BEST COQ AU VIN RECIPE - HOW TO MAKE COQ AU VIN - DELISH
Coq Au Vin isn't as complicated as it sounds, but we can guarantee it will impress your guests. Chicken is braised in a silky wine sauce for the best chicken ever.
Provided by Makinze Gore
Categories nut-free Sunday lunch main dish poultry
Total Time 1 hours 30 minutes
Prep Time 25 minutes
Cook Time 0S
Yield 4-6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Season chicken all over with salt and pepper.
- In a large dutch oven over medium heat, add bacon and cook until crispy, about 8 minutes. Using a slotted spoon, remove bacon to a paper towel-lined plate.
- To same pot, add chicken, working in batches as necessary. Cook until skin is golden, 4 to 5 minutes per side. Remove chicken to a plate. Drain all but 3 tablespoons oil from pot.
- To same pot, add mushrooms, onions, and carrots and cook until golden, about 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and stir to coat vegetables, then add flour and stir until vegetables are coated. Slowly pour in wine, broth, and brandy. Return chicken and half the bacon to pot. Add thyme, season with salt and pepper and bring to a boil.
- Once boiling, cover with lid and place in oven. Cook until chicken is cooked through and internal temperature reads 165°, 20 to 30 minutes. Remove chicken from pot and place on a plate to keep warm.
- Return pot to stove over medium heat, add in butter, and simmer until sauce is thickened, about 10 minutes.
- Serve chicken with sauce poured over and topped with remaining bacon and parsley.
Nutrition Facts : Calories 568 calories
COQ AU VIN RECIPE | ALTON BROWN - FOOD NETWORK
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
Total Time 13 hours 0 minutes
Prep Time 1 hours 0 minutes
Cook Time 4 hours 0 minutes
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.
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COQ AU VIN RECIPE - NYT COOKING
A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions. Traditional recipes call for a whole cut-up chicken, but using all dark meat gives you a particularly succulent dish without the risk of overcooked white meat. However, if you would rather substitute a whole cut-up bird, just add the breasts in the last 30 minutes of simmering. If you want to skip the croutons for garnish you can, but they do add a lovely, buttery crunch alongside the soft, simmered meat and vegetables. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Cuisine french
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Cuisine french
- To serve, dip croutons in wine sauce, then coat in parsley. Add pearl onions, mushrooms and remaining half of the cooked lardons to the pot. Baste with wine sauce, sprinkle with parsley and serve with croutons on top.
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MARY BERRY COQ AU VIN RECIPE: BEST COQ AU VIN RECIPE
How to make the classic French chicken casserole dish from the queen of baking, Mary Berry's coq au vin recipe (chicken braised with wine).
From redonline.co.uk
Total Time 1 hours 10 minutes
Category healthy, dinner party, comfort food, dinner, stews
Cuisine French
From redonline.co.uk
Total Time 1 hours 10 minutes
Category healthy, dinner party, comfort food, dinner, stews
Cuisine French
- Return the chicken and the bacon mixture to the casserole. Add the bouquet garni and garlic. Season with salt and pepper. Bring to a boil, cover, and cook in a preheated oven at 180°C/gas mark 4 for 45 minutes or until tender when pierced with a fork. Sprinkle the chicken with the chopped parsley.
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SKILLET COQ AU VIN (COOKING FOR 2) RECIPE - BETTYCROCKER.COM
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!
From bettycrocker.com
Reviews 5
Total Time 1 hours 0 minutes
Cuisine French
Calories 410 per serving
From bettycrocker.com
Reviews 5
Total Time 1 hours 0 minutes
Cuisine French
Calories 410 per serving
- 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.
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SKILLET COQ AU VIN (COOKING FOR 2) RECIPE - BETTYCROCKER.COM
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!
From bettycrocker.com
Reviews 5
Total Time 1 hours 0 minutes
Cuisine French
Calories 410 per serving
From bettycrocker.com
Reviews 5
Total Time 1 hours 0 minutes
Cuisine French
Calories 410 per serving
- 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.
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Mar 11, 2011 · This recipe is drawn from many sources, but has heavy influence from Julia Child. Coq au Vin is a classic French dish, and a wonderfully easy way to cook a delicious chicken. Make sure you blanch the bacon or the dish will come out too salty. Directions on blanching the bacon are included in the recipes. So, without further adieu, on to the recipe!
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