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 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
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
COQ AU VIN (CHICKEN WITH WINE)
This recipe appeared in Cook's Illustrated Magazine. What makes it unique is that, by using boned thigh meat and cooking in two pots, the preparation time for this classic dish is abbreviated to only 90 minutes.
Provided by GREG IN SAN DIEGO
Categories Stew
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Note: If using fresh pearl onions, cut the root and stem ends, plunge into boiling water for 1 minute and then shock in ice water. When cool, peel the outer skin.
- In a large saucepan, place the wine (reserve 1 T.), broth, parsley sprigs, thyme and bay leaf. Bring to a simmer and cook for about 25 minutes or until reduced to about 3 cups.
- While the sauce is simmering, brown the bacon in a Dutch Oven, about 8 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Reserve 2 T. fat in a small bowl and discard the rest.
- Season the chicken with salt and pepper and a little Greek Seasoning.
- Add 1 T. of the reserved fat to the Dutch oven and heat until just smoking. Add 1/2 the chicken in a single layer and lightly brown for about 2 minutes per side. Transfer chicken to a plate and repeat this step with the remaining chicken and fat.
- Melt 3 T. butter in now-empty Dutch oven over medium heat. When foaming subsides add the onions and mushrooms and cook about 7 minutes until lightly browned. Add garlic, tomato paste and flour and cook about 1 minute.
- Remove the bay leaf.Add the reduced wine mixture to the Dutch oven, scraping the bottom to loosen the chicken bits and add 1/4 t. pepper.
- At this point return the chicken and bacon to the Dutch oven and bring to boil over high heat. Then, reduce heat, cover pot and simmer for 25 minutes or until chicken is tender. Stir occasionally.
- Transfer chicken to large bowl and tent with foil. Increase heat and simmer sauce until thick, about 5 minutes.
- Remove Dutch oven from heat and stir in 2 T. butter and 1 T. wine. Add a little salt, return chicken to the pot and sprinkle with the minced parsley. Serve immediately over mashed potatoes.
Nutrition Facts : Calories 522.5, Fat 26.3, SaturatedFat 11, Cholesterol 195.7, Sodium 607.8, Carbohydrate 14.8, Fiber 1.7, Sugar 4.7, Protein 47.6
COQ AU VIN (CHICKEN RED WINE)
Make and share this Coq Au Vin (Chicken Red Wine) recipe from Food.com.
Provided by Annmarie Maynard
Categories Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Put chicken, carrots, celery, onion, leek, rosemary, thyme, bay leaves, and peppercorns in a large pot and cover completely with 5 cups of wine.
- Marinate in the refridgerator for 48 hours, turning the chicken occasionally.
- Strain the vegetables and chicken from the wine, and separate them into two bowls.
- Reserve the marinade.
- Pat the chicken dry and season wih salt and pepper.
- Allow the vegetables to drain and dry off.
- Heat 1 tablespoon vegetable oil in a large saute pan over high heat until lightly smoking.
- Add the chicken, skin down, in batches to avoid overcrowding, and brown on all sides.
- Transfer the chicken to a large saucepan or casserole.
- Heat the remaining oil in the saute pan, add vegetables, and saute over medium heat until they start to brown, about 15 minutes.
- Add the vegetables to the chicken pieces.
- Meanwhile, put the reserved marinade in a saucepan and reduce by half.
- Add the remaining wine and the demi-glace to the saucepan and bring to a low simmer.
- Pour over the chicken, set the casserole over medium heat, and simmer for 30 minutes.
- Strain the chicken and vegetables from the liquid, discarding the vegetables, and keep the chicken warm.
- Return the sauce to the casserole and cook over medium heat until it is reduced by about two thirds and has thickened (it should coat the back of a wooden spoon).
- Whisk in the softened butter and season to taste with salt and pepper.
- When ready to serve, return the chicken to the sauce and bring to a low simmer.
- Transfer the coq au vin to a large serving platter and garnish with the pearl onions, bacon, mushrooms, and sprigs of thyme or rosemary.
- Serve with mashed potatoes.
- Garnish: Preheat the oven to 350 degrees.
- In a medium oven proof saute pan, heat 1 tablespoon oil until lightly smoking, add the onions, and saute until lightly brown.
- Add the chicken stock, cover the pan with foil, and cook in the oven for 20 minutes or until the onions are tender when tested with the point of a knife.
- Heat 1 tablespoon oil in another saute pan and cook the bacon until it's just golden brown; do not let it become crisp.
- Transfer to a bowl and keep warm.
- Heat the remaining oil in the same pan until lightly smoking, then add the mushrooms and saute until soft.
- Season with salt and pepper and set aside.
Nutrition Facts : Calories 2123.5, Fat 118, SaturatedFat 32.5, Cholesterol 527, Sodium 951.4, Carbohydrate 57.8, Fiber 8.8, Sugar 23, Protein 117.1
COQ AU VIN (CHICKEN IN RED WINE)
This is a Tyler Florence recipe that is very hearty and filling. Great for a cold night or a big crowd. The recipe says to let simmer 40 minutes, but I put it on at lunch time and cooked it all day and the chicken was super tender and falling off the bone!
Provided by Ewalla
Categories Stew
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Cook the bacon over medium heat in olive oil in a large Dutch oven until crisp, about 8 minutes. Remove with a slotted spoon and set aside.
- Season the chicken pieces generously with the salt and pepper and brown the pieces in 2 batches in the bacon drippings. Set aside.
- Pour off about half of the pan drippings then add the onions, garlic, and mushrooms. Cook over medium-high heat until browned, about 8 minutes.
- Stir in the potatoes and carrots.
- Add the 1 1/2 teaspoons salt and the flour, stir to coat the vegetables.
- Pour in the wine and chicken broth, stir until you don't see any lumps of flour.
- Add the chicken, thyme, bay leaves, and half of the bacon to the stew.
- Bring to a boil then reduce to a simmer. Cover and braise until the chicken and vegetables are almost tender, about 40 minutes. Uncover and cook until sauce thickens, about 10 more minutes.
- Stir in the parsley and vinegar. Adjust seasoning with salt and pepper, to taste, and serve with the remaining bacon.
- Serve with a nice crusty bread.
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.
CHICKEN BRAISED IN RED WINE
Make and share this Chicken Braised in Red Wine recipe from Food.com.
Provided by Derf2440
Categories Chicken Thigh & Leg
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut stems from fresh mushrooms, and set stems aside.
- Cut mushroom caps in half, and set aside.
- Combine mushroom stems, broth, and wine in a small non-aluminum saucepan, bring to a boil.
- Reduce heat and cook, uncovered 15 minutes or until reduced to 1 cup.
- Strain mixture, reserve cooking liquid, and set aside.
- Discard mushroom stems.
- Sprinkle chicken with salt and pepper, set aside.
- Coat a large frypan with cooking spray, place over medium high heat until hot.
- Add chicken, and cook until browned.
- Remove from frypan, set aside.
- Wipe drippings from pan with a paper towel.
- coat skillet with cooking spray, and place over medium low heat until hot.
- Add onions and garlic, cook until onions are browned.
- Add mushroom caps, reserved cooking liquid, chicken, and remaining ingredients to frypan, bring to a boil.
- Cover, reduce heat and simmer 45 minutes or until chicken is tender.
- Remove chicken, ham, and veggies to a platter, and keep warm, discard herbs.
- Place cooking liquid over high heat, and cook 10 minutes or until reduced to 1/2 cup.
- Serve chicken, ham and veggies with sauce.
Nutrition Facts : Calories 237.4, Fat 11.3, SaturatedFat 3.2, Cholesterol 72, Sodium 262.2, Carbohydrate 7.4, Fiber 0.9, Sugar 2.5, Protein 19.5
More about "coq au vin red wine braised chicken food"
CLASSIC COQ AU VIN (CHICKEN BRAISED IN RED WINE) - VIKALINKA
From vikalinka.com
COQ AU VIN – CHICKEN BRAISED IN RED WINE – ORACIBO
From oracibo.com
COQ AU VIN (CHICKEN BRAISED IN RED WINE) - THE HUNGRY …
From thehungrybluebird.com
5/5 (1)Total Time 14 hrs 30 minsCategory Main CourseCalories 530 per serving
- In medium pot, bring wine, peppercorns, whole garlic, celery, carrots and sliced yellow onion to a boil. Reduce heat and simmer for 5 minutes. Let cool. Place chicken in large bowl and pour cooled wine mixture over the pieces and then drizzle with 1 tablespoon olive oil. Cover and marinate overnight.
- Heat oven to 325º and make bouquet garni; tie parsley sprigs, bay leaves and thyme sprigs together, set aside.
- Remove chicken from marinade and pat dry. Strain marinade, reserving the solids and liquid separately.
- In a large, heavy bottomed pot, heat 1 tablespoon olive oil. Add the bacon and cook until crisp, about 8 minutes. Remove bacon to a bowl with slotted spoon and set aside.
COQ AU VIN (CHICKEN BRAISED IN RED WINE) RECIPE
From seriouseats.com
4.8/5 (9)Total Time 2 hrs 30 minsCategory Entree, Dinner, Mains, Soups And StewsCalories 592 per serving
COQ AU VIN RECIPE | MYFOODBOOK | EASY FRENCH CHICKEN BRAISED IN …
From myfoodbook.com.au
COQ AU VIN (CHICKEN BRAISED IN WINE) RECIPE - NDTV FOOD
From food.ndtv.com
COQ AU VIN RECIPE BRAISED CHICKEN IN RED WINE | TODAYCUISINE
From todaycuisine.pages.dev
COQ AU VIN – CHICKEN IN RED WINE - COOKING WITH WINE BLOG
From cookingwithwineblog.com
HOW TO COOK A TRADITIONAL FRENCH COQ AU VIN - CHICKEN BRAISED IN …
From simplefrenchcooking.com
COQ AU VIN (CHICKEN BRAISED IN RED WINE) - FRASER VALLEY SPECIALTY …
From fvsp.ca
COQ AU VIN - CHICKEN BRAISED WITH BACON, MUSHROOMS & RED WINE
From youtube.com
COQ AU VIN - CHICKEN BRAISED IN RED WINE - YOUTUBE
From youtube.com
SUBSTITUTE FOR RED WINE IN BEEF STEW - FLAVORFUL HOME
From flavorfulhome.com
BRAISED CHICKEN IN RED WINE SAUCE (COQ AU VIN)
From cookingwithmammac.com
COQ AU VIN (CHICKEN IN RED WINE SAUCE) - SPEND WITH PENNIES
From spendwithpennies.com
QUICK ANSWER: WHAT DO YOU EAT WITH COQ AU VIN - LIVELAPTOPSPEC
From jan.dcmusic.ca
HOW TO COOK AUTHENTIC FRENCH COQ AU VIN - CHICKEN BRAISED IN …
From youtube.com
TRADITIONAL FRENCH COQ AU VIN FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love