Barefoot Contessa Makes Coq Au Vin | Barefoot Contessa | Food Network
If you’ve never had Coq Au Vin, it’s a classic French dish of chicken in wine with mushrooms and bacon (and it’s out-of-this-world!)
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Coq Au Vin
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 30 min
Prep: 20 min
Cook: 1 hr 10 min
Yield: 3 servings
Ingredients
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
Directions
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.
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Barefoot Contessa Makes Coq Au Vin | Barefoot Contessa | Food Network
Slow cooker Coq au Vin — Foodie Friday with Eric Scott
Food can play an important role in many of the most significant times of our lives. For Eric, one of those dishes is Coq Au Vin. Learn how to make it here!
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coq au vin: slow cooker v's the oven
simple coq au vin recipe cooked in the oven and in the slow cooker to experiment with the best method
How to Make Martha Stewart's Coq Au Vin | Martha's Cooking School | Martha Stewart
In this classic French recipe, the wine in coq au vin mellows into a luxuriously rich, velvety sauce punctuated by smoky slab bacon. Earthy mushrooms envelope each piece of tender, marinated chicken. This hearty coq au vin recipe is much simpler than it sounds. Serve guests a thigh and a drumstick on a plate of mashed potatoes, dressed with gravy, vegetables, and a sprinkling of chopped parsley.
0:00 - Introduction
0:19 - Marinating the Chicken
0:44 - Prepping the Ingredients
2:45 - Cooking the Chicken
5:50 - Combining the Ingredients
6:28 - Cooking the Stew
7:02 - Serving
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to Make Martha Stewart's Coq Au Vin
Classic French Coq Au Vin Recipe (Chicken Cooked In Wine)
Learn how to make this classic French recipe for coq au vin that is slow-cooked with vegetables and mushrooms in a delicious wine broth.
Coq au vin translates from French to English as a rooster in wine. While roosters are a little hard to find in America, the female hen is most often used in this recipe here. The process of this recipe is marinated and seared chicken that is then braised with vegetables in wine and stock.
This recipe isn’t all that difficult to do and if you are interested in the culinary arts, you will hone your skills since it requires chicken fabrication, pan-searing, cutting and chopping, and braising.
Ingredients for this recipe:
For the Marinade:
• 2 roughly chopped stalks of celery
• 2 peeled and roughly chopped carrots
• 3 smashed garlic cloves
• 1 peeled and roughly chopped yellow onion
• 1 fabricated whole chicken
• 2 cups red wine
• ¼ cup cognac
• ½ cup olive oil
• sea salt and pepper to taste
For the Chicken:
• 6 strips chopped thick-cut bacon
• 1 peeled small diced yellow onion
• 4 peeled thickly sliced carrots
• 2 finely minced garlic cloves
• 6 tablespoons all-purpose flour
• 1 leek, peeled
• 1 small bunch of flat-leaf parsley
• 4-6 sprigs fresh thyme
• 2 cups red wine
• 5 cups beef or chicken stock
• 3 tablespoons olive oil
• 3 cups button mushrooms, sliced in half
• 1 cup peeled pearl onions
• sea salt and pepper to taste
Serves 4
Prep Time: 20 minutes
Marinate Time: 12 hours
Cook Time: 2 hours
Procedures:
1. For the Marinade: Place the celery, carrots, garlic, onions, chicken, red wine, cognac, olive oil, salt, and pepper in a plastic zip bag and mix until all of the ingredients are combined, and the chicken is completely coated in the marinade. Place in the refrigerator overnight or for at least 4-6 hours.
2. Remove the chicken from the marinade, discard the marinade, and season the chicken lightly on both sides with salt and pepper. Set aside.
3. For the Chicken: Add the bacon to a large Dutch Oven Pot over medium-high heat and cook until crisp and browned.
4. Set the cooked bacon lardons aside and then add in the chicken and sear until golden brown, about 4-6 minutes per side.
5. Set the chicken aside, remove ½ of the oil in the pot and then quickly sauté the carrots, onions, and garlic quickly for 2 to 3 minutes. Stir in the flour until combined to make a roux.
6. Pour in the wine and add in the leek, parsley, and thyme bouquet garni (watch video), the stock, salt, and pepper, and the pan-seared chicken.
7. Add on the lid and cook over low heat for about 90 minutes or until the chicken is cooked and tender.
8. With about 15 minutes left in the cooking process add the olive oil to a large sauté pan over high heat and add in the mushrooms and pearl onions and cook for 5-7 minutes or until lightly caramelized.
9. Transfer the mushrooms and pearl onions to the coq au vin pot and mix in.
10. Serve hot.
Chef Notes:
Make-Ahead: While this recipe is fantastic as soon as it’s done, you can make this recipe up to 1 day ahead of time by reheating before serving.
How to Reheat: Plate the coq au vin in a pot with a lid and cook over low heat until hot, about 20 minutes.
How to Store: Place covered in a refrigerator for up to 3 days or freeze for up to 3 months. Thaw for 1 day in the refrigerator before reheating.
You can use thick-cut bacon or regular cut if you’d prefer.
Celery is also a great addition when braising the chicken.
Other herbs you can use in your bouquet garni are rosemary or chervil.
You may use just chicken breasts, thighs, drums, or any combination of each of these.
When searing the chicken you may have to do it in batches if your pot is not big enough.
Anthony Bourdain's Cozy Coq Au Vin | Back to Bourdain E30
Yet another dish that *almost* brought tears to my eyes. Coq Au Vin is a classic french recipe for a reason, with a bonus of some extra wine left when making the recipe. Learning to cook Coq Au Vin with Anthony Bourdain's Les Halles Cookbook.
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00:00 - Anthony Bourdain's Coq Au Vin Recipe
00:46 - Prepping The Dish
06:20 - Comment Of The Week!
08:57 - Plating, Tasting, What I Would Do Different
???? Ingredients
• 1 bottle / 1 liter red wine, plus 1 cup / 225 ml red wine
• 1 onion, cut into 1-inch dice
• 1 carrot, cut into 1/4-inch dice
• 1 celery rib, cut into 1/2-inch slice
• 4 whole cloves
• 1 Tbsp / 14 g whole black pepper corns
• 1 bouquet garni
• 1 whole chicken about 3.5 lb, guts, wingtips, and neckbone removed
• salt and pepper
• 2 Tbsp / 28 ml olive oil
• 6 Tbsp / 75 g unsalted butter , softened
• 1 Tbsp / 14 g flour
• 1/4 lb / 112 g slab or country bacon,1/4-inch by 1-inch slices
• 1/2 lb / 225 g small, white button mushrooms , stems removed
• 12 pearl onions, peeled (I used about twice as much)
• pinch of sugar
???? Equipment
• 3 large deep bowls
• plastic wrap
• fine strainer
• large Dutch oven or heavy-bottomed pot tongs
• wooden spoon
• small sauté pan
• small saucepan
• 1 sheet of parchment paper
• whisk
• deep serving platter
#anthonybourdain #coqauvin #frenchfood