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Simple coq au vin recipe

Simple coq au vin recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken stews and casseroles
  • Coq au vin

The French classic recipe calls for an old rooster but trust me, chicken legs or thighs with the bone in and the skin left on will work just as well. Don't be tempted to use chicken breasts as the braised thighs will give you much more flavour.

195 people made this

IngredientsServes: 6

  • 6 bone-in, skin-on chicken thighs
  • 1 pinch coarse salt and freshly ground black pepper to taste
  • 225g bacon, sliced into 1cm pieces or lardons
  • 10 large button mushrooms, quartered
  • 1/2 large onion, diced
  • 2 shallots, sliced
  • 2 teaspoons plain flour
  • 2 teaspoons butter
  • 355ml red wine
  • 6 sprigs fresh thyme
  • 235ml chicken stock

MethodPrep:15min ›Cook:1hr30min ›Ready in:1hr45min

  1. Preheat oven to 200 C / Gas 6.
  2. Season chicken thighs all over with salt and black pepper.
  3. Place bacon in a large, oven-proof pan or casserole pot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon with a slotted spoon onto kitchen paper, leaving bacon grease in the pan.
  4. Increase heat to high and place chicken, skin-side down, into the pan you cooked the bacon. Cook until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon fat from the pan.
  5. Lower heat to medium-high; saute mushrooms, onion and shallots with a pinch of salt in the hot pan until golden and caramelised, 7 to 12 minutes.
  6. Stir flour and butter into the pan with the onion until completely incorporated, about 1 minute.
  7. Pour red wine into the pan and bring to the 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 has reduced by about a third, 3 to 5 minutes. Add chicken stock and set chicken thighs into pan; bring to a simmer.
  8. Cook chicken in the preheated oven for 30 minutes. Spoon the 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 74 degrees C (165 degrees F). Transfer chicken to a serving platter.
  9. Place pan 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.

See it on my blog

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Reviews & ratingsAverage global rating:(542)

Reviews in English (421)

Excellent. So much flavour. Just about to make my second version.-11 Nov 2017

by poshlynne

I wish I had leftovers. This was sooooo good!! The sauce was incredible. The chicken was melt in your mouth. It was just a party going on in your mouth all the way around. So easy but so fancy. Chef John you are my hero, you make me look good! I made EXACTLY as written. I have wine left and I'd rather make this again than drink it...that says a lot. You have to serve it with mashed potatoes. I think it is against the law not to.-10 Sep 2014

by Karenteb

I followed the recipe exactly. The sauce was amazing ! I put it together up to the point you put it in the oven. Then held it for an hour before I popped it in the oven. So if you are having company you can do earlier in the day. I have NEVER had a bad recipe from Chef John. He's the bomb!-18 Oct 2014


Recipe Summary

  • 2 tablespoons unsalted butter, at room temperature
  • 2 tablespoons all-purpose flour
  • 4 ounces slab bacon, cut into 1/4-inch lardons
  • 8 bone-in, skin-on chicken pieces (such as breasts, thighs, and drumsticks about 3 pounds total)
  • Kosher salt and black pepper
  • 4 shallots, peeled and halved
  • 1 1/2 cups dry white wine
  • 1 1/2 cups low-sodium chicken broth
  • 2 teaspoons white wine vinegar
  • Chopped fresh chives, for serving

Mash the butter and flour into a smooth paste in a small bowl set aside.

Cook the bacon in a large pot or Dutch oven over medium-high heat, stirring frequently, until crisp, 6 to 8 minutes. Transfer to a plate with a slotted spoon reserve the pot.

Season the chicken with 1 teaspoon salt and ¼ teaspoon pepper. Add the chicken to the reserved pot and cook, skin-side down, in 2 batches, until the skin is crisp, 6 to 8 minutes per batch. Transfer to a separate plate.

Pour off all but 3 tablespoons of the fat from the pot reserve the pot. Reduce heat to medium. Add the shallots to the reserved pot and cook until golden brown, 4 to 6 minutes. Add the wine and cook until syrupy, 8 to 10 minutes. Add the broth and bring to a simmer. Whisk in the butter mixture.

Return the chicken to the pot, skin-side up. Simmer, uncovered, until an instant-read thermometer inserted into the thickest piece (avoiding the bone) registers 165° F, 25 to 35 minutes. Add the vinegar.


White Wine Coq au Vin

Hearty dishes aren&rsquot always described as elegant (think beef stew or chicken and dumplings), but the classic French recipe for coq au vin is the very definition. The only problem? You need Julia Child levels of patience and skill to pull it off. Enter our simplified white wine coq au vin, which is ready in under an hour and totally foolproof. Plus, it&rsquos made with dry white wine instead of red for a twist.

3 pounds chicken (8 pieces total—thighs, breasts and drumsticks)

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter

1 large sweet onion, diced

1 pint cremini mushrooms, sliced

1 tablespoon whole-grain mustard

¼ cup chopped fresh parsley

1. Season the chicken with salt and pepper. In a large skillet, melt the butter over medium heat. Add the chicken to the skillet and cook until it&rsquos well browned, about 4 minutes per side.

2. Remove the chicken from the skillet and set aside. Add the bacon to the skillet and cook until the fat begins to render, about 3 minutes.

3. Add the onion and sauté until it becomes translucent, about 5 minutes. Add the garlic and mushrooms, and sauté until the mushrooms are tender, 5 to 6 minutes.

4. Add the browned chicken back to the skillet. Pour the wine into the skillet, stir in the mustard and bring the mixture to a simmer over medium-low heat.

5. Cover the skillet and simmer until the chicken is almost fully cooked, 15 to 20 minutes.

6. Uncover the skillet and add the cream. Simmer until the sauce thickens and the chicken is fully cooked, 8 to 10 minutes.


Recipe Summary

  • ¾ cup all-purpose flour
  • 4 chicken breasts, cut into quarters
  • 2 tablespoons olive oil
  • 1 (8 ounce) package white mushrooms, sliced
  • 6 carrots, peeled and sliced
  • 1 ½ cups white cooking wine
  • 6 slices cooked bacon, crumbled
  • ¾ cup chicken broth
  • ¼ cup minced garlic
  • 1 shallot, chopped
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • 1 bay leaf
  • salt and ground black pepper to taste
  • 2 tablespoons butter, softened

Place flour in a shallow bowl. Dredge chicken through flour until evenly coated, shaking excess flour back into bowl. Reserve remaining flour.

Heat olive oil in a large skillet over medium-high heat saute chicken until golden brown, about 3 minutes per side. Add mushrooms, carrots, cooking wine, bacon, chicken broth, garlic, shallot, parsley, thyme, marjoram, bay leaf, salt, and black pepper bring to a boil.

Reduce heat to medium-low, cover skillet, and simmer until chicken is cooked through and carrots are soft, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Mix butter and 2 tablespoons reserved flour together in a bowl until smooth stir into chicken mixture until sauce becomes thick, about 5 minutes.


Easy coq au vin

Joint the chicken (for pictures of jointing, click on step by step link above or read the instructions below. Alternatively, ask the butcher to do it for you).

JOINTING THE CHICKEN: Pull out the wing joints and cut off the wing tip. Using a small knife, cut around the skin and flesh on the lower wing joint through to the bone, then scrape back the flesh. Using a heavier large knife, smash through the bone halfway along and detach. Repeat on the other side.

Detach the scaly leg bone at the drumstick with a hefty thump of the large knife. Slash through skin where the thigh joins the body and pull leg firmly from socket to dislocate the thigh bone. Press down and pull to expose the 'oyster' muscle underneath the bird. Slice the thigh away from the back of the body.

Lay the whole leg joint out on the board, find the mid-point socket joint and simply cut straight through it for neat thigh and leg joints. Repeat on the other side.

Cut through the skin and flesh halfway along to the drumstick and scrape back the flesh, then smash through the bone.

Using poultry scissors or heavy kitchen scissors, cut away the back half of the breast carcass, to leave a ɼrown' of chicken breast and wing joint. Cut through the top of the crown to divide in half for two chicken breasts.

Lay each breast joint on the board, then cut in half again at right angles so you have one portion with a wing joint and one without. You should now have eight neat, joints of chicken.

Put the flour into a bowl with some salt and pepper, then toss in the chicken, shaking off the excess. Place the chicken on a plate and season again.

Heat 4 tbsp of oil in a large shallow pan and brown the chicken joints. (Do this in batches if your pan is not large enough, adding extra oil if necessary.) Tip the bacon into the pan along with the chicken, stirring until lightly browned and crisp. Using tongs, remove the chicken to a plate.

Add all the vegetables and herbs to the bacon with a splash more oil, if necessary, then cook for about 5 mins, stirring once or twice. Pour in the Cognac and bubble up, scraping the pan to deglaze, for 2-3 mins. Then pour in all the wine and bring to the boil.

Tip in the chicken joints press into the pan so they are immersed in liquid and cook, uncovered, for 10 mins, until the wine has reduced by half. Pour in the stock, return to a simmer, season and cook, uncovered, for 1 hr until the liquid has reduced by half and the chicken is tender. Set aside for 10 mins before serving.

Heat another 4 tbsp oil in a large frying pan and, when hot, fry the mushrooms for about 8 mins, seasoning well and stirring frequently until nicely browned. Remove and drain on kitchen paper. Serve the chicken in bowls with vegetables and sauce spooned over, and top with the mushrooms.

RECIPE TIPS
MAKING CHICKEN STOCK

Carcasses, wing tips, etc can be used to make fresh chicken stock. Put the chicken bones in a deep pan and cover with 2 litres of water. Bring to the boil, ladle off any white froth, then add 2 chopped celery sticks, 1 chopped leek, 1 chopped onion, 1 chopped large carrot, a few garlic cloves and a sprig of thyme. Bring back to the boil, then reduce the heat and gently simmer for 2 hrs. Strain the stock through a fine sieve and use as directed, or leave to cool and then freeze.


Easy Coq Au Vin

1. In a Dutch oven over medium heat, cook the bacon until it’s crisp and all the fat is rendered.

2. Add the onion and cook for 2 minutes, then add the mushrooms. Cook until the vegetables release some of their natural juices, using a wooden spoon to scrape up the delicious bacon renderings.

3. Add the butter and let it melt, then sprinkle in the flour. Stir and cook the mixture for 3 minutes to make sure the flour is cooked out, preventing any raw flour taste in the sauce.

4. Add the wine and stir or whisk vigorously until the mixture has no flour clumps. Bring to a boil, then turn down the heat to maintain a simmer and cook until the wine has reduced by half, 6 to 8 minutes.

5. Meanwhile, heat the olive oil in a large sauté pan over high heat. When the oil is hot, add the chicken legs, skin side down. You should hear a distinct sizzle when each leg is added. Add only as many legs as you can sear comfortably in the pan you might have to work in two batches. Cook the legs on the skin side for 3 minutes, or until nicely browned, then flip and cook for just 1 minute on the other side.

6. Transfer all the legs to the Dutch oven with the vegetables and wine.

7. Deglaze the sauté pan with 1 cup of stock, scraping the bottom of the pan with a wooden spoon to get all the flavorful bits. Cook for 1 minute, leaving no flavor behind! Pour the remaining 2 cups of stock in with the chicken and veggies.

8. Simmer over medium-low heat, covered, for about 1 hour, or until the chicken meat is just about to fall off the bone.

9. Serve the chicken legs over rice or noodles with a generous ladle of the rich sauce. Top with minced chives.

* I call this “Easy Coq au Vin” because I’ve eliminated the usual overnight marinating time and call for chicken legs rather than a whole laying hen or a rooster, which are generally hard to find at American butchers. And although you could certainly make coq au vin with a regular chicken, who has room in their fridge for a whole chicken submerged in a big container of red wine for twenty-four hours?


Coq Au Vin

Ingredients

  • 1 chicken, cut into 8 pieces
  • 3 cups red wine, I prefer Cotes du Rhone from Guigal
  • 12 cloves garlic
  • Bouquet garni of rosemary, bay, parsley and thyme
  • 3 tablespoons olive oil
  • 2 ribs celery, sliced
  • 2 carrots, sliced
  • 1 onion, halved
  • 1 shallot, sliced
  • Pepper
  • Salt
  • 10 ounces diced tomatoes
  • 1 cup rich chicken stock

Optional finish:

  • 1 shallot, micro diced
  • 1 rib celery, micro diced
  • 1 carrot, micro diced
  • Toast, for serving

Instructions

Wash and dry the chicken pieces. Place the chicken, red wine, garlic and bouquet garni in a large zip top bag or covered non-reactive bowl and marinate in the refrigerator overnight.

Remove from the fridge, and strain into a large bowl, reserving the wine and solids.

Place the olive oil in a large dutch oven over medium-high heat. Brown the chicken on both sides.

Add the reserved bouquet garni and garlic from the marinade. Next, add the celery, carrots, onion and shallot. Season with pepper and salt. Pour in the diced tomatoes and the reserved red wine from the marinade.

Bring to a boil, then lower heat to maintain a simmer and let reduce for about 10 minutes. Add the chicken stock, cover and simmer for 45 to 60 minutes, or until the chicken is tender.

Remove chicken to a platter. Turn the heat up slightly and cook until the sauce has reduced by half.

You could serve the coq au vin in a more rustic style with the large chunks of vegetables, adding the chicken pieces back into the sauce now to reheat, or you can strain the sauce. If you go with the latter, strain the sauce and pour it back into the pan. Add micro diced shallot, celery and carrots. Season with salt and pepper. Place the reserved chicken pieces back in the sauce to reheat. Cook for about 10 minutes, then serve over toast.


Would you believe me if I told you that, up until a few months ago, I had never tried coq au vin before? Now, I know half of you are reading this with mouths agape in incredulous shock. The other half of you are sitting there staring at your screens thinking coq au…WHAT?! Don’t worry, this is a judgment-free zone.

While I had heard of coq au vin before, I had always been intimidated to cook it. My trepidation probably stems from the name being French. I just automatically assumed that it would be difficult, time-consuming and involve expensive, hard-to-find ingredients, so I just never made the effort. Well, as it turns out, I was wrong. On all fronts. Not only is coq au vin easy to make, but it’s made in a single pan and most of the ingredients are affordable pantry staples.

What is Coq Au Vin?

For those of you who have never heard of coq au vin, it’s a traditional French stew made with chicken braised in red wine with assorted vegetables and fresh herbs. It doesn’t sound like anything special, but for those of you who have eaten (or made) coq au vin before, you know that it’s much more than just a chicken stew.

I don’t know how to describe it, but something magical happens while coq au vin cooks. The fat from the chicken renders into the red wine along with all the other flavors and turns the sauce into this insanely rich, velvety concoction. It’s amazing. I just love how something so delicious is created from a few simple, everyday ingredients.

My version of coq au vin simplifies the classic recipe even further by eliminating the need to finish cooking the dish in the oven. Time is really the only factor working against the traditional recipe. Typically, once all the ingredients are combined on the stovetop, the dish is covered and transferred to a low oven for 2-3 hours. If you’re a purist, you may scoff at cutting corners in traditional French cooking, but I wanted to turn coq au vin into an accessible weeknight meal that anyone could enjoy.

For this reason, I also eliminated cognac which is typical of traditional coq au vin recipes. Again, I wanted to make this version of coq au vin as easy and accessible as possible. For me, cognac isn’t something I keep on hand so it was a natural omission. However, if you do have cognac in your pantry, you can totally add a few tablespoons to this recipe. Add it to the pan when you mix in the tomato paste and let it cook down for a 1-2 minutes before you add the wine. It will add a nice added layer of flavor to the recipe.

But, let’s not get ahead of ourselves. We need to start at the beginning, and it all begins with bacon. Yes, I forgot to mention earlier that coq au vin usually starts (and ends) with bacon. In a large cast-iron skillet with a cover or dutch oven, cook four slices of bacon until crispy. Remove from pan, roughly chop and set aside.

While the bacon cooks, pat dry your chicken legs and thighs and season with salt, pepper and dried rosemary. I also love to use Jacobsen Rosemary Salt for this recipe when I have it on hand. Seriously, if you’ve never tried their salts before they are game-changers.

Next, the chicken gets seared over medium-high heat in the bacon fat. It’s a beautiful thing. Let it cook on all sides until the skin is nice and crispy. Then, the chicken is removed and mushrooms, peeled pearl onions and chopped rainbow carrots get added to the pan. Cook the vegetables for 5 to 8 minutes until they begin to char and soften. I like to keep all my veggies whole or in large chunks to ensure they don’t get too mushy when they’re later braised in the red wine with the chicken.

Then, stir in garlic, tomato paste, fresh thyme and rosemary before adding the chicken back to the pan. Finally, a healthy pour of red wine goes over everything before the pan is covered. From here you just turn down your stovetop to it’s lowest setting and let everything hang out for an hour. Serious magic will happen in this hour—trust me.

When the hour is up, uncover the pan and marvel and all the deliciousness within. Before serving, check that your chicken has reached an internal temperature of 165°F and that your vegetables are fork-tender. To preserve the rustic look of this dish, I like to serve it right from the pan. When ready to serve, sprinkle everything with fresh parsley and thyme along with the reserved chopped bacon.

Pro tip: serve this coq au vin with mashed potatoes and crusty bread. It gives you not one, but two vessels for soaking up even more of this delicious sauce.

Have you tried (or made) coq au vin before? Let me know in the comments below. And, if you try out this recipe, be sure to give it a rating and tag me on social media. It’s @frydaeblog or #frydaeblog absolutely everywhere. As always, thanks so much for stopping by and I hope you enjoy. Happy Frydae!


Reviews ( 22 )

This is really good - couple of things the recipe doesn't say this but I diced the Canadian bacon and sautéed it before adding the carrots and mushrooms. The sauce was a little thin so I added the flour from coating the chicken to thicken it up. This was really delicious - I had some sweet fingerling potatoes that we baked along with some roasted baby broccoli - it was a great Thursday night dinner. Imagine that coq au vin after work

For the amount of effort I wasn't incredibly impressed.

This was fantastic! SO easy to make and so much more healthy than the original. Makes it easy to prepare a classic French dish on a weeknight. I had a half a cup of diced leeks in the fridge, so I threw those in with the veggies and Canadian bacon (which I will probably not bother to search out next time I'll use turkey tasso, turkey bacon or light ham, all of which are much easier to find down here, and more flavorful). I'm from south Louisiana (we like our starches!), so I made a little orzo as a starchy side to fill it out. I reheated some broccolini for my hubby since he's not crazy about carrots, but once it was on the plate, he devoured it all, even the carrots. Anyone worried about the sauce shouldn't. If you leave the heat on the pan at med/hi through the entire cooking process, including the last two steps, the sauce WILL reduce and thicken some without burning the dish. I'm glad this made a lot yay leftovers!


Easy Coq au Vin

In a 5-to 6-quart Dutch oven, cook the bacon in the oil over medium until browned but not too crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a small bowl. Season the chicken with salt and pepper. Increase the heat to medium-high. Working in batches, cook the chicken until golden brown, about 5 minutes per side. Transfer the chicken to a plate.

Add the onions and mushrooms to the pot and cook, stirring occasionally, until they begin to soften, about 2 minutes season. Stir in the tomato paste, thyme and garlic. Add the wine and cook, scraping up any browned bits, until wine is reduced by half, about 5 minutes. Add the stock and bring to a simmer. Return the chicken and any juices to the pot. Reduce the heat to low, partially cover and gently simmer, turning the chicken once or twice, until the chicken is cooked through and the onions are tender, about 40 minutes.

In a small bowl, dissolve the cornstarch in 3 tbsp. water. Transfer the chicken to a plate. Increase the heat to medium-high and bring the cooking liquid to a boil. Add the cornstarch mixture and stir until thickened, about 3 minutes season. Return the chicken and bacon to the pot, stirring to coat. Serve in shallow bowls with crusty bread.



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