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 WITH A DIFFERENCE
This is a take on the original coq au vin, I think this dish as is, is wonderful, but this is just a different way of preparing it, that adds that something a little bit special for a romantic evening in. I have only changed a few things but I think it adds such a wonderful flavour, so enjoy. I made this for 2 so if you want to make it for a dinner party just adjust amounts accordingly. You will not have to adjust sauce ingredients much as the ingredients listed below would easily be enough for 3 and if you wanted to make it for 4 add more mushrooms, one more slice of bacon, extra stock and liquid.
Provided by The Flying Chef
Categories Chicken Breast
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- In a pan heat some olive oil, add chicken breasts and cook to brown both sides, about 3-4 min's a side. (You want a nice colour on the outside.) Remove and set to one side.
- Heat truffle oil in a pan, add shallots, garlic and bacon, cook until it all starts to brown. Add butter, melt, add mushrooms cook until mushrooms start to brown.
- Add tomato paste, again until it starts to brown slightly, add wine, rosemary and bay leaves, simmer until wine has reduced by half 15-20 Min's.
- Add chicken stock and water, stir until stock has dissolved, add mustard and pepper to taste, stir to combine.
- Return chicken to pan and simmer for 20-30 Min's until chicken is cooked through. (Do not turn chicken rather cover with lid for a little of the cooking time. If you turn you will end up with a very red breast from the wine and it is not that attractive.) Remove chicken from pan once cooked and keep warm.
- Mix cornflour with a little water add to sauce a little at time, (you may not need all of it depending on how much the liquid has reduced by.) Add until mixture thickens.
- Stir in cream and chopped chives. Serve sauce over chicken and drizzle extra truffle oil over the top.
- I served mine over creamy polenta but serve over regular mash or wild rice whatever you like.
- To Serve: Place a mound of polenta in the centre of the plate, slice the chicken into slices arrange on top of the polenta pour sauce over the top, drizzle with truffle oil. Garnish with chives.
Nutrition Facts : Calories 635.7, Fat 34.2, SaturatedFat 15.7, Cholesterol 147, Sodium 441.6, Carbohydrate 15.5, Fiber 1.1, Sugar 2.3, Protein 33.6
COQ AU VIN
Bring the flavors of France to your dinner table with Alton Brown's Coq au Vin, or chicken with wine, recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories main-dish
Time 13h
Yield 4 to 6 servings
Number Of Ingredients 17
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:
- Arrange the bacon on a double thickness of microwave-safe paper towels, top it with a double thickness of microwave-safe paper towels, and microwave it at high power (100%) for 2 minutes. Let the bacon cool and crumble it coarse. In a microwave-safe baking dish combine the pearl onions with a tablespoon water and microwave them, covered with a microwave-safe lid, at high power (100%) for 1 minute. Transfer the onions to a bowl, let them cool, and peel them. In the dish microwave the chopped onion and the garlic in the butter, covered with the lid, at high power (100%), stirring after 2 minutes, for 5 minutes. Add the mushrooms, the broth, the wine, the Worcestershire sauce, the thyme, and salt and pepper to taste and microwave the mixture, covered with lid, at high power (100%) for 10 minutes. Add the chicken, the bacon, and the pearl onions, baste them with the cooking liquid, and microwave the mixture, covered with the lid, for 10 minutes, or until the chicken is cooked through. Serve the mixture with the rice.
COQ AU VIN
We've made this classic French chicken casserole a little lighter than the traditional version, but it still has a rich, deep flavour
Provided by Angela Nilsen
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 420 calories, Fat 13.2 grams fat, SaturatedFat 3.2 grams saturated fat, Carbohydrate 7.3 grams carbohydrates, Sugar 1.7 grams sugar, Fiber 1.3 grams fiber, Protein 46.9 grams protein, Sodium 1.4 milligram of sodium
COQ AU VIN
In this classic French recipe, the wine in coq au vin mellows into a luxuriously rich, velvety sauce punctuated by smoky bacon. Earthy mushrooms envelope each piece of tender chicken-no wonder it's such a crowd-pleasing dinner option.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 16
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.
More about "coq au vin with a difference food"
COQ AU VIN - ONCE UPON A CHEF
From onceuponachef.com
Cuisine FrenchCategory DinnerServings 6Total Time 2 hrs 10 mins
- Heat 1 tablespoon of the oil in a large (5-qt) Dutch oven or heavy-bottomed pot over medium heat. Add the pancetta and cook until the fat has rendered and the pancetta is crispy, 5 to 8 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate, leaving the fat in the pan.
- Season the chicken all over with 2 teaspoons salt and ½ teaspoon pepper. Increase the heat to medium-high and brown half of the chicken in a single layer, skin side down, until golden and crispy, about 5 minutes (brown on the skin side only). Using tongs, transfer the chicken to a plate; set aside. Repeat with the remaining chicken. Pour off all but about 2 tablespoons of the fat.
- Return the pot to the stove and reduce the heat to medium-low. Add the onions to the pot and cook, stirring occasionally, until the onions are softened and just starting to brown, 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute more. Add the Cognac and cook, stirring to scrape the brown bits from the bottom of the pan, until the Cognac has evaporated. Add the wine, chicken broth, tomato paste, balsamic vinegar, sugar, thyme, bay leaf, and ½ teaspoon salt. Bring to a boil, then reduce the heat to medium and gently boil, uncovered, for 15 minutes.
- Add the chicken and any accumulated juices from the plate back to the pot, along with the carrots. Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the chicken and carrots are cooked through.
THE TOP 5 BEST COQ AU VIN RECIPES | FOOD & WINE
From foodandwine.com
Estimated Reading Time 4 mins
TRADITIONAL FRENCH COQ AU VIN RECIPE - 2022 - MASTERCLASS
From masterclass.com
THE HIRSHON COQ AU VIN - THE FOOD DICTATOR
From thefooddictator.com
COQ AU VIN RECIPE (BRAISED CHICKEN IN RED WINE) - OLIVIA'S ...
From oliviascuisine.com
QUESTION: COQ AU VIN IS A DISH MADE WITH WHAT TYPE OF MEAT
From montalvospirits.com
JULIA CHILD'S COQ AU VIN - THE ENDLESS MEAL®
From theendlessmeal.com
SIDE DISHES TO GO WITH COQ AU VIN? - HOME COOKING - …
From chowhound.com
THE BEST COQ AU VIN RECIPE | FRENCH FOOD & DRINK
From francetoday.com
MY CAROLINA KITCHEN: INA’S COQ AU VIN – IT’S JUST BEEF ...
From mycarolinakitchen.blogspot.com
COQ AU VIN WITH ROAST GRAPES | FRENCH RECIPES | OUR MODERN ...
From ourmodernkitchen.com
NIGEL SLATER'S PERFECT COQ AU VIN RECIPE | FOOD | THE GUARDIAN
From theguardian.com
HOW TO MAKE COQ AU VIN | FOODIECRUSH .COM
From foodiecrush.com
EASY DINNER PARTY RECIPES - BBC FOOD
From icrc.icourban.com
COQ AU VIN RECIPE - MARJORIE TAYLOR | FOOD & WINE
From foodandwine.com
COQ AU VIN - CHEFTALK
From cheftalk.com
COQ AU VIN: HISTORY, TIPS AND ULTIMATE RECIPE
From johanjohansen.dk
COQ AU VIN IN THE SLOW COOKER: HOW TO MAKE IT PERFECTLY ...
From compassandfork.com
COQ AU VIN RECIPE AND HISTORY: THE AUTHENTIC FRENCH DISH ...
From finedininglovers.com
COQ AU VIN RECIPE - FOOD.COM
From food.com
COQ AU VIN (THE BEST) - RICARDO
From ricardocuisine.com
WHAT'S THE DIFFERENCE BETWEEN COQ AU VIN AND BEEF BOURGUIGNON?
From topcookingstories.com
COQ AU VIN (COCKEREL IN RED WINE) - TRADITIONAL FRENCH FOOD
From traditionalfrenchfood.com
COQ AU VIN (CHICKEN IN RED WINE) | THE ART OF EATING MAGAZINE
From artofeating.com
DIFFERENCE BETWEEN STAUB COCOTTE/ COQ AU VIN/ FRENCH OVEN ...
From food52.com
FOOD AND WINE PAIRING - LA VISTA
From yvonneruthviljoen.wordpress.com
3 INTERESTING FACTS ABOUT COQ AU VIN - GARNISH & GATHER BLOG
From garnishandgather.com
COQ AU VIN - MEDITERRANEAN RECIPES
From fooddiez.com
CHICKEN POTPIE TWO WAYS: OUR FOOD EDITOR SHARES HER FRESH ...
From marthastewart.com
BEST COQ AU VIN RECIPE - HOW TO MAKE COQ AU VIN - DELISH
From delish.com
COQ AU VIN - WIKIPEDIA
From en.wikipedia.org
THE ULTIMATE CLASSIC FRENCH COQ AU VIN RECIPE
From thespruceeats.com
COQ AU VIN RECIPE - GOOD FOOD
From goodfood.com.au
COQ AU VIN - CAFE DELITES - FOR GOOD FOOD LOVERS
From cafedelites.com
WHAT TO SERVE WITH COQ AU VIN - MONTALVOSPIRITS
From montalvospirits.com
WHAT IS COQ AU VIN AND WHAT DOES IT TASTE LIKE?
From mashed.com
LE COQ AU VIN - 255 PHOTOS & 258 REVIEWS - YELP
From yelp.com
COQ AU VIN RECIPE : SBS FOOD
From sbs.com.au
COQ AU VIN — THE PERFECT CHICKEN DISH | SOUTHERN FOOD AND FUN
From southernfoodandfun.com
CLASSIC COQ AU VIN RECIPE - BBC FOOD
From bbc.co.uk
MY COQ AU VIN - GENERAL DISCUSSION - CHOWHOUND
From chowhound.com
FEASTING WITH FARE: COQ AU VIN | FOOD ALLERGY RESEARCH ...
From foodallergy.org
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