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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



Coq au Vin image

A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions. Traditional recipes call for a whole cut-up chicken, but using all dark meat gives you a particularly succulent dish without the risk of overcooked white meat. However, if you would rather substitute a whole cut-up bird, just add the breasts in the last 30 minutes of simmering. If you want to skip the croutons for garnish you can, but they do add a lovely, buttery crunch alongside the soft, simmered meat and vegetables. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, roasts, soups and stews, main course

Time 2h

Yield 4 servings

Number Of Ingredients 20

3 pounds chicken legs and thighs
2 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon freshly ground black pepper, more to taste
3 cups hearty red wine, preferably from Burgundy
1 bay leaf
1 teaspoon chopped fresh thyme leaves
4 ounces lardons, pancetta or bacon, diced into 1/4-inch pieces (about 1 cup)
3 tablespoons extra-virgin olive oil, more as needed
1 large onion, diced
1 large carrot, peeled and diced
8 ounces white or brown mushrooms, halved if large, and sliced (about 4 cups)
2 garlic cloves, minced
1 teaspoon tomato paste
1 tablespoon all-purpose flour
2 tablespoons brandy
3 tablespoons unsalted butter
8 ounces peeled pearl onions (about 12 to 15 onions)
Pinch sugar
2 slices white bread, cut into triangles, crusts removed
1/4 cup chopped parsley, more for serving

Steps:

  • Season chicken with 2 1/4 teaspoons salt and 1/2 teaspoon pepper. In a large bowl, combine chicken, wine, bay leaf and thyme. Cover and refrigerate for at least 2 hours or, even better, overnight.
  • In a large Dutch oven or a heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat has rendered, and lardons are golden and crisp, 10 to 15 minutes. Using a slotted spoon, transfer lardons to a paper-towel-lined plate, leaving rendered fat in pot.
  • Remove chicken from wine, reserving the marinade. Pat chicken pieces with paper towels until very dry. Heat lardon fat over medium heat until it's just about to smoke. Working in batches if necessary, add chicken in a single layer and cook until well browned, 3 to 5 minutes per side. (Add oil if the pot looks a little dry.) Transfer chicken to a plate as it browns.
  • Add diced onion, carrot, half the mushrooms and the remaining 1/4 teaspoon salt to pot. Cook until vegetables are lightly browned, about 8 minutes, stirring up any brown bits from the pot, and adjusting heat if necessary to prevent burning.
  • Stir in garlic and tomato paste and cook for 1 minute, then stir in flour and cook for another minute. Remove from heat, push vegetables to one side of pot, pour brandy into empty side, and ignite with a match. (If you're too nervous to ignite it, just cook brandy down for 1 minute.) Once the flame dies down, add reserved marinade, bring to a boil, and reduce halfway (to 1 1/2 cups), about 12 minutes. Skim off any large pockets of foam that form on the surface.
  • Add chicken, any accumulated juices and half the cooked lardons to the pot. Cover and simmer over low heat for 1 hour, turning halfway through. Uncover pot and simmer for 15 minutes to thicken. Taste and add salt and pepper, if necessary.
  • Meanwhile, melt 1 tablespoon butter and 2 tablespoons oil in a nonstick or other large skillet over medium-high heat. Add pearl onions, a pinch of sugar and salt to taste. Cover, reduce heat to low and cook for 15 minutes, shaking skillet often to move onions around. Uncover, push onions to one side of skillet, add remaining mushrooms, and raise heat to medium-high. Continue to cook until browned, stirring mushrooms frequently, and gently tossing onions occasionally, 5 to 8 minutes. Remove onions and mushrooms from skillet, and wipe it out.
  • In same skillet, melt 2 tablespoons butter and 1 tablespoon oil over medium heat until bubbling. Add bread and toast on all sides until golden, about 2 minutes per side. (Adjust heat if needed to prevent burning.) Remove from skillet and sprinkle with salt.
  • To serve, dip croutons in wine sauce, then coat in parsley. Add pearl onions, mushrooms and remaining half of the cooked lardons to the pot. Baste with wine sauce, sprinkle with parsley and serve with croutons on top.

CHEF JOHN'S COQ AU VIN



Chef John's Coq Au Vin image

I like to use bone-in, skin-on chicken thighs instead of an old rooster for my coq au vin. Like all braised dishes, tougher cuts with lots of connective tissue work best, and on a chicken that would be the thigh/leg section. Of course, someone will ask if they can use chicken breasts; please don't. They just will not add that sticky goodness to the braising liquid that the thighs will.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 1h45m

Yield 6

Number Of Ingredients 11

6 bone-in, skin-on chicken thighs
1 pinch kosher salt and freshly ground black pepper to taste
8 ounces bacon, sliced crosswise into 1/2-inch pieces
10 large button mushrooms, quartered
½ large yellow onion, diced
2 shallots, sliced
2 teaspoons all-purpose flour
2 teaspoons butter
1 ½ cups red wine
6 sprigs fresh thyme
1 cup chicken broth

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Season chicken thighs all over with salt and black pepper.
  • Place bacon in a large, oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon with a slotted spoon to a paper-towel lined plate, leaving drippings in the skillet.
  • Increase heat to high and place chicken, skin-side down, into skillet. Cook in hot skillet until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet.
  • Lower heat to medium-high; saute mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized, 7 to 12 minutes.
  • Stir flour and butter into vegetable mixture until completely incorporated, about 1 minute.
  • Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture; simmer until wine is about 1/3 reduced, 3 to 5 minutes. Pour chicken broth into wine mixture and set chicken thighs into skillet; bring wine and stock to a simmer.
  • Cook chicken in the preheated oven for 30 minutes. Spoon pan juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter.
  • Place skillet over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and pepper; remove and discard thyme. Pour sauce over chicken.

Nutrition Facts : Calories 334.5 calories, Carbohydrate 7.7 g, Cholesterol 81.3 mg, Fat 17.9 g, Fiber 0.8 g, Protein 24.2 g, SaturatedFat 5.7 g, Sodium 422.2 mg, Sugar 2.1 g

COQ AU VIN



Coq au Vin image

Bring the flavors of France to your dinner table with Alton Brown's Coq au Vin, or chicken with wine, recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories     main-dish

Time 13h

Yield 4 to 6 servings

Number Of Ingredients 17

24 to 30 pearl onions
4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup all-purpose flour
2 tablespoons water
6 ounces salt pork, slab bacon, or lardon, cubed
8 ounces button mushrooms, quartered
1 tablespoon unsalted butter
2 (750-ml) bottles red wine, preferably pinot noir
2 tablespoons tomato paste
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
3 cloves garlic, crushed
6 to 8 sprigs fresh thyme
1 bay leaf
2 cups chicken stock or broth

Steps:

  • Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.
  • Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.
  • Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.
  • In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.
  • Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.
  • Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.
  • The next day, preheat the oven to 325 degrees F.
  • Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.
  • Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.
  • Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired.
  • Cook¿s Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.

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2019-04-11 Coq au vin, the classic French dish of chicken slowly braised in wine, is a hearty stew that’s a little more impressive than your average chicken recipe. It’s perfect for a dinner party, because it actually tastes better the next day, so you can make the entire recipe …
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  • In a Dutch oven or large pot set over medium heat, cook the bacon until browned and crispy, about 10 minutes. Remove from heat and use a slotted spoon to transfer bacon to a plate lined with paper towels, reserving the fat in the Dutch oven.
  • Remove the chicken from the wine marinade and pat dry with paper towels. Reserve the marinade. Return the Dutch oven to the stovetop and heat the bacon fat over medium heat until it shimmers. Add the chicken, skin side down, in a single layer and cook until golden brown, about 5 minutes. Flip and cook until brown on the other side, about 4 more minutes. (Don’t overcrowd the chicken—work in batches if necessary, adding a little olive oil if you run out of rendered bacon fat.) Transfer the seared chicken to a plate.
  • Add the diced onion, carrot, and mushrooms to the Dutch oven and season with salt. Cook until the vegetables are lightly browned, about 8 minutes.


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