EASY COQ AU VIN
Gordon Ramsay adds his personal touch and expertise to create the perfect coq au vin
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 2h25m
Number Of Ingredients 15
Steps:
- Joint the chicken (for pictures of jointing, click on step by step link above or read the instructions below. Alternatively, ask the butcher to do it for you).
- JOINTING THE CHICKEN: Pull out the wing joints and cut off the wing tip. Using a small knife, cut around the skin and flesh on the lower wing joint through to the bone, then scrape back the flesh. Using a heavier large knife, smash through the bone halfway along and detach. Repeat on the other side.
- Detach the scaly leg bone at the drumstick with a hefty thump of the large knife. Slash through skin where the thigh joins the body and pull leg firmly from socket to dislocate the thigh bone. Press down and pull to expose the 'oyster' muscle underneath the bird. Slice the thigh away from the back of the body.
- Lay the whole leg joint out on the board, find the mid-point socket joint and simply cut straight through it for neat thigh and leg joints. Repeat on the other side.
- Cut through the skin and flesh halfway along to the drumstick and scrape back the flesh, then smash through the bone.
- Using poultry scissors or heavy kitchen scissors, cut away the back half of the breast carcass, to leave a 'crown' of chicken breast and wing joint. Cut through the top of the crown to divide in half for two chicken breasts.
- Lay each breast joint on the board, then cut in half again at right angles so you have one portion with a wing joint and one without. You should now have eight neat, joints of chicken.
- Put the flour into a bowl with some salt and pepper, then toss in the chicken, shaking off the excess. Place the chicken on a plate and season again.
- Heat 4 tbsp of oil in a large shallow pan and brown the chicken joints. (Do this in batches if your pan is not large enough, adding extra oil if necessary.) Tip the bacon into the pan along with the chicken, stirring until lightly browned and crisp. Using tongs, remove the chicken to a plate.
- Add all the vegetables and herbs to the bacon with a splash more oil, if necessary, then cook for about 5 mins, stirring once or twice. Pour in the Cognac and bubble up, scraping the pan to deglaze, for 2-3 mins. Then pour in all the wine and bring to the boil.
- Tip in the chicken joints; press into the pan so they are immersed in liquid and cook, uncovered, for 10 mins, until the wine has reduced by half. Pour in the stock, return to a simmer, season and cook, uncovered, for 1 hr until the liquid has reduced by half and the chicken is tender. Set aside for 10 mins before serving.
- Heat another 4 tbsp oil in a large frying pan and, when hot, fry the mushrooms for about 8 mins, seasoning well and stirring frequently until nicely browned. Remove and drain on kitchen paper. Serve the chicken in bowls with vegetables and sauce spooned over, and top with the mushrooms.
Nutrition Facts : Calories 994 calories, Fat 63 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 66 grams protein, Sodium 3.75 milligram of sodium
EASY COQ AU VIN
Chicken parts lightly seasoned and browned, then braised in a red wine sauce. A quick version of a French classic. Serve with pasta or white steamed rice, if desired.
Provided by Marlise
Categories World Cuisine Recipes European French
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium high heat. Season chicken parts with salt, pepper and garlic powder and saute until lightly browned, about 5 to 7 minutes.
- Place wine in a shallow dish or bowl. Dip chicken pieces into wine, one at a time, and return to skillet. Add any remaining wine, stock and onions, stir together and reduce heat to medium.
- Cover skillet and cook for 30 minutes or until chicken is cooked through and no longer pink inside. In a small bowl, mix together cornstarch and water and add mixture to sauce to thicken; cook an additional 2 to 3 minutes and serve.
Nutrition Facts : Calories 344 calories, Carbohydrate 3.7 g, Cholesterol 99.8 mg, Fat 17.9 g, Fiber 0.3 g, Protein 31.8 g, SaturatedFat 4.7 g, Sodium 497.6 mg, Sugar 1 g
SIMPLE AND EASY COQ AU VIN
I always make this meal for dinner parties - it looks and tastes like it takes all day to prepare, but it's actually quite simple. The best part is that all the work is done before your guests arrive! Serve over rice or mashed potatoes.
Provided by Casey Rawson
Categories World Cuisine Recipes European French
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium-high heat. Mix flour, 1/2 teaspoon salt, 1/2 teaspoon pepper together in a shallow bowl. Pour milk into a separate bowl. Dip chicken in the milk, allowing excess milk to drip back into bowl. Dredge chicken through flour mixture until evenly coated.
- Cook 1/2 of the chicken in the hot oil until browned, 2 to 3 minutes per side. Remove chicken from pot and brown remaining chicken. Return all the chicken to the pot.
- Mix mushrooms, carrots, and onion into chicken, stirring gently to distribute vegetables among the chicken. Pour wine over chicken and vegetables, stirring with a wooden spoon to scrape up any browned bits from bottom of pot. Add enough chicken broth to nearly cover the chicken and vegetables.
- Stir Italian seasoning, rosemary, salt, and pepper into broth mixture; bring to a boil. Cover pot, reduce heat to low, and simmer, stirring occasionally, until chicken is cooked through, about 1 hour. Remove lid and turn heat up to medium-high; boil, stirring occasionally, until sauce is reduced and thickened, about 15 minutes.
Nutrition Facts : Calories 514.2 calories, Carbohydrate 44.9 g, Cholesterol 90.7 mg, Fat 12 g, Fiber 3.7 g, Protein 40.1 g, SaturatedFat 2.7 g, Sodium 391.2 mg, Sugar 7.1 g
COQ AU VIN
We've made this classic French chicken casserole a little lighter than the traditional version, but it still has a rich, deep flavour
Provided by Angela Nilsen
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 18
Steps:
- Heat 1 tbsp olive oil in a large, heavy-based saucepan or flameproof dish. Tip in 3 trimmed and chopped smoked back bacon rashers and fry until crisp. Remove and drain on kitchen paper.
- Add 12 peeled shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over. Remove and set aside with the bacon.
- Take 2 chicken legs, 4 chicken thighs and 2 boneless chicken breasts, all with skin removed and pat dry with kitchen paper.
- Pour ½ tbsp olive oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned. Remove, then repeat with the remaining chicken. Remove and set aside.
- Scatter in 3 finely chopped garlic cloves and fry briefly, then, with the heat medium-high, pour in 3 tbsp brandy or Cognac, stirring the bottom of the pan to deglaze. The alcohol should sizzle and start to evaporate so there is not much left.
- Return the chicken legs and thighs to the pan along with any juices, then pour in a little of 600ml red wine, stirring the bottom of the pan again.
- Stir in the rest of the wine, 150ml good-quality chicken stock and 2 tsp tomato purée. Drop in 3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves to make a bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan.
- Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins - 1hr.
- Just before ready to serve, heat 1 ½ tbsp olive oil in a large non-stick frying pan. Add 250g chestnut mushrooms, halved if large, and fry over a high heat for a few mins until golden. Remove and keep warm.
- Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish. Remove the bouquet garni.
- To make the thickener, mix 2 tbsp plain flour, 1 ½ tsp olive oil and 1 tsp softened butter in a small bowl using the back of a teaspoon.
- Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk. Simmer for 1-2 mins.
- Scatter the mushrooms over the chicken, then pour over the wine sauce. Garnish with a handful of chopped flat-leaf parsley.
Nutrition Facts : Calories 420 calories, Fat 13.2 grams fat, SaturatedFat 3.2 grams saturated fat, Carbohydrate 7.3 grams carbohydrates, Sugar 1.7 grams sugar, Fiber 1.3 grams fiber, Protein 46.9 grams protein, Sodium 1.4 milligram of sodium
SO-EASY COQ AU VIN
Here's my adaptation of the beloved French dish. I substituted boneless skinless chicken breasts for a lighter, easy coq au vin that still showcases the traditional and memorable taste. -Sonya Labbe, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Brown chicken on both sides in drippings over medium heat. Transfer chicken to a 3-qt. slow cooker., Add the mushrooms, onion and garlic to skillet; cook and stir just until tender, 1-2 minutes. Spoon over chicken; add bay leaf., In a small bowl, whisk the flour, wine, broth, thyme and pepper until smooth; pour over chicken., Cover; cook on low until chicken is tender, 5-6 hours. Discard bay leaf. If desired, serve with noodles. Top with bacon.
Nutrition Facts : Calories 299 calories, Fat 11g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 324mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
SIMPLE SLOW COOKER COQ AU VIN
Browning the bacon, chicken and vegetables briefly before adding them to the crock pot creates deep rich flavors in both the chicken and sauce. Serve with a crusty baguette or couscous.
Time 6h20m
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Arrange chicken on a large sheet of waxed paper.
- Season both sides with salt and pepper.
- Lightly coat chicken all over with flour and set aside.
- Heat a large nonstick skillet over medium heat.
- Add bacon and cook until golden and just crisp, 3 minutes.
- Drain bacon on paper towels and set aside.
- Discard drippings and wipe out skillet.
- Melt 2 tablespoons butter (or heat oil, if using) in same skillet over medium high heat.
- Add chicken and cook until lightly browned all over, about 3 minutes per side.
- Transfer chicken to a large plate as done and set aside.
- Melt remaining 1 tablespoon butter or oil in same skillet.
- Add mushrooms and cook until edges begin to brown, 3 to 5 minutes.
- Add carrots, onions, garlic and salt and cook until vegetables just begin to soften.
- Transfer vegetables and broth to crock pot.
- Arrange chicken on top.
- Sprinkle bacon over chicken.
- Add wine and thyme sprigs. Cover and cook on low for 6 to 7 hours.
- Season with salt and pepper, then serve.
Nutrition Facts : Calories 430 calories, Fat 24 grams, SaturatedFat 10 grams, Cholesterol 110 milligrams, Sodium 500 milligrams, Carbohydrate 13 grams, Protein 26 grams
EASY COQ AU VIN RECIPE
If you've been too nervous to try making coq au vin at home, fear not! Not only is this recipe super tasty, it's also incredibly easy to make.
Provided by Nathaniel Lee,Mashed Staff
Categories dinner, main course
Time 1h10m
Number Of Ingredients 10
Steps:
- Use a vegetable peeler to peel the carrots. Chop the carrots into 1/2-inch pieces. Peel and dice the onion.
- Strip the rosemary leaves off the sprig, then finely chop the leaves. Roughly chop the parsley and set aside for the garnish.
- Cut the salt pork into strips 1/4-inch wide. Add the salt pork to a Dutch oven, and cook on medium-high heat until golden brown and crisp.
- Remove the salt pork with a slotted spoon, and set aside. Drain half of the rendered pork fat and discard.
- Increase the heat to high, and add the chicken thighs to the Dutch oven. Sear the chicken in the pork fat for 3 to 4 minutes on each side, until golden. Transfer the chicken to a plate.
- Add the chopped carrots and onions to the pot, and sauté 5 minutes. Stir in the chopped rosemary.
- Pour in the wine to deglaze the pot by scraping up the brown bits with a wooden spoon, and then add the chicken stock.
- Add the cooked salt pork to the pot, then lay the chicken thighs on top, skin-side up so the skin is above the liquid.
- Cover and simmer 30 minutes. Remove the chicken and transfer to a plate.
- To make the roux for the sauce: If the butter is still cold, soften it in a small bowl in the microwave for 15 seconds. Add the flour to the butter, and stir with a fork until it's combined.
- Add the roux to the pot, and stir over medium heat for 5 minutes, until the sauce thickens.
- To serve: Ladle some sauce onto a plate, then place the chicken on top. Garnish with the chopped parsley and cracked pepper.
30-MINUTE COQ AU VIN
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
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 VIN
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
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.
More about "easycoqauvin recipes"
EASY COQ AU VIN | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 1 hr 30 mins
- In a 5-to 6-quart Dutch oven, cook the bacon in the oil over medium until browned but not too crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a small bowl. Season the chicken with salt and pepper. Increase the heat to medium-high. Working in batches, cook the chicken until golden brown, about 5 minutes per side. Transfer the chicken to a plate.
- Add the onions and mushrooms to the pot and cook, stirring occasionally, until they begin to soften, about 2 minutes; season. Stir in the tomato paste, thyme and garlic. Add the wine and cook, scraping up any browned bits, until wine is reduced by half, about 5 minutes. Add the stock and bring to a simmer. Return the chicken and any juices to the pot. Reduce the heat to low, partially cover and gently simmer, turning the chicken once or twice, until the chicken is cooked through and the onions are tender, about 40 minutes.
- In a small bowl, dissolve the cornstarch in 3 tbsp. water. Transfer the chicken to a plate. Increase the heat to medium-high and bring the cooking liquid to a boil. Add the cornstarch mixture and stir until thickened, about 3 minutes; season. Return the chicken and bacon to the pot, stirring to coat. Serve in shallow bowls with crusty bread.
EASY COQ AU VIN RECIPE (CHICKEN IN RED WINE SAUCE ...
From platedcravings.com
Cuisine FrenchTotal Time 1 hr 5 minsCategory MainCalories 642 per serving
- Dice the bacon; crush garlic and remove the skin - leave it in one piece, peel and quarter the shallots, cut the celery and carrots into chunky pieces.
- Clean the chicken legs and separate thighs and drumsticks. Cut around the bone close to the foot to allow it to cook faster. Season with salt and pepper. Preheat the oven to 200°C.
- Fry in a large roasting dish until brown on all sides. Remove from pan and set aside. Add the vegetables, thyme and bacon to the pan and fry for 5 minutes.
- Add tomato paste, mix and put the chicken back in. Add the wine and bring to a simmer. Season with salt and pepper again. Transfer to the oven for 40 Minutes.
BEST COQ AU VIN RECIPE - HOW TO MAKE COQ AU VIN
From delish.com
5/5 (1)Category Nut-Free, Sunday Lunch, Main Dish, PoultryCuisine American, FrenchTotal Time 1 hr 30 mins
COQ AU VIN - GIMME SOME OVEN
From gimmesomeoven.com
4.8/5 (6)Estimated Reading Time 7 minsServings 8Total Time 1 hr 50 mins
- Place chicken in a large bowl or ziplock bag. Add wine and beef (or chicken) stock, and gently toss to combine. Cover/seal and refrigerate for anywhere from 1 to 8 hours.
- When you’re ready to cook the coq au vin, fry the bacon over medium-high heat in a large Dutch oven (or any heavy-bottomed stock pot or deep saute pan) until crispy. Transfer the bacon with a slotted spoon to a separate plate, and set aside. There should be about 3 tablespoons of bacon grease remaining. (If not, add in some extra olive oil to make up the difference.)
- While the bacon is cooking, remove the chicken from the wine and pat dry, being sure to reserve the wine. (We’ll use it later!) Season the chicken on both sides with salt and pepper. Then, once the bacon has been removed from the pan, add half of the chicken to the remaining bacon grease, and saute the chicken for 2-3 minutes per side until browned. Transfer the cooked chicken to a separate plate, and repeat with the second half of the uncooked chicken. Once the second batch has been cooked, transfer it to a separate plate, and set aside.
- Add the shallot to the remaining bacon grease, and saute for 3 minutes until mostly cooked through, stirring occasionally. Add in the pearl onions, mushrooms, and garlic, and saute for 4-5 more minutes, stirring occasionally, until the mushrooms are browned.
SIMPLE COQ AU VIN RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
4.7/5 (3)Total Time 1 hr 20 minsCategory Summer Stew Recipes And Pot RoastsCalories 325 per serving
- Heat the sunflower oil in a large flameproof casserole. Add the onions and fry over a medium heat for 10 minutes (see tips). Add the tomato purée and cook for 30 seconds, stirring. Add the garlic, thyme, mushrooms and chicken and cook for 5-6 minutes (see tips).
- Pour in the wine, stock and Worcestershire sauce and simmer (uncovered) for 40 minutes or until the chicken is tender, stirring occasionally. Taste, then season with salt and black pepper.
QUICK AND EASY COQ-AU-VIN - CHATELAINE
From chatelaine.com
3.8/5 (45)Category RecipesServings 4Total Time 40 mins
10 BEST COQ AU VIN WITHOUT BACON RECIPES | YUMMLY
From yummly.com
EASY CHICKEN COQ AU VIN RECIPE | THE MODERN PROPER
From themodernproper.com
Ratings 3Category DinnerServings 4Calories 598 per serving
- In a braiser or oven proof pot, add the bacon and cook over medium heat for 8 to 10 minutes, until crispy
SO EASY COQ AU VIN | BETTER HOMES & GARDENS
From bhg.com
5/5 (24)Calories 326 per servingTotal Time 35 mins
- Lightly coat a large nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle both sides of chicken thighs with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add chicken thighs to skillet, meaty sides down. Cook about 6 minutes or until brown, turning once. Add chicken to cooker.
- Add wine to skillet; bring to boiling. Reduce heat; simmer for 2 minutes, using a wooden spoon to scrape up any browned bits from bottom and sides of skillet. Remove from heat. Stir in broth, tapioca, vinegar, herbs de Provence, garlic, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over chicken in cooker.
- Cover and cook on low-heat setting for 5 to 5-1/2 hours or on high-heat setting for 2-1/2 to 2-3/4 hours.
SLOW COOKER COQ AU VIN RECIPE | REAL SIMPLE
From realsimple.com
5/5 (8)Total Time 6 hrs 30 minsServings 6Calories 344 per serving
- Cook bacon in a large skillet over medium, stirring occasionally, until crispy and fat has rendered, 8 to 10 minutes. Transfer to slow cooker using a slotted spoon; reserve drippings in skillet. Increase heat to medium-high.
- Season chicken with ½ teaspoon salt and the pepper. Cook chicken, skin side down, until skin is golden brown and crispy, 7 to 8 minutes. Transfer chicken to a plate; reserve drippings in skillet. Add flour and cook, whisking constantly, until slightly darkened, about 2 minutes. Add wine and cook, scraping up browned bits from bottom of skillet, until reduced by half, about 6 minutes. Pour into slow cooker.
- Stir broth, thyme sprigs, and remaining ¾ teaspoon salt into slow cooker. Arrange chicken, skin side up, on top of mixture. Cover and cook on low until chicken is tender, about 5½ hours. Top with thyme leaves and serve with egg noodles.
EASY COQ AU VIN RECIPE | MYRECIPES
From myrecipes.com
5/5 (9)Calories 319 per servingServings 4
- Cook bacon in a large, deep skillet over medium heat until crisp. Remove bacon from pan. Reserve 2 tablespoons drippings in pan. Sprinkle chicken with salt and 1/4 teaspoon pepper. Add chicken to drippings in pan; cook 5 minutes on each side or until browned. Remove chicken from pan.
- Add onion and next 5 ingredients (through bay leaves); cook 5 minutes. Add tomato paste; cook 1 minute. Stir in wine; bring to a boil. Cook 10 minutes or until reduced by half, stirring occasionally. Return chicken to pan. Add broth; bring to a simmer. Cover and simmer 35 minutes or until chicken is done, turning after 20 minutes. Remove chicken from pan; cover.
- Heat a large heavy skillet over medium heat. Add olive oil to pan, and swirl to coat. Add button mushrooms and pearl onions; sprinkle with remaining 1/4 teaspoon pepper. Cook for 10 minutes or until golden, stirring occasionally. Remove from heat.
- Place chicken cooking liquid over medium-high heat; bring to a boil. Cook until reduced by half (about 10 minutes). Discard bay leaves. Stir in mushroom mixture. Return chicken to pan; simmer 5 minutes or until heated. Sprinkle with parsley and bacon.
QUICK COQ AU VIN RECIPE | EATINGWELL
From eatingwell.com
5/5 (12)Calories 288 per servingTotal Time 45 mins
- Place flour in a shallow dish. Cut each chicken breast in half on the diagonal to get 4 portions about equal in weight. (Two will be smaller but thicker, the other two larger but thinner.) Sprinkle the chicken with 1/4 teaspoon each salt and pepper and dredge in the flour. Whisk water with 2 tablespoons of the leftover flour in a small bowl; set aside.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the chicken. Cook, turning once or twice, until lightly browned on all sides, 5 to 7 minutes total. Transfer to a plate.
- Add the remaining 1 tablespoon oil to the pan; reduce heat to medium-low. Add mushrooms, carrots, onion and rosemary and cook, stirring occasionally, until the vegetables are softened and browned in spots, about 5 minutes. Add broth, wine, tomato paste and the remaining 1/4 teaspoon each salt and pepper. Stir until the tomato paste is dissolved. Bring to a simmer.
- Return the chicken and any accumulated juice to the pan. Cover, reduce the heat to maintain a simmer and cook, stirring once or twice, until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 15 to 20 minutes. Transfer the chicken to a serving plate.
EASY PEASY COQ AU VIN - EASY PEASY FOODIE
From easypeasyfoodie.com
5/5 (3)Total Time 45 minsCategory Main CourseCalories 459 per serving
- Place the oil and onions in a large saucepan or flameproof casserole dish and cook gently over a medium/low heat for 3 minutes until softened.
- Turn up the heat and add the chicken thigh fillets. Cook for 3 minutes, stirring occasionally, until the thigh fillets are slightly browned.
- Add the wine and stock, plus the bay leaves and thyme and bring to the boil. Turn down and put the lid on.
- Next, put a non-stick frying pan on a high heat and wait for 1 minute. Then tip in the lardons and cook, stirring frequently for 1 minute, before adding in the mushrooms and cooking for a further 2 minutes. The lardons should be golden and the mushrooms nicely browned. Tip the lardons and mushrooms into the chicken stew and give everything a stir. Replace the lid and continue cooking the stew for 15 minutes.
QUICK COQ AU VIN RECIPE | MYRECIPES
From myrecipes.com
4/5 (26)Calories 230 per servingServings 6
- Combine flour, thyme, and salt in a zip-top plastic bag; add chicken. Seal and shake to coat. Remove chicken from bag, shaking off excess flour.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 8 minutes or until browned, turning frequently. Remove chicken from pan.
- Add mushrooms, carrot, and bacon to pan; sauté 2 minutes. Stir in wine, broth, and tomato paste; cook 9 minutes. Return chicken to pan; cook 8 minutes or until chicken is done.
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