Coq Au Vin Chicken Braised In Wine Recipes

COQ AU VIN (CHICKEN BRAISED IN WINE)

Coq Au Vin (Chicken Braised in Wine) image

A French classic - a delicious stew that deserves only a truly free-range bird, or an old hen or rooster.

Provided by evelynathens

Categories Chicken

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

1 (750 ml) bottle red wine (use a wine you'd enjoy drinking)
3 -5 sprigs fresh thyme
2 bay leaves
8 whole peppercorns
3 -5 sprigs parsley
1 medium free-range chicken, cut into pieces
1 tablespoon olive oil
4 ounces bacon, cut into strips or lardons
2 large onions, chopped roughly
1 tablespoon tomato paste
plain flour
1 1/2 fluid ounces brandy
2 garlic cloves, chopped
4 ounces button mushrooms, halved or quartered if large
20 small white pearl onions
2 ounces butter
2 teaspoons sugar
1 teaspoon plain flour, mixed with
1 teaspoon butter, to make a paste
1 tablespoon chopped parsley

Steps:

Bring the red wine to the boil with the sprigs of thyme, parsley, bay leaves and peppercorns, then leave to cool for 1 hour; pour the wine over the chicken pieces and marinate for 12 hours.
Fry the bacon in a frying pan, remove with a slotted spoon; add the oil to the pan and fry the onions until softened; remove to casserole dish.
Remove the chicken pieces from the marinade and pat dry with kitchen paper.
Dust the chicken pieces with a little flour, then put them in the frying pan and brown them lightly; pour in the warmed brandy and flambé it (or cook off alcohol); transfer the chicken pieces and liquid to the casserole and add the bacon, strained marinade (with tomato paste stirred in), garlic and mushrooms; cover and cook in a preheated oven at 300F for about 1 hour.
In the meantime, fry the small onions in butter with the sugar and a little water until glazed; add to the casserole and cook for a further 30 minutes; if the sauce needs thickening, stir in a few small knobs of beurre manié.
Remove the casserole from the oven and sprinkle the chopped parsley over before serving.

More about "coq au vin chicken braised in wine recipes"

2020-01-07 Coq au vin is a French dish that essentially is chicken cooked in …
From thehungrybluebird.com

See details

From seriouseats.com

See details

Recipes for Coq au Vin call for a chicken, red wine (often Burgundy), lardons (salt pork or bacon), button mushrooms, onions, often garlic, and sometimes brandy. Recipes with vin jaune may specify morels instead of white mushrooms. The preparation is similar in many respects to beef bourguignon. The chicken is first marinated in wine, then seared in fat and slowly simmered until tender. The ...
From signaturedishes.net

See details