Best 7 Chicken Casserole Or Coq Au Vin Recipes

COQ AU VIN CASSEROLE

Steps:

• Preheat the oven to 375 degrees.
• Heat a large skillet. Swirl in the olive oil, add the bacon, and cook until the bacon is golden, 2-3 minutes. Remove the bacon from the skillet.
• Salt and pepper the chicken and add to the skillet to brown on both sides, about 4 minutes, and remove. Add the onions and mushrooms to the skillet, sauteing until golden brown, 5-8 minutes.
• Stir in the tomato paste. Deglaze the pan with white wine, scraping to pick up the brown bits, and reduce. Stir in the flour. Add the chicken stock and stir to combine. Return the chicken and bacon to the skillet. Stir in the noodles and cheese.
• Transfer the mixture to a 9- x 13-inch baking dish. Top with panko, sprinkle on the paprika, and drizzle with olive oil. Bake for 25 minutes.

COQ AU VIN

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

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.

CHEF JOHN'S COQ AU VIN

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.

QUICK COQ AU VIN

Steps:

• Cut wings from the chicken, cutting at the joints into 3 pieces. Cut the remaining chicken into 4 pieces, 2 breasts and 2 legs. Remove skin and bones from the breasts. Set breasts aside with the 4 meatier wing pieces.
• Pull of skin from the chicken legs and remove tips from the drumsticks. Cut down each side of the thigh bone and slide your knife under the bone to separate meat from it. Holding the thigh bone, cut all around the joint at the knee and pull out the bones. Add the legs to the breasts and wings.
• Combine pearl onions, water, 1 tablespoon olive oil, and sugar in a large saucepan; bring to a boil and cook until water is evaporated and onions begin to fry, 2 to 4 minutes. Continue cooking and stirring, shaking the pan occasionally, until onions are lightly browned and glazed on all sides, 5 to 7 minutes. Add mushrooms; cook and stir for 1 minute. Remove from heat and cover.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat; add chicken wings and cook, stirring frequently, until lightly browned on all sides, 2 to 3 minutes. Add the legs; cook and stir until browned, 2 to 3 minutes per side. Add breasts; cook and stir until browned, 2 minutes per side. Transfer chicken pieces to a plate.
• Preheat oven to 400 degrees F (200 degrees C).
• Place onion in the same skillet used for the chicken; cook and stir for 1 minute. Add garlic; cook until fragrant, about 10 seconds. Add 1 1/2 cups red wine, bay leaves, thyme, salt, and pepper; bring to a boil. Return legs and wings to the skillet; cover and simmer gently for 5 minutes. Add chicken breasts and simmer gently until chicken is no longer pink in the center, about 6 minutes.
• Stir 2 tablespoons red wine and potato starch together in a bowl until dissolved; stir into chicken mixture until sauce is thickened, 2 to 3 minutes. Add pearl onions and mushrooms with their juices; keep warm.
• Cut each slice of bread diagonally in half to form 2 triangles. Trim each triangle into a heart shape. Spread canola oil onto a baking sheet and press bread hearts into the oil so they are moistened on both sides.
• Bake in the preheated oven until croutons are browned, 8 to 10 minutes.
• Dip the tip of each crouton into the sauce; press into parsley until coated.
• Cut chicken breasts and legs in half. Serve 1 breast piece, 1 drumstick or thigh, and 1 wing per person with 2 croutons and spoonfuls of sauce and vegetables. Sprinkle remaining parsley over chicken.

CHICKEN CASSEROLE OR COQ AU VIN

Steps:

• Wash and peel all vegetables.
• Cut carrots and potatoes into large chunks.
• Cut large mushrooms into quarters.
• Wash chicken and cut into serving size pieces, cutting legs into thigh and drumstick pieces and breast in 4 pieces (or leave part of breast on each wing piece and leave rest of breast in 2 halves).
• Cut up bacon into small strips or cubes.
• Have casserole dish ready at the side of stove.
• Start by carefully frying bacon pieces in butter.
• Do not let pan get too hot so as not to burn the butter!
• With slotted spoon take out bacon pieces and place in casserole dish.
• Carefully, glaze the shallots and garlic cloves in same pan as bacon and remove them also into casserole dish.
• Brown mushroom pieces in same pan continually watching that it does not get too hot. Remove browned mushrooms to casserole dish.
• Brown chicken pieces a few at a time starting with skin side down. Then turn and brown otherside. Add more butter to pan as necessary to be able to brown all chicken. Do not salt yet as the bacon and butter are salty.
• When all meat is browned, arrange it in casserole with browned vegetables and raw carrots and potatoes.
• Stir in flour to butter and bacon grease.
• Add chicken broth and cooking wine and let simmer a minute.
• Add enough broth so that the mixture is a medium gravy consistancy.
• Now you can taste and add salt and pepper as desired. A bay leaf can be added as well if desired.
• Pour broth over meat and vegetables in casserole.
• Cover and cook in oven one hour or until meat is cooked through and vegetables are tender.

COQ AU VIN (CHICKEN RED WINE)

Steps:

• Put chicken, carrots, celery, onion, leek, rosemary, thyme, bay leaves, and peppercorns in a large pot and cover completely with 5 cups of wine.
• Marinate in the refridgerator for 48 hours, turning the chicken occasionally.
• Strain the vegetables and chicken from the wine, and separate them into two bowls.
• Reserve the marinade.
• Pat the chicken dry and season wih salt and pepper.
• Allow the vegetables to drain and dry off.
• Heat 1 tablespoon vegetable oil in a large saute pan over high heat until lightly smoking.
• Add the chicken, skin down, in batches to avoid overcrowding, and brown on all sides.
• Transfer the chicken to a large saucepan or casserole.
• Heat the remaining oil in the saute pan, add vegetables, and saute over medium heat until they start to brown, about 15 minutes.
• Add the vegetables to the chicken pieces.
• Meanwhile, put the reserved marinade in a saucepan and reduce by half.
• Add the remaining wine and the demi-glace to the saucepan and bring to a low simmer.
• Pour over the chicken, set the casserole over medium heat, and simmer for 30 minutes.
• Strain the chicken and vegetables from the liquid, discarding the vegetables, and keep the chicken warm.
• Return the sauce to the casserole and cook over medium heat until it is reduced by about two thirds and has thickened (it should coat the back of a wooden spoon).
• Whisk in the softened butter and season to taste with salt and pepper.
• When ready to serve, return the chicken to the sauce and bring to a low simmer.
• Transfer the coq au vin to a large serving platter and garnish with the pearl onions, bacon, mushrooms, and sprigs of thyme or rosemary.
• Serve with mashed potatoes.
• Garnish: Preheat the oven to 350 degrees.
• In a medium oven proof saute pan, heat 1 tablespoon oil until lightly smoking, add the onions, and saute until lightly brown.
• Add the chicken stock, cover the pan with foil, and cook in the oven for 20 minutes or until the onions are tender when tested with the point of a knife.
• Heat 1 tablespoon oil in another saute pan and cook the bacon until it's just golden brown; do not let it become crisp.
• Transfer to a bowl and keep warm.
• Heat the remaining oil in the same pan until lightly smoking, then add the mushrooms and saute until soft.
• Season with salt and pepper and set aside.