Best 3 Chicken In Red Wine With Onions Mushrooms And Bacon Coq Au Vin Recipes

Welcome to the culinary journey of creating the perfect "Chicken in Red Wine with Onions, Mushrooms, and Bacon Coq au Vin." This classic French dish is a delightful combination of flavors, textures, and aromas that will tantalize your taste buds. With its tender chicken pieces slow-cooked in a rich red wine sauce, accompanied by sautéed onions, mushrooms, and smoky bacon, Coq au Vin is a dish that is both comforting and sophisticated. In this article, we will guide you through the steps of making this dish, providing you with tips and insights to ensure a successful cooking experience. So, gather your ingredients, prepare your kitchen, and let's embark on this culinary adventure together!

Here are our top 3 tried and tested recipes!

COQ AU VIN (CHICKEN BRAISED IN RED WINE)

Coq Au Vin (Chicken Braised in Red Wine) image

Elegant but hearty chicken and wine dish. A nice blend of Burgundy, herbs, and garlic. I serve this with hot cooked noodles, crusty French bread, and a salad for a wonderful company meal. And don't forget the wine!

Provided by papergoddess

Categories Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 -3 1/2 lbs broiler-fryer chickens, cut up (I remove the skin)
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
6 slices bacon
6 small onions
1/2 lb mushroom, sliced
4 carrots, halved or julienned
1 cup chicken broth (or 1 chicken bouillon cube dissolved in 1 cup water)
1 cup red Burgundy wine
1 garlic clove, crushed
1/2 teaspoon salt
1/2 teaspoon thyme leaves
1 bay leaf
2 sprigs parsley (tied in cheesecloth bag, or place in teaball)

Steps:

Mix flour, salt and pepper and put in paper or plastic bag.
Drop chicken pieces into bag and shake to coat.
In large skillet fry bacon until crisp; drain and reserve bacon bits.
Brown chicken in bacon drippings.
Remove to a plate.
Add onions and mushrooms to skillet and cook until onions are tender.
Drain off fat.
Return chicken pieces to skillet (or you can place this in a large oven-proof baking dish).
Add remaining ingredients, including bacon bits.
Cover and simmer about 1 hours.
or until chicken is tender.
(Or cover and bake at 350F for 1-1 1/2 hrs).
Remove Bouquet Garni before serving.
Skim off excess fat.
If desired, sprinkle with snipped parsley.

30-MINUTE COQ AU VIN

30-Minute Coq au Vin image

Classic coq au vin can take up to two days to prepare, including marinating the chicken overnight. We make a red wine sauce with bacon, mushrooms and pearl onions (the frozen variety, so you can skip the tedious peeling), then slip in rotisserie chicken parts to warm through, and voila!

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 slices thick-cut bacon, cut into 1/2 inch strips (about 4 1/2 ounces)
10 ounces cremini mushrooms, halved or quartered
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 1/2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 1/2 cups chicken broth
1 cup red wine
1 1/2 cups frozen pearl onions
2 sprigs fresh thyme or pinch dried thyme
2 tablespoons cold unsalted butter, cut into 4 pieces
Pinch sugar, optional
1 cooked rotisserie chicken, cut into 8 pieces
1 teaspoon chopped fresh parsley, for garnish

Steps:

Put the bacon into an unheated large, high-sided skillet and cook over medium heat, stirring periodically, until the bacon is browned and crisp, about 8 minutes. Transfer the bacon to a small bowl with a slotted spoon; set aside.
Discard all but 2 tablespoons of the bacon fat in the pan. Increase the heat to medium-high. Add the mushrooms, 1/4 teaspoon salt and several grinds of pepper and cook until browned, 2 to 3 minutes. Stir in the garlic, flour and tomato paste and cook, stirring, until the tomato paste darkens a little, about 1 minute. Add the chicken broth, wine, onions, thyme, 1/2 teaspoon salt and more pepper. Bring to a boil, then let simmer until thickened, about 4 minutes.
Turn the heat down to medium, and whisk in the butter a little at a time. If the sauce tastes a little too acidic, add the sugar. Nestle the chicken and cooked bacon into the sauce, and simmer gently until the chicken is heated through, 6 to 7 minutes. (This could take up to 10 minutes if the chicken is cold, or as little as 3 minutes if it is warm.) Spoon the sauce over the chicken pieces periodically to coat completely. Toss the chicken in the sauce, remove the thyme stems, sprinkle with the parsley and serve.

COQ AU VIN (CHICKEN IN RED WINE)

Coq Au Vin (Chicken in Red Wine) image

This is a Tyler Florence recipe that is very hearty and filling. Great for a cold night or a big crowd. The recipe says to let simmer 40 minutes, but I put it on at lunch time and cooked it all day and the chicken was super tender and falling off the bone!

Provided by Ewalla

Categories Stew

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 17

Ingredients

8 slices bacon, cut crosswise into thin strips
2 tablespoons olive oil
6 quarter chicken pieces (legs and thighs)
1 1/2 teaspoons kosher salt, plus more for chicken
fresh ground black pepper
1 (1 lb) bag frozen pearl onions, thawed
8 garlic cloves, smashed
1 lb cremini mushroom, halved
3 russet potatoes, peeled and cut into chunks
3 carrots, peeled and cut into 2-inch pieces
1/3 cup all-purpose flour
4 sprigs fresh thyme
2 bay leaves
2 1/2 cups full-bodied red wine (I used Pinot Noir)
2 cups low sodium chicken broth
1/2 cup fresh parsley leaves, roughly chopped
3 tablespoons red wine vinegar

Steps:

Cook the bacon over medium heat in olive oil in a large Dutch oven until crisp, about 8 minutes. Remove with a slotted spoon and set aside.
Season the chicken pieces generously with the salt and pepper and brown the pieces in 2 batches in the bacon drippings. Set aside.
Pour off about half of the pan drippings then add the onions, garlic, and mushrooms. Cook over medium-high heat until browned, about 8 minutes.
Stir in the potatoes and carrots.
Add the 1 1/2 teaspoons salt and the flour, stir to coat the vegetables.
Pour in the wine and chicken broth, stir until you don't see any lumps of flour.
Add the chicken, thyme, bay leaves, and half of the bacon to the stew.
Bring to a boil then reduce to a simmer. Cover and braise until the chicken and vegetables are almost tender, about 40 minutes. Uncover and cook until sauce thickens, about 10 more minutes.
Stir in the parsley and vinegar. Adjust seasoning with salt and pepper, to taste, and serve with the remaining bacon.
Serve with a nice crusty bread.

Tips:

Use high-quality ingredients: The better the ingredients, the better the dish will be. This means using fresh, organic produce, and high-quality meat and wine.
Don't be afraid to experiment: There are many different ways to make coq au vin, so feel free to experiment with different ingredients and flavors. You might try adding different vegetables, herbs, or spices, or using a different type of wine.
Cook the chicken until it is fall-off-the-bone tender: This will ensure that the chicken is juicy and flavorful. If you're not sure if the chicken is done, insert a meat thermometer into the thickest part of the thigh. The chicken is done when the internal temperature reaches 165 degrees Fahrenheit.
Serve coq au vin with a side of mashed potatoes or egg noodles: This will help to soak up the delicious sauce.

Conclusion:

Coq au vin is a classic French dish that is perfect for a special occasion. It is a hearty and flavorful dish that is sure to please everyone at the table. With a little planning and effort, you can easily make coq au vin at home. So next time you're looking for a delicious and impressive dish to serve, give coq au vin a try.