Weeknight Coq Au Vin Recipes
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.
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- Heat 5-quart Dutch oven over medium heat. Add bacon; cook 8 to 10 minutes or until crisp. Using slotted spoon, transfer to paper towel-lined plate; reserve. Reserve 1 tablespoon drippings in Dutch oven; discard the rest.
- Season chicken with 1/2 teaspoon of the salt and the black pepper. Add to Dutch oven; cook 8 to 9 minutes, turning once, until juice of chicken is clear when thickest part is cut (at least 165°F). Remove and reserve. Add onions, mushrooms and remaining 1/4 teaspoon salt to Dutch oven, and stir to coat; increase heat to medium-high, and cook 5 to 6 minutes or until onions are just starting to brown.
- Stir in garlic; cook about 1 minute or until garlic is fragrant. Add wine, broth and chicken; return to simmering. Reduce heat to medium-low; cover and simmer 8 to 10 minutes or until onions and mushrooms are tender. Remove chicken to serving platter; cover with foil.
- In small bowl, mix flour and softened butter; mash with fork to form a paste. Beat butter mixture into wine mixture in Dutch oven with whisk. Simmer about 3 minutes, beating constantly, until paste is completely dissolved and broth has thickened.
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