Best 7 New Coq Au Vin Recipes

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**Coq au Vin: A Classic French Dish with Modern Flair**

Coq au vin is a classic French dish that has been enjoyed for centuries. It is a hearty and flavorful stew made with chicken, red wine, mushrooms, and bacon. The chicken is braised in the wine and broth until it is fall-off-the-bone tender. The mushrooms and bacon add a rich and savory flavor to the dish. Coq au vin is typically served with mashed potatoes, egg noodles, or rice.

This article presents three different recipes for coq au vin. The first recipe is a traditional version of the dish, while the second recipe is a more modern take on the classic. The third recipe is a slow-cooker version of coq au vin, which is perfect for busy weeknights. All three recipes are delicious and easy to follow, so you're sure to find one that you'll love.

Whether you're a fan of traditional French cuisine or you're looking for a new and exciting dish to try, coq au vin is a great option. It's a hearty and flavorful stew that's perfect for a special occasion or a casual weeknight meal. So gather your ingredients and get ready to enjoy this classic French dish!

Here are our top 7 tried and tested recipes!

COQ AU VIN



Coq au Vin image

Bring the flavors of France to your dinner table with Alton Brown's Coq au Vin, or chicken with wine, recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories     main-dish

Time 13h

Yield 4 to 6 servings

Number Of Ingredients 17

24 to 30 pearl onions
4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup all-purpose flour
2 tablespoons water
6 ounces salt pork, slab bacon, or lardon, cubed
8 ounces button mushrooms, quartered
1 tablespoon unsalted butter
2 (750-ml) bottles red wine, preferably pinot noir
2 tablespoons tomato paste
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
3 cloves garlic, crushed
6 to 8 sprigs fresh thyme
1 bay leaf
2 cups chicken stock or broth

Steps:

  • Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.
  • Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.
  • Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.
  • In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.
  • Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.
  • Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.
  • The next day, preheat the oven to 325 degrees F.
  • Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.
  • Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.
  • Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired.
  • Cook¿s Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.

NEW COQ AU VIN



New Coq au Vin image

Provided by Melissa Roberts

Categories     Chicken     Garlic     Dinner     Celery     White Wine     Simmer     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

6 chicken thighs with skin and bone
2 tablespoons olive oil
10 garlic cloves, halved
3 celery ribs, cut crosswise into 1-inch pieces
1 cup dry white wine
1 cup water
1/4 cup finely chopped flat-leaf parsley
Serve with:
Olive-oil Mashed Potatoes

Steps:

  • Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sear chicken, skin side down, in 2 batches until golden brown (do not turn), 3 to 5 minutes, then transfer to a plate.
  • Pour off all but 2 tablespoons fat from skillet. Cook garlic and celery in skillet over medium heat, stirring frequently, until golden and just beginning to soften, about 5 minutes. Add wine and boil, uncovered, until reduced by about half, 3 to 5 minutes. Add water and bring to a simmer.
  • Return chicken, skin side up, to skillet and simmer, partially covered, until cooked through, 20 to 25 minutes. Sprinkle with parsley.

COQ AU VIN



Coq au Vin image

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

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

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



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.

COQ AU VIN



Coq au Vin image

This dish can be prepared ahead and frozen for two weeks or refrigerated for two days.

Provided by Marian Burros

Categories     dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 13

5 pounds skinless chicken breasts and thighs
1 to 2 cups unbleached flour
Salt and freshly ground black pepper to taste
1/4 cup olive oil
1/4 cup Cognac or brandy, plus 3 to 4 tablespoons
2 tablespoons chopped fresh thyme or 1 teaspoon dried thyme
1 bay leaf
3 tablespoons minced parsley, plus additional for garnish
2 tablespoons tomato paste
1 pound small white mushrooms, cleaned, and stems removed
24 pearl onions, peeled
1 bottle (750 milliliters) good quality dry red wine
1 or 2 tablespoons Madeira or Marsala

Steps:

  • Wash and dry the chicken pieces thoroughly. Season 1 cup of flour with salt and pepper, and flour the chicken lightly, using additional seasoned flour, if necessary.
  • Heat a large, heavy-bottomed pot over high heat. Add 2 tablespoons of olive oil, and continue to heat until the oil is very hot but before it begins to smoke. Quickly brown the chicken on all sides, cooking thighs and then breasts in batches to avoid overcrowding and to assure even cooking. Add the remaining oil as needed.
  • Return the browned chicken to the pot. Add 1/4 cup Cognac, heat briefly and then flame. When the flame dies out, stir in the thyme, bay leaf, parsley, tomato paste, mushrooms, onions and wine. Cover the pot, and bring to a boil; reduce heat to a simmer. Cook about 15 or 20 minutes, or until just tender.
  • Refrigerate or freeze. (This is one of those dishes that taste better reheated.)
  • To serve, defrost, if the chicken has been frozen. Reheat slowly. Just before serving, add the remaining Cognac, the Madeira, the remaining parsley for garnish, and salt and pepper. Remove the bay leaf before serving.

COQ AU VIN



Coq au vin image

We've made this classic French chicken casserole a little lighter than the traditional version, but it still has a rich, deep flavour

Provided by Angela Nilsen

Categories     Dinner, Main course

Time 1h45m

Number Of Ingredients 18

1½ tbsp olive oil
3 rashers (100g) dry-cured, smoked back bacon, fat trimmed, chopped
12 small shallots, peeled
2 free-range chicken legs (460g), skin removed
4 free-range chicken thighs with bone and skin (650g), skin removed
2 free-range, skinless, boneless chicken breasts (280g)
3 garlic cloves, finely chopped
3 tbsp brandy or Cognac
600ml red wine
150ml good-quality chicken stock
2 tsp tomato purée
3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves, to make a bouquet garni
small handful chopped flat-leaf parsley, to garnish
1½ tbsp olive oil
250g chestnut mushrooms, halved if large
2 tbsp plain flour
1½ tsp olive oil
1 tsp softened butter

Steps:

  • Heat 1 tbsp olive oil in a large, heavy-based saucepan or flameproof dish. Tip in 3 trimmed and chopped smoked back bacon rashers and fry until crisp. Remove and drain on kitchen paper.
  • Add 12 peeled shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over. Remove and set aside with the bacon.
  • Take 2 chicken legs, 4 chicken thighs and 2 boneless chicken breasts, all with skin removed and pat dry with kitchen paper.
  • Pour ½ tbsp olive oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned. Remove, then repeat with the remaining chicken. Remove and set aside.
  • Scatter in 3 finely chopped garlic cloves and fry briefly, then, with the heat medium-high, pour in 3 tbsp brandy or Cognac, stirring the bottom of the pan to deglaze. The alcohol should sizzle and start to evaporate so there is not much left.
  • Return the chicken legs and thighs to the pan along with any juices, then pour in a little of 600ml red wine, stirring the bottom of the pan again.
  • Stir in the rest of the wine, 150ml good-quality chicken stock and 2 tsp tomato purée. Drop in 3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves to make a bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan.
  • Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins - 1hr.
  • Just before ready to serve, heat 1 ½ tbsp olive oil in a large non-stick frying pan. Add 250g chestnut mushrooms, halved if large, and fry over a high heat for a few mins until golden. Remove and keep warm.
  • Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish. Remove the bouquet garni.
  • To make the thickener, mix 2 tbsp plain flour, 1 ½ tsp olive oil and 1 tsp softened butter in a small bowl using the back of a teaspoon.
  • Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk. Simmer for 1-2 mins.
  • Scatter the mushrooms over the chicken, then pour over the wine sauce. Garnish with a handful of chopped flat-leaf parsley.

Nutrition Facts : Calories 420 calories, Fat 13.2 grams fat, SaturatedFat 3.2 grams saturated fat, Carbohydrate 7.3 grams carbohydrates, Sugar 1.7 grams sugar, Fiber 1.3 grams fiber, Protein 46.9 grams protein, Sodium 1.4 milligram of sodium

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

Tips:

  • Choose the right wine: Use a full-bodied red wine with a fruity flavor, such as Burgundy, Pinot Noir, or Cabernet Sauvignon, for an authentic coq au vin. The wine should be good enough to drink on its own.
  • Brown the chicken: Browning the chicken before braising it adds flavor and color to the dish. Make sure to brown the chicken in batches so that it doesn't overcrowd the pan and steam instead of browning.
  • Use a variety of vegetables: The classic mirepoix of carrots, celery, and onions is a good starting point, but you can also add other vegetables such as mushrooms, leeks, or fennel. Vegetables should be cut into evenly sized pieces so that they cook evenly.
  • Sauté the vegetables: Sautéing the vegetables in butter before adding them to the pot helps to develop their flavor and add depth to the dish.
  • Use a good quality broth: The broth you use will have a big impact on the flavor of the dish. Use a homemade broth if you have time, or choose a high-quality store-bought broth.
  • Season the dish well: Coq au vin should be flavorful, so don't be afraid to season it well with salt, pepper, and herbs. You can also add a bay leaf or two for extra flavor.
  • Simmer the dish for at least an hour: Coq au vin is a slow-cooked dish that needs time to develop its flavor. Simmer the dish for at least an hour, or until the chicken is cooked through and the vegetables are tender.
  • Serve with mashed potatoes or egg noodles: Coq au vin is traditionally served with mashed potatoes or egg noodles. The creamy potatoes or noodles help to balance out the richness of the dish.

Conclusion:

Coq au vin is a classic French dish that is easy to make and always a crowd-pleaser. With its rich, flavorful sauce and tender chicken, coq au vin is sure to become a favorite in your household. So next time you're looking for a delicious and comforting meal, give coq au vin a try. You won't be disappointed!

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