Coq au Vin – Bruno Albouze
A french classic dish that everyone enjoys!
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CHICKEN STEW -- Coq Au Vin
Coq Au Vin, (chicken in wine), is a DELICIOUS chicken stew made easy in one pan. RECIPE:
Anthony Bourdain's Soup Au Vin | Back to Bourdain E61
Spend a chill day with me making some soup with a rather expensive bottle of wine. Learning to make Soup Au Vin from Anthony Bourdain's Les Halles Cookbook.
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00:00 - Prepping Anthony Bourdain's Soup Au Vin
02:57 - Making The Soup
04:50 - Plating, Tasting, Thoughts
???? Ingredients
• 1 bottle / 1 liter red Bordeaux wine
• 2 Tbsp. / 28 g. unsalted butter
• 1 cup / 225 g. slab bacon, cut into ½ in. cubes
• 5 leeks, washed and cut into ¼ in. dice
• 1 small onion, finely chopped
• 2 Tbsp. / 28 g. flour
• 3 cups / 675 ml. quality chicken stock
• 1 bouquet garni, (parsley, thyme, bay leaf)
• salt and pepper
???? Equipment
• 2 large pots
• wooden spoon
• whisk
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Barefoot Contessa Makes Coq Au Vin | Barefoot Contessa | Food Network
If you’ve never had Coq Au Vin, it’s a classic French dish of chicken in wine with mushrooms and bacon (and it’s out-of-this-world!)
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Coq Au Vin
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 30 min
Prep: 20 min
Cook: 1 hr 10 min
Yield: 3 servings
Ingredients
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
Directions
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.
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Barefoot Contessa Makes Coq Au Vin | Barefoot Contessa | Food Network
French-Style Coq Au Vin Skillet Bake
This delicious French-style coq au vin skillet bake (recipe below) is loaded with veggies and is so easy to make.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: @coles
Easy Skillet French-Style Chicken
Serves 6 Prep 30 mins Cooking 1 hour 35 mins
1.6kg chicken pieces on the bone
2 tbs plain flour
2 tbs olive oil
50g butter
200g small brown mushrooms, halved
4 bacon rashers, coarsely chopped
8 shallots, peeled
1 leek, pale section only, thinly sliced
4 garlic cloves, thinly sliced
2 carrots, peeled, thickly sliced
½ cup (125ml) Coles Real Chicken Stock
1 cup (250ml) dry white wine or extra chicken stock
1. Preheat oven to 180°C. Place chicken pieces in a large sealable bag. Add flour and season. Seal bag and shake to coat.
2. Heat the oil in a large ovenproof frying pan over medium heat. Add the chicken, in batches, and cook for 3 mins each side or until golden brown. Transfer to a plate.
3. Melt the butter in the pan. Add the mushroom. Cook, stirring, for 4-5 mins or until golden. Transfer to a separate plate. Add the bacon and cook, stirring, for 1-2 mins or until light golden. Add the shallot and leek and cook, stirring, for 3-4 mins or until soft. Add the garlic and cook for 2 mins or until aromatic. Add the carrot and cook for 3-4 mins or until just tender.
4. Add the stock and wine or extra stock and cook, scraping the base of the pan, for 2 mins or until heated through. Return the chicken and mushroom to the pan. Season. Cover and bake for 30 mins. Uncover and bake for a further 30 mins or until the chicken is cooked through and the sauce thickens.
Serve with thyme sprigs and flat-leaf parsley sprigs
Want more easy recipes? Check out our ‘Easy dinner recipes’ playlist which includes:
Sticky honey chicken stir-fry:
Easy Apricot Chicken Pie:
Best-ever chicken noodle soup:
Creamy Chicken, Leek & Mushroom Pie:
FRANSE KLASSIEKER! COQ AU VIN! | EtenmetNick | How to
COQ AU VIN!
Maar wel een coq met een Q en niet met ck anders stop je wat anders in je wijn.
Frans stoof gerechtje rechtstreeks voor je zieltje.
Lekker man.
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Coq au vin!
Ingredienten
2 kippen bouten
3 kippendijen
350 ml pinot noir (rode wijn)
250 ml kippenbouillon
60 ml cognac
10 takken verse tijm
1 laurierblaadje
150 gr ontbijt spek
1 ui, halve ringen
2 winterpenen, in grove stukken
1 stengel selderij, in grove stukken
5 tenen knoflook, geperst
2 el tomatenpuree
250 gr champignons, gehalveerd
250 gr zilveruien
2 el witte patent bloem
2 el boter
Zout en peper naar smaak
Verse peterselie
1 Gooi je kip bij je wijn, bouillon, cognac, 10 takjes tijm en laurierblaadje, goed masseren en laat 1 hele nacht staan.
2 Haal je kip uit de marinade en dep ze droog. BEWAAR JE MARINADE!
3 Zet een bakpan op met 2 el olie op medium vuur en bak je spek een beetje crispy. Crispy? Haal uit de pan en zet opzij, laat wat van je spek vet in de pan zitten en bak je kip goudbruin, hoeft niet gaar.
4 Haal je kip eruit en bak je groenten (ui, wortel, selderij) 7 a 8 minuten. Doe je gehakte knoflook erbij en bak 1 minuut mee. Gooi er 2 el tomaten puree bij en bak dit 1 a 2 minuten mee en ontzuur het. Gooi nu je marinade erbij samen met al je gebakken kip en laat 30 minuten staan met de deksel er half op. Gooi de laatste 10 minuten je zilveruitjes erbij.
5 Zet een bakpan op met 1 el olie en 1 1/2 el boter en bak je champignons mooi bruin. Zet je champignons opzij.
6 Tijd voor je beurre manié. Haal je kip uit de pan en meng je bloem met je boter en gooi dit al roerend door je marinade mengsel. De saus wordt nu dikker.
7 Gooi je spek, champignons erbij en breng op smaak met peper en zout. Lekker? Gooi je kip erbij en meng alles. Beetje peterselie er over. Coq au vin klaar!
#kip #coqauvin #france