Coq Au Vin For Two Food

SKILLET COQ AU VIN (COOKING FOR 2)

Steps:

• In 10-inch skillet, cook bacon over medium heat 4 to 6 minutes, stirring occasionally, until crisp. Using slotted spoon, transfer bacon to bowl. Add pearl onions to drippings in skillet; cook and stir 1 to 2 minutes or until browned. Transfer to another bowl.
• Season chicken with salt and pepper. Place skin side down in skillet; cook over medium heat 6 to 8 minutes, turning once, until browned on both sides. Remove from skillet. Add onion and mushrooms to skillet; cook and stir 4 to 5 minutes or until lightly browned. Add garlic, tomato paste and thyme; cook and stir 1 minute. Add flour; cook and stir 1 minute.
• Stir in red wine and broth; heat to boiling. Add the browned chicken and bacon, spooning some of the sauce over top of chicken. Reduce heat to medium-low; cover and simmer 20 to 25 minutes, turning chicken once halfway through, until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Stir browned pearl onions and butter into sauce; cook until heated through. Garnish with chopped parsley, and serve.

COQ AU VIN

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

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.

COQ AU VIN

Steps:

• Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.
• Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.
• Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.
• In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.
• Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.
• Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.
• The next day, preheat the oven to 325 degrees F.
• Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.
• Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.
• Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired.
• Cook¿s Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.

COQ AU VIN

Steps:

• Preheat cooker/fryer to 300 degrees.
• Cook bacon till crisp.
• Remove and reserve.
• Add butter to bacon fat and brown chicken pieces.
• Remove chicken and reserve.
• Lightly cook onions and mushrooms.
• Remove.
• Pour out drippings and reserve 2 tablespoons in cooker.
• Cook garlic and scallions till limp.
• Stir in flour and cook 2 minutes till flour has browned.
• Turn off heat.
• Stir in wine, bouillon and 1 cup of boiling water.
• Turn heat up to 300 degrees and stir till mix comes to a boil.
• Add salt, pepper, thyme and bayleaf.
• Stir.
• Add bacon, chicken, onions and mushrooms.
• Cover.
• Turn heat to simmer and cook for 30 to 45 minutes till chicken in tender.
• Remove bayleaf before serving.

COQ AU VIN

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.

COQ AU VIN BY JULIA CHILD

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

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.
• (Be careful, keep the pot lid handy in case it gets away from you!) When the flames die down, gradually stir in the wine and chicken broth.
• When the wine is well blended, add the herbs.
• Cover and simmer for 1 hour.
• Remove the cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit.
• You may want to add 1 T of tomato paste or cornstarch to aid in the thickening process.
• (I prefer the tomato paste) To serve, top with reserved crumbled bacon and the fresh parsley.
• Serve atop noodles or rice.

COQ AU VIN FOR TWO

Steps:

• Mix the flour, poultry seasoning. and salt substitute in a plastic bag. put chicken in, shake to coat. Set aside.
• In a small container, mix the wine, broth, thyme, and paprika. Set aside.
• In a frying pan, cook the bacon until crisp. Do not drain the fat. remove bacon, let cool, and crumble. save the bacon bits for later.
• Braise the chicken in the frying pan until well browned on all sides. if necessary (and it should be), add butter as bacon fat gets absorbed by the flour coating. Remove chicken to baking dish.
• Put mushrooms, onions, and bacon bits into frying pan. Saute until mushrooms are soft and onions are slightly browned.
• Pour in the wine/broth mixture. De-glaze the bottom of the frying pan to get all the yummy bits from the bottom of the pan. Cook while stirring until liquid is reduced by half.
• Pour mixture from pan over the chicken in the baking dish.
• Bake at 325 for 45 minutes.
• Serve over egg noodles or rice.