Coq Au Vin Rooster Or Chicken In Wine Recipes

COQ AU VIN

Steps:

• Place chicken in a large bowl, and add wine. Cover, and refrigerate overnight.
• Preheat oven to 325 degrees. Remove chicken from wine, and pat dry; reserve wine. Season chicken with salt and pepper.
• Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes. Transfer bacon to a plate, leaving drippings in pot. (You should have 3 tablespoons; you may need to add oil.)
• Raise heat to medium-high. Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side. Transfer to a plate. Add onion to pot, and cook 4 to 5 minutes. Add garlic, and cook 2 minutes. Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes. Stir in flour and tomato paste, and cook 2 minutes. Add Cognac, and cook, stirring, 1 minute.
• Return bacon and chicken to pot. Pour in reserved wine, and add chicken liver and herbs. Bring to a simmer. Cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour. Discard herbs, and skim fat from surface.

COQ AU VIN

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 (ROOSTER OR CHICKEN IN WINE)

Steps:

• A day in advance, place the rooster/chicken 8 pieces in large sealable dish. Pour half a bottle of red Burgundy wine over it.
• Add the small white onions, the quartered peeled carrots and the herbs. Cover and put in the fridge.
• The next day, remove and drain the chicken and vegetables. Put the wine aside for later use.
• Brown the chicken pieces with oil in a skillet. Remove the chicken. Using the same skillet, add garlic to the vegetables and heat for a couple of minutes.
• Put the chicken and the vegetables in a large sauce pan. Pour the wine in and add salt and pepper. Bring to a boil at moderate heat. Cover and cook at low heat for 1 or 2 hours.
• Heat bacon, onion and mushrooms in a skillet until brown (about 10 minutes).
• When the chicken is ready, add bacon, onion and mushrooms in the pan, cook and stir for 2 or 3 minutes. Taste and correct the seasoning,.
• Add parsley to the chicken when finished. Serve with rice or potatoes and the other half of the bottle of wine.
• Other wine suggestions: red Burgundy wine, or Cotes du Rhone red, Morgon.

AUTHENTIC COQ AU VIN

Steps:

• Melt the butter in a large, heavy stockpot over medium heat. When the butter is hot, brown the rooster on all sides, doing so in two batches if necessary. Standing back and making sure your hair is tied back and your clothes are not over the heat, add the liqueur, then flame it by lighting a match and holding it just above the pot. The liqueur will catch fire and flames will leap into the air and burn out within 1 minute.
• Remove the chicken from the pan and add the bacon. Brown it on all sides. While the bacon is browning, mince the ham with the liver and the gizzard. When the bacon is browned, add the chicken back to the pan and season with salt and pepper. Pour the wine over all. Stir in the ham and the giblets, add the bouquet garni and the garlic, and pour in just enough chicken stock to cover the chicken. Bring the liquid to a boil, reduce the heat so it is simmering, cover and cook until the chicken is tender but not falling from the bone (1-1/2 hours for a rooster; about 1 hour for chicken).
• Make the garnish:
• While the rooster is cooking, heat the butter for the mushrooms over medium heat. When it is foaming, add the mushrooms and cook, stirring frequently, until the mushrooms are tender and their juices have evaporated, 5 to 7 minutes. Season lightly, remove from the heat and reserve.
• Make the sauce:
• Blend the butter and flour in a small bowl to a homogeneous paste. When the chicken is cooked, about 1/4 cup of the cooking juices into the flour and butter mixture, then pour that mixture into the pan holding the chicken. Stir it in and let it cook, stirring, until the sauce is thickened. Taste for seasoning and remove from the heat. Let the dish sit at least 8 hours, or overnight, before serving.