Coq Au Porc Cider Roasted Chicken And Pork 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.

30-MINUTE COQ AU VIN



30-Minute Coq au Vin image

Classic coq au vin can take up to two days to prepare, including marinating the chicken overnight. We make a red wine sauce with bacon, mushrooms and pearl onions (the frozen variety, so you can skip the tedious peeling), then slip in rotisserie chicken parts to warm through, and voila!

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 slices thick-cut bacon, cut into 1/2 inch strips (about 4 1/2 ounces)
10 ounces cremini mushrooms, halved or quartered
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 1/2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 1/2 cups chicken broth
1 cup red wine
1 1/2 cups frozen pearl onions
2 sprigs fresh thyme or pinch dried thyme
2 tablespoons cold unsalted butter, cut into 4 pieces
Pinch sugar, optional
1 cooked rotisserie chicken, cut into 8 pieces
1 teaspoon chopped fresh parsley, for garnish

Steps:

  • Put the bacon into an unheated large, high-sided skillet and cook over medium heat, stirring periodically, until the bacon is browned and crisp, about 8 minutes. Transfer the bacon to a small bowl with a slotted spoon; set aside.
  • Discard all but 2 tablespoons of the bacon fat in the pan. Increase the heat to medium-high. Add the mushrooms, 1/4 teaspoon salt and several grinds of pepper and cook until browned, 2 to 3 minutes. Stir in the garlic, flour and tomato paste and cook, stirring, until the tomato paste darkens a little, about 1 minute. Add the chicken broth, wine, onions, thyme, 1/2 teaspoon salt and more pepper. Bring to a boil, then let simmer until thickened, about 4 minutes.
  • Turn the heat down to medium, and whisk in the butter a little at a time. If the sauce tastes a little too acidic, add the sugar. Nestle the chicken and cooked bacon into the sauce, and simmer gently until the chicken is heated through, 6 to 7 minutes. (This could take up to 10 minutes if the chicken is cold, or as little as 3 minutes if it is warm.) Spoon the sauce over the chicken pieces periodically to coat completely. Toss the chicken in the sauce, remove the thyme stems, sprinkle with the parsley and serve.

COQ AU PORC (CIDER ROASTED CHICKEN AND PORK)



Coq Au Porc (Cider Roasted Chicken and Pork) image

This recipe looks and tastes impressive but is really quite simple. When you serve it, people will think you slaved all day in the kitchen. I found it in a little booklet called "Celebrate with Chicken".

Provided by Sandy in Oklahoma

Categories     Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
4 boneless skinless chicken breasts
4 ounces pork tenderloin
2 medium onions, coarsely chopped
1 large carrot, peeled and chopped
2 stalks celery, chopped
2 bay leaves
1 cup apple cider
1 cup chicken stock
salt
pepper
4 apples
cotton kitchen string

Steps:

  • Preheat oven 325°F Put chicken breasts between wax paper and pound until slightly flattened. Cut tenderloin in half.
  • Place one piece of pork on the rough side of 2 chicken breasts. Top each piece of tenderloin with another chicken breast. Tie breasts securely together around the pork with cotton string so the tenderloin is sandwiched between the chicken breasts. These are called "Coq au Porc".
  • In a large oven-proof casserole heat oil over medium heat. Brown the coq au porc for 3-5 minutes per side. Arrange the vegetables around the roasts. Add the bay leaves, cider, chicken stock and season with salt and pepper to taste. Bake for 20 minutes.
  • Meanwhile peel and core apples and cut into 1 inch cubes. Add the apples to the casserole and baste with cooking juices. Bake for another 25 minutes or until a meat thermometer inserted into the center of each coq au porc reads 175°F Remove the chicken, vegetables, and apples from the casserole. If necessary thicken the cooking juices with cornstarch. Slice the coq au porc and divide among 4 plates. Add a portion of vegetables and appples to each then top with the hot juices.

Nutrition Facts : Calories 354.8, Fat 10.8, SaturatedFat 2.1, Cholesterol 89, Sodium 208, Carbohydrate 29.1, Fiber 4.9, Sugar 18.8, Protein 35.8

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