WHITE WINE COQ AU VIN
Coq au Vin is a chicken dish typically made with red wine. This wonderful white wine version was created in our home economists.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring water to a boil. Add onions; boil 3 minutes. Drain and rinse in cold water; peel and set aside. , In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels., Sprinkle chicken with salt and pepper. Brown chicken in drippings; remove and keep warm. Add onions and mushrooms to drippings; saute until crisp-tender. Add garlic; cook 1 minute longer., Combine flour and broth; stir into onion mixture. Add the wine, bay leaf and thyme; bring to a boil. Return chicken and bacon to the pan. Reduce heat; cover and simmer 25-30 minutes or until a thermometer reads 170°., Remove chicken and keep warm. Cook sauce over medium heat until slightly thickened. Discard bay leaf. Serve chicken and sauce with noodles.
Nutrition Facts : Calories 672 calories, Fat 37g fat (13g saturated fat), Cholesterol 141mg cholesterol, Sodium 1093mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 47g protein.
WINTER WHITE COQ AU VIN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Sprinkle the chicken with salt and pepper and dredge in the flour. Melt 2 tablespoons of the butter in a Dutch oven over medium-high heat. Brown the chicken, working in batches, and then transfer to a plate. Add a drizzle of EVOO to the pot along with the remaining butter, onions, garlic, celery, fennel and leeks. Sprinkle the vegetables with some salt and pepper and cook until lightly browned, 7 to 8 minutes. Stir in the bay leaf and wine, return the chicken to the pot and cook, partially covered, over a low, rolling simmer, 30 minutes. Stir in the creme fraiche, reduce to a simmer and continue to cook, 30 minutes longer. If the liquid gets too low, add the chicken stock. Transfer the chicken to a warm platter, and add the mustard and chopped tarragon at the last minute. Serve with warm baguette.
WHITE WINE COQ AU VIN
One of my favorite combinations- Chicken and wine. Serve this with a baguette for dipping. From Sunset Magazine.
Provided by cookiedog
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a plastic bag, shake flour with 1/2 teaspoons salt, 1/4 teaspoons pepper, and the herbes de Provence; set aside.
- In a 5- to 6-qt. pan over medium-high heat, brown bacon, stirring occasionally, 6 to 7 minutes. Meanwhile, cut chicken into 1-in. chunks, then shake half at a time in flour to coat.
- With a slotted spoon, transfer bacon from pan to paper towels. Brown half the chicken in bacon fat, stirring occasionally, 3 to 5 minutes. Transfer to a plate. Repeat with remaining chicken, adding oil to pan. Meanwhile, cut carrots in half lengthwise and cut celery into diagonal slices. Chop onion.
- Add vegetables to pan with remaining salt and pepper and sauté until onion is golden, about 5 minutes. Meanwhile, in a microwave-safe bowl, microwave wine and broth until steaming, about 3 minutes.
- Add broth mixture, chicken, and bacon to pan, stirring to loosen browned bits. Cover and bring to a boil over high heat. Reduce heat and simmer until vegetables are tender, about 15 minutes. Meanwhile, coarsely chop parsley and tarragon. Stir them into stew.
Nutrition Facts : Calories 518.8, Fat 24.6, SaturatedFat 6.3, Cholesterol 157.1, Sodium 769.5, Carbohydrate 18.6, Fiber 2.3, Sugar 5, Protein 40.5
WHITE WINE COQ AU VIN
Steps:
- 1. Season the chicken with salt and pepper. In a large skillet, melt the butter over medium heat. Add the chicken to the skillet and cook until it's well browned, about 4 minutes per side
- 2. Remove the chicken from the skillet and set aside. Add the bacon to the skillet and cook until the fat begins to render, about 3 minutes.
- 3. Add the onion and sauté until it becomes translucent, about 5 minutes. Add the garlic and mushrooms, and sauté until the mushrooms are tender, 5 to 6 minutes.
- 4. Add the browned chicken back to the skillet. Pour the wine into the skillet, stir in the mustard and bring the mixture to a simmer over medium-low heat.
- 5. Cover the skillet and simmer until the chicken is almost fully cooked, 15 to 20 minutes.
- 6. Uncover the skillet and add the cream. Simmer until the sauce thickens and the chicken is fully cooked, 8 to 10 minutes.
- 7. Garnish with parsley and serve immediately.
More about "white wine coq au vin recipes"
WHITE WINE COQ AU VIN RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (242)Category DinnerServings 6Total Time 2 hrs 45 mins
- Heat 1 tablespoon of the oil in a large flameproof casserole and brown the bacon lardons over a medium heat. Transfer to a plate using a slotted spoon.
- Add a further tablespoon of oil to the pan, season the chicken joints and brown in batches, skin-side down, over a medium-high heat for 6-8 minutes. Remove from the casserole and set aside.
- Reduce the heat to low, add ½ tablespoon of oil and fry the shallots and leeks for 6-8 minutes until softened. Add the garlic and cook for a further minute then stir in the flour and cook out for 1-2 minutes. Gradually pour in the wine and stock, stirring. Bring to the boil then return the bacon and chicken to the casserole, adding the bunch of herbs. Cover with a tight-fitting lid, reduce the heat and simmer gently for 1 hour.
- Uncover the casserole and leave to simmer for another 30 minutes or until the meat is very tender. Remove the chicken to a dish and keep warm in a low oven. Remove and discard the bunch of herbs, then bubble and reduce the sauce for 15-20 minutes until thickened.
WHITE WINE COQ AU VIN - COUNTRY LIVING
From countryliving.com
5/5 (5)Category Poultry, StewsCuisine AmericanTotal Time 2 hrs 15 mins
- Season chicken with salt and pepper. Cook, skin side down, until golden brown, 5 to 7 minutes.
WHITE WINE COQ AU VIN - PUREWOW
From purewow.com
- Season the chicken with salt and pepper. In a large skillet, melt the butter over medium heat. Add the chicken to the skillet and cook until it's well browned, about 4 minutes per side.
- Remove the chicken from the skillet and set aside. Add the bacon to the skillet and cook until the fat begins to render, about 3 minutes.
- Add the onion and sauté until it becomes translucent, about 5 minutes. Add the garlic and mushrooms, and sauté until the mushrooms are tender, 5 to 6 minutes.
- Add the browned chicken back to the skillet. Pour the wine into the skillet, stir in the mustard and bring the mixture to a simmer over medium-low heat.
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