Coq Au Vin The Quick And Easy Way Food

SIMPLE AND EASY COQ AU VIN

Steps:

• Heat olive oil in a large pot over medium-high heat. Mix flour, 1/2 teaspoon salt, 1/2 teaspoon pepper together in a shallow bowl. Pour milk into a separate bowl. Dip chicken in the milk, allowing excess milk to drip back into bowl. Dredge chicken through flour mixture until evenly coated.
• Cook 1/2 of the chicken in the hot oil until browned, 2 to 3 minutes per side. Remove chicken from pot and brown remaining chicken. Return all the chicken to the pot.
• Mix mushrooms, carrots, and onion into chicken, stirring gently to distribute vegetables among the chicken. Pour wine over chicken and vegetables, stirring with a wooden spoon to scrape up any browned bits from bottom of pot. Add enough chicken broth to nearly cover the chicken and vegetables.
• Stir Italian seasoning, rosemary, salt, and pepper into broth mixture; bring to a boil. Cover pot, reduce heat to low, and simmer, stirring occasionally, until chicken is cooked through, about 1 hour. Remove lid and turn heat up to medium-high; boil, stirring occasionally, until sauce is reduced and thickened, about 15 minutes.

30-MINUTE COQ AU VIN

Steps:

• Put the bacon into an unheated large, high-sided skillet and cook over medium heat, stirring periodically, until the bacon is browned and crisp, about 8 minutes. Transfer the bacon to a small bowl with a slotted spoon; set aside.
• Discard all but 2 tablespoons of the bacon fat in the pan. Increase the heat to medium-high. Add the mushrooms, 1/4 teaspoon salt and several grinds of pepper and cook until browned, 2 to 3 minutes. Stir in the garlic, flour and tomato paste and cook, stirring, until the tomato paste darkens a little, about 1 minute. Add the chicken broth, wine, onions, thyme, 1/2 teaspoon salt and more pepper. Bring to a boil, then let simmer until thickened, about 4 minutes.
• Turn the heat down to medium, and whisk in the butter a little at a time. If the sauce tastes a little too acidic, add the sugar. Nestle the chicken and cooked bacon into the sauce, and simmer gently until the chicken is heated through, 6 to 7 minutes. (This could take up to 10 minutes if the chicken is cold, or as little as 3 minutes if it is warm.) Spoon the sauce over the chicken pieces periodically to coat completely. Toss the chicken in the sauce, remove the thyme stems, sprinkle with the parsley and serve.

QUICK COQ AU VIN

Steps:

• Preheat oven to 300°F. Sauté bacon in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer to bowl. Sprinkle chicken with salt, pepper, and 1 tablespoon parsley. Add to drippings in skillet. Sauté until cooked through, about 6 minutes per side; transfer to pie dish (reserve skillet). Place in oven to keep warm.
• Add mushrooms and shallots to skillet; sprinkle lightly with salt and pepper. Sauté until brown, about 4 minutes. Add garlic; toss 10 seconds. Add wine, 1 1/4 cups broth, bacon, and 1 tablespoon parsley. Bring to boil, stirring occasionally. Boil 10 minutes. Meanwhile, place flour in small cup.
• Add 1/4 cup broth, stirring until smooth. Add flour mixture to sauce. Cook until sauce thickens, 3 to 4 minutes. Season sauce to taste with salt and pepper. Arrange chicken on platter; stir juices from pie dish into sauce and spoon over chicken. Sprinkle with 1 tablespoon parsley.

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.

ONE-PAN COQ AU VIN RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• On a rimmed baking sheet, combine the carrots, shallot, garlic, olive oil, ½ teaspoon salt, and the pepper. Toss until well coated, then spread in an even layer.
• Arrange the bacon and chicken thighs on top of the carrots and season the chicken with the remaining ½ teaspoon salt. Drizzle with ¼ cup (60 ml) of chicken stock. Top with the rosemary and thyme.
• Roast the chicken and vegetables for 20 minutes.
• Reduce the oven temperature to 350°F (180°C). Remove the pan from the oven and add the mushrooms and cannellini beans. Drizzle with the remaining ¼ cup (60 ml) chicken stock and the Pinot Noir.
• Return to the oven and bake for 20 minutes. Turn the broiler to high and broil for 4-5 minutes, until the bacon and chicken skin are crispy and golden brown.
• Spoon the coq au vin over the mashed potatoes and serve warm.
• Enjoy!

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.

QUICK COQ AU VIN

Steps:

• Cut wings from the chicken, cutting at the joints into 3 pieces. Cut the remaining chicken into 4 pieces, 2 breasts and 2 legs. Remove skin and bones from the breasts. Set breasts aside with the 4 meatier wing pieces.
• Pull of skin from the chicken legs and remove tips from the drumsticks. Cut down each side of the thigh bone and slide your knife under the bone to separate meat from it. Holding the thigh bone, cut all around the joint at the knee and pull out the bones. Add the legs to the breasts and wings.
• Combine pearl onions, water, 1 tablespoon olive oil, and sugar in a large saucepan; bring to a boil and cook until water is evaporated and onions begin to fry, 2 to 4 minutes. Continue cooking and stirring, shaking the pan occasionally, until onions are lightly browned and glazed on all sides, 5 to 7 minutes. Add mushrooms; cook and stir for 1 minute. Remove from heat and cover.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat; add chicken wings and cook, stirring frequently, until lightly browned on all sides, 2 to 3 minutes. Add the legs; cook and stir until browned, 2 to 3 minutes per side. Add breasts; cook and stir until browned, 2 minutes per side. Transfer chicken pieces to a plate.
• Preheat oven to 400 degrees F (200 degrees C).
• Place onion in the same skillet used for the chicken; cook and stir for 1 minute. Add garlic; cook until fragrant, about 10 seconds. Add 1 1/2 cups red wine, bay leaves, thyme, salt, and pepper; bring to a boil. Return legs and wings to the skillet; cover and simmer gently for 5 minutes. Add chicken breasts and simmer gently until chicken is no longer pink in the center, about 6 minutes.
• Stir 2 tablespoons red wine and potato starch together in a bowl until dissolved; stir into chicken mixture until sauce is thickened, 2 to 3 minutes. Add pearl onions and mushrooms with their juices; keep warm.
• Cut each slice of bread diagonally in half to form 2 triangles. Trim each triangle into a heart shape. Spread canola oil onto a baking sheet and press bread hearts into the oil so they are moistened on both sides.
• Bake in the preheated oven until croutons are browned, 8 to 10 minutes.
• Dip the tip of each crouton into the sauce; press into parsley until coated.
• Cut chicken breasts and legs in half. Serve 1 breast piece, 1 drumstick or thigh, and 1 wing per person with 2 croutons and spoonfuls of sauce and vegetables. Sprinkle remaining parsley over chicken.

EASY COQ AU VIN

Steps:

• Joint the chicken (for pictures of jointing, click on step by step link above or read the instructions below. Alternatively, ask the butcher to do it for you).
• JOINTING THE CHICKEN: Pull out the wing joints and cut off the wing tip. Using a small knife, cut around the skin and flesh on the lower wing joint through to the bone, then scrape back the flesh. Using a heavier large knife, smash through the bone halfway along and detach. Repeat on the other side.
• Detach the scaly leg bone at the drumstick with a hefty thump of the large knife. Slash through skin where the thigh joins the body and pull leg firmly from socket to dislocate the thigh bone. Press down and pull to expose the 'oyster' muscle underneath the bird. Slice the thigh away from the back of the body.
• Lay the whole leg joint out on the board, find the mid-point socket joint and simply cut straight through it for neat thigh and leg joints. Repeat on the other side.
• Cut through the skin and flesh halfway along to the drumstick and scrape back the flesh, then smash through the bone.
• Using poultry scissors or heavy kitchen scissors, cut away the back half of the breast carcass, to leave a 'crown' of chicken breast and wing joint. Cut through the top of the crown to divide in half for two chicken breasts.
• Lay each breast joint on the board, then cut in half again at right angles so you have one portion with a wing joint and one without. You should now have eight neat, joints of chicken.
• Put the flour into a bowl with some salt and pepper, then toss in the chicken, shaking off the excess. Place the chicken on a plate and season again.
• Heat 4 tbsp of oil in a large shallow pan and brown the chicken joints. (Do this in batches if your pan is not large enough, adding extra oil if necessary.) Tip the bacon into the pan along with the chicken, stirring until lightly browned and crisp. Using tongs, remove the chicken to a plate.
• Add all the vegetables and herbs to the bacon with a splash more oil, if necessary, then cook for about 5 mins, stirring once or twice. Pour in the Cognac and bubble up, scraping the pan to deglaze, for 2-3 mins. Then pour in all the wine and bring to the boil.
• Tip in the chicken joints; press into the pan so they are immersed in liquid and cook, uncovered, for 10 mins, until the wine has reduced by half. Pour in the stock, return to a simmer, season and cook, uncovered, for 1 hr until the liquid has reduced by half and the chicken is tender. Set aside for 10 mins before serving.
• Heat another 4 tbsp oil in a large frying pan and, when hot, fry the mushrooms for about 8 mins, seasoning well and stirring frequently until nicely browned. Remove and drain on kitchen paper. Serve the chicken in bowls with vegetables and sauce spooned over, and top with the mushrooms.

COQ AU VIN, THE EASY WAY

Steps:

• Melt butter in a large skillet over medium-high heat.
• Add chicken pieces and brown on all sides.
• Remove chicken and drain on paper towels.
• Add onions, garlic and carrots to skillet, and let brown slightly.
• Push vegetables to one side and sprinkle in flour, stirring constantly.
• Gradually stir in sherry.
• Add bay leaf, parsley, thyme and mushrooms.
• Season with salt and pepper.
• Reduce heat to low and return chicken to pan.
• Cover and simmer about 45 minutes, or until chicken is tender, adding more sherry if needed.
• Remove bay leaf before serving.

QUICK COQ AU VIN

Steps:

• Combine flour, thyme, and salt in a zip lock bag, add chicken.
• Seal and shake to coat.
• Remove chicken from bag, shaking off excess flour.
• Heat oil in a large nonstick skillet over medium high heat.
• Add chicken; cook 8 minutes or until browned, turning frequently.
• Remove chicken from pan.
• Add mushrooms, carrot, and bacon to pan; saute 2 minutes.
• Stir in wine, broth, and tomato paste; cook 9 minutes.
• Return chicken to pan, cook 8 minutes or until chicken is done.

QUICK COQ AU VIN

Steps:

• In a shallow dish, combine flour, thyme and 1/2 teaspoon salt. Dip chicken in flour mixture to coat both sides; shake off excess., In a Dutch oven or high-sided skillet, heat oil over medium-high heat. Cook chicken until golden brown, 3-4 minutes per side. Remove from pan; keep warm. , In same pan, cook mushrooms, carrots, bacon, tomato paste and remaining 1/2 teaspoon salt for 2 minutes. Add broth and wine; bring to a boil. Return chicken to pan; reduce heat. Cook until chicken reaches 170° and carrots are just tender, 8-10 minutes. If desired, top with chopped fresh thyme.

FAST COQ AU VIN

Steps:

• Preheat the oven to 375 degrees F.
• Heat the olive oil in large Dutch oven over medium-high heat. Add the bacon and cook until crisp. Transfer to a paper towel lined plate. Add the flour to a medium bowl and dredge the chicken pieces in the flour, shaking off the excess. Add the chicken, in batches if necessary, to the Dutch oven, and lightly brown on each side. Transfer the chicken to a large plate and set aside. Add the mushrooms, carrots, garlic, and onions in the pot and saute until they just begin to brown. Stir in 1/2 bottle red wine and simmer for 10 minutes. Scrape any brown bits from bottom of pan with a wooden spoon. Stir in the chicken broth and the remaining wine and bring back to a light simmer. Add the bacon, chicken, and remaining ingredients to the pot. Simmer for 30 minutes, then transfer the pot to the oven and bake for 20 minutes. Remove the pot from the oven and transfer the chicken and sauce to a serving bowl. Serve with mashed potatoes or some chunks of crusty bread, if desired.

QUICK COQ AU VIN

Steps:

• 1. Heat the olive oil in a large pot over medium-high heat. Add the bacon and cook until crisp. Transfer to a large plate.
• 2. Shake the chicken pieces with the seasoned flour in a paper or plastic bag.
• 3. Brown the chicken in the pot, 4 to 5 minutes per side. Transfer to the plate with the bacon.
• 4. Sauté the mushrooms (if using), carrots, garlic, and onions in the pot until they just begin to brown, 5 minutes.
• 5. Pour half the wine into the pan and cook over high heat for about 8 minutes.
• 6. Add the broth and the remaining wine. Bring to a boil and add the chicken, bacon, and herbs.
• 7. Return to a boil, then cover and simmer for 45 minutes. Remove the bay leaf and thyme and serve.