company meal. And don't forget the wine!

Provided by papergoddess

Categories     Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

3 -3 1/2 lbs broiler-fryer chickens, cut up (I remove the skin)
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
6 slices bacon
6 small onions
1/2 lb mushroom, sliced
4 carrots, halved or julienned
1 cup chicken broth (or 1 chicken bouillon cube dissolved in 1 cup water)
1 cup red Burgundy wine
1 garlic clove, crushed
1/2 teaspoon salt
1/2 teaspoon thyme leaves
1 bay leaf
2 sprigs parsley (tied in cheesecloth bag, or place in teaball)

Steps:

  • Mix flour, salt and pepper and put in paper or plastic bag.
  • Drop chicken pieces into bag and shake to coat.
  • In large skillet fry bacon until crisp; drain and reserve bacon bits.
  • Brown chicken in bacon drippings.
  • Remove to a plate.
  • Add onions and mushrooms to skillet and cook until onions are tender.
  • Drain off fat.
  • Return chicken pieces to skillet (or you can place this in a large oven-proof baking dish).
  • Add remaining ingredients, including bacon bits.
  • Cover and simmer about 1 hours.
  • or until chicken is tender.
  • (Or cover and bake at 350F for 1-1 1/2 hrs).
  • Remove Bouquet Garni before serving.
  • Skim off excess fat.
  • If desired, sprinkle with snipped parsley.

COQ AU VIN



Coq Au Vin image

Cook Ina Garten's top-rated recipe for classic French Coq Au Vin from Barefoot Contessa on Food Network with Burgundy wine, cremini mushrooms and pancetta.

Provided by Ina Garten

Categories     main-dish

Time 1h30m

Yield 3 servings

Number Of Ingredients 15

2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced

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 (RED WINE BRAISED CHICKEN)



Coq au Vin (Red Wine Braised Chicken) image

Boneless, skinless chicken breasts braised slowly with carrots, mushrooms, and onions in a red wine sauce.

Provided by Stefanie

Categories     Entree

Time 2h25m

Number Of Ingredients 15

2 tbsp extra-virgin olive oil
4 pieces of bacon, diced
4 boneless, skinless chicken breasts
salt
pepper
8oz baby portabella mushrooms, sliced in half
1/2 pound carrots (about 4-5), peeled and cut into 1-2" pieces
8oz frozen pearl onions
1/4 cup brandy
1/2 bottle of dry red wine
1 cup chicken stock
7 sprigs fresh thyme
1 bay leaf
2 tbsp unsalted butter, room temperature
2 tbsp all purpose flour

Steps:

  • If using the oven, preheat to 250 degrees F.
  • Heat a large dutch oven over medium/high heat. Once hot, add oil. When the oil is shimmering, add bacon. Cook until crisp, about 5-7 minutes. Remove with slotted spoon and transfer to a plate.
  • Season the chicken with salt and pepper. Brown the chicken on each side for about 8 minutes total, 4 minutes per side. once browned, transfer to nearby plate.
  • Add mushrooms and sauté until golden brown, about 10 minutes. Don't salt mushrooms until after they brown.
  • Add carrots and onions to pot. Sauté for about 5 minutes. Add a bit more salt and pepper.
  • Mix in the butter and flour u til the flour is no longer visible.
  • Reduce heat to low, add brandy. Stir to combine and deglaze the pan. Add red wine and chicken stock. Nestle the chicken back into the pot along with the bacon, thyme, and bay leaf.
  • FOR THE OVEN METHOD: Place the pot in the oven to cook for 2 hours.
  • FOR SLOW COOKER: After adding in the red wine and chicken stock, transfer all the contents of the pot to the slow cooker. Add chicken, bacon, thyme and bay leaf to the slow cooker. Cover with lid and cook on low for 8 hours or high for 4.
  • Once the chicken is done cooking, remove bay leaf and thyme stems.
  • Serve along side some crusty bread or as is.

COQ AU VIN (CHICKEN BRAISED IN WINE)



Coq Au Vin (Chicken Braised in Wine) image

A French classic - a delicious stew that deserves only a truly free-range bird, or an old hen or rooster.

Provided by evelynathens

Categories     Chicken

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 20

1 (750 ml) bottle red wine (use a wine you'd enjoy drinking)
3 -5 sprigs fresh thyme
2 bay leaves
8 whole peppercorns
3 -5 sprigs parsley
1 medium free-range chicken, cut into pieces
1 tablespoon olive oil
4 ounces bacon, cut into strips or lardons
2 large onions, chopped roughly
1 tablespoon tomato paste
plain flour
1 1/2 fluid ounces brandy
2 garlic cloves, chopped
4 ounces button mushrooms, halved or quartered if large
20 small white pearl onions
2 ounces butter
2 teaspoons sugar
1 teaspoon plain flour, mixed with
1 teaspoon butter, to make a paste
1 tablespoon chopped parsley

Steps:

  • Bring the red wine to the boil with the sprigs of thyme, parsley, bay leaves and peppercorns, then leave to cool for 1 hour; pour the wine over the chicken pieces and marinate for 12 hours.
  • Fry the bacon in a frying pan, remove with a slotted spoon; add the oil to the pan and fry the onions until softened; remove to casserole dish.
  • Remove the chicken pieces from the marinade and pat dry with kitchen paper.
  • Dust the chicken pieces with a little flour, then put them in the frying pan and brown them lightly; pour in the warmed brandy and flambé it (or cook off alcohol); transfer the chicken pieces and liquid to the casserole and add the bacon, strained marinade (with tomato paste stirred in), garlic and mushrooms; cover and cook in a preheated oven at 300F for about 1 hour.
  • In the meantime, fry the small onions in butter with the sugar and a little water until glazed; add to the casserole and cook for a further 30 minutes; if the sauce needs thickening, stir in a few small knobs of beurre manié.
  • Remove the casserole from the oven and sprinkle the chopped parsley over before serving.

COQ AU VIN



Coq au Vin image

Coq au Vin is a traditional French stew where chicken is slowly braised in red wine and garnished with mushrooms and pearl onions. Nourishing and comforting, it is easy enough to serve to your family on a cold night, but also so rich and decadent that it will definitely impress friends at a dinner party.

Provided by Olivia Mesquita

Categories     Main Course

Time 1h35m

Number Of Ingredients 19

4 bone-in, skin-on chicken thighs
4 chicken drumsticks
Salt and freshly ground black pepper (to taste)
2 ½ tablespoons vegetable oil
4 ounces lardons or slab bacon (diced)
1 large yellow onion (chopped)
2 large carrots (peeled and cut diagonally in 1-inch pieces)
4 cloves garlic (minced)
1 tablespoons tomato paste
1 tablespoon all-purpose flour
1 bottle (750ml) red wine (preferably a Burgundy or Pinot Noir)
1 bay leaf
5 sprigs fresh thyme (tied with kitchen twine)
3 cups chicken stock (homemade or store-bought)
4 tablespoons unsalted butter
8 ounces peeled pearl onions ((see notes))
8 ounces cremini mushrooms (sliced)
Beurre manié: 1 tablespoon flour and 1 tablespoon softened butter (optional)
⅓ cup chopped parsley

Steps:

  • Preheat oven to 350ºF.
  • Pat dry the chicken pieces with a paper towel and season generously with salt and pepper. Reserve.
  • In a large Dutch oven or heavy-bottomed pot, heat 1 teaspoon vegetable oil, over medium-high heat. Add the lardons or bacon and cook until golden, about 6-8 minutes. Remove the lardons with a slotted spoon and reserve, leaving the drippings in the pot.
  • Add more oil if needed, then add the chicken, without overcrowding the pot. Depending on the size of your pot, you might need to work in batches. Brown the chicken on all sides until golden brown, about 8-10 minutes. Remove the chicken to the plate with the lardons and reserve.
  • If the chicken has rendered a lot of fat, drain or wipe off the excess (being careful not to disturb the browned bits from the bottom of the pot), leaving about 1 tablespoon in the pot.
  • Lower heat to medium, then add the chopped onion and carrots. Cook until the onions have softened, about 3 minutes. Then, stir in the garlic and cook for a minute to release its aroma.
  • Stir in the tomato paste and cook for about a minute, then add the flour and cook for another minute, to get rid of the raw flour taste.
  • Pour in the red wine and add the thyme sprigs and bay leaf, scraping the browned bits from the bottom of the pot with a wooden spoon. Cook until the wine has reduced by half, about 10 minutes, skimming off the foam that rises to the surface.
  • Add the chicken stock and season with salt and pepper. Once boiling, add back the chicken pieces, lardons and any juices that have collected on the plate.
  • Cover and transfer to the oven. Cook for 45 minutes or until the chicken is very tender.
  • Once there's about 15 minutes left for the chicken to be ready, prepare the pearl onions and mushrooms. Heat 1 tablespoon oil and 2 tablespoons butter in a sauté pan or skillet, over medium-high heat. Add the pearl onions and a pinch of salt, and cook until nicely browned, about 5-8 minutes. Remove to a plate and reserve.
  • Add another tablespoon of oil and 2 tablespoons butter, then sauté the mushrooms until browned, about 8-10 minutes. Season with salt and pepper. Remove and reserve with the pearl onions.
  • Once the stew has finished cooking, carefully remove the chicken pieces to a plate or serving vessel, tenting with foil to keep them warm. Also, remove and discard the bay leaf and thyme sprigs.
  • Optional: Make beurre manié by mixing one tablespoon of softened butter with one tablespoon of flour.
  • Return the pot to the stove, over medium-high heat, and - if using - add the beurre manié to thicken the sauce. If the sauce is not thick enough to your liking, make more beurre manié. If too thick, you can thin it out with more chicken stock or wine.
  • Taste the sauce and adjust seasoning. Then, add 1/4 cup parsley, reserving the rest to garnish the dish.
  • Stir in the reserved pearl onions and mushrooms.
  • If serving in the pot, return chicken to the pot, garnish with the remaining parsley, and serve. If serving on a serving vessel, pour the sauce over the chicken, then garnish with parsley and serve.

Nutrition Facts : Calories 994 kcal, Carbohydrate 32 g, Protein 49 g, Fat 59 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 273 mg, Sodium 736 mg, Fiber 4 g, Sugar 11 g, UnsaturatedFat 31 g, ServingSize 1 serving

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  • Season your chicken pieces with salt and pepper and brown them in the same pot in batches to avoid overcrowding. Remove to the same plate as bacon. You are not cooking your chicken all the way through, just browning on both sides.
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TRADITIONAL FRENCH COQ AU VIN RECIPE - 2022 - MASTERCLASS
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Coq au vin, the classic French dish of chicken slowly braised in wine, is a hearty stew that’s a little more impressive than your average chicken …
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COQ AU VIN (CHICKEN BRAISED IN RED WINE) RECIPE

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4.8/5 (8)
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Category Entree, Dinner, Mains, Soups And Stews
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Coq au vin is a French dish comprised of chicken thighs braised in red wine. This is classic French comfort food as the slowly cooked chicken thighs melt in your mouth and contrast perfectly with the crispy chicken skin. We paired the chicken with farro as its chewiness lends another texture to the meal. This recipe calls for a cup of red wine ...
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Total Time 15 mins
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COQ AU VIN (FRENCH BRAISED CHICKEN WITH WINE) – PALATABLE ...
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COQ AU VIN (CHICKEN BRAISED IN RED WINE) - FRASER VALLEY ...
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COQ AU VIN - KOSHER FOOD RECIPES COOKBOOK REVIEWS ON ...
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COQ AU VIN - TASTEFOOD
Coq au Vin – Chicken Braised in Red Wine. As an option to butchering a whole chicken, purchase 2 whole legs and 2 to 3 breasts with skin and bone intact. Serves 4 to 6. 1 tablespoon olive oil One chicken, cut in 8 pieces Salt Freshly ground black pepper 1/3 cup brandy 4 garlic cloves, smashed 3 large carrots, sliced 1/2-inch thick 1 large ...
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EASY COQ AU VIN – DAMN DELICIOUS – DAMN DELICIOUS
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5/5 (10)
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HOW TO MAKE COQ AU VIN | FOODIECRUSH .COM
This traditional coq au vin recipe is a classic French stew made with chicken, bacon, and vegetables braised in red wine to make a rich, hearty, comforting dinner. Place the chicken in a large bowl and pour the wine overtop. Let marinate at room temperature while you cook the bacon. Preheat the oven to 350°F.
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COQ AU VIN – CHICKEN BRAISED IN RED WINE – ORACIBO
We have found that removing the chicken from its vacuum packaging, setting it on a rack & placing it in the fridge overnight makes a real difference to the texture of the chicken. The next day cut the chicken into 10 pieces, saving the back for making chicken stock. This drying technique works well for roast chicken as well.
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Estimated Reading Time 3 mins


COQ AU VIN -- BRAISED CHICKEN IN WINE SAUCE
DAY 2: Preheat the oven to 325°F. Strain the wine from the chicken and other ingredients and reserve. Reduce the wine in a large pot by half. Pat the chicken very dry, season well, put 1 T butter and 1 T olive oil over medium-high heat in a large Dutch oven and sear the chicken skin side down till crisp.
From signaturedishes.net


MODERN DAY COQ AU VIN | THE WEEKLY POST
Method: In a stainless steel bowl, place the thighs and drums, along with the red wine and chicken stock. (If at all possible- let marinate for 60 minutes) Place in your cooler and cover. While the chicken is getting sauced- prep your vegetables and place them aside. NOW- in a large skillet or braiser pan, over medium heat, place your 1 ...
From weeklypostnc.com


WHAT IS CHICKEN COQ AU VIN - MONTALVOSPIRITS
If you want to minimize alcohol content, choose a recipe such as coq au vin, which is chicken braised in red wine sauce, rather than a flamed dish. These dishes contain as much as 75 percent of the original alcohol after the flames go …
From montalvospirits.com


WHAT IS COQ AU VIN TRADITIONALLY SERVED WITH? | LIZZIE ...
Coq au vin is a savory French stew made with red wine-braised chicken, mushrooms, ... You'll obtain a coq au vin blanc if you use a dry white wine. Some individuals are concerned about the amount of alcohol in the drink. Contrary to common belief, the alcohol in this meal does not completely cook out of the wine. However, it is possible to reduce the alcohol level …
From lizzieloveshealthy.com


COQ AU VIN - CHICKEN BRAISED IN WINE : FOOD
220 votes, 54 comments. 21.9m members in the food community. The hub for Food Images and more on Reddit
From reddit.com


COQ AU VIN - 55+ LIFE
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 a paper-towel-lined plate, leaving the fat in the pan. Season the chicken all over with 2 teaspoons ...
From 55pluslifemag.com


51 CHICKEN (COQ-AU-VIN) IDEAS | COQ AU VIN, CHICKEN ...
Jan 31, 2019 - Explore Joanne Richard's board "chicken (coq-au-vin)", followed by 832 people on Pinterest. See more ideas about coq au vin, chicken recipes, chicken dishes.
From pinterest.ca


RECIPE: SLOW COOKER COQ AU VIN (WINE-BRAISED CHICKEN)
Heat a large skillet over medium heat. Add the bacon and cook until golden and just crisp, about 3 minutes. Drain the bacon on paper towels and set aside. Melt 2 tablespoons of the butter in same ...
From houstonchronicle.com


BEST COQ AU VIN RECIPES | FOOD NETWORK CANADA
A classic stew, coq au vin is a traditional French dish of chicken braised in wine. Impress guests at your next gathering with this Tested Till Perfect coq au vin recipe. ADVERTISEMENT. Ingredients . 3 ½. lb(s) chicken, pieces. 2. onion. 2. slices bacon, chopped. 3. cloves garlic, minced. 1. lb(s) mushroom, quartered. 3. carrot, cut in bite-size pieces. 1. tsp …
From foodnetwork.ca


CHICKEN BRAISED IN RED WINE (COQ AU VIN) RECIPE - FOOD NEWS
Slowly braising the bird in red wine makes it tender and delicious. While Burgundy wine is traditional here, use a fruit-forward Syrah for a taste of the Rhône Valley. Preheat oven to 350 degrees and place a rack in the bottom third. Place bacon in a large Dutch oven on the stovetop and heat over moderate heat.
From foodnewsnews.com


COQ AU RIESLING NIGELLA - COQ AU RIESLING - ACCOUNTING ...
This delicious coq au vin is made with chicken braised in dry riesling, rich crème fraîche and fresh lemon juice. Ingredients · 2 tablespoons garlic flavored oil (see intro) · 1 cup bacon lardons · 1 leek (finely sliced) · 12 boneless, skinless chicken thighs · 3 bay leaves · 10 . Chicken cooked with white wine, . Deeply savoury and delicious, nigel slater's coq au riesling …
From accounting-notes-pdf.blogspot.com


5 BEST WINES TO PAIR WITH COQ AU VIN (2022) - WINEPROS
The key ingredients of a Coq Au Vin are bone-in chicken, mushrooms, bacon, onions, and red wine. Initially, Coq Au Vin came about as a way to make old rooster birds tender and tasty. But as roosters aren’t easy to find anymore, any other bird can be used to prepare Coq Au Vin. The best part of the Coq Au Vin is that it is not easily ...
From winepros.org


THE SECRET TO GREAT COQ AU VIN? LOSE THE COQ - SERIOUS EATS
In that case, you should let the whole Dutch oven stand for 1 hour at room temperature after it comes out of the oven and before whisking in the butter. Transfer it to the fridge for up to 4 days, then reheat gently and continue with the recipe. Coq au vin is great with buttered potatoes, pasta, or rice.
From seriouseats.com


KEN MORRIS, COOKING FOR COMFORT: DINNER IN PARIS | FOOD ...
Season the chicken pieces with salt and pepper and set them aside. In a 5-quart Dutch oven, heat the oil over medium heat. Add the bacon and fry, stirring occasionally, until just golden and most ...
From napavalleyregister.com


COQ AU VIN - CHICKEN BRAISED IN RED WINE | CLASSIC FRENCH ...
Coq Au Vin – Chicken Braised In Red Wine | Classic French Recipes. BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! https://bit.ly/2KKgv1A Coq au vin "Rooster braised in red wine" is a French dish of chicken braised with red wine, cognac lardons and mushrooms. Ingredients and written recipe on my …
From onlinefood.menu


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