How to Make Coq au Vin (Chicken and Wine)
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How To Make Coq au Vin
Coq au Vin
Ingredients:
Extra virgin olive oil
Butter, room temperature
¼ lb pancetta, diced
3-4 lbs chicken thighs
Salt, to taste
Black pepper, to taste
2 carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
6 cloves garlic, smashed
½ lb mushrooms, quartered
1/2 bottle dry red wine
1 cups chicken stock
1 bunch fresh thyme
1-2 tbsp AP flour
Fresh parsley, chopped
Directions:
Preheat the oven to 300 degrees F.
Heat the 2 tablespoons of olive oil and 2 tablespoons of butter 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 season the chicken on both sides with salt and pepper. In the Dutch oven, brown the chicken in batches in a single layer until the skin is crispy and golden brown. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots and onions to the pan and cook over medium heat for about 10 minutes or until the onions are lightly browned. Add the garlic and mushrooms and cook for 1 minute. Add the wine to deglaze all the crispy brown bits stuck to the bottom of the pan. Then add the chicken stock, thyme, bacon, chicken, and any juices that collected on the plate into the pot. Season with salt and pepper and bring to a simmer.
Cover the pot with a lid and place in the oven for 45 minutes - 1 hour. Turn the oven up to 450 degrees, remove the lid and cook another 20 minutes to crisp the chicken.
When the chicken is done, remove just the chicken to a platter and cover with foil to keep warm.
Make a Beurre Manie by mashing 1 tablespoon of butter and 1 tablespoon of flour together to form a paste. Place the Dutch oven over medium heat and stir the Beurre Manie into the stew. Bring the stew to a simmer and cook for another 5 minutes. If you would like a thicker consistency, add another tablespoon of butter and flour. Taste and season if necessary.
To finish the dish, add the vegetables and sauce to the chicken on the platter and garnish with freshly chopped parsley.
How To Make Coq Au Vin / Chicken Braised in Red Wine
How To Make Coq Au Vin / Chicken Braised in Red Wine
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Coq au vin, simplified
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***RECIPE, SERVES 4***
12 oz (350g) bacon (ideally slab bacon)
6-8 boneless, skinless chicken thighs, 1.5-2 lbs (0.7-1 kg)
flour (a big pinch)
1 oz (30g) dried mushrooms
1 tbsp (15 ml) tomato paste
1 cup (250 ml) red wine
1-2 cups (250-500 ml) chicken stock or water
1-2 teaspoons Herbes de Provence (or any combination of dried thyme, rosemary, oregano, etc)
1 cup frozen peeled pearl onions (I have no idea what you want to call that in metric)
pepper
salt
vinegar
12 oz (350g) dried egg noodles
1 tbsp (15g) butter
fresh parsley or tarragon for garnish
Cut the bacon into chunks, ideally big bite-size chunks from a piece of slab bacon. Put it into a large, cold pan with a lid, then turn the heat on medium. Cook, stirring occasionally, until crispy — up to a half hour if you've got thick chunks.
Coat the chicken thighs in a dusting of flour.
Break up and very large chunks of the dried mushrooms, accounting for the fact that they'll double in size when rehydrated. (Be warned that some dried mushrooms will have some little worms in them. Seriously. Don't freak out, it's normal, they won't hurt anything, but ideally take them out.) Follow the steeping and filtering instructions on the package if you want to make sure there won't be any grains of sand on them, but I don't care.
If you want to take some of the bacon fat out, fish out the bacon with the slotted spoon and pour of some of the fat. I leave it in, and just push the bacon over to the side. Fry the chicken thighs in the bacon fat until brown on both sides. Make a well in the center and squeeze in the tomato paste. Fry it until it's about to burn, then deglaze with the red wine.
Pour in enough water or stock to almost cover the chicken. Put in the dried mushrooms, dried herbs, some pepper, and a pinch of salt (assuming you aren't using salt pork like I do). Reduce the heat to a simmer and cover.
After about a half hour, consider removing the lid if the sauce is looking too loose to you. When the sauce is reduced to your desired thickness and the chicken is as soft as you want it, stir in the frozen onions and let them thaw. When they're ready, taste the sauce for seasoning, and add any additional salt it needs. Also drop in a splash of any vinegar. Take care to not break up the chicken as you stir in the final seasoning.
Meanwhile, boil your egg noodles in salted water per the package instructions, drain, put the butter in with them and let it melt. Right before serving, tear some fresh parsley or tarragon into the noodles and stir to combine.
Classic French Coq au Vin / Chicken Stew in a red wine Sauce
Coq au Vin is the well known French chicken stew where chicken pieces are braised in a luscious, red wine sauce with bacon, mushroom and onions.
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#chicken #French #redwine #coqauvin
Recipe:
Servings: 4
4 ounces bacon
8 bone-in, skin-off chicken thighs & legs (about 4 pounds), trimmed of excess skin (see note)
Salt & Freshly ground black pepper
3 small yellow onion, roughly chopped
4 garlic cloves, roughly chopped
1 bottle of red wine, preferably Burgundy or Pinot Noir
3 cups chicken broth
1 tablespoon thyme dried
3 bay leaf
3 large carrots, peeled and cut into 1/2-inch chunks on the bias
8 ounces sliced cremini mushrooms
3 stick of celery
1 tablespoons unsalted butter, softened
1 cup all-purpose flour
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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
Coq au Vin - A Simple French Recipe of Chicken Braised in Red Wine
It may sound fancy, but Coq au Vin, or rooster in wine, is a classic French recipe that isn't as complicated as it sounds. It is a simple, one-pot wonder full of layered flavors of stewed chicken, bacon, onions, and mushrooms and red wine.
=== ???????????? RECIPE ===
1 bottle (750 ml) dry red wine (Burgundy, Cabernet Sauvignon, Pinot Noir)
Few sprigs fresh thyme
Few sprigs fresh parsley
2 bay leaves
8 chicken thighs
4 strips bacon (6 ounces /190 g) cut into lardoons
4 ounces (120 ml) Brandy
2-3 cloves garlic, chopped
Flour for dredging
1 tablespoon (15 ml) olive oil
2 medium onions, chopped
5 ounces (140 g) mushrooms, halved
2 carrots, diced
14 oz bag (408 g) frozen pearl onions
1 cup - 8 oz (240 ml) Chicken stock
Beurre Manie (2 tablespoons butter (29 g) and flour (15 g)
Salt and Pepper
The night before, trim the chicken thighs of excess fat and skins. In a heavy duty zip top bag, place the chicken thighs, bay leaves, parsley and thyme. Add the entire bottle of wine. Refrigerate overnight.
Preheat oven to 325° F (165° C)
In a Dutch oven or deep pan with a lid, fry the bacon to render the fat. When the bacon is crisp and the fat is rendered, use a slotted spoon, remove bacon and reserve.
Remove the chicken from the marinade and pat dry with paper towels. Reserve the marinade.
Season the flour with salt and pepper, and lightly dredge the chicken. Brown the chicken in batches so you don't overcrowd the pan. Once all pieces are browned, add all the chicken back to the pan. Remove from the heat, add the brandy and with a stick lighter, flame the brandy. (Use Extreme Caution!) Once the flame dies down, add the onions, bacon, garlic , mushrooms, chicken stock and marinade back to the pan. Cover and turn on high heat for 5 minutes. Then place in over covered for 45 minutes.
After 45 minutes, add the frozen pearl onions, then return to the oven for an additional 15 minutes.
Remove from oven and remove the parsley, thyme and bay leaves (if you can find them). If the sauce needs thickening, add a few knobs of the Beurre Manie, stir, and let rest for 5 minutes to thicken.
Server over a bed of mashed potatoes, rice or egg noodles.
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=== ???? CHAPTERS ===
00:00 - About Today's Episode
00:36 - What is Coq au Vin
01:09 - Marinating the Chicken
02:40 - It starts with Bacon
03:30 - Patting the Chicken Dry
05:00 - Lightly Dredging the Chicken in Flour
05:57 - Browning the Chicken
06:34 - Flaming the Chicken with Brandy
07:44 - Bacons, Onions, Garlic and Mushrooms
08:45 - The Liquids, Chicken Stock and Wine
10:41 - Out of the oven, Adding Pearl Onions
11:49 - Thickening the Sauce
13:26 - Tasting and Recipe Recap
15:14 - Social Media & Video Recommendations
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