How to make Coq au Vin #coqauvin #chicken #cooking #frenchfood
Coq au Vin (French chicken stew in red wine sauce)
Coq au Vin is the well known French chicken stew where chicken pieces are braised in a luscious, glossy red wine sauce with bacon, mushroom and onions. Like Beef Bourguignon, the beauty of this dish lies in its simplicity: remarkably few ingredients and simple process with results fit for a king – or queen!
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Coq au Vin (French chicken stew in red wine sauce) Coq au Vin in the crockpot
Coq au Vin is a well-known French chicken stew it’s a chicken stew using a whole bottle of red wine where chicken pieces are braised in a luscious, sauce with bacon, mushroom, and carrots, potatoes, and onions. Like Beef Bourguignon, the beauty of this dish lies in its simplicity: with few ingredients and cooked in the crockpot makes this simple process to serve up a high-quality meal.
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Ingredients
Oil
Butter
6 rashes bacon diced
2 onion diced
Chicken – of choice
3 tbsp plain flour
Salt
Pepper
1heaped tbsp tomato paste
1 cup chicken stock
¼ cup oyster sauce
1 bottle red wine
1 tsp dried thyme
Bay leaves
2 carrots diced
3 potatoes diced
150g mushrooms halved
2-3 cloves garlic minced
Corn flour slurry to thicken
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Easy Coq Au Vin
RECIPE:
Easy Coq Au Vin - Truly the most amazing braised chicken (so tender, literally falling off the bone!) served in a heavenly red wine sauce!
INGREDIENTS:
3 slices bacon, diced
6-8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
8 ounces cremini mushrooms, halved
3 shallots, quartered
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup dry red wine
1 1/2 cups chicken stock
4 sprigs fresh thyme
3 carrots, halved lengthwise and cut into thirds
2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
1. Heat a large braiser over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving excess fat in the braiser.
2. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
3. Working in batches, add chicken to the braiser, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Drain excess fat, reserving 2 tablespoons in the braiser.
4. Add mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste.
5. Stir in garlic until fragrant, about 1 minute.
6. Whisk in flour and tomato paste until lightly browned, about 1 minute.
7. Stir in wine, scraping any browned bits from the bottom of the braiser. Stir in chicken stock, thyme and carrots. Return chicken to the braiser.
8. Bring to a boil; reduce heat and simmer, partially covered, turning the chicken once or twice, until chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes.
9. Stir in bacon and parsley; season with salt and pepper, to taste.
10. Serve immediately.
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
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