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This classic French recipe is executed simply and easily here. Don't worry if you can't find veal stock — go ahead and use chicken stock instead. However, veal stock does add a complexity and body to the flavor of the sauce that can have guests searching for that "je ne sais quoi."
See all chicken recipes.
- 1 head garlic
- 16 sprigs thyme
- 3 fresh bay leaves
- 1 Tablespoon whole black peppercorns
- 1/2 Tablespoon whole white peppercorns
- 8 -12 chicken drumsticks
- 4-6 bone-in, skin-on chicken thighs
- 2 Cups all-purpose flour, for dredging
- Vegetable oil, for frying the chicken
- 6 large onions, diced
- 6 large carrots, diced
- 3 Liters burgundy wine
- 2 quarts veal or chicken stock
- 2 quarts chicken stock
- 4 chicken thighs
- 4 chicken legs
- 2 cups full-bodied red wine, such as Cabernet Sauvignon
- Coarse salt and freshly ground pepper
- 8 ounces slab bacon, cut into 1/2-inch dice
- 3 tablespoons extra-virgin olive oil, if needed
- 1 medium onion, finely chopped
- 8 garlic cloves, thinly sliced
- 10 white pearl onions, peeled
- 1/2 pound small cremini mushrooms
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 2 tablespoons Cognac
- 1 chicken liver, coarsely chopped
- 2 bay leaves
- 5 fresh thyme sprigs
Place chicken in a large bowl, and add wine. Cover, and refrigerate overnight.
Preheat oven to 325 degrees. Remove chicken from wine, and pat dry reserve wine. Season chicken with salt and pepper.
Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes. Transfer bacon to a plate, leaving drippings in pot. (You should have 3 tablespoons you may need to add oil.)
Raise heat to medium-high. Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side. Transfer to a plate. Add onion to pot, and cook 4 to 5 minutes. Add garlic, and cook 2 minutes. Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes. Stir in flour and tomato paste, and cook 2 minutes. Add Cognac, and cook, stirring, 1 minute.
Return bacon and chicken to pot. Pour in reserved wine, and add chicken liver and herbs. Bring to a simmer. Cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour. Discard herbs, and skim fat from surface.
- Kosher salt
- Freshly ground black pepper
- 6 chicken leg quarters (4 to 5 lb.)
- 2 tablespoons olive oil
- 12 (1-oz.) bacon slices, cut into 1/2-inch pieces
- 2 (8-oz.) packages fresh cremini mushrooms, chopped
- 2 celery ribs, chopped
- 1 medium-size yellow onion, chopped
- 2 garlic cloves, chopped
- 1 (6-oz.) can tomato paste
- 3 cups dry white wine
- 1 (32-oz.) container reduced-sodium chicken broth
- 6 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 (6-oz.) package baby carrots
- 1 tablespoon butter
Preheat oven to 350°. Sprinkle salt and pepper over chicken. Cook 3 chicken leg quarters in 1 Tbsp. hot oil in a large Dutch oven over medium-high heat 5 minutes on each side or until browned. Remove chicken wipe Dutch oven clean. Repeat with remaining 1 Tbsp. oil and 3 chicken leg quarters.
Cook bacon in Dutch oven over medium heat 4 minutes on each side or until crisp. Remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Sauté mushrooms and next 2 ingredients in drippings over medium-high heat 6 minutes or until browned. Stir in garlic sauté 1 minute. Stir in tomato paste and 1 cup wine cook over medium-high heat, stirring often, 2 minutes. Add remaining 2 cups wine, and bring mixture to a boil. Boil, stirring occasionally, about 5 minutes or until reduced by half.
Add chicken and bacon to mushroom mixture in Dutch oven. Add broth and next 3 ingredients bring mixture to a simmer. Place a piece of parchment paper directly on chicken mixture, and cover Dutch oven with a tight-fitting lid.
Bake at 350° for 1 1/2 hours or until meat pulls away from bone. Let chicken stand in Dutch oven, covered with parchment and lid, at room temperature 30 minutes. Discard parchment paper.
Preheat broiler with oven rack 7 inches from heat. Remove chicken from Dutch oven, reserving vegetables and cooking liquid in Dutch oven. Place chicken on a lightly greased wire rack in a broiler pan.
Broil chicken 2 minutes or until skin is crisp and golden brown. Transfer chicken to a serving platter cover with aluminum foil. Skim fat from cooking liquid. Discard herb sprigs. Bring cooking liquid to a simmer over medium-high heat, stirring occasionally. Remove from heat. Add butter, and whisk until butter is melted and sauce is smooth. Serve sauce with chicken.
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- 25g/1oz butter
- 150g/5½oz shallots, peeled but left whole
- 5 garlic cloves, crushed
- 150g/5½oz streaky bacon, cut thickly
- sprig of fresh thyme or a good pinch of dried
- 350g/12½oz button mushrooms
- 500ml/16½fl oz good red wine
- 500ml/16½fl oz chicken stock
- 2 tbsp balsamic vinegar
- 1 free range chicken, cut into 8 serving pieces, on the bone but skin removed (or 6 chicken thighs)
- small bunch flatleaf parsley, chopped
- salt and crushed black pepper
Heat a thick-bottomed casserole dish on the stove, add almost all the butter (reserving a knob of the butter) and the shallots. Cook until just browned then stir in the garlic. Add the bacon and thyme and cook for 2-3 minutes.
Add the mushrooms, turn up the heat and add the red wine, chicken stock and vinegar. Add the chicken pieces, bring the sauce to the boil and then simmer gently for about 25 minutes or until the chicken is tender and cooked through. For a thicker sauce, remove the chicken once it is cooked and keep warm. Cook the sauce over a high heat for a few minutes until the volume of liquid has reduced. Return the chicken back to the pan.
Add the parsley, together with the reserved knob of butter. Season with salt and freshly ground black pepper and serve with a dressed green salad and olive oil mash or crusty bread.
- ¼ cup all-purpose flour
- 2 bone-in chicken breasts (about 12 ounces each), skin removed, trimmed
- ½ teaspoon salt, divided
- ½ teaspoon freshly ground pepper, divided
- ¼ cup water
- 2 tablespoons extra-virgin olive oil, divided
- 4 ounces mushrooms, quartered (about 1 1/2 cups)
- 2 large carrots, thinly sliced
- 1 small onion, halved and sliced
- 1 teaspoon crumbled dried rosemary
- 1 14-ounce can reduced-sodium chicken broth
- 1/2 cup dry red wine, preferably Zinfandel
- 1 tablespoon tomato paste
- 2 tablespoons chopped fresh parsley
Place flour in a shallow dish. Cut each chicken breast in half on the diagonal to get 4 portions about equal in weight. (Two will be smaller but thicker, the other two larger but thinner.) Sprinkle the chicken with 1/4 teaspoon each salt and pepper and dredge in the flour. Whisk water with 2 tablespoons of the leftover flour in a small bowl set aside.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the chicken. Cook, turning once or twice, until lightly browned on all sides, 5 to 7 minutes total. Transfer to a plate.
Add the remaining 1 tablespoon oil to the pan reduce heat to medium-low. Add mushrooms, carrots, onion and rosemary and cook, stirring occasionally, until the vegetables are softened and browned in spots, about 5 minutes. Add broth, wine, tomato paste and the remaining 1/4 teaspoon each salt and pepper. Stir until the tomato paste is dissolved. Bring to a simmer.
Return the chicken and any accumulated juice to the pan. Cover, reduce the heat to maintain a simmer and cook, stirring once or twice, until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 15 to 20 minutes. Transfer the chicken to a serving plate.
Increase the heat under the sauce to medium-high. Stir the water-flour mixture, add it to the pan and cook, stirring, until the sauce is thickened, about 1 minute. Serve the chicken with the sauce, sprinkled with parsley.
Coq Au Vin
Preheat oven to 350°. Heat 1 tablespoon oil in an ovenproof pot over medium-high heat. Season chicken with salt and pepper. Cook chicken in batches until browned, 5-6 minutes per side. Transfer to a plate.
Add bacon to pot cook until rendered. Add carrots, celery, and onion cook until onion is translucent, 7-8 minutes. Stir in 1 cup wine and tomato paste simmer for 2-3 minutes. Add remaining 3 cups wine. Boil until wine is reduced by half, 15-20 minutes. Return chicken to pot.
Add broth. Tie thyme and rosemary sprigs together add to pot. Bring to a boil and cover pot. Transfer pot to oven and braise until chicken is tender, about 1 1/4 hours.
Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add mushrooms sauté until browned, about 5 minutes.
Transfer chicken from sauce to pot with mushrooms keep warm. Simmer sauce over medium heat until reduced by 1/3, about 20 minutes. Season with salt and pepper.
Add mushrooms and chicken to sauce. DO AHEAD Coq au vin can be made 3 days ahead. Chill uncovered until cold. Cover keep chilled. Rewarm before serving.
How would you rate Coq Au Vin?
I've tried so many coq Au Vin recipes and this is the best one yet. Get some good bread and wine and it's unbelievable. 5 Stars!
Fancy, for me—a simple Trader Joe's sort of cook. But way fun and easy to follow. Mushrooms, onion, wine. how can you lose?
This is the best Coq au Vin recipe I've made. Definitely got me close, really close, to French find dining at home! Thanks a lot BA! This was a great afternoon project during quarantine!
This recipe is magic. Literally booked a flight to Paris after making it.
amazing recipe! it takes a good 4 to 5 hours to make, but it is worth it! it is to die for.
Fabulous, if not time-consuming, recipe! Why it has only 3.5/5 stars is beyond me? What's not to like? It's easy, the ingredients are simple, few, and inexpensive, and the result is delicious. I might use 8 ounces, instead of 12, of bacon next time to reduce the fat a little. But, the dish really is perfect as is. We served it over egg noodles.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Coq au Vin
In a very large, deep skillet, cook the bacon over moderately high heat, stirring frequently, until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate.
Pat the chicken dry and season generously with salt and pepper. Add the chicken to the skillet skin side down in a single layer and cook over moderately high heat, turning once, until browned all over, about 10 minutes. Transfer the chicken to a plate and pour off all but 2 tablespoons of the fat in the skillet.
Add the garlic, onion and carrots to the pan. Cover and cook over moderate heat, stirring occasionally, until barely softened, about 2 minutes. Uncover and cook until nearly tender, 3 minutes. Add the wine and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes. Add the stock, bouquet garni and bacon and bring to a simmer. Nestle the chicken in the broth, cover partially and simmer over moderately low heat until the chicken is white throughout, about 45 minutes.
In a large skillet, melt the butter in the olive oil over high heat. When the foam subsides, add the mushrooms and season with salt and pepper. Cook over moderate heat, stirring occasionally, until browned and tender, 7 to 8 minutes. Add the mushrooms to the chicken and simmer for 5 minutes. Discard the bouquet garni. Garnish the coq au vin with the parsley and serve.
- 6 large cloves garlic, peeled and smashed
- 4 black peppercorns
- 2 sprigs fresh thyme, plus more for garnish
- 1 dried bay leaf
- 7 sprigs flat-leaf parsley, stems and leaves separated
- 2 skinless, boneless chicken breasts
- 2 tablespoons extra-virgin olive oil
- 8 ounces pearl onions, peeled
- 12 ounces white button mushrooms, halved or quartered
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground pepper
- 3 tablespoons cognac
- 1 cup dry red wine
- 3 1/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
- 1 tablespoon tomato paste
- 1 tablespoon cornstarch
Make a bouquet garni: Using a small piece of cheesecloth, wrap 3 garlic cloves, peppercorns, thyme, bay leaf, and parsley stems tie in a bundle with kitchen twine. Set aside.
Cut chicken into strips about 2 inches long and 3/4 inch wide. In a large, deep skillet or a Dutch oven, heat 1 tablespoon oil over medium-high. Add onions and remaining 3 cloves garlic cook, stirring occasionally, until beginning to brown, about 4 minutes. Add mushrooms cook until golden, about 4 minutes. Transfer to a dish.
Add butter and remaining 1 tablespoon oil to skillet. Season chicken with salt and pepper cook in two batches until browned, about 1 minute per side. Return chicken to skillet. Add cognac and wine deglaze pan, stirring with a wooden spoon to scrape up any browned bits from the bottom. Stir in chicken stock and tomato paste. Add bouquet garni. Bring to a boil reduce heat to a simmer, and cook, covered, 15 minutes. Add reserved mushrooms, onions, and garlic cook 5 minutes more.
Using a slotted spoon, transfer chicken and vegetables to a bowl. Discard bouquet garni. Over high heat, reduce stock by half, about 12 minutes. In a small bowl, dissolve cornstarch in 1 tablespoon water. Pour mixture into stock, and stir until incorporated. Cook 2 minutes. Return chicken and vegetables to pot, and cook over medium-low heat until warmed through. Chop parsley leaves, and stir into chicken mixture. Serve stew immediately, garnished with thyme.
What wine do you use in coq au vin?
Traditionally, coq au vin is made with a Burgundy wine, like a pinot noir. I've used lighter reds like Tempranillo and Gamay Noir successfully. I think the most important thing is that you like the wine you use. The wine adds a lot of flavor to the dish so make sure it's one you enjoy drinking!
White wine can also be used to make coq au vin blanc. Steer clear of sweet white wines. A Pinot Gris or Sauvignon Blanc works well.
If you follow a paleo diet, you're probably concerned about all the additives in mass-produced wine. One company that curates a collection of clean crafted wines is Scout and Cellar. They deliver to most of continental US and are worth checking out.