Slow cooker coq au vin
Slow-cooker coq au vin delivers tender juicy chicken with fabulous flavours and minimum effort on your part. Serve with sweet potato mash and vegetables for a meal that will be requested time and time again.
Ingredients:
1¼ pounds / 600 grams skinless deboned chicken thighs
3½ ounces / 100 grams bacon rashers or bacon lardons
4 medium banana shallots
3½ ounces / 100 grams button mushrooms
2 cloves garlic (minced)
¾ cup full-bodied red wine
¾ cup chicken stock
3 – 4 sprigs fresh thyme
1 – 2 tablespoons cornflour
2 ounces / 60 grams butter
salt to taste
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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.
Crock Pot Chicken Stew With White Wine | How To Make Coq Au Vin
Crock Pot Chicken Stew With White Wine! Today I'm pulling out the slow cooker to make my version of Coq Au Vin, that's white wine chicken stew. The traditional way to make it is with red wine, but I prefer the flavour of white. This is one of my easiest slow cooker chicken stew recipes.
Crock Pot Chicken Stew With White Wine
(makes 2 large portions)
Ingredients:
Salt
2 chicken breasts, chopped
2 tbsp (20 g) all purpose flour
2 tbsp (30 g) unsalted butter
1 pack, 227g (1/2 lb) mushrooms, chopped
3 medium carrots, sliced
1 onion, chopped
2 cloves garlic, chopped
1/2 cup, 125 mls chicken broth
1 cup, 250 ml white wine
Splash of brandy
1/4 tsp powdered thyme
Directions:
1. Season the chicken with salt. Coat with flour and set aside.
2. In a large pan, add the butter and brown the chicken pieces. Set aside.
3. Add more butter if needed, add the mushrooms, carrots, onion and garlic. Cover and cook about 7-10 minutes on medium to medium-low until they start to get a little soft, careful not to burn them.
4. Add all ingredients to the crock pot.
5. Slow cook 6-7 hours. If you don't have a slow cooker, you can slow cook it on the stove top, covered. Just check it every so often to make sure nothing sticks to the pot.
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Chapters
00:00 How To Make Crock Pot Chicken Stew With White Wine
00:21 Ingredients
01:15 Prep chicken
04:26 Brown chicken
05:33 Prep veggies
07:31 Sauté veggies
08:28 Add all ingredients to crockpot
11:00 Slow cook 6-7 hours
11:15 Bon Appetit, Thanks For Watching!
#chickenstewrecipe #coqauvin #whitewinechickenstew
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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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Classic COQ AU VIN | Chef Jean-Pierre
Hello There Friends, COQ AU VIN is a classic French braised Chicken in red wine and Chef Jean-Pierre had been preparing this recipe for more than 50 years! It super easy and really delicious! Go ahead and try out the Purple Chicken method it is truly a sight to see! Served with Mash potatoes is it just amazing!!! Let me know what you think in the comments below!
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0:00 Intro
2:12 Mise En Place
5:00 Start Cooking
8:50 Caramelize Onyo
10:52 Mushroom Lesson
12:29 Add the Mushrooms
14:04 Add Garlic
14:26 Reduce the Wine / Vin
17:42 Story Time
19:24 Adding the Chicken to Pot
19:49 Add Chicken Stock
20:10 Let it Cook for a Little While
21:31 Thickening Sauce
25:11 Plating
27:18 Best Part of the Day
28:12 Outro
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