COQ AU VIN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- In a large heavy bottomed saucepan over medium heat add 1/4 cup of oil and heat until smoking. Add the diced bacon and cook until crisp. Remove from the pan and drain well on paper towels. Set aside.
- Season the chicken with salt and pepper and dredge in flour, beginning with the chicken drumstick. Reserve leftover flour.
- Put them into the hot bacon oil and sear until golden brown and continue this method for the chicken thighs, and then the breast. When all is done, remove from the saucepan to a plate and add the garlic and onions and continue to cook until onions are translucent. Stir in remainder of the flour, to make a roux.
- Add the tomato paste and stir over low heat. Gradually begin to add the wine and stock until the sauce begins to thicken, stirring constantly. Repeat the process until all the wine and stock have been used, (if more liquid is needed add cold water).
- Return all the seared chicken to the saucepan, add the fresh herbs, pearl onions, carrots and mushrooms and bake in the oven until the chicken is thoroughly cooked, about 1 hour. Remove the pan from the oven, and transfer the chicken to a serving platter, then put the saucepan over low heat. Reduce the sauce for about 20 minutes and remove any excess fat.
- Return the chicken to the sauce and reheat for 3 minutes. To finish, garnish with the reserved bacon and freshly chopped parsley.
BRAISED WINTER VEGETABLES AU VIN (MEAT-FREE VERSION OF COQ AU VIN)
Steps:
- In a hot stockpot coated with oil, brown ginger, black beans, chiles, garlic and onions for about 3 minutes. Add carrots, celery and fennel. Season. Deglaze with wines and add the potatoes and chick peas. Add the bay, thyme and soy sauce and check for seasoning. Add vegetable stock to cover and bring to a slow boil. Simmer for 1 to 1 1/2 hours until potatoes are fully cooked. For the last 10 minutes of cooking, add the bok choy and check again for flavor. In a large bowl, fill it with the vegetables and sauce. Garnish.
- Place veggies in a food processor and puree. Reheat puree in a saucepan. Mix creme fraiche and eggplant puree together. Ladle soup into a bowl and garnish with a dollop of creme fraiche mixed with eggplant puree.
- Yield: depends on leftovers
COQ AU VIN
Provided by Tyler Florence
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to paper towels to drain. Coat chicken pieces in flour, salt and pepper. Brown chicken in hot bacon fat on both sides.
- Add garlic, onions, mushrooms and carrots. Saute 2 minutes to soften. Pour cognac into a small glass. Remove pan from heat, pour in cognac, put pan back on the flame. Flambe by lighting a long match and holding it just above the pot and light the fumes. The brandy will catch fire and the flames will burn out within 1 minute. When the flames die down, gradually stir in the wine and broth. When the wine is well blended, add the herbs. Cover and simmer for 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process.
- To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley.
COQ AU VIN
Provided by Geoffrey Zakarian
Categories main-dish
Time 9h55m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a large resealable container, combine the red wine, carrots, onions, celery, thyme, garlic and bay leaves. Add the chicken thighs, seal the container and marinate in the refrigerator overnight.
- When ready to cook, preheat the oven to 400 degrees F.
- Toss the mushrooms with the olive oil on a baking sheet and roast until brown, 10 to 15 minutes. Set aside.
- Drain the chicken and vegetables thoroughly in a colander, reserving the wine mixture. Pat the chicken dry with a paper towel (reserve the vegetables and aromatics). Season the chicken with salt and pepper and transfer to a clean bowl. Add the flour and toss until thoroughly coated.
- In a large Dutch oven, heat the canola oil over medium-low heat. Add the bacon and cook, stirring often, until caramelized and the bacon has released its fat, 5 to 8 minutes. Set the lardons aside. Turn the heat up to medium high and shake the excess flour off the chicken. Brown the chicken on all sides, 2 to 3 minutes per side. Remove the chicken and set aside.
- Add the pearl onions and drained vegetables and aromatics to the same pot and cook over medium heat until caramelized, 8 to 10 minutes. Add the reserved red wine mixture and cook until reduced by half, 10 to 15 minutes. Add the chicken stock and bring to a simmer. Season with salt and pepper. Return the chicken to the pot and cover.
- Transfer to the oven and cook until the chicken is tender and the sauce has thickened, 30 to 40 minutes. If necessary, finish the dish on the stove by simmering it uncovered to reduce the mixture further, depending on how thick you'd like the sauce.
- Serve with buttered egg noodles on the side and chopped parsley. Garnish with the reserved lardons and mushrooms.
More about "braised winter vegetables au vin meat free version of coq au vin recipes"
BRAISED BEEF WITH WINTER VEGETABLES | LIZZIE LOVES
Web Oct 24, 2015 In a very wide and deep oven proof pan with a lid, gently sauté the onions and garlic with the fresh thyme in the olive oil for about 5-10 minutes until translucent and softened fully. Toss the beef pieces in the cornflour adding salt and pepper. Add the chopped veg to the pan and stir softening them for about 5 minutes.
From lizzie-loves.com
From lizzie-loves.com
See details
HOW TO MAKE COQ AU VIN | FOODIECRUSH .COM
Web This traditional coq au vin recipe is a classic French stew made with chicken, bacon, and vegetables braised in red wine to make a hearty, comforting, one-pot dinner. There are certain classic meals everyone should learn to make and coq au vin is one of them.
From foodiecrush.com
From foodiecrush.com
See details
COQ AU VIN - SIP AND FEAST
Web Oct 31, 2023 Bacon. This is the fat that’s used to start the dish. Onions, carrots, and celery. These aromatics add flavor and some sweetness. Herbs. I use fresh thyme sprigs tied together for easy retrieval post-braising, and dried …
From sipandfeast.com
From sipandfeast.com
See details
BRAISED WINTER VEGETABLES AU VIN (MEAT-FREE VERSION OF COQ AU VIN ...
Web Get Braised Winter Vegetables au Vin (Meat-Free Version of Coq au Vin) Recipe from Food Network
From foodnetwork.cel02.sni.foodnetwork.com
From foodnetwork.cel02.sni.foodnetwork.com
See details
CROCKPOT COQ AU VIN RECIPE - YAHOO SPORTS
Web Dec 18, 2023 Coq au vin is a dish from the classic French repertoire that was introduced to American cooks by Julia Child.Recipe developer Julianne De Witt notes that there are many versions of the dish, but this one she learned long ago in cooking school and adapted as a slow cooker recipe. While more traditional versions use a whole chicken cut into …
From ca.sports.yahoo.com
From ca.sports.yahoo.com
See details
AUTHENTIC COQ AU VIN WITH A ROOSTER - THE PEASANT'S DAUGHTER
Web Aug 29, 2022 How do you cook an older chicken? You make coq au vin. This traditional recipe for coq au vin uses an older rooster slowly braised to tenderness in a rich wine sauce. This makes for the most decadent, savory chicken stew. A pastured rooster that has foraged his whole life makes for the best results.
From thepeasantsdaughter.net
From thepeasantsdaughter.net
See details
COQ AU VIN - IMMACULATE BITES
Web Sep 2, 2019 Coq au Vin, translates to rooster/cock in wine, is a classic French stew made with chicken braised in a rich flavorful wine sauce, typically a Burgundy, along with mushrooms, lardons (strip or cube of fatty bacon), pearl onions and garlic. Moreover, it’s usually seasoned with some thyme, parsley, bay leaf and salt and pepper.
From africanbites.com
From africanbites.com
See details
BRAISED VEGETABLES (COZY & HEALTHY SIDE DISH!) – A COUPLE COOKS
Web Dec 18, 2019 Add the carrots and celery and cook 2 minutes until browned. Remove from the heat. Stir in the potatoes, garlic, oregano, tarragon, thyme, kosher salt, and balsamic vinegar. Add the water and cover the pot. Place the pot in the oven and cook for 45 to 55 minutes, until the largest vegetables are tender.
From acouplecooks.com
From acouplecooks.com
See details
EASY COQ AU VIN - DAMN DELICIOUS
Web Jan 9, 2022 Easy Coq Au Vin - Truly the most amazing braised chicken (so tender, literally falling off the bone!) served in a heavenly red wine sauce!
From damndelicious.net
From damndelicious.net
See details
BRAISED WINTER VEGETABLES AU VIN (MEAT-FREE VERSION OF COQ AU VIN ...
Web Jul 26, 2017 4 cups vegetable stock, to cover; 4 baby bok choy, split; Salt and black pepper, to taste; Sliced scallions, for garnish; Leftover veggies au vin, from above; 1/4 cup creme fraiche; 1/4 cup leftover eggplant puree, from another recipe from this show; Method
From recipenet.org
From recipenet.org
See details
BRAISED WINTER VEGETABLES AU VIN (MEAT-FREE VERSION OF COQ AU VIN)
Web Get Braised Winter Vegetables au Vin (Meat-Free Version of Coq au Vin) Recipe from Food Network
From shanlabar.com
From shanlabar.com
See details
COQ AU VIN WITH WINTER VEGETABLES AND CRANBERRY THYME RICE
Web Dec 14, 2016 Taste as you go, and only a little bit! When you have about 30 minutes left on the coq au vin, make the cranberry thyme rice. In a large pan over medium-high heat, add the cup of fat and liquid from the coq au vin. Add …
From heatherchristo.com
From heatherchristo.com
See details
COQ AU VIN (CHICKEN BRAISED IN RED WINE) RECIPE - SERIOUS EATS
Web Dec 8, 2022 Coq au Vin (Chicken Braised in Red Wine) Recipe Tender chicken layered with the rich aroma of wine, earthy mushrooms, and sweet onions. By Daniel Gritzer Updated December 08, 2022 0 Serious Eats / Julia Hartbeck In This Recipe Adapting for Younger Poultry Marination Times, Compared Wines to Consider Considering the …
From seriouseats.com
From seriouseats.com
See details
BRAISED BEEF WITH AUTUMN VEGETABLES | WILLIAMS SONOMA
Web Oct 20, 2019 Preheat a Cuisinart multicooker on the brown/sauté setting to 450°F according to the manufacturer’s instructions. Season the beef with salt and pepper. Warm 1 Tbs. of the olive oil in the multicooker. Working in batches, brown the beef on all sides, about 8 minutes per batch. Using a slotted spoon, transfer the beef to a plate.
From williams-sonoma.com
From williams-sonoma.com
See details
COQ AU VIN RECIPE (BRAISED CHICKEN IN RED WINE) - OLIVIA'S CUISINE
Web Feb 4, 2022 It is a French chicken dish where chicken is braised with wine, lardons and mushrooms. The dish was traditionally made with a rooster (coq), but nowadays everybody uses chicken. In fact, some snobs people claim that what we make today should be called “Poulet au Vin”.
From oliviascuisine.com
From oliviascuisine.com
See details
BRAISED WINTER VEGETABLES AU VIN (MEAT-FREE V - RECIPEBRIDGE
Web 4 cups vegetable stock, to cover; 4 baby bok choy, split; Salt and black pepper, to taste; Sliced scallions, for garnish; Description. Food Network Invites You To Try This Braised Winter Vegetables Au Vin (Meat-Free Version Of Coq Au Vin) Recipe From Ming Tsai.
From recipebridge.com
From recipebridge.com
See details
COQ AU VIN - ONCE UPON A CHEF
Web TESTED & PERFECTED RECIPE -- Rich and brimming with flavor, coq au vin is a classic French stew of chicken braised in red wine. 22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook!
From onceuponachef.com
From onceuponachef.com
See details
BRAISED ROOT VEGETABLES AND CABBAGE WITH FALL FRUIT - FOOD & WINE
Web Oct 23, 2019 Preheat the oven to 350°. In a large, deep skillet, melt the butter in the olive oil. When the foam subsides, add the onion, carrots, radishes, turnips, cabbage, apple and garlic.
From foodandwine.com
From foodandwine.com
See details
BRAISED WINTER VEGETABLES AU VIN (MEAT-FREE VERSION OF COQ AU VIN ...
Web Directions for Braised Winter Vegetables au Vin (Meat-Free Version of Coq au Vin) Recipe In a hot stockpot coated with oil, brown ginger, black beans, chiles, garlic and onions for about 3 minutes. Add carrots, celery and fennel.
From recipenode.com
From recipenode.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love