Asian Coq Au Vin Recipes

Steps:

• Heat olive oil in a large pot over medium-high heat. Mix flour, 1/2 teaspoon salt, 1/2 teaspoon pepper together in a shallow bowl. Pour milk into a separate bowl. Dip chicken in the milk, allowing excess milk to drip back into bowl. Dredge chicken through flour mixture until evenly coated.
• Cook 1/2 of the chicken in the hot oil until browned, 2 to 3 minutes per side. Remove chicken from pot and brown remaining chicken. Return all the chicken to the pot.
• Mix mushrooms, carrots, and onion into chicken, stirring gently to distribute vegetables among the chicken. Pour wine over chicken and vegetables, stirring with a wooden spoon to scrape up any browned bits from bottom of pot. Add enough chicken broth to nearly cover the chicken and vegetables.
• Stir Italian seasoning, rosemary, salt, and pepper into broth mixture; bring to a boil. Cover pot, reduce heat to low, and simmer, stirring occasionally, until chicken is cooked through, about 1 hour. Remove lid and turn heat up to medium-high; boil, stirring occasionally, until sauce is reduced and thickened, about 15 minutes.

Steps:

• 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.

Steps:

• Season chicken with 2 1/4 teaspoons salt and 1/2 teaspoon pepper. In a large bowl, combine chicken, wine, bay leaf and thyme. Cover and refrigerate for at least 2 hours or, even better, overnight.
• In a large Dutch oven or a heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat has rendered, and lardons are golden and crisp, 10 to 15 minutes. Using a slotted spoon, transfer lardons to a paper-towel-lined plate, leaving rendered fat in pot.
• Remove chicken from wine, reserving the marinade. Pat chicken pieces with paper towels until very dry. Heat lardon fat over medium heat until it's just about to smoke. Working in batches if necessary, add chicken in a single layer and cook until well browned, 3 to 5 minutes per side. (Add oil if the pot looks a little dry.) Transfer chicken to a plate as it browns.
• Add diced onion, carrot, half the mushrooms and the remaining 1/4 teaspoon salt to pot. Cook until vegetables are lightly browned, about 8 minutes, stirring up any brown bits from the pot, and adjusting heat if necessary to prevent burning.
• Stir in garlic and tomato paste and cook for 1 minute, then stir in flour and cook for another minute. Remove from heat, push vegetables to one side of pot, pour brandy into empty side, and ignite with a match. (If you're too nervous to ignite it, just cook brandy down for 1 minute.) Once the flame dies down, add reserved marinade, bring to a boil, and reduce halfway (to 1 1/2 cups), about 12 minutes. Skim off any large pockets of foam that form on the surface.
• Add chicken, any accumulated juices and half the cooked lardons to the pot. Cover and simmer over low heat for 1 hour, turning halfway through. Uncover pot and simmer for 15 minutes to thicken. Taste and add salt and pepper, if necessary.
• Meanwhile, melt 1 tablespoon butter and 2 tablespoons oil in a nonstick or other large skillet over medium-high heat. Add pearl onions, a pinch of sugar and salt to taste. Cover, reduce heat to low and cook for 15 minutes, shaking skillet often to move onions around. Uncover, push onions to one side of skillet, add remaining mushrooms, and raise heat to medium-high. Continue to cook until browned, stirring mushrooms frequently, and gently tossing onions occasionally, 5 to 8 minutes. Remove onions and mushrooms from skillet, and wipe it out.
• In same skillet, melt 2 tablespoons butter and 1 tablespoon oil over medium heat until bubbling. Add bread and toast on all sides until golden, about 2 minutes per side. (Adjust heat if needed to prevent burning.) Remove from skillet and sprinkle with salt.
• To serve, dip croutons in wine sauce, then coat in parsley. Add pearl onions, mushrooms and remaining half of the cooked lardons to the pot. Baste with wine sauce, sprinkle with parsley and serve with croutons on top.

Steps:

• Reduce wine: In a large saucepan, add the wines. Bring to a simmer and reduce by half, at a very low temperature, about 30 minutes. Allow to cool completely in the fridge, about 1 hour. Meanwhile, break down the chicken: First, slice away the leg and thigh from each side, including the "oysters" (the small, round pieces of meat nestled on each side of the backbone). Next, find the joint between the leg and thigh; slice through the joint and cut the leg and thigh into separate pieces. Chop off the cartilaginous ends of the drumsticks and discard. Trim the tips of the wings, then cut down either side of the backbone and remove. Discard the wingtips and backbone, or save for stock. Lay the knife along the center of the breastbone; whack the back of the knife with your free hand to split, then slice the breasts into two pieces. Cut each breast in half crosswise, for a total of 8 pieces. Marinate chicken: Transfer chicken pieces to a large bowl or container; add the reduced wine. Place in the refrigerator to marinate for at least 6 hours and up to overnight.
• After at least 6 hours of marinating, brown the chicken: Preheat oven to 325 F. Remove chicken from the marinade, reserving the marinade. Pat chicken dry with paper towels; then season with salt and pepper and lightly dredge in flour. In large Dutch oven over medium-high heat, melt 2 tablespoons butter. When butter is foamy, add chicken, skin side down, in an even layer; then distribute 1 more tablespoon of butter around the pot. Turn heat to high and sear for 3-4 minutes. When the skin is nicely seared, sprinkle additional flour over the chicken to aid browning, and add 2 more tablespoons of butter. Use a meat fork to flip the chicken and sear for another 3-4 minutes on the second side.
• Sweat vegetables: In a large skillet over medium-low heat, melt 1 tablespoon butter. Meanwhile, cut celery into 1-inch pieces on a bias; cut any large cloves of garlic in half; cut carrots into rough 1-inch pieces. When butter is foamy, add celery, mushrooms, garlic, carrots, and pearl onions; sweat, tossing occasionally, 2 minutes. Meanwhile, cut bacon into ½-inch thick chunks; add to skillet and toss to combine. Stir tomato paste into the vegetables, then season with a pinch of salt and several grinds of white pepper.
• Braise: Add 1 cup of red wine marinade to the vegetables; pour the remaining marinade over the chicken. Gently shake the pot to ensure the chicken is not sticking. Allow vegetables to absorb the wine for 1 minute; then stir and add to the chicken. Make a spice and herb sachet: Place cracked white pepper, coriander seed, parsley, thyme, and bay leaf in the middle of a square of cheesecloth. Make a bundle, tie with twine, and trim the excess cheesecloth; place sachet into the pot. Bring to a simmer; then place in the oven, uncovered, and braise for 30 minutes. (Total braising time will be 50 minutes.)
• After 30 minutes, remove Coq au Vin from oven. Remove and set aside the 4 breast pieces. (Optional: Remove bones for easier eating.) Leave the leg and thigh pieces, as they take longer to cook. Add warm chicken stock; then return pot to oven to continue braising until the meat is tender, 10-20 more minutes.
• Use tongs and a spider strainer to pull chicken pieces from the pot, leaving the sauce behind; arrange on a serving platter. Remove and discard sachet. Next, remove vegetables and bacon from the pot, leaving only the sauce behind, and arrange around the chicken. Reduce sauce: Place a chinois or fine-mesh strainer over a large saucepan; strain the sauce into it, pressing it through with the back of a ladle to extract all the liquid. Bring sauce a boil over high heat; then reduce heat to medium and simmer to reduce by ⅓, 6-8 minutes. As the sauce simmers, use a spoon or ladle to gently skim off any fat or impurities that rise to the top. When sauce has nearly finished reducing, season to taste with salt and freshly ground pepper. Mix cornstarch and water to make a slurry; add to the sauce to thicken and whisk well to combine. Simmer for 5 more minutes.
• Spoon sauce over Coq au Vin. Garnish with parsley and serve. (Serve Coq au Vin with rice, polenta, potatoes, or gnocchi.)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season chicken thighs all over with salt and black pepper.
• Place bacon in a large, oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon with a slotted spoon to a paper-towel lined plate, leaving drippings in the skillet.
• Increase heat to high and place chicken, skin-side down, into skillet. Cook in hot skillet until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet.
• Lower heat to medium-high; saute mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized, 7 to 12 minutes.
• Stir flour and butter into vegetable mixture until completely incorporated, about 1 minute.
• Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture; simmer until wine is about 1/3 reduced, 3 to 5 minutes. Pour chicken broth into wine mixture and set chicken thighs into skillet; bring wine and stock to a simmer.
• Cook chicken in the preheated oven for 30 minutes. Spoon pan juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter.
• Place skillet over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and pepper; remove and discard thyme. Pour sauce over chicken.

Steps:

• In a shallow dish, combine flour, thyme and 1/2 teaspoon salt. Dip chicken in flour mixture to coat both sides; shake off excess., In a Dutch oven or high-sided skillet, heat oil over medium-high heat. Cook chicken until golden brown, 3-4 minutes per side. Remove from pan; keep warm. , In same pan, cook mushrooms, carrots, bacon, tomato paste and remaining 1/2 teaspoon salt for 2 minutes. Add broth and wine; bring to a boil. Return chicken to pan; reduce heat. Cook until chicken reaches 170° and carrots are just tender, 8-10 minutes. If desired, top with chopped fresh thyme.

Steps:

• Joint the chicken (for pictures of jointing, click on step by step link above or read the instructions below. Alternatively, ask the butcher to do it for you).
• JOINTING THE CHICKEN: Pull out the wing joints and cut off the wing tip. Using a small knife, cut around the skin and flesh on the lower wing joint through to the bone, then scrape back the flesh. Using a heavier large knife, smash through the bone halfway along and detach. Repeat on the other side.
• Detach the scaly leg bone at the drumstick with a hefty thump of the large knife. Slash through skin where the thigh joins the body and pull leg firmly from socket to dislocate the thigh bone. Press down and pull to expose the 'oyster' muscle underneath the bird. Slice the thigh away from the back of the body.
• Lay the whole leg joint out on the board, find the mid-point socket joint and simply cut straight through it for neat thigh and leg joints. Repeat on the other side.
• Cut through the skin and flesh halfway along to the drumstick and scrape back the flesh, then smash through the bone.
• Using poultry scissors or heavy kitchen scissors, cut away the back half of the breast carcass, to leave a 'crown' of chicken breast and wing joint. Cut through the top of the crown to divide in half for two chicken breasts.
• Lay each breast joint on the board, then cut in half again at right angles so you have one portion with a wing joint and one without. You should now have eight neat, joints of chicken.
• Put the flour into a bowl with some salt and pepper, then toss in the chicken, shaking off the excess. Place the chicken on a plate and season again.
• Heat 4 tbsp of oil in a large shallow pan and brown the chicken joints. (Do this in batches if your pan is not large enough, adding extra oil if necessary.) Tip the bacon into the pan along with the chicken, stirring until lightly browned and crisp. Using tongs, remove the chicken to a plate.
• Add all the vegetables and herbs to the bacon with a splash more oil, if necessary, then cook for about 5 mins, stirring once or twice. Pour in the Cognac and bubble up, scraping the pan to deglaze, for 2-3 mins. Then pour in all the wine and bring to the boil.
• Tip in the chicken joints; press into the pan so they are immersed in liquid and cook, uncovered, for 10 mins, until the wine has reduced by half. Pour in the stock, return to a simmer, season and cook, uncovered, for 1 hr until the liquid has reduced by half and the chicken is tender. Set aside for 10 mins before serving.
• Heat another 4 tbsp oil in a large frying pan and, when hot, fry the mushrooms for about 8 mins, seasoning well and stirring frequently until nicely browned. Remove and drain on kitchen paper. Serve the chicken in bowls with vegetables and sauce spooned over, and top with the mushrooms.

Steps:

• Heat 1 tbsp olive oil in a large, heavy-based saucepan or flameproof dish. Tip in 3 trimmed and chopped smoked back bacon rashers and fry until crisp. Remove and drain on kitchen paper.
• Add 12 peeled shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over. Remove and set aside with the bacon.
• Take 2 chicken legs, 4 chicken thighs and 2 boneless chicken breasts, all with skin removed and pat dry with kitchen paper.
• Pour ½ tbsp olive oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned. Remove, then repeat with the remaining chicken. Remove and set aside.
• Scatter in 3 finely chopped garlic cloves and fry briefly, then, with the heat medium-high, pour in 3 tbsp brandy or Cognac, stirring the bottom of the pan to deglaze. The alcohol should sizzle and start to evaporate so there is not much left.
• Return the chicken legs and thighs to the pan along with any juices, then pour in a little of 600ml red wine, stirring the bottom of the pan again.
• Stir in the rest of the wine, 150ml good-quality chicken stock and 2 tsp tomato purée. Drop in 3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves to make a bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan.
• Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins - 1hr.
• Just before ready to serve, heat 1 ½ tbsp olive oil in a large non-stick frying pan. Add 250g chestnut mushrooms, halved if large, and fry over a high heat for a few mins until golden. Remove and keep warm.
• Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish. Remove the bouquet garni.
• To make the thickener, mix 2 tbsp plain flour, 1 ½ tsp olive oil and 1 tsp softened butter in a small bowl using the back of a teaspoon.
• Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk. Simmer for 1-2 mins.
• Scatter the mushrooms over the chicken, then pour over the wine sauce. Garnish with a handful of chopped flat-leaf parsley.