COQ AU VIN (CHICKEN BRAISED IN RED WINE)
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
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
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
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)
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
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)
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
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 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
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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5/5 (40)Total Time 1 hr 45 minsCategory DinnerCalories 977 per serving
- Place Chicken Marinade ingredients together in a large bowl. Cover and refrigerate for 2 hours to overnight.
- Heat a large heavy based dutch oven or large deep skillet over high heat. Add half the oil, then brown the chicken on both sides.
EASY COQ AU VIN - LIVE LIFE - LOVE FOOD
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Estimated Reading Time 7 mins
- Pat chicken thighs dry and season with kosher salt and fresh ground pepper. Set aside and allow to come to room temperature while you chop all vegetables and measure out liquids.
- In a large dutch oven over medium high heat, cook the bacon or pork jowl until crispy. With a slotted spoon, remove the bacon/pork jowl and set aside.
- Place chicken thighs in pan skin side down. When the skin releases from the pan, brown other side. (Approx 4 minutes per side)
CLASSIC COQ AU VIN (CHICKEN BRAISED IN RED WINE)
From vikalinka.com
4.8/5 (28)Total Time 1 hr 55 minsCategory Main CourseCalories 257 per serving
- Preheat oven to 120C/250F. Heat a tablespoon of olive oil in a large Dutch oven. (If you have a cast iron pot it's perfect for it.) Fry your bacon lardons for 8-10 minutes until browned and remove them to a plate lined with paper towel.
- 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.
- Slice your onions and carrots in medium sized chunks and add them to the pot with salt and pepper, cook over medium heat for 10 minutes, add the garlic and cook for 1 minute longer stirring the whole time not allowing it to burn. Add your brandy and scrape all the burned bits to incorporate them into your sauce, now add bacon and chicken with all the juices they collected, pour in your wine, chicken stock and thyme sprigs and bring to a boil. Once boiling, cover with a lid and put it in the oven for 55 minutes.
- When chicken is no longer pink mix melted butter with flour and stir in the sauce. Slice mushrooms thickly and add to the pot, taste and adjust the seasoning if needed. Put back in the oven with the lid off for 10-15 minutes to allow the sauce to thicken.
TRADITIONAL FRENCH COQ AU VIN RECIPE - 2022 - MASTERCLASS
From masterclass.com
3.3/5 (115)Category DinnerCuisine FrenchTotal Time 2 hrs 30 mins
- Season the chicken with salt and pepper. In a large bowl, combine the chicken with the wine, bay leaf, and thyme. Cover and marinate at least 30 minutes and up to one day.
- In a Dutch oven or large pot set over medium heat, cook the bacon until browned and crispy, about 10 minutes. Remove from heat and use a slotted spoon to transfer bacon to a plate lined with paper towels, reserving the fat in the Dutch oven.
- Remove the chicken from the wine marinade and pat dry with paper towels. Reserve the marinade. Return the Dutch oven to the stovetop and heat the bacon fat over medium heat until it shimmers. Add the chicken, skin side down, in a single layer and cook until golden brown, about 5 minutes. Flip and cook until brown on the other side, about 4 more minutes. (Don’t overcrowd the chicken—work in batches if necessary, adding a little olive oil if you run out of rendered bacon fat.) Transfer the seared chicken to a plate.
- Add the diced onion, carrot, and mushrooms to the Dutch oven and season with salt. Cook until the vegetables are lightly browned, about 8 minutes.
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COQ AU VIN BLANC (CHICKEN IN WHITE WINE) - VIKALINKA
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4.8/5 (31)Total Time 1 hrCategory MainCalories 506 per serving
- 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.
- Salt and pepper the chicken pieces and brown them in bacon fat over medium-high heat. Remove to a paper towel-lined plate.
- Cook chopped onion over low heat for 5-7 minutes, add garlic when the onion is tender and translucent and cook for 1 minute longer. Remove cooked onion and garlic to the same plate as chicken and bacon.
COQ AU VIN (CHICKEN BRAISED IN RED WINE) RECIPE
From seriouseats.com
4.8/5 (8)Total Time 2 hrs 30 minsCategory Entree, Dinner, Mains, Soups And StewsPublished 2015-02-19
- Preheat oven to 350°F. Add chicken to a 1-gallon zipper-lock bag. Pour in wine and seal bag, pressing out air. Let stand while you prepare the remaining ingredients.
- Using a paring knife, trim off the ends of each onion and score a light "X" into one cut side. Bring a small pot of water to a boil over high heat. Add onions and cook until outer layers are soft, about 1 1/2 minutes.
- In a large Dutch oven or rondeau, cook bacon over medium-high heat, stirring and reducing heat as necessary to prevent scorching, until browned and fat has rendered, about 10 minutes.
- Remove chicken from zipper-lock bag, reserving wine, and pat dry. Season with salt and pepper. Return Dutch oven with rendered bacon fat to medium-high heat and, working in batches, add chicken, skin side down, and cook until browned, about 7 minutes.
- Once all chicken is browned, add mushrooms to Dutch oven and cook over medium-high heat, stirring frequently, until browned, 10 to 12 minutes. Add pearl onions, carrots, and garlic and cook, stirring, until lightly browned, about 5 minutes.
- Stir in stock. Add chicken legs skin side up, nestling them into the Dutch oven so that they are partially submerged but top of skin is above the liquid.
- Add chicken breasts, nestling them skin side up amongst the legs, and return to the oven. Cook until breasts are just cooked through (they should register 145 to 150°F on an instant read thermometer), about 20 minutes.
- Transfer chicken breasts and legs to a clean rack set over a rimmed backing sheet. Set Dutch oven over medium-low heat and simmer until sauce is lightly viscous, about 10 minutes.
- Return chicken to pot, spooning sauce on top. Garnish with remaining parsley. Serve right away with buttered potatoes, pasta, or rice.
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5/5 (1)Total Time 14 hrs 30 minsCategory Chicken, Main CourseCalories 779 per serving
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Reviews 23Servings 6Cuisine FrenchCategory Main Course
- Preheat oven to 350°F /180°C. Pat dry wtih paper towels. Cut off extra fan and excess skin. Season the chicken pieces with salt and pepper. In a heavy Dutch oven, brown in batches in hot oil over high heat, set aside. It’s important to get the chicken nice and browned, as shown. Don’t rush this step; properly browned chicken is a key to the final outcome.
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