Coq Au Vin. Chicken braised in red wine with root vegetables. Such an exquisite French dish!
Coq Au Vin, translates from French as a rooster with wine. It is a French dish of mainly chicken braised with wine and root vegetables.
this rustic dish dated to ancient times, but became very popular only in 19th century. Now it is one of the most popular dishes, served in French restaurant.
COQ AU VIN
You will need:
1 whole chicken(cut into 8 pieces)
½ lb. (250g) Applewood smoked bacon, thick cut(cubed)
2 tbsp. olive oil
1 lb.(450g) pearl onions(peeled and blanched)
2 large carrots(sliced)
1 large yellow onion(sliced)
1 large Rutabaga(or any turnip) sliced
1 lb. (450g) cremini mushrooms or white mushrooms(sliced)
1 cup fresh parsley(chopped)
salt and pepper to taste
2 tbp butter(to fry mushrooms)
For rich wine sauce you will need:
¼ cup cognac or brandy
1 cup- 1½ cups chicken sock
2 cups red wine
For roux you will need:
2 tbsp soft butter
2 tbsp flour
Chicken is braised in the oven at 360°F(180°C) for 1 hour.
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How To Make French “Chicken With Wine” (Coq Au Vin)
Coq au... WHAT!? Recipes like coq au vin aren't difficult if you trust the process!
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Coq Au Vin – Bruno Albouze
Coq Au Vin, now a staple at fine dining restaurants, was originally considered peasant food and featured Rooster...
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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.
Summer Coq au Vin: French Chicken Stew
Summer Coq Au Vin is a LIGHTER, BRIGHTER version of the classic FRENCH CHICKEN STEW. Braised in WHITE WINE, seasoned with PARSLEY and CHIVES, it's the PERFECT meal for your summertime dinner party!
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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.