Braised Chicken Wcelery And Garlic New Coq Au Vin Recipes

BRAISED CHICKEN W/CELERY AND GARLIC (NEW COQ AU VIN)

Steps:

• Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
• Sear chicken, skin side down, in 2 batches until golden brown (do not turn), 3 to 5 minutes, then transfer to a plate.
• Pour off all but 2 tablespoons fat from skillet.
• Cook garlic and celery in skillet over medium heat, stirring frequently, until golden and just beginning to soften, about 5 minutes.
• Add wine and boil, uncovered, until reduced by about half, 3 to 5 minutes.
• Add water and bring to a simmer.
• Return chicken, skin side up, to skillet and simmer, partially covered, until cooked through, 20 to 25 minutes.
• Sprinkle with parsley.

FROM JULIA CHILD: "MY HUSBAND'S FAVORITE COQ AU VIN"

Steps:

• Salt and pepper chicken thighs and drumsticks as desired.
• Dredge in flour, and then shake off excess.
• Lightly coat a sauté pan with oil.
• Set over high heat.
• When almost hot enough to smoke, brown chicken pieces on all sides.
• Remove to a side dish.
• In the same pan, lightly brown the onions, and then return the chicken to the pan.
• In small mixing bowl, blend wine, stock or bouillon, and tomato paste.
• Add this mixture to the sauté pan with chicken and onions.
• Add the herb bouquet, immersing it in the liquid.
• Bringing to a slow simmer, cover and cook for about 25 minutes.
• Chicken should be tender (a fork will pierce it easily).
• Note: This can be made in advance to this point; simply cover and reheat.
• Place chicken on a heated platter, skimming off any fat that is visible.
• Over high heat, reduce remaining juices for several minutes until lightly thickened.
• Adjust seasoning as desired (salt and pepper), and then pour sauce over chicken and serve.

COQ AU VIN (CHICKEN BRAISED IN RED WINE)

Steps:

• Mix flour, salt and pepper and put in paper or plastic bag.
• Drop chicken pieces into bag and shake to coat.
• In large skillet fry bacon until crisp; drain and reserve bacon bits.
• Brown chicken in bacon drippings.
• Remove to a plate.
• Add onions and mushrooms to skillet and cook until onions are tender.
• Drain off fat.
• Return chicken pieces to skillet (or you can place this in a large oven-proof baking dish).
• Add remaining ingredients, including bacon bits.
• Cover and simmer about 1 hours.
• or until chicken is tender.
• (Or cover and bake at 350F for 1-1 1/2 hrs).
• Remove Bouquet Garni before serving.
• Skim off excess fat.
• If desired, sprinkle with snipped parsley.