Rachael Ray Winter Coq Au Vin Food

WINTER WHITE COQ AU VIN

Winter White Coq Au Vin image

Provided by Rachael Ray : Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

One 4 to 5-pound chicken, cut into 8 pieces
Salt and freshly ground black pepper
All-purpose flour, for dredging
1 stick butter
EVOO, for drizzling
1 cup freshly peeled or defrosted drained pearl onions
3 to 4 cloves garlic, sliced
2 to 3 tablespoons chopped fresh tarragon leaves
Baguette, warmed
2 ribs celery heart with leafy tops, finely chopped
1 baby fennel or 1/4 small bulb, thinly sliced
1 leek, thinly sliced
1 large fresh bay leaf
One 750 milliliter-bottle dry white wine, such as white Burgundy
1 cup creme fraiche
2 to 3 cups chicken stock, if needed
1/4 cup Dijon mustard

Steps:

Sprinkle the chicken with salt and pepper and dredge in the flour. Melt 2 tablespoons of the butter in a Dutch oven over medium-high heat. Brown the chicken, working in batches, and then transfer to a plate. Add a drizzle of EVOO to the pot along with the remaining butter, onions, garlic, celery, fennel and leeks. Sprinkle the vegetables with some salt and pepper and cook until lightly browned, 7 to 8 minutes. Stir in the bay leaf and wine, return the chicken to the pot and cook, partially covered, over a low, rolling simmer, 30 minutes. Stir in the creme fraiche, reduce to a simmer and continue to cook, 30 minutes longer. If the liquid gets too low, add the chicken stock. Transfer the chicken to a warm platter, and add the mustard and chopped tarragon at the last minute. Serve with warm baguette.

COQ AU VIN

Coq au Vin image

Provided by Tyler Florence

Categories main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

4 slices bacon
2 chicken breasts
2 legs
1/2 cup flour
Salt and pepper
2 cloves garlic, chopped
2 cups pearl onions, peeled
2 cups mushrooms
2 carrots, cut in 2-inch pieces
1/4 cup cognac or brandy
1 bottle Burgundy wine
2 cups chicken broth
5 sprigs fresh thyme
2 teaspoons herbs de Provence
3 bay leaves
Fresh parsley, chopped, for garnish

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. When the flames die down, gradually stir in the wine and broth. When the wine is well blended, add the herbs. Cover and simmer for 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process.
To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley.

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