EASY KOSHER COQ AU VIN
From Joan Cagin of West Orange, NJ from one of my community cookbooks. There is no ham or bacon in this recipe.
Provided by Oolala
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a Dutch oven, heat oil and brown the chicken over high heat until well browned.
- Pour in the red wine and garlic.
- Cover tightly for 10 minutes.
- Pour in water, salt, pepper, beef bouillon cubes, onion, mushrooms, parsley, salt and pepper
- Cover tightly and cook over medium heat for 40 minutes or until done.
Nutrition Facts : Calories 1072.4, Fat 61.6, SaturatedFat 15.3, Cholesterol 308.6, Sodium 603.2, Carbohydrate 15.5, Fiber 2.2, Sugar 6.5, Protein 98.8
QUICKER KOSHER LOWER CARB COQ AU VIN
This is a combination/variation on several posted recipes for Coq Au Vin to make it simpler, kosher (no bacon or butter) and with less carbohydrates. It got 4 thumbs up when I made it for my family. This makes lots of sauce, so be sure to serve it with rice, noodles or boiled potatoes.
Provided by Jeri Roth Lande
Categories Chicken
Time 2h30m
Yield 2 chickens, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325.
- Heat oil in a Dutch oven on the stove.
- Lightly brown chicken on both sides. This will have to be done in 2 batches.
- Remove chicken from pan and add the onions.
- Cook, stirring occasionally, until they start to brown.
- Add garlic and stir.
- Add mushrooms and cook a few minutes.
- Add the rest of the ingredients and stir well.
- Return the browned chicken to the pan.
- Bring to a boil and then cover.
- Place in preheated oven and bake 1 hour.
- Remove cover and bake another 30 minutes or until chicken is done.
Nutrition Facts : Calories 591.7, Fat 38.5, SaturatedFat 10.5, Cholesterol 172.9, Sodium 433.1, Carbohydrate 6.1, Fiber 0.9, Sugar 2.3, Protein 46
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.
TRADITIONAL COQ AU VIN
This classic Coq au Vin is full of many great flavors! It's definitely a wonderful French recipe to serve for any special occasion or for the Holidays! VIDEO https://www.youtube.com/watch?v=AOcIc5dUp34
Provided by CLUBFOODY
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- In a bowl, combine flour, garlic salt and Herbes de Provence; whisk well. Transfer half of the flour mixture to a re-sealable plastic bag and add half of the chicken thighs. Close the bag and shake until chicken is well coated. Shake each piece to remove any excess flour and place on a large plate. Add the remaining flour to the bag and coat the remaining chicken thighs.
- In a large ovenproof saucepan over medium heat, add 3 tablespoons clarified butter. When hot, add thighs and cook 8 minutes per side or until brown; season with sea salt and freshly ground black pepper.
- Drizzle Cognac over and warm it up for 2 seconds before flambéing it. Let it burn until it goes out on its own. Add shallots and pressed garlic, sauté all the ingredients for 1 minute. Add 1 cup red wine and cook until liquid reduces by half, deglazing the pan at the same time by scraping the bottom to dislodge any brown bits.
- Make a bouquet garni by mixing thyme, rosemary, chervil, basil, celery seeds and freshly ground black pepper. Transfer the spices to a small sachet or a cheese cloth; tie up with kitchen twine.
- When the wine has reduced by half, add Basic Brown Sauce, the bouquet garni and season with more sea salt and freshly ground black pepper. Stir well, making sure the sachet is submerged and cook for 15 minutes, stirring occasionally.
- Transfer saucepan to a 350ºF preheated oven and cook for 15 minutes.
- Using another saucepan over medium heat, add 1 tablespoons clarified butter. When hot, add pearl onions and sauté for 2 minutes, flipping often. To this add mushrooms and sprinkle with a little ground sea salt; crack some freshly ground black pepper and cook for 2 to 3 minutes. Pour in 2 tablespoons red wine and cook until the liquid has completely evaporated, about 2 more minutes.
- Remove the saucepan from the oven and add the onion/mushroom mixture. Stir well, cover and return the saucepan back to the oven; cook for an additional 15 minutes.
- When time is up, remove from the oven and using tongs, remove sachet of bouquet garni and discard. Sprinkle with fresh chopped parsley. 4 servings.
Nutrition Facts : Calories 732.3, Fat 42.9, SaturatedFat 14.7, Cholesterol 211.4, Sodium 379.5, Carbohydrate 32.9, Fiber 3, Sugar 5.8, Protein 44.6
QUICK COQ AU VIN
A quick but delicious version of this classic dish. It also has the advantage of being low cal and low fat.
Provided by PanNan
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
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.
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