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.
CHICKEN STEW -- Coq Au Vin
Coq Au Vin, (chicken in wine), is a DELICIOUS chicken stew made easy in one pan. RECIPE:
Recreating Julia Child's Coq Au Vin From Taste | Reverse Engineering | Bon Appétit
We challenged resident Bon Appétit supertaster and test kitchen director Chris Morocco to recreate Julia Child's coq au vin recipe using every sense he has - other than sight. Does Chris have what it takes to recognize and reproduce the layers of flavor in this iconic dish?
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Director: Matthew Hunziker
Editors: Scott Pearson
DIT: TJ Fabian
Director of Photography: Tim Archibald
Producer: Maria Tridas
Creative Producer: Blake Jesse
Culinary Producer: Kelly Janke
Food Stylist: Carrie Parente
Culinary Assistant: Carlie Hozza
Camera Operator: Erika Schroeder
Audio: Jason Clee
Grip & Production Assistant: Danielle Moore
Post Production Supervisor: Stephanie Cardone
Associate Director, Post Production: Nicole Berg
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Recreating Julia Child's Coq Au Vin From Taste | Reverse Engineering | Bon Appétit
Red Wine Marinade (For Coq Au Vin And Boeuf Bourguignon)
Join my online French cooking classes ????????: Demonstration on how to prepare a red wine marinade to use when cooking braised meats and poultry dishes.
This marinade is most often use when making coq au vin or a boeuf bourguignon.
Ingredients to make a raw marinade based on 1kg of meat:
1 carrot (sliced)
1 onion ( sliced
1 shallot (sliced)
2 garlic cloves (bruised or crushed)
1 bouquet garni or dry thyme and one bay leaf
1 teaspoon of black peppercorns
1 teaspoon of juniper berries
1 litre of red wine (pinot noir)
50 ml of Cognac
The second type of marinade used is the instant marinades for the details on those please download the PDF file below
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