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.
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
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.
EASY COQ AU VIN
Gordon Ramsay adds his personal touch and expertise to create the perfect coq au vin
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 2h25m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 994 calories, Fat 63 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 66 grams protein, Sodium 3.75 milligram of sodium
QUICK COQ AU VIN
This Quick Coq au Vin recipe is really fabulous served with rice. I love being able to fix this gourmet dish in 30 minutes and still have it turn out so delicious. To reduce fat, I use chicken tenderloin pieces or skinless chicken breasts. -Judy VanCoetsem, Cortland, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 255 calories, Fat 11g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 648mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
WOODCHUCK AU VIN
The gardener who created this dish notes that the herbs and vegetables in this recipe are available fresh from the garden because they have not been eaten by the dish's main ingredient.
Provided by Joyce Wadler
Categories dinner, project, main course
Time 1h15m
Yield 3 to 6 servings, depending on size of woodchuck
Number Of Ingredients 16
Steps:
- Place a Dutch oven over medium-high heat for 1 minute. Add olive oil. When the oil is hot, add woodchuck meat and sauté until lightly browned on all sides. Transfer to a plate and set aside.
- Add shallots and carrots to pan and sauté until lightly browned. Add garlic and sauté for 1 minute. Add stock or water, red wine and 3/4 cup of vermouth. Stir with a wooden spoon, scraping bottom of the pan. Return meat to pan, and add pepper, thyme, bay leaf, and 1 tablespoon of the rosemary. Cover, reduce heat to low, and simmer for 20 minutes.
- Add olives and remaining 1 tablespoon rosemary. Cover and simmer, stirring occasionally, until meat is tender, about 45 minutes.
- Discard bay leaf. Raise heat and boil uncovered until liquid is slightly reduced. In a small bowl, mix remaining 2 tablespoons vermouth with enough flour to make a soupy paste. Thicken sauce to taste by adding paste a tablespoon at a time, simmering for a minute after each addition; all of the paste may not be needed. Stir in parsley, and season with salt if needed. If desired, serve over rice or egg noodles, or with boiled potatoes.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 550 milligrams, Sugar 4 grams
More about "woodchuck au vin recipes"
COQ AU VIN (THE BEST) | RICARDO
From ricardocuisine.com
COQ AU VIN - CAFE DELITES
From cafedelites.com
WE MADE JULIA CHILD’S COQ AU VIN. HERE’S …
From tasteofhome.com
JULIA CHILD'S COQ AU VIN - THE ENDLESS MEAL®
From theendlessmeal.com
WOODCHUCK STEW WITH GARDEN VEGETABLES
From foragerchef.com
RECIPE: WOODCHUCK AU VIN - THE NEW YORK TIMES
From nytimes.com
Estimated Reading Time 2 mins
COQ AU VIN - ONCE UPON A CHEF
From onceuponachef.com
Cuisine FrenchTotal Time 2 hrs 10 minsCategory DinnerPublished Jan 15, 2020
CHICKEN COQ AU VIN RECIPE - WHOLESOME YUM
From wholesomeyum.com
THE BEST COQ AU VIN CHICKEN STEW | JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
COQ AU VIN | RECIPETIN EATS
From recipetineats.com
CLASSIC COQ AU VIN | CHEF JEAN-PIERRE - YOUTUBE
From youtube.com
WOODCHUCK AU VIN - DINING AND COOKING
From diningandcooking.com
CLASSIC COQ AU VIN RECIPE - BBC FOOD
From bbc.co.uk
BEST DUCK AU VIN RECIPE - HOW TO MAKE COQ AU VIN
From food52.com
WOODCHUCK RECIPES - NYT COOKING
From cooking.nytimes.com
WOODCHUCK NAME MEANING & WOODCHUCK FAMILY HISTORY AT
From ancestry.com
You'll also love