COQ AU VIN
Cook Ina Garten's top-rated recipe for classic French Coq Au Vin from Barefoot Contessa on Food Network with Burgundy wine, cremini mushrooms and pancetta.
Provided by Ina Garten
Categories main-dish
Time 1h30m
Yield 3 servings
Number Of Ingredients 15
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.
COQ AU VIN WITH COCOA POWDER
You've heard it before: You can't rush a good braise. Take your time browning the chicken and mushrooms and building the velvety sauce for this coq au vin recipe.
Provided by Ludo Lefebvre
Categories Bon Appétit Stew Chicken Red Wine Wine Chocolate Bacon Mushroom Onion Thyme Dinner Christmas Wheat/Gluten-Free Christmas Eve
Yield 4 servings
Number Of Ingredients 15
Steps:
- Season chicken all over with salt and pepper. Place in a large bowl and add yellow onion, carrot, thyme, bay leaves, and wine. Cover and chill, turning chicken once or twice, at least 1 day and up to 2 days.
- Remove chicken from marinade (do not discard) and pat dry with paper towels; pluck off any aromatics still stuck to chicken. Strain marinade through a fine-mesh sieve into a large bowl and set infused wine and aromatics aside separately.
- Heat 1 Tbsp. oil and 1 Tbsp. butter in a large Dutch oven or other heavy pot over medium. Add bacon and cook, stirring often, until brown and crisp, 5-8 minutes. Using a slotted spoon, transfer to a medium bowl.
- Arrange chicken, skin side down, in a single layer in same pot and cook until skin is browned, 8-10 minutes. Transfer to a plate and arrange skin side up.
- Pour off all but 3 Tbsp. fat from pot and increase heat to medium-high; reserve fat for another use. Add mushrooms and cook, tossing often and adding a splash of infused wine if bits stuck to bottom of pot are getting too dark, until browned and tender, about 5 minutes. Transfer mushrooms to bowl with bacon.
- If bottom of pot is dry, add a tablespoon or so reserved fat and cook reserved aromatics, stirring often, until vegetables are soft and browned around the edges, 8-10 minutes. Sprinkle flour over top and cook, stirring, until flour is no longer visible. Return chicken to pot, arranging skin side up in a single layer, and pour in reserved infused wine (it should come just to the top of the chicken pieces; add water to get it there if needed). Bring liquid to a gentle simmer, partially cover pot, and cook chicken until an instant-read thermometer inserted into the thickest part of breast registers 160°F, 30-40 minutes.
- Meanwhile, heat remaining 2 Tbsp. oil and 1 Tbsp. butter in a medium skillet over medium. Add pearl onions, season with salt, and cook, shaking skillet often, until onions are browned all over, 8-10 minutes. Add water to barely cover onions and partially cover skillet. Bring to a boil, reduce heat, and simmer until onions are tender all the way through, 15-20 minutes; set aside.
- Transfer chicken to a platter and tent with foil. Strain braising liquid through a fine-mesh sieve into a large bowl; discard solids. Return liquid to pot and set over medium heat. Whisk vinegar, cocoa, and 3 Tbsp. braising liquid in a small bowl until smooth, then stir into braising liquid in pot. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened and silky smooth, 5-10 minutes. Add pearl onions with cooking liquid and reserved bacon and mushrooms and cook until just heated through. Add chicken back to pot.
COQ AU VIN
This iconic French dish is a lavish marriage of chicken and red wine, along with a classic mirepoix, bacon, mushrooms, and herbs. It's a hearty, satisfying meal to share with loved ones-rustic French cooking at its best! (Note: Plan ahead for at least 6 hours of marinating.)
Provided by Daniel Boulud
Categories main-dish
Time 8h
Yield 6 servings
Number Of Ingredients 23
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.)
COQ AU VIN
Bring the flavors of France to your dinner table with Alton Brown's Coq au Vin, or chicken with wine, recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories main-dish
Time 13h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.
- Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.
- Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.
- In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.
- Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.
- Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.
- The next day, preheat the oven to 325 degrees F.
- Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.
- Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.
- Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired.
- Cook¿s Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.
COQ AU VIN
Anne Burrell uses a capon instead of the traditional rooster in this French classic. The capon is lightly coated in flour just before it begins cooking in oil, giving it perfectly crisp brown skin. To ensure moist, flavorful meat, the bird finishes cooking in a pot with chicken stock, wine and bacon.
Provided by Anne Burrell
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Coat a large 7-quart Dutch oven or rondeau with olive oil and bring to a medium high heat. Pat the capon dry and sprinkle generously with salt, to taste. Working in batches if necessary, coat the capon gently with flour and put immediately in the hot oil. Only flour the capon that you are working with in that batch- no premature flouring. Premature flouring will result in doughy, gritty, mealy capon rather than crispy. Brown on all sides, and then remove from the pan to paper towels. Remove any excess oil from the pan.
- Reduce the heat to medium and add the bacon lardons to the pan with a tiny splash of new olive oil. Cook the bacon until it is brown and crispy. Add the celery and onions, season with salt and cook until the veggies are starting to soften, are very aromatic and have no color, 7 to 8 minutes. Add the garlic and cook for 1 minute. Add the mushrooms and cook until the mushrooms give off their juices, 4 to 5 minutes. Stir in the brandy and cook until it has reduced down. Add the tomato paste and stir to combine. The mixture will become very thick--that is good! Stir in the wine and bring the mixture to a boil and cook for 4 to 5 minutes.
- Meanwhile, bring a pot of well-salted water to a boil over medium heat. Toss in the cipollini onions, skin and all! Cook the onions for 3 to 4 minutes and then strain. When the onions are cool enough to handle, remove the skin and discard, reserving the onions.
- Return the legs and thighs of the capon to the pan, reserving the breasts. Stir in enough chicken stock until the chicken is three-quarters covered. Add the bay leaves and thyme. Bring the mixture to a boil, and then reduce the heat to a simmer. Taste for seasoning and adjust, if needed. Add the cipollini onions and the potatoes. Partially cover the pan and simmer for 20 minutes.
- After the capon has simmered for 20 minutes, turn the legs and thighs over and add the breasts. Check the level of liquid and add more chicken stock if needed. Partially cover the pan and simmer for another 15 minutes.
- Remove the capon from the pan and skim the sauce, if necessary. If the sauce is on the thin side reduce it down until it becomes a sauce-like consistency. Season. Transfer the capon to a serving platter, garnish with chopped chives and serve with lots of the sauce.
- Chicken, bacon, and mushrooms oh my!
AUTHENTIC COQ AU VIN
Provided by Susan Herrmann Loomis
Categories Chicken Poultry Dinner Peanut Free Tree Nut Free Soy Free
Yield Serves 6 to 8 (if using a rooster); serves 4 to 6 (if using a chicken)
Number Of Ingredients 19
Steps:
- Melt the butter in a large, heavy stockpot over medium heat. When the butter is hot, brown the rooster on all sides, doing so in two batches if necessary. Standing back and making sure your hair is tied back and your clothes are not over the heat, add the liqueur, then flame it by lighting a match and holding it just above the pot. The liqueur will catch fire and flames will leap into the air and burn out within 1 minute.
- Remove the chicken from the pan and add the bacon. Brown it on all sides. While the bacon is browning, mince the ham with the liver and the gizzard. When the bacon is browned, add the chicken back to the pan and season with salt and pepper. Pour the wine over all. Stir in the ham and the giblets, add the bouquet garni and the garlic, and pour in just enough chicken stock to cover the chicken. Bring the liquid to a boil, reduce the heat so it is simmering, cover and cook until the chicken is tender but not falling from the bone (1-1/2 hours for a rooster; about 1 hour for chicken).
- Make the garnish:
- While the rooster is cooking, heat the butter for the mushrooms over medium heat. When it is foaming, add the mushrooms and cook, stirring frequently, until the mushrooms are tender and their juices have evaporated, 5 to 7 minutes. Season lightly, remove from the heat and reserve.
- Make the sauce:
- Blend the butter and flour in a small bowl to a homogeneous paste. When the chicken is cooked, about 1/4 cup of the cooking juices into the flour and butter mixture, then pour that mixture into the pan holding the chicken. Stir it in and let it cook, stirring, until the sauce is thickened. Taste for seasoning and remove from the heat. Let the dish sit at least 8 hours, or overnight, before serving.
CHEF JOHN'S COQ AU VIN
I like to use bone-in, skin-on chicken thighs instead of an old rooster for my coq au vin. Like all braised dishes, tougher cuts with lots of connective tissue work best, and on a chicken that would be the thigh/leg section. Of course, someone will ask if they can use chicken breasts; please don't. They just will not add that sticky goodness to the braising liquid that the thighs will.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h45m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 334.5 calories, Carbohydrate 7.7 g, Cholesterol 81.3 mg, Fat 17.9 g, Fiber 0.8 g, Protein 24.2 g, SaturatedFat 5.7 g, Sodium 422.2 mg, Sugar 2.1 g
More about "coq au vin with cocoa powder recipes"
TRADITIONAL FRENCH COQ AU VIN RECIPE - 2023
From masterclass.com
Estimated Reading Time 6 mins
- Season the chicken with salt and pepper. In a large bowl, combine the chicken with the wine, bay leaf, and thyme. Cover and marinate at least 30 minutes and up to one day.
- In a Dutch oven or large pot set over medium heat, cook the bacon until browned and crispy, about 10 minutes. Remove from heat and use a slotted spoon to transfer bacon to a plate lined with paper towels, reserving the fat in the Dutch oven.
- Remove the chicken from the wine marinade and pat dry with paper towels. Reserve the marinade. Return the Dutch oven to the stovetop and heat the bacon fat over medium heat until it shimmers. Add the chicken, skin side down, in a single layer and cook until golden brown, about 5 minutes. Flip and cook until brown on the other side, about 4 more minutes. (Don’t overcrowd the chicken—work in batches if necessary, adding a little olive oil if you run out of rendered bacon fat.) Transfer the seared chicken to a plate.
- Add the diced onion, carrot, and mushrooms to the Dutch oven and season with salt. Cook until the vegetables are lightly browned, about 8 minutes.
JULIA CHILD’S COQ AU VIN
From theendlessmeal.com
4.8/5 (281)Calories 635 per servingCategory Dinner
- Place the chicken thighs and drumsticks in a medium-sized bowl and pour the wine, chicken stock, and (if using) the brandy over the top. Prep the vegetables.
- Add the bacon to a large skillet or braiser over medium-high heat. Cook until the bacon is crispy, about 8 minutes, then remove it from the pan with a slotted spoon.
- Remove the chicken from the wine marinade (save the wine) and dry the chicken with paper towels. Working in 2 batches if needed, place the chicken in the pan, skin side down. Sear until it is golden on both sides (about 5 minutes each side) then remove the chicken from the pan. Pour all but 2 tablespoons of the bacon/chicken oil into a heatproof dish and set it aside.
- Add the sliced onion and carrots to the pan and let them cook until the onion is golden brown, about 7-8 minutes. Add the garlic to the pan and let it cook for 1 minute.
COQ AU VIN (THE BEST) | RICARDO
From ricardocuisine.com
4/5 (70)Total Time 2 hrsCategory Main Dishes
COQ AU VIN RECIPE
From simplyrecipes.com
COQ AU VIN
From recipetineats.com
COQ AU VIN
From onceuponachef.com
10 COQ AU VIN RECIPES THAT'LL MAKE YOU FEEL FANCY
From allrecipes.com
COQ AU VIN WITH COCOA POWDER
From punchfork.com
COQ AU VIN; THE CHOCOLATE CONNECTION · THYME FOR COOKING
From thymeforcookingblog.com
COQ AU VIN RECIPE
From bonappetit.com
BEST COQ AU VIN RECIPE - HOW TO MAKE COQ AU VIN
From delish.com
COQ AU VIN - THE RECIPE CIRCUS
From recipecircus.com
COQ AU VIN • ST. FRANCIS WINERY & VINEYARDS
From stfranciswinery.com
COQ AU VIN - LUDOLEFEBVRE.COM
From ludolefebvre.com
COQ AU VIN WITH COCOA POWDER
From punchfork.com
You'll also love