Best 6 Coq Au Vin Chicken Braised In Red Wine Recipes

COQ AU VIN

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.

COQ AU VIN (CHICKEN WITH RED WINE)

Steps:

• Heat a large saucepan over medium-high heat and add the butter and oil. Add the bacon and sauté until crisp. Remove the bacon with a slotted spoon and set aside. Add the chicken to the hot pan and brown on all sides. Pour off the fat from the pan into a heatproof container and reserve.
• Pour the brandy over the chicken in the pan. The brandy should flame; if it doesn't, hold a lit match over the pan. When the flames die out, scrape up the browned bits and add the garlic, bay leaf, thyme, tomato, wine, stock, and bacon. Cover the pot, reduce the heat to medium low, and simmer until the chicken feels firm and its juices run clear when pierced, about 30 minutes. Remove the chicken from the pan, reserving the cooking liquid.
• Meanwhile, in a medium sauté pan over medium-high heat, heat the reserved bacon fat. Sauté the mushrooms until lightly browned, about 10 minutes. Set aside.
• Make the beurre manié -With a fork or in a food processor, cream the butter. Add the flour to make a smooth paste. Set aside.
• Bring the liquid in the pan to a simmer and skim the surface. Continue to simmer until the liquid is reduced by half. Whisk in the beurre manié 1 Tbs. at a time until the liquid is the consistency of light cream (you may not need all the beurre manié). Add the mushrooms and simmer for 5 minutes. Taste and add salt and pepper if needed. To serve, ladle the sauce over the chicken.

COQ AU VIN (CHICKEN BRAISED IN RED WINE)

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 (CHICKEN + MUSHROOMS BRAISED IN RED WINE)

Steps:

• Heat oven to 300 degrees F.
• Heat 1 teaspoon of olive oil over medium-high heat in a Dutch oven or stockpot.
• Season the chicken liberally with salt and pepper.
• When oil is hot, dredge each piece of chicken in the flour, shaking off excess.
• Work in batches, likely 4 thighs at a time, and pan fry for 5 minutes each side until golden.
• Remove chicken and set aside.
• In the same pan, add the additional teaspoon of olive oil, then the onion, garlic, mushroom, and celery along with a large pinch of salt.
• Cook for 5-7 minutes until soft and translucent.
• Add the wine, scraping up the bottom of the pan and cook for 2-3 minutes more.
• Add the stock, tomato puree, and parmesan rind if using.
• Nestle in the chicken thighs, covering with the liquid, and bring to a simmer.
• Cover and cook for 20-25 minutes in the oven until the chicken is fully cooked through.
• Remove from the oven and serve chicken along with the sauce and top with the fresh parsley.

CHICKEN IN RED WINE WITH ONIONS, MUSHROOMS AND BACON: COQ AU VIN

Steps:

• Remove the rind and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry.
• In a heavy large heavy bottomed casserole or Dutch oven, saute the bacon slowly in hot butter until it is very lightly browned (temperature of 260 degrees F for an electric skillet). Remove to a side dish.
• Dry the chicken thoroughly. Brown it in the hot fat in the casserole. (360 degrees F for the electric skillet.)
• Season the chicken with salt and pepper. Return the bacon to the casserole with the chicken. Cover and cook slowly (300 degrees F) for 10 minutes, turning the chicken once.
• Uncover, and pour in the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole back and forth for several seconds until the flames subside.
• Pour the wine into the casserole. Add just enough stock or bouillon to cover the chicken. Stir in the tomato paste, garlic and herbs. Bring to a simmer. Cover and simmer slowly for 20 to 25 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. Remove the chicken to a side dish.
• While the chicken is cooking, prepare the onions and mushrooms.
• Simmer the chicken cooking liquid in the casserole for 1 to 2 minutes, skimming off fat. Then raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Correct seasoning. Remove from heat, and discard bay leaf.
• Blend the butter and flour together into a smooth paste (beurre manie). Beat the paste into the hot liquid with a wire whip. Bring to the simmer, stirring and simmer for 1 to 2 minutes. The sauce should be thick enough to coat a spoon lightly.
• Arrange the chicken in a casserole, place the mushrooms and onions around it and baste with the sauce. If the dish is not to be served immediately, film the top of the sauce with stock or dot with small pieces of butter. Set aside uncovered for no longer than 1 hour or cool, cover and refrigerate until needed.
• Shortly before serving, bring the casserole to a simmer, basting the chicken with the sauce. Cover and simmer slowly for 4 to 5 minutes, until the chicken is heated through.
• Serve from the casserole, or arrange on a hot platter. Decorate with sprigs of parsley.
• When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect to brown them uniformly.
• Braise them as follows: Pour in the stock, season to taste, and add the herb bouquet. Cover and simmer slowly for 15 to 20 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bouquet. Serve them as they are.
• Bake them as follows: Transfer the onions and their sauteing fat to a shallow baking dish or casserole just large enough to hold them in 1 layer. Set uncovered in upper third of a preheated 350 degree F oven for 40 to 50 minutes, turning them over once or twice. They should be very tender, retain their shape and be a nice golden brown. Remove herb bouquet. Serve them as they are.
• Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their saute the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.
• Toss the shallots or green onions, if using, with the mushrooms. Saute over moderate heat for 2 minutes. Sauteed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.

CHICKEN BRAISED IN RED WINE

Steps:

• Cut stems from fresh mushrooms, and set stems aside.
• Cut mushroom caps in half, and set aside.
• Combine mushroom stems, broth, and wine in a small non-aluminum saucepan, bring to a boil.
• Reduce heat and cook, uncovered 15 minutes or until reduced to 1 cup.
• Strain mixture, reserve cooking liquid, and set aside.
• Discard mushroom stems.
• Sprinkle chicken with salt and pepper, set aside.
• Coat a large frypan with cooking spray, place over medium high heat until hot.
• Add chicken, and cook until browned.
• Remove from frypan, set aside.
• Wipe drippings from pan with a paper towel.
• coat skillet with cooking spray, and place over medium low heat until hot.
• Add onions and garlic, cook until onions are browned.
• Add mushroom caps, reserved cooking liquid, chicken, and remaining ingredients to frypan, bring to a boil.
• Cover, reduce heat and simmer 45 minutes or until chicken is tender.
• Remove chicken, ham, and veggies to a platter, and keep warm, discard herbs.
• Place cooking liquid over high heat, and cook 10 minutes or until reduced to 1/2 cup.
• Serve chicken, ham and veggies with sauce.