SKILLET COQ AU VIN (COOKING FOR 2)
You've got the skills to create this skillet coq au vin for two! It's a special, gourmet meal that's also a down-home and hearty dish. Coq au vin-chicken sautéed and then simmered in a rich red wine-and-mushroom sauce-is a classic that every cook can make. Because why not? We've sized it just right for two diners, so you can bring a little bit of French bistro cooking to your kitchen without too much fuss (or too many leftovers). Bring this taste of French flair to the table any time you want to make an impression! Your guests will all scream "oui oui!" for this one!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 2
Number Of Ingredients 15
Steps:
- In 10-inch skillet, cook bacon over medium heat 4 to 6 minutes, stirring occasionally, until crisp. Using slotted spoon, transfer bacon to bowl. Add pearl onions to drippings in skillet; cook and stir 1 to 2 minutes or until browned. Transfer to another bowl.
- Season chicken with salt and pepper. Place skin side down in skillet; cook over medium heat 6 to 8 minutes, turning once, until browned on both sides. Remove from skillet. Add onion and mushrooms to skillet; cook and stir 4 to 5 minutes or until lightly browned. Add garlic, tomato paste and thyme; cook and stir 1 minute. Add flour; cook and stir 1 minute.
- Stir in red wine and broth; heat to boiling. Add the browned chicken and bacon, spooning some of the sauce over top of chicken. Reduce heat to medium-low; cover and simmer 20 to 25 minutes, turning chicken once halfway through, until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Stir browned pearl onions and butter into sauce; cook until heated through. Garnish with chopped parsley, and serve.
Nutrition Facts : Calories 410, Carbohydrate 14 g, Cholesterol 115 mg, Fat 4, Fiber 2 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 5 g, TransFat 1/2 g
COQ AU VIN
Provided by Tyler Florence
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 18
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, Flambe by lighting a long match and holding it just above the pot, light the fumes. The brandy will catch fire and the flames will burn out within 1 minute. When the flames die down, return the pan to the heat and 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.
EASY COQ AU VIN
This is a pared-down version of a French classic: chicken pieces are seasoned and browned, then braised in a red wine sauce.
Provided by Stephanie Z.
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil and garlic in a large skillet over medium high heat.
- Season chicken parts with salt and pepper and saute until lightly browned, about 5 to 7 minutes.
- Place wine in a shallow dish or bowl.
- Dip chicken pieces into wine, one at a time, and return to skillet.
- Add any remaining wine, stock and onions, stir together and reduce heat to medium.
- Cover skillet and cook for 30 minutes or until chicken is cooked through and no longer pink inside.
- In a small bowl, mix together cornstarch and water and add mixture to sauce to thicken; cook an additional 2 to 3 minutes and serve.
Nutrition Facts : Calories 330.3, Fat 5.1, SaturatedFat 1, Cholesterol 133.3, Sodium 505.6, Carbohydrate 5.3, Fiber 0.2, Sugar 1.6, Protein 53.9
COQ AU VIN (ROOSTER OR CHICKEN IN WINE)
My daughter found this recipe online and decided to try it. It was fantastic!! Note: It does need to be marinated overnight.
Provided by Marg CaymanDesigns
Categories Whole Chicken
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 469.4, Fat 22.9, SaturatedFat 6.8, Cholesterol 93.2, Sodium 210.2, Carbohydrate 24.3, Fiber 4.3, Sugar 9.7, Protein 26.5
COQ AU VIN
This recipe comes from Food 911 on the Food Network. It is quite rich but the best one I have found. To cut back a little, I use skinless chicken pieces.
Provided by Crabbycakes
Categories Chicken
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 561.8, Fat 29, SaturatedFat 8.3, Cholesterol 160.6, Sodium 613.7, Carbohydrate 27.5, Fiber 4.4, Sugar 7.1, Protein 46.4
MY COQ AU VIN
I have had this recipe for a while now, I have combined a couple of recipes to suit what I was looking for. I find this recipe really good for company which is when I cook it. Very tasty. I use chicken legs but I guess you could sub it with thighs, I don't think breasts would work. Dark meat is best. Delicious with some boiled baby potatoes.
Provided by FrenchBunny
Categories < 4 Hours
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a heavy saucepan or dutch oven heat 2 Tbsp of the oil over medium heat. Brown the chicken well on both sides in batches if you have to. Remove chicken and set aside when done.
- Add chopped onion, carrot, celery and cook till softened. About 3 to 5 minutes. Add flour and cook stirring for about 2 minutes until browned.
- Stir in the wine, stock, tomato paste, garlic, thyme and bay leaf. Bring to a boil. Return chicken to the pan, reduce heat to low, cover and simmer for 30 minutes.
- While this is simmering boil some water in a saucepan and add pearl onions. Boil for 3 minutes, drain and run under cold running water. Peel and trim.
- In a heavy skillet cook bacon until crisp and brown. Remove, drain fat. Wipe clean the skillet and add the remaining oil over medium heat, add pearl onion and cook until brown all over, about 3 to 5 minutes. Remove and set aside. Add mushrooms to skillet and brown lightly for about 3 minutes. You might need to add extra oil.
- Add pearl onions and mushroom to chicken mixture. Simmer covered for 15 minutes or until onions are tender and chicken is no longer pink. Remove bay leaf, season with salt and pepper to taste. I like to transfer this to a serving platter then sprinkle with cooked bacon and fresh parsley.
Nutrition Facts : Calories 912.7, Fat 54, SaturatedFat 14.3, Cholesterol 227.2, Sodium 695.9, Carbohydrate 40.9, Fiber 5.9, Sugar 15.9, Protein 55
COQ AU VIN ROSETTES
Make and share this Coq Au Vin Rosettes recipe from Food.com.
Provided by Chef PotPie
Categories Chicken
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Rinse chicken, pat dry. Cut into 1" pieces. Melt butter in a skillet over medium high heat. Add mushrooms and onion; cook for 4-5 minutes, or until tender, stirring.
- Add chicken, wine, tarragon, white pepper, and 1/8 tsp salt. Bring just to boiling; reduce heat. Simmer, covered, for 5 minutes, stirring once. Remove from heat.
- Meanwhile, cook lasagna noodles according to package direction. Halve each noodle lengthwise. Curl each noodle into a 2.5" diameter ring and place, cut side down, in a 3-qt rectangular baking dish. Using as slotted spoon, spoon chicken mixture into center of lasagna rings, reserving the liquid in the skillet. Add the cream cheese to the reserved liquid; heat and stir just til cream cheese is melted. in a small bowl, stir together sour cream and flour; stir in half and half. Add to the mixture in skillet, along with the cheeses. Cook and stir over medium heat until thickened and bubbly. Spoon cream cheese mixture over rings. If desired, sprinkle with slivered almonds.
- Bake, covered, at 325°F for 35 minutes or until heated through.
Nutrition Facts : Calories 532.8, Fat 28.1, SaturatedFat 16.7, Cholesterol 147.6, Sodium 332.9, Carbohydrate 23.3, Fiber 1.2, Sugar 1.8, Protein 41.8
COQ AU VIN
Coq au Vin is a traditional French stew where chicken is slowly braised in red wine and garnished with mushrooms and pearl onions. Nourishing and comforting, it is easy enough to serve to your family on a cold night, but also so rich and decadent that it will definitely impress friends at a dinner party.
Provided by Olivia Mesquita
Categories Main Course
Time 1h35m
Number Of Ingredients 19
Steps:
- Preheat oven to 350ºF.
- Pat dry the chicken pieces with a paper towel and season generously with salt and pepper. Reserve.
- In a large Dutch oven or heavy-bottomed pot, heat 1 teaspoon vegetable oil, over medium-high heat. Add the lardons or bacon and cook until golden, about 6-8 minutes. Remove the lardons with a slotted spoon and reserve, leaving the drippings in the pot.
- Add more oil if needed, then add the chicken, without overcrowding the pot. Depending on the size of your pot, you might need to work in batches. Brown the chicken on all sides until golden brown, about 8-10 minutes. Remove the chicken to the plate with the lardons and reserve.
- If the chicken has rendered a lot of fat, drain or wipe off the excess (being careful not to disturb the browned bits from the bottom of the pot), leaving about 1 tablespoon in the pot.
- Lower heat to medium, then add the chopped onion and carrots. Cook until the onions have softened, about 3 minutes. Then, stir in the garlic and cook for a minute to release its aroma.
- Stir in the tomato paste and cook for about a minute, then add the flour and cook for another minute, to get rid of the raw flour taste.
- Pour in the red wine and add the thyme sprigs and bay leaf, scraping the browned bits from the bottom of the pot with a wooden spoon. Cook until the wine has reduced by half, about 10 minutes, skimming off the foam that rises to the surface.
- Add the chicken stock and season with salt and pepper. Once boiling, add back the chicken pieces, lardons and any juices that have collected on the plate.
- Cover and transfer to the oven. Cook for 45 minutes or until the chicken is very tender.
- Once there's about 15 minutes left for the chicken to be ready, prepare the pearl onions and mushrooms. Heat 1 tablespoon oil and 2 tablespoons butter in a sauté pan or skillet, over medium-high heat. Add the pearl onions and a pinch of salt, and cook until nicely browned, about 5-8 minutes. Remove to a plate and reserve.
- Add another tablespoon of oil and 2 tablespoons butter, then sauté the mushrooms until browned, about 8-10 minutes. Season with salt and pepper. Remove and reserve with the pearl onions.
- Once the stew has finished cooking, carefully remove the chicken pieces to a plate or serving vessel, tenting with foil to keep them warm. Also, remove and discard the bay leaf and thyme sprigs.
- Optional: Make beurre manié by mixing one tablespoon of softened butter with one tablespoon of flour.
- Return the pot to the stove, over medium-high heat, and - if using - add the beurre manié to thicken the sauce. If the sauce is not thick enough to your liking, make more beurre manié. If too thick, you can thin it out with more chicken stock or wine.
- Taste the sauce and adjust seasoning. Then, add 1/4 cup parsley, reserving the rest to garnish the dish.
- Stir in the reserved pearl onions and mushrooms.
- If serving in the pot, return chicken to the pot, garnish with the remaining parsley, and serve. If serving on a serving vessel, pour the sauce over the chicken, then garnish with parsley and serve.
Nutrition Facts : Calories 994 kcal, Carbohydrate 32 g, Protein 49 g, Fat 59 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 273 mg, Sodium 736 mg, Fiber 4 g, Sugar 11 g, UnsaturatedFat 31 g, ServingSize 1 serving
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- Preheat the oven to 400°. Pat the chicken legs dry and season with salt and pepper. In a large skillet, heat the olive oil. Working in batches, cook the chicken legs over moderately high heat until golden brown, about 5 minutes per side. Transfer the chicken to a large roasting pan.
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- Meanwhile, in a medium saucepan of boiling water, blanch the pearl onions until the skins begin to shrivel, about 30 seconds. Drain and transfer to a bowl of ice water to cool. Drain. Trim off the root ends and slip off the skins.
- In a very large skillet, cook the bacon over moderate heat until the edges are golden but the bacon is still chewy, about 20 minutes. Drain the bacon on paper towels. Pour off all but 5 tablespoons of the bacon drippings.
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- In a very large, deep skillet, cook the bacon over moderately high heat, stirring frequently, until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate.
- Pat the chicken dry and season generously with salt and pepper. Add the chicken to the skillet skin side down in a single layer and cook over moderately high heat, turning once, until browned all over, about 10 minutes. Transfer the chicken to a plate and pour off all but 2 tablespoons of the fat in the skillet.
- Add the garlic, onion and carrots to the pan. Cover and cook over moderate heat, stirring occasionally, until barely softened, about 2 minutes. Uncover and cook until nearly tender, 3 minutes. Add the wine and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes. Add the stock, bouquet garni and bacon and bring to a simmer. Nestle the chicken in the broth, cover partially and simmer over moderately low heat until the chicken is white throughout, about 45 minutes.
- In a large skillet, melt the butter in the olive oil over high heat. When the foam subsides, add the mushrooms and season with salt and pepper. Cook over moderate heat, stirring occasionally, until browned and tender, 7 to 8 minutes. Add the mushrooms to the chicken and simmer for 5 minutes. Discard the bouquet garni. Garnish the coq au vin with the parsley and serve.
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