COQ AU VIN RECIPE | INA GARTEN | FOOD NETWORK
Provided by: Ina Garten Bio & Top Recipes
Total time: 1 hours 30 minutes
Prep time: 20 minutes
Cook time: 1 hours 10 minutes
Yield: 3 servings
|2 tablespoons good olive oil|
|4 ounces good bacon or pancetta, diced|
|1 (3 to 4-pound) chicken, cut in 8ths|
|Kosher salt and freshly ground black pepper|
|1/2 pound carrots, cut diagonally in 1-inch pieces|
|1 yellow onion, sliced|
|1 teaspoon chopped garlic|
|1/4 cup Cognac or good brandy|
|1/2 bottle (375 ml) good dry red wine such as Burgundy|
|1 cup good chicken stock, preferably homemade|
|10 fresh thyme sprigs|
|2 tablespoons unsalted butter, at room temperature, divided|
|1 1/2 tablespoons all-purpose flour|
|1/2 pound frozen small whole onions|
|1/2 pound cremini mushrooms, stems removed and thickly sliced|
- Preheat the oven to 250 degrees F.
- Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
- Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
- Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
- Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.
INSTANT POT COQ AU VIN RECIPE | BON APPÉTIT
Provided by: Carla Lalli Music
Yield: 4 servings
|4 chicken legs (thigh and drumstick)|
|Kosher salt, freshly ground pepper|
|2 cups dry white wine|
|1 bunch thyme, divided|
|4 oz. thick-cut bacon, cut crosswise into ¾” pieces|
|8 oz. shiitake mushrooms, stems removed, caps torn into 3 pieces|
|4 Tbsp. unsalted butter, divided|
|8 oz. carrots, peeled, cut crosswise into 4″ pieces|
|4 shallots, peeled|
|2 garlic cloves, smashed|
|2 Tbsp. white wine vinegar|
|1 Tbsp. all-purpose flour|
|Handful of chopped parsley|
|An Instant Pot or pressure cooker|
- Pat chicken dry with paper towels; season aggressively with salt and pepper. Transfer chicken to a 1-gallon resealable bag or an 8×8″ glass baking dish. Pour wine over, then add ½ bunch thyme. Turn to coat, seal bag or cover baking dish, and let sit at room temperature while you prep the other ingredients. (Or, chill up to 48 hours.)
- Cook bacon in a 10″ or 12″ nonstick skillet, preferably not cast iron, over medium heat, stirring occasionally, until brown and crisp but all of the fat hasn’t rendered out, 8–10 minutes. Transfer to a plate with a slotted spoon. (Medium heat lets you work in batches without having to worry about scorching your pan, and you’ll eventually use all the browned bits to build a deeply flavored braising liquid.)
- Add mushrooms to bacon drippings in pan; season with salt. Cook, tossing occasionally, until tender and golden brown but not crisp, about 6 minutes. Scrape mushrooms into Instant Pot insert and reserve pan.
- Meanwhile, remove chicken from marinade and place on a large plate; reserve marinade but pluck out and discard thyme sprigs. Pat chicken skin dry with paper towels. Heat 2 Tbsp. butter in reserved pan over medium. If you’re using a 10″ skillet, you’ll have to do this in 2 batches, but chicken should all fit in a larger pan. As soon as butter is foaming, add chicken, placing skin side down, and cook, undisturbed, until skin is dark golden brown and plenty of fat is cooked out, 10–12 minutes. Turn onto flesh side and cook until pale golden brown underneath, about 2 minutes. Nestle chicken into pot insert.
- Pour off all but about 1 Tbsp. accumulated drippings in pan (save it—this is a cross between clarified butter and schmaltz and can be used to sauté or roast basically anything). Add carrots, shallots, and garlic; season lightly with salt. Cook, tossing often, until shallots are golden brown in spots, about 4 minutes. Add to pot insert along with half of the reserved bacon.
- Return pan to medium heat and pour in vinegar. Cook, scraping up browned bits with a wooden spoon, until syrupy, about 3 minutes. Add reserved wine marinade and remaining ½ bunch thyme and bring to a simmer. Cook, stirring and scraping bottom of pan, until reduced by half, 5–7 minutes.
- Pour liquid over chicken and seal pot. Set for “Pressure Cook,” high, 15 minutes. Let natural release 10 minutes, then unseal.
- Meanwhile, smash flour and remaining 2 Tbsp. butter together with a fork in a small bowl until well combined.
- Transfer chicken legs and vegetables to a platter or plates. Pluck out and discard thyme sprigs from liquid. Add butter-flour mixture to liquid and whisk to melt. Bring to a simmer on high “Sauté” setting and cook to thicken sauce, about 3 minutes. Taste and adjust seasoning, if needed. Stir in parsley.
- Serve coq au vin with braising liquid poured over and all around. Sprinkle remaining reserved bacon over.
POULET RÔTI AU VIN ROUGE (ROAST RED WINE CHICKEN)
Provided by: Rachel Khoo
Total time: 1 hours 30 minutes
Prep time: 30 minutes
Cook time: 1 hours
Yield: Serves 4-6
Mix together the red wine, tomato paste, herbs and red wine vinegar. Season the chicken pieces with plenty of salt and pepper then place in a bag with the marinade. Shake the bag to make sure each piece is well coated. Place in the fridge for at least 30 minutes.
In the meantime, place the potatoes in a pan of cold water, put the lid on top and bring up to the boil. Boil for 1–2 minutes, then drain in a colander. Place the onions, carrots and potatoes in a large baking dish or tray (big enough to fit the chicken and the vegetables) and pour over 125ml of water. Preheat the oven to 200°C. Remove the chicken from the fridge and arrange the pieces, skin side up, in a layer on top of the vegetables in the dish. Pour the rest of the marinade over the chicken. Cover with a sheet of baking paper or foil and roast in the preheated oven for 30 minutes. Remove the baking paper or foil and baste the chicken with the cooking liquid. Roast, uncovered, for another 15 minutes or until the skin is crisp. Serve immediately.
Les petits conseils – tips: Buying a whole chicken always works out more affordable. If you aren’t up for dissecting it yourself, ask your butcher to cut it into pieces for you. Otherwise if there’s no knife-wielding butcher about you can always cheat and go for chicken thighs. If you’re unsure whether the chicken is cooked through, pierce with a sharp knife and the juices from the chicken should come out clear.
Faire en avance – get ahead: The veg and chicken can be prepared up to a day in advance, then simply pop it all in the baking tray and cook as indicated in the recipe.
Marinating time: 30 minutes – overnight