Best 3 Eric Riperts Coq Au Vin Recipes
Indulge in the timeless French classic, Coq au Vin, a hearty and flavorful dish that epitomizes comfort food. This traditional recipe, popularized by renowned chef Eric Ripert, combines succulent chicken braised in a luscious red wine sauce, enriched with aromatic vegetables, earthy mushrooms, and smoky bacon. As the chicken simmers, it absorbs the rich flavors of the wine, herbs, and spices, resulting in tender and fall-off-the-bone meat. Accompanied by tender baby onions and perfectly cooked lardons, this dish promises a symphony of textures and flavors. Discover the art of creating this timeless dish with our comprehensive guide, featuring step-by-step instructions, essential cooking tips, and variations to suit your preferences. Elevate your culinary skills and impress your loved ones with this iconic French masterpiece.
In addition to the classic Coq au Vin recipe, our article offers a diverse selection of variations to cater to different tastes and dietary preferences. Embark on a culinary journey as you explore a lighter version prepared with chicken breasts, a vegetarian adaptation featuring hearty mushrooms, and a modern twist incorporating flavorful duck meat. Each variation promises a unique gustatory experience, allowing you to appreciate the versatility of this classic dish.
COQ AU VIN
In this classic French recipe, the wine in coq au vin mellows into a luxuriously rich, velvety sauce punctuated by smoky bacon. Earthy mushrooms envelope each piece of tender chicken-no wonder it's such a crowd-pleasing dinner option.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 16
Steps:
- 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.
COQ AU VIN
The Queens go "coo-coo" for Coq au Vin, a classic French dish of chicken cooked in red wine. An elegant but simple recipe, it's a great entry point to the world of French cuisine, which is often less complicated than it seems. Since this chicken dish has a decadent sauce, we love serving it in a shallow soup bowl over buttered egg noodles that have been tossed with chopped fresh parsley. We also garnish the rest of the plate with parsley, as the bright green pops against the red wine sauce. So pretty and so tasty!
Yield makes 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- In large sauté pan set over medium heat, cook the bacon and onion until the bacon is crisp and the onion is translucent, about 8 minutes. Transfer the bacon and onion to a plate, leaving the rendered fat in the pan. Add the chicken to the pan and cook, turning, until browned on all sides, about 10 minutes. Remove the chicken from the pan and set aside. Add the shallots, carrot, garlic, and cognac to the pan and cook, stirring, for 3 minutes.
- In a separate small sauté pan set over medium heat, melt the butter and sauté the mushrooms until slightly browned, about 5 minutes. Set aside.
- Make a bouquet garni by wrapping the parsley, bay leaves, and thyme in cheesecloth and tying the cloth closed with kitchen twine. Place the bouquet garni in the bottom of a 9 x 13-inch casserole dish. Add the chicken, vegetables, and mushrooms to the casserole dish.
- Pour the wine into the sauté pan used to cook the chicken, set over high heat, and bring to a boil, using a wooden spoon to scrape up the brown bits from the bottom of the pan. Pour the wine over the chicken in the casserole dish. Cover the dish with foil and bake for 2 hours or until the chicken juices run clear when the meat is pierced. Remove the bouquet garni and serve.
- This dish makes for an elegant presentation and is perfect for dinner guests. Consider making it a day ahead, so that the flavors can further meld together-and give yourself some extra time to enjoy your company! Just prepare the recipe up to the point before baking, cover, and store in the fridge. Now all you have to do the day your guests come is preheat your oven and create a mouthwatering aroma for your guests to enjoy as the dish bakes. Yep, it is that easy.
COQ AU VIN
Wild mushrooms add depth of flavor to this take on the French classic. Make sure your bacon isn't too smoky; it could overwhelm the dish.
Categories Wine Chicken Mushroom Braise Dinner Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 5 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. 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.
Tips:
- Choose the right wine. A good rule of thumb is to use a wine that you would enjoy drinking on its own. Burgundy and Pinot Noir are classic choices, but you can also use other red wines, such as Cabernet Sauvignon or Merlot. If you are using white wine, choose a dry white wine, such as Chardonnay or Sauvignon Blanc.
- Brown the chicken thoroughly. This will help to develop flavor and color. Make sure to brown the chicken in batches so that you do not overcrowd the pan. If the pan is overcrowded, the chicken will not brown properly.
- Do not boil the wine. Bring the wine to a simmer and then reduce the heat to low. You want to gently simmer the wine, not boil it. Boiling the wine will cause it to lose its flavor.
- Cook the chicken until it is fall-off-the-bone tender. This will take about 1 hour and 30 minutes to 2 hours. You can check the chicken by inserting a fork into the thigh. If the juices run clear, the chicken is done.
- Serve the coq au vin with mashed potatoes or egg noodles.
Conclusion:
Coq au vin is a classic French dish that is perfect for a special occasion. It is a rich and flavorful dish that is sure to impress your guests. The combination of chicken, wine, mushrooms, and bacon is simply divine. With a little planning and effort, you can easily make this dish at home.
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