White Wine Coq Au Vin Recipes
WHITE WINE COQ AU VIN
One of my favorite combinations- Chicken and wine. Serve this with a baguette for dipping. From Sunset Magazine.
Provided by cookiedog
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a plastic bag, shake flour with 1/2 teaspoons salt, 1/4 teaspoons pepper, and the herbes de Provence; set aside.
- In a 5- to 6-qt. pan over medium-high heat, brown bacon, stirring occasionally, 6 to 7 minutes. Meanwhile, cut chicken into 1-in. chunks, then shake half at a time in flour to coat.
- With a slotted spoon, transfer bacon from pan to paper towels. Brown half the chicken in bacon fat, stirring occasionally, 3 to 5 minutes. Transfer to a plate. Repeat with remaining chicken, adding oil to pan. Meanwhile, cut carrots in half lengthwise and cut celery into diagonal slices. Chop onion.
- Add vegetables to pan with remaining salt and pepper and sauté until onion is golden, about 5 minutes. Meanwhile, in a microwave-safe bowl, microwave wine and broth until steaming, about 3 minutes.
- Add broth mixture, chicken, and bacon to pan, stirring to loosen browned bits. Cover and bring to a boil over high heat. Reduce heat and simmer until vegetables are tender, about 15 minutes. Meanwhile, coarsely chop parsley and tarragon. Stir them into stew.
Nutrition Facts : Calories 518.8, Fat 24.6, SaturatedFat 6.3, Cholesterol 157.1, Sodium 769.5, Carbohydrate 18.6, Fiber 2.3, Sugar 5, Protein 40.5
WINTER WHITE COQ AU VIN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Sprinkle the chicken with salt and pepper and dredge in the flour. Melt 2 tablespoons of the butter in a Dutch oven over medium-high heat. Brown the chicken, working in batches, and then transfer to a plate. Add a drizzle of EVOO to the pot along with the remaining butter, onions, garlic, celery, fennel and leeks. Sprinkle the vegetables with some salt and pepper and cook until lightly browned, 7 to 8 minutes. Stir in the bay leaf and wine, return the chicken to the pot and cook, partially covered, over a low, rolling simmer, 30 minutes. Stir in the creme fraiche, reduce to a simmer and continue to cook, 30 minutes longer. If the liquid gets too low, add the chicken stock. Transfer the chicken to a warm platter, and add the mustard and chopped tarragon at the last minute. Serve with warm baguette.
More about "white wine coq au vin recipes"
WHITE WINE COQ AU VIN RECIPE – SUNSET MAGAZINE
From sunset.com
- In a plastic bag, shake flour with 1/2 tsp. salt, 1/4 tsp. pepper, and the herbes de Provence; set aside.
- In a 5- to 6-qt. pot over medium-high heat, brown bacon, stirring often, 6 to 7 minutes. Meanwhile, cut chicken into 1-in. chunks, then shake half at a time in flour to coat.
- With a slotted spoon, transfer bacon from pan to paper towels. Brown half the chicken in bacon fat, stirring often, 3 to 5 minutes. Transfer to a plate. Repeat with remaining chicken, adding oil to pot. Meanwhile, halve carrots lengthwise and cut celery into diagonal slices. Chop onion.
- Add vegetables to pot with remaining 1/4 tsp. each salt and pepper and sauté until onion is golden, about 5 minutes. Meanwhile, in a microwave-safe bowl, microwave wine and broth until steaming, about 3 minutes.
COQ AU VIN BLANC (CHICKEN IN WHITE WINE SAUCE)
From pinchandswirl.com
- Cook bacon lardons until crisp and fat has rendered in a large Dutch oven or other heavy-bottomed pot over medium heat (I use a 3.5 quart braiser). Transfer lardons to paper towel lined plate with slotted spoon.
- Place a single layer of chicken thighs, skin-side down into hot bacon fat. Cook until skin has browned, then turn to brown other side (about 8 minutes total). Transfer to platter and repeat with remaining chicken thighs.
- Add shallots, onion, and garlic to pot; cook and stir until onion is translucent, about 5 minutes. Add mushrooms and thyme; cook and stir 5 minutes more. Stir in white wine and broth; bring to boil. Add chicken skin-side up and any accumulated juices along with lardons to pot (chicken should be; reduce heat to medium-low. Cover and simmer 30 minutes. Transfer chicken to platter.
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