Best 3 Chef Johns Coq Au Vin Recipes

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**Title: Embark on a Culinary Journey with Chef John's Coq au Vin: A Symphony of Flavors Awaits**

Prepare to tantalize your taste buds with Chef John's exquisite Coq au Vin, a timeless French classic that embodies culinary artistry. This delectable dish is a harmonious blend of tender chicken, succulent mushrooms, and aromatic vegetables, all lovingly simmered in a rich, flavorful red wine sauce. Indulge in the delightful combination of savory and tangy notes, perfectly balanced by the subtle sweetness of carrots and the earthy essence of mushrooms. As you savor each bite, the tender chicken melts in your mouth, while the velvety sauce envelops your palate with its captivating complexity. Discover the secrets behind this culinary masterpiece as we unveil Chef John's expert techniques and the three enticing recipes featured in this article. Embark on a culinary adventure and let your senses be captivated by the symphony of flavors that await you in Chef John's Coq au Vin.

**Recipes Featured:**

1. **Classic Coq au Vin:** Experience the traditional charm of this iconic dish, prepared with chicken, red wine, bacon, mushrooms, and aromatic herbs.

2. **Coq au Vin with Butternut Squash:** Elevate the classic recipe with the addition of roasted butternut squash, adding a touch of sweetness and a vibrant orange hue.

3. **Slow Cooker Coq au Vin:** Discover the convenience of a slow cooker version, perfect for busy weeknights or effortless entertaining. Savor the tender chicken and rich sauce, infused with the essence of red wine and aromatic herbs.

Here are our top 3 tried and tested recipes!

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.

SIMPLE AND EASY COQ AU VIN



Simple and Easy Coq au Vin image

I always make this meal for dinner parties - it looks and tastes like it takes all day to prepare, but it's actually quite simple. The best part is that all the work is done before your guests arrive! Serve over rice or mashed potatoes.

Provided by Casey Rawson

Categories     World Cuisine Recipes     European     French

Time 1h40m

Yield 6

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 cup milk
2 pounds skinless, boneless chicken breast halves
1 (8 ounce) package button mushrooms, sliced
2 cups halved baby carrots
1 onion, chopped
2 cups red wine
2 cups low-sodium chicken broth, or as needed
2 teaspoons Italian seasoning
½ teaspoon dried rosemary
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large pot over medium-high heat. Mix flour, 1/2 teaspoon salt, 1/2 teaspoon pepper together in a shallow bowl. Pour milk into a separate bowl. Dip chicken in the milk, allowing excess milk to drip back into bowl. Dredge chicken through flour mixture until evenly coated.
  • Cook 1/2 of the chicken in the hot oil until browned, 2 to 3 minutes per side. Remove chicken from pot and brown remaining chicken. Return all the chicken to the pot.
  • Mix mushrooms, carrots, and onion into chicken, stirring gently to distribute vegetables among the chicken. Pour wine over chicken and vegetables, stirring with a wooden spoon to scrape up any browned bits from bottom of pot. Add enough chicken broth to nearly cover the chicken and vegetables.
  • Stir Italian seasoning, rosemary, salt, and pepper into broth mixture; bring to a boil. Cover pot, reduce heat to low, and simmer, stirring occasionally, until chicken is cooked through, about 1 hour. Remove lid and turn heat up to medium-high; boil, stirring occasionally, until sauce is reduced and thickened, about 15 minutes.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 44.9 g, Cholesterol 90.7 mg, Fat 12 g, Fiber 3.7 g, Protein 40.1 g, SaturatedFat 2.7 g, Sodium 391.2 mg, Sugar 7.1 g

QUICK COQ AU VIN



Quick Coq au Vin image

This dish is typically simmered for hours, but this version featuring boneless chicken is ready far sooner.

Provided by Jacques Pepin

Categories     World Cuisine Recipes     European     French

Time 1h15m

Yield 4

Number Of Ingredients 18

1 (3 to 3 1/2 pound) whole chicken
12 pearl onions
½ cup water
2 tablespoons olive oil, divided
½ teaspoon white sugar
4 large mushrooms, cleaned and quartered
⅓ cup finely chopped onion
3 cloves garlic, minced
1 ½ cups dry and robust red wine (such as Syrah or Grenache)
2 bay leaves
1 sprig thyme, leaves picked
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
2 tablespoons red wine
1 teaspoon potato starch
4 slices bread, crusts removed
2 teaspoons canola oil
2 tablespoons finely chopped fresh parsley

Steps:

  • Cut wings from the chicken, cutting at the joints into 3 pieces. Cut the remaining chicken into 4 pieces, 2 breasts and 2 legs. Remove skin and bones from the breasts. Set breasts aside with the 4 meatier wing pieces.
  • Pull of skin from the chicken legs and remove tips from the drumsticks. Cut down each side of the thigh bone and slide your knife under the bone to separate meat from it. Holding the thigh bone, cut all around the joint at the knee and pull out the bones. Add the legs to the breasts and wings.
  • Combine pearl onions, water, 1 tablespoon olive oil, and sugar in a large saucepan; bring to a boil and cook until water is evaporated and onions begin to fry, 2 to 4 minutes. Continue cooking and stirring, shaking the pan occasionally, until onions are lightly browned and glazed on all sides, 5 to 7 minutes. Add mushrooms; cook and stir for 1 minute. Remove from heat and cover.
  • Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat; add chicken wings and cook, stirring frequently, until lightly browned on all sides, 2 to 3 minutes. Add the legs; cook and stir until browned, 2 to 3 minutes per side. Add breasts; cook and stir until browned, 2 minutes per side. Transfer chicken pieces to a plate.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Place onion in the same skillet used for the chicken; cook and stir for 1 minute. Add garlic; cook until fragrant, about 10 seconds. Add 1 1/2 cups red wine, bay leaves, thyme, salt, and pepper; bring to a boil. Return legs and wings to the skillet; cover and simmer gently for 5 minutes. Add chicken breasts and simmer gently until chicken is no longer pink in the center, about 6 minutes.
  • Stir 2 tablespoons red wine and potato starch together in a bowl until dissolved; stir into chicken mixture until sauce is thickened, 2 to 3 minutes. Add pearl onions and mushrooms with their juices; keep warm.
  • Cut each slice of bread diagonally in half to form 2 triangles. Trim each triangle into a heart shape. Spread canola oil onto a baking sheet and press bread hearts into the oil so they are moistened on both sides.
  • Bake in the preheated oven until croutons are browned, 8 to 10 minutes.
  • Dip the tip of each crouton into the sauce; press into parsley until coated.
  • Cut chicken breasts and legs in half. Serve 1 breast piece, 1 drumstick or thigh, and 1 wing per person with 2 croutons and spoonfuls of sauce and vegetables. Sprinkle remaining parsley over chicken.

Nutrition Facts : Calories 690.8 calories, Carbohydrate 23.3 g, Cholesterol 145.5 mg, Fat 35.8 g, Fiber 2.3 g, Protein 49.6 g, SaturatedFat 8.5 g, Sodium 757.6 mg, Sugar 3.7 g

Tips:

  • Choose the right wine: A good rule of thumb is to use a wine that you would enjoy drinking on its own. A full-bodied red wine with a fruity flavor, such as a Pinot Noir or Merlot, is a good choice.
  • Brown the chicken thoroughly: This will help to develop flavor and color. Be sure to brown the chicken in batches, if necessary, to avoid overcrowding the pan.
  • Use a variety of vegetables: This will add flavor and texture to the dish. Some good choices include onions, carrots, celery, mushrooms, and pearl onions.
  • Don't boil the wine: Bringing the wine to a boil will cook off the alcohol and ruin the flavor. Instead, simmer the wine gently for about 30 minutes, or until it has reduced by about half.
  • Serve with mashed potatoes or egg noodles: These are classic accompaniments to coq au vin that 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 delicious and flavorful dish that is sure to impress your guests. With a little planning and effort, you can easily make this dish at home. So next time you are looking for a special meal to make, give coq au vin a try. You won't be disappointed!

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