Lay lettuce on top then coq au vin. Spread mustard over toast and
ow simmer.
Transfer the coq au vin to a large serving platter
Remove fat and skin from halved chicken breasts.
Place chicken in a large shallow baking dish.
Mix all other ingredients well and pour over the chicken.
Cover tightly with aluminum foil. Marinate in refrigerator at least 3 hours or overnight (overnight is best).
Remove from refrigerator and bake at 350\u00b0 for 1 hour. Makes 4 to 8 servings.
ine at least one hour - best over night.
Remove chicken
Peel and slice garlic cloves. Cut chicken into pieces, or use thighs. Put in large bowl with bay leaves, thyme, and garlic. Pour enough wine over chicken to cover. Cover with plastic wrap and marinate in refrigerator overnight.
Dice bacon. Fry until crisp. Remove to paper towel. Saute mushrooms in bacon drippings, adding oil or butter if needed, until they begin to brown.
Remove chicken from marinade, reserving marinade. Pat chicken dry with paper towel. Brown chicken pieces in oil or butter, on all sides.
Peel and slice carrots into ...
ver white rice.
This recipe is easily doubled or tripled
hicken breasts. These are called \"Coq au Porc\".
In a large
The recipe for Coq Au Vin is a take off on the traditional French chicken.
Originally it was for a chafing dish, but, for me, it is easier to finish in the oven and enjoy my guests.
It is very rich, as most really good things are.
Heat 1 tbsp oil in a large frying pan over medium heat. Cook onions, stirring, until browned all over. Remove from pan. Add bacon, mushrooms and garlic to pan and cook, stirring, until bacon is crispy. Remove from pan.
Add remaining oil to pan. Working in batches, cook chicken until browned all over. Remove from pan and drain on paper towels. Add wine to pan and bring to a boil, stirring.
Transfer chicken to a 4.5-quart slow cooker along with onions, bacon and mushroom mixture, carrots, herbs, chicken stock, wine mixture and tomato ...
Heat oil in a Dutch oven, season chicken and sear along with bacon, until browned. Add onions and saute for 2 mins. Add wine, stock and bay leaves, cover and simmer for 40 mins.
Remove chicken from pan and set aside to rest. Add cornstarch to pan juices, season and simmer, whisking, until thickened. Arrange chicken on a platter and garnish with pan sauce.
Heat oil in a large saucepan on high. Saute bacon, onion and garlic 4-5 mins, until golden. Add mushrooms and herbs, and cook 1-2 more mins. Pour in wine and bring to a boil. Reduce heat to low and simmer until reduced by half. In a small bowl, combine butter and flour, then stir into saucepan with wine mixture. Add chicken and pour in brandy. Cover and simmer over low heat 8-10 mins. Sprinkle with extra parsley and serve with mashed potatoes.
Soak the clay pot in cold water for 15 mins. Heat the oil in a large skillet on medium-high heat. Add the chicken and cook until browned on both sides. Season with salt and black pepper.
Place the chicken in the pot along with the peppers, zucchini, tomatoes, rosemary and bay leaves. Add the wine. Cover and place in a cold oven.
Heat the oven to 400\u00b0F. Roast for 45 mins. Remove cover and roast for 15 mins longer or until chicken is cooked through.
Heat the oil in a large pot and fry the chicken until browned all over. Sprinkle over the herbes de Provence and season with salt and black pepper. Remove from the pan.
Pat the eggplant slices dry with paper towels, then fry in the hot pan along with the shallots and garlic until softened. Return the chicken to the pan and add the wine and 1 cup water. Cover and simmer over a medium heat for 20 mins.
Add the bell peppers and zucchini, cover and simmer for a further 20 mins. Season with salt and mixed pepper and garnish with fresh herbs. ...
Preheat oven to 350\u00b0F.
Heat 1 1/2 tbsp olive oil and 2 tbsp butter in a large Dutch oven over medium-high heat. Cook shallots, mushrooms and bacon for 8-10 mins, until golden brown, stirring regularly. Add garlic then deglaze with brandy. Cook for 3 mins. Set aside. Add remaining butter and olive oil to pan. Season chicken and brown. Set aside. Add flour and cook for 1 min, stirring. Add wine, stock, mustard and herbs. Return chicken, shallots, mushrooms and bacon to pan along with carrots and potatoes. Bring to a boil then transfer ...
Heat the oil in a casserole and fry the chicken and bacon until browned. Remove and set aside. Add the onions and garlic to the pan and fry until softened. Add the carrots and fry for 2 minutes.
Pour in the wine and stock and return the chicken and bacon to the pan. Add the thyme, bay leaves and olives and season with salt and black pepper. Cover and simmer for 45 minutes.
Add the cream and bring to a boil. Stir in the cornstarch, bring to a boil again and simmer for 2 minutes.
Heat the oil in a large wide-based saucepan over medium heat. Cook the onion until softened, then add the bacon and mushrooms. Cook, stirring, until the mushrooms are tender.
Add the flour to the pan and stir until well combined. Add the wine and cook, stirring continuously, until thickened and bubbling. Add the water and simmer until thickened slightly.
Add the chicken pieces to the pan and cook until just heated through.
Serve sprinkled with parsley.
Heat the oil in a large pot and saute the chicken for 4 mins, turning on all sides until lightly browned. Add the shallots, garlic, carrots and potatoes and cook for 4 mins. Stir in the tomato puree and wine. Bring to a boil and simmer until reduced by half. Pour in the stock and season with salt and black pepper. Cover and simmer for 15 mins.
Add the lemon and cook for 5 mins. Stir in the corn starch and bring to a boil. Stir in the herbs and season with salt and black pepper. Spoon on to plates and garnish with fresh herbs.
Dust chicken in seasoned flour, shaking off excess. Heat oil in a large heavy-bottomed skillet on medium heat. Brown chicken for 4-5 mins, turning. Remove from pan.
Saute shallots, onion and bacon in same pan for 3-4 mins, until golden. Add garlic; cook 1 min.
Add 2 tbsp flour to pan. Cook, stirring, 1 min. Remove from heat. Add wine and stock, stirring until smooth. Return to heat. Bring to a boil, stirring.
Return chicken to pan with mushrooms, bay leaves and thyme. Reduce heat to low; simmer, covered, 35 mins.
Add carrots and ...
Preheat the oven to 350\u00b0F. Heat the oil in a Dutch oven on medium-high heat
Season the chicken with salt and freshly ground black pepper. Cook in 3 batches for 5 mins, until golden all over. Transfer to a plate and cover with foil.
Add the shallots and garlic to same pan and cook for 3 mins, until starting to color. Return the chicken to the pan. Add wine, stock, olives and lemon peel. Season to taste. Bring to a boil then cover.
Bake for 1 hour, stirring halfway through cooking.
Preheat the oven to 400\u00b0F. Season the chicken then place in a roasting pan. Drizzle with 4 tbsp oil and roast for 45 mins.
Meanwhile, heat 2 tbsp oil in a saucepan and fry the bacon until crispy. Remove from the pan and drain on paper towels. Add the mushrooms and shallots and saute for 2 mins. Add the garlic and carrots and saute for 2 mins. Season then sprinkle in the flour. Saute for 2 mins then add the wine and stock. Add the bacon and bouquet garni and simmer for 5 mins. Pour into the chicken pan and roast until the chicken ...