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
ith fresh herbs. Serve with French bread.
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 ...
In a large bowl, combine the first 5 ingredients and refrigerate covered overnight.
Transfer chicken to a plate.
Strain and reserve the wine and veggies in separate containers.
In a large heavy pot over medium heat, cook bacon until crisp.
Transfer bacon to a paper towel to drain, then crumble.
Reserve 2 tablespoons of drippings in a small bowl.
Discard remaining drippings.
In the same pot,combine 1 tablespoon butter with 1 tablespoon drippings over medium high heat.
Add chicken in batches and brown on all sides,about ...
ARIATION: To make a more classic version of this chicken dish
In skillet, brown cut up chicken in butter or margarine, adding more butter or margarine if needed.
Add sliced onion and garlic to chicken.
Add cognac and heat until just warm.
Sprinkle flour over the chicken; mix and stir.\tPour water and wine over chicken to cover.
Add thyme, bay leaf and prunes.
Bring to boil and simmer 45 minutes.
During the last 15 minutes, add mushrooms and salt and pepper.
Remove bay leaf.
Serve with French bread.
Serves 4.
Heat oil in skillet.
Brown chicken breasts.
Mix all ingredients and pour over chicken.
Simmer 45 minutes.
Serve over rice or sliced French bread.
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.
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.
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.