Coq Au Vin - Chicken Braised with Bacon, Mushrooms & Red Wine
Learn how to make Coq Au Vin! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Chicken Braised with Bacon, Mushrooms & Red Wine recipe!
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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❤️ Dutch Oven:
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❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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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
Ludo a la Maison Season 11 EP6 - Coq Au Vin
Coq au Vin
1 Large chicken, Cut into 8 pieces
1 bottle Red wine, Burgundy if possible
1 Onion, large diced
2 Carrots, large diced
1/4lb Bacon lardons
1/2lb Cremini mushrooms, washed and cut in half
16 Pearl onions
Pinch Ground clove
2 Bay leaves
10 Sprigs of thyme
3 Tbsp Olive oil
2 Tbsp Butter
4 tsp AP Flour
1/4 cup Water
1 Tbsp Redwine vinegar
2 tsp Unsweetened cocoa powder
Salt and pepper to taste
Parsley, chopped
1. In a large bowl, mix the red wine, onion, carrot, salt, black pepper, clove, bay leaves and thyme. Add the chicken and marinate for 1-2 days making sure it is fully submerged.
2. Remove the chicken from the marinade and dry well with a towel. Strain the marinade, keeping both the liquid and vegetables.
3. Heat half the olive oil and half the butter in a large pot over med-high heat. Sear the chicken in batches making sure not to crowd the pan until dark brown. (about 5min each side)
4. Remove the chicken and set aside. Add the bacon and mushrooms and cook until crispy. Deglaze with a little of the wine and scrape the bottom if it starts to burn.
5. Add the vegetables and herbs from the marinade and cook until tender. Add the flour and stir to incorporate.
6. Add the chicken back to the pot with the reserved red wine and enough extra wine to make sure the chicken is covered.
7. Take a small amount of the wine and add to a small bowl. Whisk in the cocoa powder and add back to the pot.
8. Cover the pot with a tight lid and cook for about 1 hour.
9. In a saute pan, add the rest of the olive oil and butter. Add the pearl onions and season with salt. Cook until golden brown.
10. Pour the water and vinegar over the onions and season with more salt if needed. Cover and cook until tender. (about 40min)
11. Add the onions back to the chicken along with the remaining cooking liquid.
12. Make sure the chicken is cooked through and tender. Season if needed.
13. Finish with chopped parsley and serve.
Coq au vin - der Klassiker aus Frankreich
Mein neues Kochbuch Einfach Vegetarisch jetzt hier Vorbestellen: . Erscheinungstermin ist im Februar 2024.
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►Küchenmesser von Heiso*: 10 % mit dem Rabattcode ►► thomas.kocht
Coq au vin ist einer der großen Klassiker der französischen Küche. Ursprünglich ein Arme-Leute-Essen ist es heute eher eine Delikatesse.
Das Rezept zum Nachlesen und Ausdrucken:
????Pfannen und Töpfe von Hoffmann*:
???? Mein Backbuch Brot, Brötchen und Gebäck:
???? Mein Kochbuch Feierabendküche :
Rezept für 4-6 Personen:
- 8 Hähnchenkeulen
- 2 Flaschen trockenen Rotwein
- 2 Karotten
- je ca. 100 g Knollen- und Stangensellerie
- 2 Lorbeerblätter
- 3 Wacholderbeeren
- ca. 500 ml Geflügelbrühe (
- 1/2 TL schwarze Pfefferkörner
- 1 EL Tomatenmark
- 250 g Champignons
- ca. 20-30 Perlzwiebeln
- 100 g Bauchspeck
- 2 Zweige Thymian
- etwas Mehl zum Wälzen der Keulen
- Salz, Pfeffer aus der Mühle
Viel Spaß beim Nachmachen!
_________
Mein Name ist Thomas und ich bin gelernter Koch seit jetzt schon 20 Jahren. Neben dem Kochen ist das Backen eine weitere Leidenschaft von mir. In meinen Youtube Videos möchte ich mein Wissen und meine Freude an gutem Essen mit euch teilen und auch immer ein paar professionelle Tipps und Tricks verraten. Jede Woche gibt es 1-2 neue Videos.
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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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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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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
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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