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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Coq au Vin – Bruno Albouze
A french classic dish that everyone enjoys!
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Chicken Francaise Recipe over 200 Million Views
This chicken francese recipe has reached over 200 million views on Facebook and I kid you not. It's by far my most popular recipe. Let me know what you think. Click below for recipe.
I believe Chicken Francaise, also known as Francese, was created in America by Italian immigrants. As with numerous Italian chicken dishes, they were originally intended for veal but taste equally as good with chicken. But back to the name, why an American Italian dish is called “French”, maybe it’s because of all the butter, maybe the wine, but one thing for sure, the flavours are superb! Enjoy it with a rich and dry white wine such as Sauvignon Blanc or Chardonnay, or even a light red such as Gamay or Pinot Noir. This chicken recipe has gone viral throughout the internet with amazing success. Let me know what you think of this recipe.
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Beef Bourguignon (Beef Burgundy)
Considered by many to be the mother of all stews, Beef Bourguignon is a French dish made with beef, bacon lardons, carrots, onions and mushrooms slow cooked in a rich red wine sauce.
For the most magnificent stew of your life, start this 2 days before you plan to serve it, do not shortcut pan roasting ingredients individually, and use homemade beef stock!
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Coq au Riesling | Simply Delicious
Coq au Riesling is a great easy dinner recipe. Chicken thighs cooked in a delicious white wine cream sauce with bacon and mushrooms. Completely and utterly delectable.
Full recipe here:
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.