Asian Coq Au Vin Recipes

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COQ AU VIN



Coq Au Vin image

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

2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced

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



Coq au Vin image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 9h55m

Yield 4 to 6 servings

Number Of Ingredients 18

One 750-milliliter bottle red wine, such as Cabernet
1 cup diced carrots
1 cup diced Spanish onions
1 cup chopped celery
8 sprigs fresh thyme
6 cloves garlic
2 bay leaves
6 chicken thighs, bone-in and skin-on
2 cups button mushrooms, cleaned and cut in half
2 tablespoons olive oil
Kosher salt and freshly cracked black pepper
1/2 cup all-purpose flour
2 tablespoons canola oil
8 ounces thick bacon, cut into 1/2-inch lardons
2 cups frozen pearl onions, thawed (they can be left to thaw overnight during prep)
1 1/2 cups chicken stock
Buttered egg noodles, for serving
1 bunch fresh parsley, chopped

Steps:

  • In a large resealable container, combine the red wine, carrots, onions, celery, thyme, garlic and bay leaves. Add the chicken thighs, seal the container and marinate in the refrigerator overnight.
  • When ready to cook, preheat the oven to 400 degrees F.
  • Toss the mushrooms with the olive oil on a baking sheet and roast until brown, 10 to 15 minutes. Set aside.
  • Drain the chicken and vegetables thoroughly in a colander, reserving the wine mixture. Pat the chicken dry with a paper towel (reserve the vegetables and aromatics). Season the chicken with salt and pepper and transfer to a clean bowl. Add the flour and toss until thoroughly coated.
  • In a large Dutch oven, heat the canola oil over medium-low heat. Add the bacon and cook, stirring often, until caramelized and the bacon has released its fat, 5 to 8 minutes. Set the lardons aside. Turn the heat up to medium high and shake the excess flour off the chicken. Brown the chicken on all sides, 2 to 3 minutes per side. Remove the chicken and set aside.
  • Add the pearl onions and drained vegetables and aromatics to the same pot and cook over medium heat until caramelized, 8 to 10 minutes. Add the reserved red wine mixture and cook until reduced by half, 10 to 15 minutes. Add the chicken stock and bring to a simmer. Season with salt and pepper. Return the chicken to the pot and cover.
  • Transfer to the oven and cook until the chicken is tender and the sauce has thickened, 30 to 40 minutes. If necessary, finish the dish on the stove by simmering it uncovered to reduce the mixture further, depending on how thick you'd like the sauce.
  • Serve with buttered egg noodles on the side and chopped parsley. Garnish with the reserved lardons and mushrooms.

COQ AU VIN



Coq Au Vin image

Provided by Tyler Florence

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 18

6 slices bacon
2 chicken breasts
2 thighs
2 legs
1/2 cup all-purpose flour
Kosher salt
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, 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.

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