WHITE WINE COQ AU VIN
Coq au Vin is a chicken dish typically made with red wine. This wonderful white wine version was created in our home economists.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring water to a boil. Add onions; boil 3 minutes. Drain and rinse in cold water; peel and set aside. , In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels., Sprinkle chicken with salt and pepper. Brown chicken in drippings; remove and keep warm. Add onions and mushrooms to drippings; saute until crisp-tender. Add garlic; cook 1 minute longer., Combine flour and broth; stir into onion mixture. Add the wine, bay leaf and thyme; bring to a boil. Return chicken and bacon to the pan. Reduce heat; cover and simmer 25-30 minutes or until a thermometer reads 170°., Remove chicken and keep warm. Cook sauce over medium heat until slightly thickened. Discard bay leaf. Serve chicken and sauce with noodles.
Nutrition Facts : Calories 672 calories, Fat 37g fat (13g saturated fat), Cholesterol 141mg cholesterol, Sodium 1093mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 47g protein.
COQ AU VIN BY JULIA CHILD
If you've never ignited alcohol in a dish before, you've gotta try it, LOL! As you can imagine, Julia's Coq Au Vin is delicious, and surprisingly easy. This recipe is from "Julia Child's Kitchen", and the ingredients are exactly as I found them. I've also added a couple of notes in the ingredients and directions regarding my experience with the recipe. A very fragrant and rich dish, very classic and so easy to make. I served it with buttered egg noodles and a homemade quickie brioche.
Provided by EdsGirlAngie
Categories Chicken
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- If you are using lardons, saute several minutes in 2 tablespoons oil in a heavy bottomed casserole until lightly browned; remove lardons to a side dish and leave fat in pan; otherwise, film pan with 1/8 inch of oil.
- (My weird turkey bacon didn't give up a lot of fat, so I went with a little extra olive oil--).
- Heat fat or oil in pan to moderately hot, add chicken, not crowding pan; turn frequently to brown nicely on all sides (my skinless thighs didn't exactly"brown" as chicken with skin would have; if I had used white meat I would have left the skin on).
- Pour in the Cognac, shake pan a few seconds until bubbling hot, then ignite Cognac with a match.
- (What a rush!).
- Let flame a minute, swirling pan by its handle to burn off alcohol; extinguish with pan cover.
- Season chicken pieces with salt and pepper; add bay leaf and thyme.
- Place onions around the chicken.
- Cover and cook slowly 10 minutes, turning once.
- Uncover the pan; sprinkle on the flour turning chicken and onions so flour is absorbed; cook 3 to 4 minutes more, turning once or twice.
- Remove from heat, gradually stir and swirl in the wine and enough stock or bouillon to almost cover the chicken.
- Add the browned lardons, garlic, and tomato paste.
- Cover and simmer slowly 25 to 30 minutes, then test chicken, remove those pieces that are tender, and continue cooking the rest a few minutes longer.
- (I actually cooked it about 15 to 20 minutes longer so it would reduce and become more of a sauce.) Return all chicken to the pan, add mushrooms and simmer 4 to 5 minutes.
- Taste carefully, and correct seasoning.
- Sauce should be just thick enough to coat chicken and vegetables lightly.
- If too thin, boil down rapidly to concentrate; if too thick, thin out with spoonfuls of bouillon.
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.
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 BLANC (CHICKEN WITH WHITE WINE)
Make and share this Coq Au Vin Blanc (Chicken With White Wine) recipe from Food.com.
Provided by JelsMom
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Combine flour, garlic, salt, paprika, and pepper on a plate.
- Dredge chicken in flour mixture.
- Heat oil in cast iron skillet.
- Add chicken and cook 2 minutes on each side over medium heat until browned.
- Add broth and wine. Bring to boil then cover & bake 30 minutes.
- Sprinkle with parmesan & serve.
Nutrition Facts : Calories 213.9, Fat 5.8, SaturatedFat 1.4, Cholesterol 70.6, Sodium 503, Carbohydrate 4, Fiber 0.6, Sugar 0.4, Protein 29.4
WHITE COQ AU VIN
Very rich and creamy white wine and cheese sauce on chicken breasts. Wonderful family-favorite we have for Christmas dinner every year. Serve over cooked white rice.
Provided by MLSANDE21
Categories World Cuisine Recipes European French
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine cream of mushroom soup, Cheddar cheese, and half-and-half in a saucepan; bring to a boil, stirring often. Remove saucepan from heat and stir white wine and mayonnaise, a little at a time, into soup mixture, stirring after each addition until white sauce is smooth.
- Arrange chicken breasts side-by-side in a shallow baking dish. Pour white sauce over chicken and top with Parmesan cheese.
- Bake in the preheated oven until bubbling and chicken is warmed, about 45 minutes.
Nutrition Facts : Calories 440.6 calories, Carbohydrate 6.8 g, Cholesterol 107 mg, Fat 29 g, Protein 35 g, SaturatedFat 10.5 g, Sodium 817.5 mg, Sugar 1.5 g
COQ AU VIN BLANC
This is from my Eat Well Stay Well cookbook. I haven't tried it yet, but I'm typing it up for ZWT. This is a white wine version of the French county stew and is much lower in fat than the original. This could probably be adapted to be a crock pot recipe.
Provided by dicentra
Categories Stew
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine the bacon and ¼ cup water over moderate heat.
- Cook for 4 minutes or until the bacon has rendered its fat and is lightly crisped. Cut the chicken into 8 pieces, (use the wings and back pieces for stock or discard).
- Skin the chicken and dredge in the flour, shaking off the excess. Sauté the chicken in the bacon drippings for 3 minutes per side or until golden brown.
- Transfer the chicken to a plate.
- Add the pearl onions and carrots to the pan and cook for 10 minutes or until the onions are golden.
- Add the mushrooms and cook for 4 minutes or until they begin to release their juices.
- Add the wine to the pan, increase the heat to high, and cook for 3 minutes, scraping up and browned bits that cling to the bottom of the pan.
- Add the broth, salt, rosemary, sage and pepper and bring to a boil.
- Return the chicken pieces to the pan; reduce to a simmer, cover and cook for 15 minutes or until the chicken is cooked through.
- Transfer the chicken to a serving platter. Bring the sauce to a boil, stir in the cornstarch mixture, and cook, stirring until lightly thickened.
- Stir in the parsley and spoon over the chicken.
Nutrition Facts : Calories 260.2, Fat 13.9, SaturatedFat 4, Cholesterol 56.2, Sodium 684.9, Carbohydrate 10.1, Fiber 1.3, Sugar 2.1, Protein 15
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.
CROCK POT COQ AU VIN (CHICKEN IN WHITE WINE)
Make and share this Crock Pot Coq Au Vin (Chicken in White Wine) recipe from Food.com.
Provided by littleturtle
Categories Stew
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place butter, chicken, salt, pepper, garlic, mushrooms, onions, wine, thyme, and bay leaf in crock pot.
- Combine chicken broth and flour; pour mixture into crock pot, and stir.
- Cover and cook on LOW setting for 5-6 hours.
- Remove and discard bay leaf.
- Serve over rice.
CHICKEN IN WHITE WINE SAUCE
A delicious one-pan dinner made of chicken cooked in a creamy, white wine sauce.
Provided by Beeta @ Mon Petit Four
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Pat dry the chicken pieces, then salt and pepper both sides of each piece of chicken.
- To a cast iron pan (or a dutch oven), add the chopped bacon. Cook until over medium heat until the bacon is crisp. Remove the bacon from the pan using a slotted spoon.
- Add a tablespoon of olive oil to the pan. Add the chicken to the pan, skin-side down first, cooking each side for about 4-5 minutes over medium heat or until the chicken is nicely browned and crisp. Remove the chicken from the pan.
- Add another tablespoon of oil to the pan along with the diced onion. Sauté over medium-low heat for a few minutes, until the onion is translucent and softened. Add the garlic slices and sauté for another 30 seconds. Pour in a splash of white wine (about 1 heaping tablespoon) so that you can deglaze the pan, using a wooden spoon to scrape up any bacon bits stuck to the pan.
- Add the chicken back into the pan, along with the sliced carrots, and about half a bottle of white wine. The wine should reach just up to the tops of the chicken pieces, but the chicken should not be fully submerged to the point that you can't see the top of the chicken. Place a lid on the pan and cook over medium-low heat for 35 minutes.
- Remove the lid from the pan and stir in the cream. Add a pinch of salt and pepper, then give the mixture a stir. Raise the heat to medium-high and let the mixture simmer and bubble away for another 10 minutes. Spoon the sauce over the chicken a couple of times as the sauce simmers for those 10 minutes. Taste test the sauce for salt, and add more if needed.
- Garnish the dish with fresh chopped parsley and serve with a side of crusty French bread.
Nutrition Facts : Calories 570 calories, ServingSize 6 Servings
COQ AU VIN BLANC
Provided by Food Network
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- Preheat oven to 350 degrees F.
- In a large, heavy Dutch oven over high heat fry the bacon until crisp and all of the fat is rendered. Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain. Set aside and reserve.
- Season the chicken pieces with the salt and pepper. Brown the chicken pieces in the hot bacon fat, working in batches, if necessary, until golden on all sides. Transfer the chicken pieces to a large plate or bowl and set aside. Remove all but about 4 tablespoons of the bacon fat from the Dutch oven. Reduce the heat to medium-high and add the chopped onion, pearl onions, shallots and garlic cloves to the Dutch oven and cook until soft, 5 to 6 minutes.
- Add the mushrooms and cook for 7 minutes longer, or until they've released most of their liquid and have begun to brown. Add the flour and tomato paste and cook, stirring constantly, for 1 minute. Slowly add the wine and stock, stirring constantly. Add the thyme, bay leaves reserved bacon and chicken. Bring liquid to a boil, reduce the heat to medium, and cook the sauce at a gentle simmer for 15 minutes, until liquid is slightly thickened. Bring the sauce to a boil and cover the pot. Place in the oven and cook for about 1 1/2 hours, or until the chicken is very tender. Transfer the chicken pieces to a serving dish and cover loosely to keep warm. Return pot to medium-low heat. Skim any fat from the surface of the cooking liquid and increase the heat to medium-high. Add the heavy cream and cook until the sauce has thickened slightly and coats the back of a spoon, about 15 to 20 minutes. Taste and adjust the seasoning if necessary. Return the chicken to the Dutch oven and cook for a few minutes to heat through, then serve.
- Serve with egg noodles and Braised Leeks. Garnish with chopped parsley.
- Using a sharp knife, trim most of the roots off the ends of the leeks, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves or quarters, as desired. Run leeks under cold running water, using fingers to loosen and remove any dirt or sand from between the leaves.
- In a heavy skillet or saute pan that has a tight fitting lid, melt the butter over medium heat. Add the leeks to the skillet with any water that is clinging to the leaves from washing them. Cook the leeks, stirring occasionally, for 5 minutes. Add the stock and thyme and lower the heat to medium-low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve.
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
WINTER WHITE COQ AU VIN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
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.
More about "white wine coq au vin food"
WHITE WINE COQ AU VIN RECIPE - PUREWOW
From purewow.com
2.8/5 Total Time 55 minsServings 6Calories 746 per serving
- Season the chicken with salt and pepper. In a large skillet, melt the butter over medium heat. Add the chicken to the skillet and cook until it's well browned, about 4 minutes per side.
- Remove the chicken from the skillet and set aside. Add the bacon to the skillet and cook until the fat begins to render, about 3 minutes.
- Add the onion and sauté until it becomes translucent, about 5 minutes. Add the garlic and mushrooms, and sauté until the mushrooms are tender, 5 to 6 minutes.
- Add the browned chicken back to the skillet. Pour the wine into the skillet, stir in the mustard and bring the mixture to a simmer over medium-low heat.
WHITE WINE COQ AU VIN RECIPE -SUNSET MAGAZINE
From sunset.com
3/5 (87)Total Time 1 hrCuisine FrenchCalories 464 per serving
- In a plastic bag, shake flour with 1/2 tsp. salt, 1/4 tsp. pepper, and the herbes de Provence; set aside.
- In a 5- to 6-qt. pot over medium-high heat, brown bacon, stirring often, 6 to 7 minutes. Meanwhile, cut chicken into 1-in. chunks, then shake half at a time in flour to coat.
- With a slotted spoon, transfer bacon from pan to paper towels. Brown half the chicken in bacon fat, stirring often, 3 to 5 minutes. Transfer to a plate. Repeat with remaining chicken, adding oil to pot. Meanwhile, halve carrots lengthwise and cut celery into diagonal slices. Chop onion.
- Add vegetables to pot with remaining 1/4 tsp. each salt and pepper and sauté until onion is golden, about 5 minutes. Meanwhile, in a microwave-safe bowl, microwave wine and broth until steaming, about 3 minutes.
HOW TO MAKE WHITE WINE COQ AU VIN - COUNTRY LIVING
From countryliving.com
5/5 (4)Category Poultry, StewsCuisine AmericanTotal Time 2 hrs 15 mins
- Season chicken with salt and pepper. Cook, skin side down, until golden brown, 5 to 7 minutes.
TRADITIONAL FRENCH COQ AU VIN RECIPE - 2022 - MASTERCLASS
From masterclass.com
3.3/5 (115)Category DinnerCuisine FrenchTotal Time 2 hrs 30 mins
- Season the chicken with salt and pepper. In a large bowl, combine the chicken with the wine, bay leaf, and thyme. Cover and marinate at least 30 minutes and up to one day.
- In a Dutch oven or large pot set over medium heat, cook the bacon until browned and crispy, about 10 minutes. Remove from heat and use a slotted spoon to transfer bacon to a plate lined with paper towels, reserving the fat in the Dutch oven.
- Remove the chicken from the wine marinade and pat dry with paper towels. Reserve the marinade. Return the Dutch oven to the stovetop and heat the bacon fat over medium heat until it shimmers. Add the chicken, skin side down, in a single layer and cook until golden brown, about 5 minutes. Flip and cook until brown on the other side, about 4 more minutes. (Don’t overcrowd the chicken—work in batches if necessary, adding a little olive oil if you run out of rendered bacon fat.) Transfer the seared chicken to a plate.
- Add the diced onion, carrot, and mushrooms to the Dutch oven and season with salt. Cook until the vegetables are lightly browned, about 8 minutes.
THE TOP 5 BEST COQ AU VIN RECIPES | FOOD & WINE
From foodandwine.com
Estimated Reading Time 1 min
COQ AU VIN BLANC – CHATELAINE
From chatelaine.com
3.2/5 (145)Total Time 1 hrCategory RecipesCalories 632 per serving
10 BEST CHICKEN COQ AU VIN WITH WHITE WINE RECIPES - YUMMLY
From yummly.com
COQ AU VIN RECIPE - MARJORIE TAYLOR | FOOD & WINE
From foodandwine.com
2/5 Total Time 1 hr 45 minsServings 6
- 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.
COQ AU VIN BLANC...WHITE WINE BRAISED CHICKEN - GIRL AND ...
From girlandthekitchen.com
4/5 (1)Category One Pot MealCuisine FrenchEstimated Reading Time 8 mins
- Brown the chicken pieces all over and remove from the pan. Start with the skin side down and DO NOT TOUCH FOR 5 MINUTES. In order for a nice skin to form, you need to let it sear undisturbed. Turn to the other side and do the same.
COQ AU VIN BLANC (CHICKEN IN WHITE WINE) - VIKALINKA
From vikalinka.com
4.8/5 (31)Total Time 1 hrCategory MainCalories 506 per serving
- Cook bacon or pancetta in a tablespoon of olive oil. Skip oil if bacon is too fatty. Remove the bacon to a paper towel-lined plate.
- Salt and pepper the chicken pieces and brown them in bacon fat over medium-high heat. Remove to a paper towel-lined plate.
- Cook chopped onion over low heat for 5-7 minutes, add garlic when the onion is tender and translucent and cook for 1 minute longer. Remove cooked onion and garlic to the same plate as chicken and bacon.
WHITE WINE COQ AU VIN RECIPE | MYRECIPES
From myrecipes.com
5/5 (32)Total Time 1 hrServings 4Calories 464 per serving
- In a plastic bag, shake flour with 1/2 tsp. salt, 1/4 tsp. pepper, and the herbes de Provence; set aside.
- In a 5- to 6-qt. pot over medium-high heat, brown bacon, stirring often, 6 to 7 minutes. Meanwhile, cut chicken into 1-in. chunks, then shake half at a time in flour to coat.
- With a slotted spoon, transfer bacon from pan to paper towels. Brown half the chicken in bacon fat, stirring often, 3 to 5 minutes. Transfer to a plate. Repeat with remaining chicken, adding oil to pot. Meanwhile, halve carrots lengthwise and cut celery into diagonal slices. Chop onion.
- Add vegetables to pot with remaining 1/4 tsp. each salt and pepper and sauté until onion is golden, about 5 minutes. Meanwhile, in a microwave-safe bowl, microwave wine and broth until steaming, about 3 minutes.
WHITE WINE COQ AU VIN RECIPE - FOOD.COM
From food.com
5/5 (1)Total Time 1 hr 30 minsCategory StewCalories 519 per serving
- In a plastic bag, shake flour with 1/2 teaspoons salt, 1/4 teaspoons pepper, and the herbes de Provence; set aside.
- In a 5- to 6-qt. pan over medium-high heat, brown bacon, stirring occasionally, 6 to 7 minutes. Meanwhile, cut chicken into 1-in. chunks, then shake half at a time in flour to coat.
- With a slotted spoon, transfer bacon from pan to paper towels. Brown half the chicken in bacon fat, stirring occasionally, 3 to 5 minutes. Transfer to a plate. Repeat with remaining chicken, adding oil to pan. Meanwhile, cut carrots in half lengthwise and cut celery into diagonal slices. Chop onion.
- Add vegetables to pan with remaining salt and pepper and sauté until onion is golden, about 5 minutes. Meanwhile, in a microwave-safe bowl, microwave wine and broth until steaming, about 3 minutes.
COQ AU VIN BLANC - TASTE LOVE AND NOURISH
From tasteloveandnourish.com
5/5 (4)Estimated Reading Time 5 mins
- In a large Dutch oven over medium high heat, cook the pancetta bits until golden and a bit crisp. Remove them, using a slotted spoon and set them aside on a small dish.
- Add a bit of olive oil to the pot. Salt and pepper the chicken pieces and brown them on both sides, about 3 to 4 minutes per side, in small batches. Put the pieces aside in a large dish as you work.
- Add the mushrooms to the pot, continuing on medium high heat. If you need to, add just a smidgen of oil. Brown the mushrooms until they are a deep golden brown. This will give your dish great flavor. They will release some water during the process, but keep them going and do not add any salt at this stage. They'll begin to dry up and get brown and delicious. Once they are, add the shallot, pearl onions, celery and carrot. Continue cooking until the shallots soften. Add the garlic and cook for just a minute. Add the flour and stir to coat all of the vegetables.
COQ AU VIN BLANC - COUNTRY LIVING
From countryliving.com
Cuisine FrenchEstimated Reading Time 2 minsServings 6Calories 708 per serving
- Prepare Marinade: Combine white wine, onion, carrot, celery, garlic, oil, parsley, peppercorns, and salt in a 3-quart saucepan.
WHITE WINE COQ AU VIN RECIPE - SAINSBURY'S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (120)Category DinnerServings 6Total Time 2 hrs 45 mins
- Heat 1 tablespoon of the oil in a large flameproof casserole and brown the bacon lardons over a medium heat. Transfer to a plate using a slotted spoon.
- Add a further tablespoon of oil to the pan, season the chicken joints and brown in batches, skin-side down, over a medium-high heat for 6-8 minutes. Remove from the casserole and set aside.
- Reduce the heat to low, add ½ tablespoon of oil and fry the shallots and leeks for 6-8 minutes until softened. Add the garlic and cook for a further minute then stir in the flour and cook out for 1-2 minutes.
- Uncover the casserole and leave to simmer for another 30 minutes or until the meat is very tender. Remove the chicken to a dish and keep warm in a low oven.
- When the casserole is almost ready, heat the butter in a large frying pan, add the mushrooms and fry briskly over a high heat for 5 minutes. Stir them into the casserole with the chopped tarragon and mustard.
NIGEL SLATER'S COQ AU RIESLING - SIMPLY DELICIOUS
From simply-delicious-food.com
4.2/5 (150)Total Time 1 hrCategory Chicken, Dinner, Entree, Main
- Add the onions and bacon and allow to fry until the onions are soft and translucent and the bacon has rendered it's fat.
- Add the garlic and allow to saute for another 30 seconds before removing the mixture from the pan (leaving the fat behind).
COQ AU VIN BLANC MEATBALLS - SIMPLY DELICIOUS
From simply-delicious-food.com
4.4/5 (19)Total Time 30 minsCategory DinnerCalories 342 per serving
- Combine the chicken, breadcrumbs, egg, herbs, garlic powder, Parmesan, salt and pepper in a large bowl and mix until well combined.
- Form meatballs with wet hands (this prevents the mixture from sticking to your hands). Preheat a large, deep pan over medium-high heat.
- Add a splash of olive oil then add the chicken meatballs and cook until golden brown on all sides. Remove from the pan and set aside.
- In the same pan, add the bacon and cook until crisp. Remove from the pan and drain the bacon fat.
JULIA CHILD'S COQ AU VIN - THE ENDLESS MEAL®
From theendlessmeal.com
4.8/5 (87)Calories 635 per servingCategory Dinner
- Place the chicken thighs and drumsticks in a medium-sized bowl and pour the wine, chicken stock, and (if using) the brandy over the top. Prep the vegetables.
- Add the bacon to a large skillet or braiser over medium-high heat. Cook until the bacon is crispy, about 8 minutes, then remove it from the pan with a slotted spoon.
- Remove the chicken from the wine marinade (save the wine) and dry the chicken with paper towels. Working in 2 batches if needed, place the chicken in the pan, skin side down. Sear until it is golden on both sides (about 5 minutes each side) then remove the chicken from the pan. Pour all but 2 tablespoons of the bacon/chicken oil into a heatproof dish and set it aside.
- Add the sliced onion and carrots to the pan and let them cook until the onion is golden brown, about 7-8 minutes. Add the garlic to the pan and let it cook for 1 minute.
COQ AU RIESLING RECIPE - CHRISTOPHER ISRAEL | FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 4-6
- Preheat the oven to 300°. Season the chicken with salt and pepper. In a large, enameled cast-iron casserole, heat 2 tablespoons of the canola oil. Add half of the chicken and cook over moderately high heat, turning, until browned, 8 minutes. Transfer to a plate. Cook the remaining chicken, then pour off the fat and wipe out the casserole.
- Heat the remaining 2 tablespoons of canola oil in the casserole. Add the onion, carrot, celery and shallots and cook over moderate heat, stirring, until the vegetables are softened and lightly browned, 8 minutes. Add the wine and simmer for 1 minute, scraping up the browned bits from the pot. Add the chicken stock and thyme and bring to a boil.
- Meanwhile, in a very large skillet, melt the butter in the olive oil. Add the mushrooms and cook over high heat, without stirring, until well browned, 5 minutes. Season the mushrooms with salt and pepper and cook, stirring, until tender, 3 to 5 minutes; transfer to a plate.
COQ AU VIN RECIPE - ETHAN STOWELL | FOOD & WINE
From foodandwine.com
5/5 Total Time 4 hrsServings 8
- 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.
- In the same skillet, cook the carrots, celery and onions over moderate heat until softened, about 8 minutes. Pour in the wine and stock and bring to a boil. Cook over high heat until reduced by one-third, about 10 minutes. Pour the wine and vegetables over the chicken, cover the roasting pan with foil and braise in the oven for about 1 1/2 hours, until the chicken is very tender.
- 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.
COQ AU VIN RECIPE - FRéDéRICK HERMé ... - FOOD AND WINE
From foodandwine.com
Servings 10
- In a large ceramic or glass bowl, combine the chicken with the wine, chopped onions, carrots, Cognac, olive oil, garlic, peppercorns and 1 teaspoon of salt. Cover and refrigerate for 1 day.
- Preheat the oven to 350° Drain the chicken and vegetables in a colander; reserve the liquid. Separate the chicken and vegetables and pat dry with paper towels; discard the peppercorns. In a heatproof bowl, soak the porcini in the boiling water for 15 minutes; drain in a sieve and rinse under cold running water.
- In a large casserole, cook the bacon over moderate heat, stirring often, until lightly browned, about 7 minutes. Using a slotted spoon, transfer the bacon to a small bowl. Season the chicken with salt and pepper. Add the chicken to the casserole in batches and cook until browned all over. Transfer the chicken to a platter. Add the reserved vegetables to the casserole and cook, stirring, until lightly browned, about 5 minutes.
- Return the chicken to the casserole and sprinkle it with 1/4 cup of the flour. Bake the chicken for 10 minutes, or until the flour has browned. Add the stock, the reserved marinade and the porcini to the casserole, cover and bring to a boil. Reduce the oven temperature to 300° and bake the chicken for about 50 minutes, or until cooked through.
NIGEL SLATER'S PERFECT COQ AU VIN RECIPE | FOOD | THE GUARDIAN
From theguardian.com
Estimated Reading Time 7 mins
COQ AU VIN - CHICKEN IN WINE - WILLIAMS FOOD EQUIPMENT
From williamsfoodequipment.com
Estimated Reading Time 3 mins
RECIPE - COQ AU VIN - FOOD WINE TRAVEL WITH ROBERTA MUIR
From food-wine-travel.com
Cuisine FrenchCategory Entrée, Main CourseServings 4
COQ AU VIN WITH CRèME FRAîCHE MASH RECIPE - BBC FOOD
From bbc.co.uk
Cuisine FrenchCategory Main CourseServings 4
CHICKEN BRAISED IN WHITE WINE (COQ A VIN BLANC) — SWEET ...
From sweetsoursavory.com
Estimated Reading Time 3 mins
5 BEST WINES TO PAIR WITH COQ AU VIN (2021) - WINEPROS
From winepros.org
FOUR FAVOURITE WINE MATCHES FOR COQ AU VIN | MATCHING FOOD ...
From matchingfoodandwine.com
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From chowhound.com
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From nataliemaclean.com
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From pre.houseandhome.com
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From drinkandpair.com
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