Quicker Kosher Lower Carb Coq Au Vin Recipes

FROM JULIA CHILD: "MY HUSBAND'S FAVORITE COQ AU VIN"

Steps:

• Salt and pepper chicken thighs and drumsticks as desired.
• Dredge in flour, and then shake off excess.
• Lightly coat a sauté pan with oil.
• Set over high heat.
• When almost hot enough to smoke, brown chicken pieces on all sides.
• Remove to a side dish.
• In the same pan, lightly brown the onions, and then return the chicken to the pan.
• In small mixing bowl, blend wine, stock or bouillon, and tomato paste.
• Add this mixture to the sauté pan with chicken and onions.
• Add the herb bouquet, immersing it in the liquid.
• Bringing to a slow simmer, cover and cook for about 25 minutes.
• Chicken should be tender (a fork will pierce it easily).
• Note: This can be made in advance to this point; simply cover and reheat.
• Place chicken on a heated platter, skimming off any fat that is visible.
• Over high heat, reduce remaining juices for several minutes until lightly thickened.
• Adjust seasoning as desired (salt and pepper), and then pour sauce over chicken and serve.

EASY KOSHER COQ AU VIN

Steps:

• In a Dutch oven, heat oil and brown the chicken over high heat until well browned.
• Pour in the red wine and garlic.
• Cover tightly for 10 minutes.
• Pour in water, salt, pepper, beef bouillon cubes, onion, mushrooms, parsley, salt and pepper
• Cover tightly and cook over medium heat for 40 minutes or until done.

QUICK COQ AU VIN

Steps:

• In a shallow dish, combine flour, thyme and 1/2 teaspoon salt. Dip chicken in flour mixture to coat both sides; shake off excess., In a Dutch oven or high-sided skillet, heat oil over medium-high heat. Cook chicken until golden brown, 3-4 minutes per side. Remove from pan; keep warm. , In same pan, cook mushrooms, carrots, bacon, tomato paste and remaining 1/2 teaspoon salt for 2 minutes. Add broth and wine; bring to a boil. Return chicken to pan; reduce heat. Cook until chicken reaches 170° and carrots are just tender, 8-10 minutes. If desired, top with chopped fresh thyme.

CLASSIC COQ AU VIN

Steps:

• In a large bowl, combine the first 5 ingredients and refrigerate covered overnight.
• Transfer chicken to a plate.
• Strain and reserve the wine and veggies in separate containers.
• In a large heavy pot over medium heat, cook bacon until crisp.
• Transfer bacon to a paper towel to drain, then crumble.
• Reserve 2 tablespoons of drippings in a small bowl.
• Discard remaining drippings.
• In the same pot,combine 1 tablespoon butter with 1 tablespoon drippings over medium high heat.
• Add chicken in batches and brown on all sides,about 8 minutes per batch.
• Transfer chicken to a large bowl.
• In the same pot, add the reserved veggies and herbs, brown well, about 8 minutes.
• Mix in the garlic and the flour.
• Cook, stirring about 2 minutes.
• Whisk in the wine and return the chicken to the pot.
• Cover and simmer about 45 minutes, or until chicken is cooked through.
• Meanwhile, in a large heavy skillet over medium heat, saute the onions until brown, about 10 minutes.
• Add the mushrooms and saute until golden, about 10 more minutes.
• Transfer chicken to a bowl.
• Strain cooking liquid and return to the pot.
• Boil until reduced to saucy consistency, about 8 minutes.
• Season.
• Add chicken, onions, mushrooms and bacon to the sauce.
• Stir to serving temperature.
• Serve topped with toast and sprinkled with parsley.

QUICK COQ AU VIN

Steps:

• Combine flour, thyme, and salt in a zip lock 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; saute 2 minutes.
• Stir in wine, broth, and tomato paste; cook 9 minutes.
• Return chicken to pan, cook 8 minutes or until chicken is done.