Coq Au Vin Rooster Or Chicken In Wine Food

COQ AU VIN (ROOSTER OR CHICKEN IN WINE)

Steps:

• A day in advance, place the rooster/chicken 8 pieces in large sealable dish. Pour half a bottle of red Burgundy wine over it.
• Add the small white onions, the quartered peeled carrots and the herbs. Cover and put in the fridge.
• The next day, remove and drain the chicken and vegetables. Put the wine aside for later use.
• Brown the chicken pieces with oil in a skillet. Remove the chicken. Using the same skillet, add garlic to the vegetables and heat for a couple of minutes.
• Put the chicken and the vegetables in a large sauce pan. Pour the wine in and add salt and pepper. Bring to a boil at moderate heat. Cover and cook at low heat for 1 or 2 hours.
• Heat bacon, onion and mushrooms in a skillet until brown (about 10 minutes).
• When the chicken is ready, add bacon, onion and mushrooms in the pan, cook and stir for 2 or 3 minutes. Taste and correct the seasoning,.
• Add parsley to the chicken when finished. Serve with rice or potatoes and the other half of the bottle of wine.
• Other wine suggestions: red Burgundy wine, or Cotes du Rhone red, Morgon.

COQ AU VIN

Steps:

• Coat a large 7-quart Dutch oven or rondeau with olive oil and bring to a medium high heat. Pat the capon dry and sprinkle generously with salt, to taste. Working in batches if necessary, coat the capon gently with flour and put immediately in the hot oil. Only flour the capon that you are working with in that batch- no premature flouring. Premature flouring will result in doughy, gritty, mealy capon rather than crispy. Brown on all sides, and then remove from the pan to paper towels. Remove any excess oil from the pan.
• Reduce the heat to medium and add the bacon lardons to the pan with a tiny splash of new olive oil. Cook the bacon until it is brown and crispy. Add the celery and onions, season with salt and cook until the veggies are starting to soften, are very aromatic and have no color, 7 to 8 minutes. Add the garlic and cook for 1 minute. Add the mushrooms and cook until the mushrooms give off their juices, 4 to 5 minutes. Stir in the brandy and cook until it has reduced down. Add the tomato paste and stir to combine. The mixture will become very thick--that is good! Stir in the wine and bring the mixture to a boil and cook for 4 to 5 minutes.
• Meanwhile, bring a pot of well-salted water to a boil over medium heat. Toss in the cipollini onions, skin and all! Cook the onions for 3 to 4 minutes and then strain. When the onions are cool enough to handle, remove the skin and discard, reserving the onions.
• Return the legs and thighs of the capon to the pan, reserving the breasts. Stir in enough chicken stock until the chicken is three-quarters covered. Add the bay leaves and thyme. Bring the mixture to a boil, and then reduce the heat to a simmer. Taste for seasoning and adjust, if needed. Add the cipollini onions and the potatoes. Partially cover the pan and simmer for 20 minutes.
• After the capon has simmered for 20 minutes, turn the legs and thighs over and add the breasts. Check the level of liquid and add more chicken stock if needed. Partially cover the pan and simmer for another 15 minutes.
• Remove the capon from the pan and skim the sauce, if necessary. If the sauce is on the thin side reduce it down until it becomes a sauce-like consistency. Season. Transfer the capon to a serving platter, garnish with chopped chives and serve with lots of the sauce.
• Chicken, bacon, and mushrooms oh my!

COQ AU VIN (CHICKEN IN RED WINE)

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 WITH WINE)

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.

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.

AUTHENTIC COQ AU VIN

Steps:

• Melt the butter in a large, heavy stockpot over medium heat. When the butter is hot, brown the rooster on all sides, doing so in two batches if necessary. Standing back and making sure your hair is tied back and your clothes are not over the heat, add the liqueur, then flame it by lighting a match and holding it just above the pot. The liqueur will catch fire and flames will leap into the air and burn out within 1 minute.
• Remove the chicken from the pan and add the bacon. Brown it on all sides. While the bacon is browning, mince the ham with the liver and the gizzard. When the bacon is browned, add the chicken back to the pan and season with salt and pepper. Pour the wine over all. Stir in the ham and the giblets, add the bouquet garni and the garlic, and pour in just enough chicken stock to cover the chicken. Bring the liquid to a boil, reduce the heat so it is simmering, cover and cook until the chicken is tender but not falling from the bone (1-1/2 hours for a rooster; about 1 hour for chicken).
• Make the garnish:
• While the rooster is cooking, heat the butter for the mushrooms over medium heat. When it is foaming, add the mushrooms and cook, stirring frequently, until the mushrooms are tender and their juices have evaporated, 5 to 7 minutes. Season lightly, remove from the heat and reserve.
• Make the sauce:
• Blend the butter and flour in a small bowl to a homogeneous paste. When the chicken is cooked, about 1/4 cup of the cooking juices into the flour and butter mixture, then pour that mixture into the pan holding the chicken. Stir it in and let it cook, stirring, until the sauce is thickened. Taste for seasoning and remove from the heat. Let the dish sit at least 8 hours, or overnight, before serving.

COQ AU VIN

Steps:

• In a glass bowl combine chicken, wine, onions, carrots, peppercorns, garlic, 1 tsp salt.
• cover and refrigerate 1 day, or for at least 1 hour.
• Preheat oven to 350 degrees.
• Drain chicken and vegetables, reserving all juices.
• Heat sauce pan with olive oil and butter.
• Dredge chicken in flour, then cook in pan until all sides are golden brown but not fully cooked.
• Place golden chicken in roasting pan along with reserved vegetables.
• Deglaze pan with reserved juices from marinade.
• Add degalze and remaining juices to roasting pan along with chicken stock, diced tomatoes and herbs.
• Bake in oven for 3 to 4 hours.