Chicken Fricassee - quick French Chicken Stew
Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family style meal that's easy enough for midweek, it's almost like the white sauce version of Coq au Vin - except it's so much faster to make!
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EASY WHITE WINE SAUCE - Cooking With Wine [Chicken, Pasta, Seafood, and Veggies]
This White Wine Sauce Recipe is perfect for chicken, pasta, seafood, and veggies. I go over the basics for choosing wines for your sauces and how to make this sauce from scratch.
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Ingredients Required:
1. Butter
2. Garlic
3. White Wine (we used chardonnay)
4. Cream (or milk)
5. Corn starch or flower
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Riesling Braised Chicken Recipe (Coq au Riesling)
This slow wine braised chicken recipe makes a hearty tasty stew that is made even better with the wine and cream. Coq au Vin is often cooked in red wine - but this chicken is cooked in white wine with cream and mushrooms. Easy to make, and it will impress your family and guests.
Ingredients
2 Tbsp (30 mL) butter
splash of olive oil
2 onions, sliced
9 oz. (125g) pancetta, sliced into thin strips
2 garlic cloves, thinly sliced
8 chicken thighs - bone in
8 oz (250g) mushrooms, sliced
¾ bottle 500ml dry riesling
1 cup (250ml) cream
salt & pepper to taste
Method:
Over medium heat melt the butter and oil together in a large pan.
Add the onions and bacon and allow to fry until the onions are translucent and the bacon has rendered out it's fat.
Add the garlic and allow to sauté for another 30 seconds before removing the mixture with a slotted spoon from the pan.
Season the chicken with salt and pepper and place in the pan.
Brown the chicken on all sides, then add the mushrooms and fry for another 5 minutes.
Tip the pan up and remove as much fat / oil as possible.
Add the onion and bacon mixture back to the pan.
Pour in the wine and bring to a boil.
Turn down the heat to a simmer and cover; simmering for 25 minutes. (Or until chicken is cooked - you use a thermometer, right?)
Uncover, turn up the heat and add the cream.
Allow to cook for another 5 minutes.
Serve with rice, pasta, crusty bread and veg.
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Coq Au Riesling
Coq Au Riesling
For a printable version of this recipe, please go to
Ingredients
Coq Au Riesling
2 bacon slices cut into lardons
4 chicken thighs boned in with skin in tact
1 Tbsp butter
2 shallots chopped
2 Tbsp cognac
1 ½ cups dry Riesling
1 cup chicken stock
1 garlic clove mashed
¼ cup crème fraiche or sour cream
salt and pepper
Sautéed Mushrooms (Champignons Sautés Au Beurre)
1 Tb butter
½ Tb extra virgin olive oil
8 oz mushrooms sliced
salt and pepper
Instructions
Coq Au Riesling
1. Melt 1 Tbsp butter in a dutch oven over medium-high heat. Add the bacon and cook until browned. Remove with a slotted spoon to a plate.
2. Season the chicken with salt and pepper and brown on each side for about 3-4 minutes. Remove to a plate.
3. Add the shallots and garlic and season with salt and pepper. Sauté the shallots and garlic for about 5 minutes. Deglaze the pot by adding the cognac.
4. Return the chicken thighs and bacon to the pot. Pour in the Riesling and chicken stock. Make sure the chicken is covered with liquid otherwise add additional chicken stock until it is just covered.
5. Bring to a simmer. Cover and simmer for 25-30 minutes or until chicken is tender and cooked through.
6. Remove chicken to a side dish to keep warm. Boil the cooking liquid until it cooks down to sauce consistency. Remove from heat and stir in crème fraiche or sour cream.
7. Arrange the chicken on a serving dish with the mushrooms and onions, and basted with the sauce.
Sautéed Mushrooms (Champignons Sautés Au Beurre)
1. In a 10-inch sauté pan, heat the butter and oil over medium-high to high heat. Once the butter is melted add the mushrooms.
2. Toss and shake the pan for 4-5 minutes. The mushrooms will at first absorb the fat. In 2-3 minutes the fat will reappear on their surface and the mushrooms will begin to brown. As soon as they have browned lightly, remove from the heat.
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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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
Coq au Vin (French chicken stew in red wine sauce)
Coq au Vin is the well known French chicken stew where chicken pieces are braised in a luscious, glossy red wine sauce with bacon, mushroom and onions. Like Beef Bourguignon, the beauty of this dish lies in its simplicity: remarkably few ingredients and simple process with results fit for a king – or queen!
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