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.
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
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QUICK COQ AU VIN RECIPE: HOW TO MAKE IT
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Reviews 4.8
Total Time 30 minutes
Category Dinner
Cuisine Europe, French
Calories 255 calories per serving
- In a shallow dish, combine flour, thyme and 1/2 teaspoon salt. Dip chicken in flour mixture to coat both sides; shake off excess., In a Dutch oven or high-sided skillet, heat oil over medium-high heat. Cook chicken until golden brown, 3-4 minutes per side. Remove from pan; keep warm. , In same pan, cook mushrooms, carrots, bacon, tomato paste and remaining 1/2 teaspoon salt for 2 minutes. Add broth and wine; bring to a boil. Return chicken to pan; reduce heat. Cook until chicken reaches 170° and carrots are just tender, 8-10 minutes. If desired, top with chopped fresh thyme.
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Total Time 1 hours 30 minutes
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Heat the oil and butter in a large heavy-based pan and sauté the celery, garlic, carrot and pancetta over a low heat for about eight minutes, or until vegetables are soft. Remove from the pan and set aside.
Combine the chicken pieces, salt, white pepper and flour in a bowl and toss.
Add the grape seed oil to the pan over a high heat, and sauté the chicken pieces in batches until well browned. Remove from pan and set aside.
Add the onions and mushrooms, again to the same pan, and sauté over a low heat for five minutes or until slightly coloured.
Return the chicken pieces with their juices to the pan, turn the heat to high, and pour in the cognac. Reduce slightly then ignite to flambé. Allow the flames to die down then pour in the red wine and simmer, uncovered, over medium heat for about 5 minutes.
Add the chicken stock, reserved vegetable mixture, herbs and redcurrant jelly, and simmer covered for 45 minutes, or until the chicken is just tender.
Serve with potatoes prepared your favourite way.
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Reviews 5
Total Time 1 hours 30 minutes
Category nut-free, Sunday lunch, main dish, poultry
Cuisine American, French
Calories 568 calories per serving
- Serve chicken with sauce poured over and topped with remaining bacon and parsley.
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Total Time 195 minutes
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