Coq Au Vin Alla Italiana 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 ALLA ITALIANA



Coq au Vin alla Italiana image

This is a real crowd pleaser. You can add your own favorite spices, herbs or veggies to this, to your taste. Serve with mashed potatoes and cooked greens if desired. Voila, a classic gourmet chicken dinner in under an hour! (Note: you can use white chicken meat, but be careful not to overcook it - 35 minutes tops, or it will dry out!)

Provided by Add Lim

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 13

4 pounds dark meat chicken pieces
1 tablespoon vegetable oil
5 cloves crushed garlic
½ cup all-purpose flour
1 teaspoon poultry seasoning
3 (4 ounce) links sweet Italian sausage, sliced
1 cup chopped onion
3 carrots, sliced
½ pound fresh mushrooms, sliced
½ teaspoon dried rosemary
1 cup red wine
1 (14.5 ounce) can whole peeled tomatoes
salt and pepper to taste

Steps:

  • In a large skillet, heat oil. Add 1/2 of the garlic. Season flour with poultry seasoning. Dredge chicken parts in flour, then brown in the skillet for 4 or 5 minutes. Add the sausage, and saute for a few minutes. Add the onion, carrots, mushrooms, rosemary and the remaining garlic. Stir all together.
  • Add the wine and tomatoes; stir. Cover and let simmer over low heat for 25 minutes. Season with salt and pepper to taste and let simmer for another 10 minutes. Let cool covered for 10 minutes, then serve.

Nutrition Facts : Calories 616.5 calories, Carbohydrate 20.4 g, Cholesterol 149.7 mg, Fat 36.9 g, Fiber 2.2 g, Protein 43.5 g, SaturatedFat 10.9 g, Sodium 518.5 mg, Sugar 4 g

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