Best 6 Skillet Coq Au Vin Cooking For Recipes

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Skillet coq au vin is a classic French dish that is sure to impress your family and friends. This flavorful dish is made with chicken, red wine, vegetables, and herbs, and it is traditionally cooked in a skillet. While the traditional method of cooking coq au vin requires several hours of simmering, the skillet version can be prepared in under an hour. This makes it a great option for a weeknight meal or a special occasion. With its tender chicken, rich sauce, and colorful vegetables, skillet coq au vin is a dish that is sure to please everyone at the table.

Here are our top 6 tried and tested recipes!

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

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



Coq Au Vin image

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

2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced

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.

QUICK COQ AU VIN



Quick Coq au Vin image

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

1/4 cup all-purpose flour
1 teaspoon dried thyme
1 teaspoon salt, divided
6 boneless skinless chicken thighs (4 ounces each)
1 tablespoon olive oil
6 cups quartered cremini mushrooms
2 cups sliced fresh carrots
3 pieces Canadian bacon, chopped
1 tablespoon tomato paste
1 cup chicken broth
1 cup dry red wine
Chopped fresh thyme, optional

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

COQ AU VIN



Coq au Vin image

Looking for a hearty dinner for six using Progresso® chicken broth and Gold Medal® all-purpose flour! Then check out this bacon, chicken and veggies recipe.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 13

1/2 cup Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3- to 3 1/2-lb cut-up broiler-fryer chicken
8 slices bacon
3/4 cup frozen small whole onions (from 16-oz bag)
3 cups sliced mushrooms (8 oz)
1 cup Progresso™ chicken broth (from 32-oz carton)
1 cup dry red wine or non-alcoholic red wine
1/2 teaspoon salt
4 medium carrots, cut into 2-inch pieces
1 clove garlic, finely chopped
Bouquet garni*

Steps:

  • Mix flour, 1 teaspoon salt and the pepper. Coat chicken with flour mixture.
  • Cook bacon in 12-inch skillet over medium heat until crisp. Remove bacon with slotted spoon and drain on paper towels; set aside. Cook chicken in bacon fat over medium heat about 15 minutes or until brown on all sides.
  • Move chicken to one side of skillet; add onions and mushrooms to other side. Cook over medium-high heat, stirring occasionally, until mushrooms are tender. Drain fat from skillet.
  • Crumble bacon. Stir bacon and remaining ingredients into vegetables. Heat to boiling; reduce heat. Cover and simmer about 35 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove bouquet garni; skim off excess fat.

Nutrition Facts : Calories 380, Carbohydrate 23 g, Cholesterol 90 mg, Fat 1, Fiber 3 g, Protein 34 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 960 mg

COQ AU VIN



Coq au Vin image

A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions. Traditional recipes call for a whole cut-up chicken, but using all dark meat gives you a particularly succulent dish without the risk of overcooked white meat. However, if you would rather substitute a whole cut-up bird, just add the breasts in the last 30 minutes of simmering. If you want to skip the croutons for garnish you can, but they do add a lovely, buttery crunch alongside the soft, simmered meat and vegetables. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, roasts, soups and stews, main course

Time 2h

Yield 4 servings

Number Of Ingredients 20

3 pounds chicken legs and thighs
2 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon freshly ground black pepper, more to taste
3 cups hearty red wine, preferably from Burgundy
1 bay leaf
1 teaspoon chopped fresh thyme leaves
4 ounces lardons, pancetta or bacon, diced into 1/4-inch pieces (about 1 cup)
3 tablespoons extra-virgin olive oil, more as needed
1 large onion, diced
1 large carrot, peeled and diced
8 ounces white or brown mushrooms, halved if large, and sliced (about 4 cups)
2 garlic cloves, minced
1 teaspoon tomato paste
1 tablespoon all-purpose flour
2 tablespoons brandy
3 tablespoons unsalted butter
8 ounces peeled pearl onions (about 12 to 15 onions)
Pinch sugar
2 slices white bread, cut into triangles, crusts removed
1/4 cup chopped parsley, more for serving

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.

SKILLET COQ AU VIN (COOKING FOR 2)



Skillet Coq au Vin (Cooking for 2) image

You've got the skills to create this skillet coq au vin for two! It's a special, gourmet meal that's also a down-home and hearty dish. Coq au vin-chicken sautéed and then simmered in a rich red wine-and-mushroom sauce-is a classic that every cook can make. Because why not? We've sized it just right for two diners, so you can bring a little bit of French bistro cooking to your kitchen without too much fuss (or too many leftovers). Bring this taste of French flair to the table any time you want to make an impression! Your guests will all scream "oui oui!" for this one!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 2

Number Of Ingredients 15

2 slices thick-cut bacon, chopped
1/2 cup frozen pearl onions, thawed
2 bone-in skin-on chicken thighs (about 3/4 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 cup sliced mushrooms
1 clove garlic, finely chopped
1 tablespoon Muir Glen™ organic tomato paste
1/2 teaspoon finely chopped fresh thyme leaves
1 tablespoon Gold Medal™ all-purpose flour
1 cup dry red wine
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon butter
1 tablespoon chopped fresh Italian (flat-leaf) parsley

Steps:

  • In 10-inch skillet, cook bacon over medium heat 4 to 6 minutes, stirring occasionally, until crisp. Using slotted spoon, transfer bacon to bowl. Add pearl onions to drippings in skillet; cook and stir 1 to 2 minutes or until browned. Transfer to another bowl.
  • Season chicken with salt and pepper. Place skin side down in skillet; cook over medium heat 6 to 8 minutes, turning once, until browned on both sides. Remove from skillet. Add onion and mushrooms to skillet; cook and stir 4 to 5 minutes or until lightly browned. Add garlic, tomato paste and thyme; cook and stir 1 minute. Add flour; cook and stir 1 minute.
  • Stir in red wine and broth; heat to boiling. Add the browned chicken and bacon, spooning some of the sauce over top of chicken. Reduce heat to medium-low; cover and simmer 20 to 25 minutes, turning chicken once halfway through, until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Stir browned pearl onions and butter into sauce; cook until heated through. Garnish with chopped parsley, and serve.

Nutrition Facts : Calories 410, Carbohydrate 14 g, Cholesterol 115 mg, Fat 4, Fiber 2 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 5 g, TransFat 1/2 g

Tips:

  • Sear the chicken thighs in a large skillet over medium-high heat until golden brown on both sides. This will help to develop flavor and prevent the chicken from drying out.
  • Use a dry red wine for the sauce. A Burgundy or Pinot Noir are both good choices.
  • Add the vegetables to the skillet and cook until they are softened. This will help to add flavor and depth to the sauce.
  • Bring the sauce to a simmer and then reduce the heat to low. Simmer the sauce for at least 30 minutes, or until the chicken is cooked through.
  • Serve the coq au vin with mashed potatoes, egg noodles, or rice.

Conclusion:

Coq au vin is a classic French dish that is easy to make and always a crowd-pleaser. The combination of tender chicken, flavorful sauce, and hearty vegetables is sure to satisfy everyone at the table. Whether you are a seasoned cook or a beginner, this recipe is sure to become a favorite in your kitchen.

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