COQ AU VIN-GUINE

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Coq Au Vin-Guine image

This original recipe came from the Food Network Show featuring Brian Boitano. I have changed some of the ingredients to things that are more commonly found, but didn't change it much.

Provided by breezermom

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup olive oil, divided
1/4 lb bacon, chopped (can use pancetta)
1 lb sweet onion, peeled and sliced in 1/2 inch slices (vidalia, texas sweet)
1/2 cup all-purpose flour
salt
black pepper, freshly ground
1 1/2 lbs boneless skinless chicken breasts, cut into bite sized pieces
1 lb cremini mushroom, sliced (or whatever variety you can find)
2 garlic cloves, chopped
2 tablespoons tomato paste
1 (750 ml) bottle red wine, medium-bodied
3 sprigs thyme, leaves removed
1 tablespoon unsalted butter
1 lb linguine
fresh chervil, fresh, chopped (may sub parsley)

Steps:

  • Heat 1 tbsp olive oil in a large skillet over medium heat. Add the bacon (or pancetta) and cook until brown and crispy, about 8 minutes. Remove with a slotted spoon to a plate lined with a paper towel.
  • To the same skillet, add the onions and cook until they just start to carmelize, about 10 minutes. Remove from the pan and set aside on a baking sheet. While the onions cook, add the flour to a glass baking dish and season with salt and pepper to taste. Add the chicken and toss to coat. (Or through the flour, salt and pepper in a large zip lock and toss the chicken to coat.).
  • To the same skillet add 3 tbsp olive oil, add the mushrooms and season with salt and pepper, to taste. Saute the mushrooms until browned, about 8 minutes and remove to the baking sheet with the onions.
  • Shake off any excess flour from the chicken and put on a plate. Add 3 tbsp olive oil to the skillet and cook the chicken. Cook until the chicken is browned, about 6 minutes and transfer to the baking sheet.
  • To the same skillet, add the garlic and tomato paste. Cook for 2 minutes and deglaze the pan with 3/4 of the bottle of wine, making sure to scrape the brown bits from the bottom of the pan. While the wine comes to a simmer, add the thyme, chicken, mushrooms,and onions and let simmer for 3 minutes. If sauce is too thick add the remaining red wine. If not, drink the remaining wine :). Add butter, taste and adjust seasoning, if necessary.
  • Bring a large pot of water to a boil over medium high heat. Add the pasta and cook until al dente, about 8 to 10 minutes.
  • Drain the pasta, transfer to a large serving bowl and top with the chicken and wine sauce. Garnish with the parsley, pancetta, and a drizzle of the remaining olive oil.

Skyler
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This coq au vin was a disappointment. The chicken was tough and the sauce was bland.


Your Dad
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The coq au vin was good, but not great. I think the chicken could have been more tender.


Shavonne Loyd
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This coq au vin was a bit too dry for my taste. I think I should have added more liquid to the pot.


kajura Julio uganda
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This coq au vin was amazing! The chicken was so tender and the sauce was so flavorful. I served it over mashed potatoes and it was a perfect meal.


Megan Rubio
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I followed the recipe exactly and the coq au vin turned out perfectly. The chicken was fall-off-the-bone tender and the sauce was thick and flavorful. I served it over egg noodles and it was a delicious meal.


Bludoh Richard
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This coq au vin was so good! The chicken was tender and juicy, and the sauce was rich and flavorful. I will definitely be making this again.


Cierra Walls
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I made this coq au vin for a dinner party and it was a huge hit. Everyone loved it! I will definitely be making this again.


Ike Kaima
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The coq au vin was delicious! The chicken was cooked perfectly and the sauce was rich and flavorful. I served it over rice and it was a perfect meal.


ntombi dube
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This was my first time making coq au vin and it was easier than I thought it would be. The recipe was easy to follow and the dish turned out great. I'll definitely be making this again.


Apna Time Ayega
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I followed the recipe exactly and the coq au vin came out perfectly. The sauce was velvety smooth and the chicken was so tender. I will definitely be making this again.


MOHIBUL CHOWDHURY
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I've made this coq au vin recipe several times and it's always a crowd-pleaser. The key is to use a good quality wine and to let the chicken simmer for at least an hour.


Iminathi Boto
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This coq au vin turned out amazing! The chicken was fall-off-the-bone tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with my family.