Beyond Sauerkraut - COOKING LIVE - Coq au Riesling
Coq au Riesling or CHICKEN IN RIESLING (wine) is a simple and tasty and goes well with pasta or any other side dish. It's perfect for a cool fall meal or perfect on those cold winter nights.
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Coq Au Vin Blanc! #shorts
My mom’s go to recipe when we were growing up especially on a grey old Monday like today- serve this with rice, serve this with fresh egg pasta, or just some dressed salad leaves and it’s a winner! Tag your live in home chef to make this for you next! ????
Serves: 4
Time: 60 Minutes
Ingredients:
1 tbsp olive oil
4 chicken thighs, skin on & bone on
15g butter
150g bacon or pancetta pieces
2 garlic cloves, peeled and chopped
1 large onion, peeled and chopped
200g mushrooms (about 10–15 mushrooms), sliced into quarters
2 fresh thyme sprigs
450ml white wine (about 2 glasses)
250ml single cream
Good handful of freshly chopped flat-leaf parsley
Sea salt and ground black pepper
1. Place a large cooking pot over a high heat and add the olive oil. Put the chicken thighs in the pot and brown on all sides until they are a golden colour. Remove and set aside on a plate.
2. Reduce the heat slightly and add the butter. When it begins to foam, add the bacon and fry until just crisp. Add the garlic and onion and fry for 3–4 minutes. Add the mushrooms and cook for a further 3 minutes.
3. Return the chicken to the pot along with the thyme and pour in the white wine. Bring to the boil and simmer over a low heat for 45–50 minutes or until the chicken is cooked all the way through. Turn the legs halfway through the cooking time and remove any fat or scum that rises to the top.
4. When the chicken is cooked, remove from the pot and set aside. Stir the cream into the juices, add a good pinch of sea salt and black pepper and simmer for a further 10 minutes or until the sauce is has become a little thicker.
5. Place the chicken back in the pot to allow it to warm through and stir through the chopped parsley. Make sure the food is hot when you serve it at the table.
Coq au vin, simplified
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***RECIPE, SERVES 4***
12 oz (350g) bacon (ideally slab bacon)
6-8 boneless, skinless chicken thighs, 1.5-2 lbs (0.7-1 kg)
flour (a big pinch)
1 oz (30g) dried mushrooms
1 tbsp (15 ml) tomato paste
1 cup (250 ml) red wine
1-2 cups (250-500 ml) chicken stock or water
1-2 teaspoons Herbes de Provence (or any combination of dried thyme, rosemary, oregano, etc)
1 cup frozen peeled pearl onions (I have no idea what you want to call that in metric)
pepper
salt
vinegar
12 oz (350g) dried egg noodles
1 tbsp (15g) butter
fresh parsley or tarragon for garnish
Cut the bacon into chunks, ideally big bite-size chunks from a piece of slab bacon. Put it into a large, cold pan with a lid, then turn the heat on medium. Cook, stirring occasionally, until crispy — up to a half hour if you've got thick chunks.
Coat the chicken thighs in a dusting of flour.
Break up and very large chunks of the dried mushrooms, accounting for the fact that they'll double in size when rehydrated. (Be warned that some dried mushrooms will have some little worms in them. Seriously. Don't freak out, it's normal, they won't hurt anything, but ideally take them out.) Follow the steeping and filtering instructions on the package if you want to make sure there won't be any grains of sand on them, but I don't care.
If you want to take some of the bacon fat out, fish out the bacon with the slotted spoon and pour of some of the fat. I leave it in, and just push the bacon over to the side. Fry the chicken thighs in the bacon fat until brown on both sides. Make a well in the center and squeeze in the tomato paste. Fry it until it's about to burn, then deglaze with the red wine.
Pour in enough water or stock to almost cover the chicken. Put in the dried mushrooms, dried herbs, some pepper, and a pinch of salt (assuming you aren't using salt pork like I do). Reduce the heat to a simmer and cover.
After about a half hour, consider removing the lid if the sauce is looking too loose to you. When the sauce is reduced to your desired thickness and the chicken is as soft as you want it, stir in the frozen onions and let them thaw. When they're ready, taste the sauce for seasoning, and add any additional salt it needs. Also drop in a splash of any vinegar. Take care to not break up the chicken as you stir in the final seasoning.
Meanwhile, boil your egg noodles in salted water per the package instructions, drain, put the butter in with them and let it melt. Right before serving, tear some fresh parsley or tarragon into the noodles and stir to combine.
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.
Save yourself from having to go out to the store to get wine: CALIFORNIA WINE CLUB: Try a Discounted Club Membership:
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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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!
PRINT RECIPE:
Comfort French Chicken Stew with White Wine - Simple Coq Au Vin Recipe | HONEYSUCKLE
Make this Easy Coq Au Vin Recipe - Braised Chicken Stew with White Wine! Sponsored by Le Creuset. Check out their website to purchase the new spring collection:
And to head to William Sonoma to find the Meringue color in-store. Be sure to use #CalmKitchen to show off your favorite meals and recipes made in your new Meringue, Sea Salt and Fig-colored cookware.
More Comfort Recipes:
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This Easy Coq Au Vin is one of my favorite French recipes:
In your Le Creuset in Meringue on medium heat
Add 1-2 tbsp butter
Brown 4 bone-in, skin on Chicken Thighs and 2 Drumsticks, pre-seasoned with Salt and Pepper. I'm browning mine 3 at a time to prevent steaming. Set aside when done.
In the same pot add
3 chopped slices of bacon. Cooke 3-5 minutes then add
1/2 chopped onion
1 cup sliced cremini mushrooms
3 cloves minced garlic
saute another 5 minutes
add 1 tbsp flour
1 tbsp Dijon Mustard
1/2 cup Chicken Broth
1 1/2 cups Dry White Wine
Deglaze, mix. Then add the chicken back into the Dutch oven
1 Sprig on Thyme
1 bay leaf
and a pinch of salt
1/2 cup heavy Cream
Bring everything back to a boil cover, and simmer for 30 minutes until the Chicken is fall-apart tender.
Serve with fresh parsley over buttered egg noodles.
© 2019 Honeysuckle Catering. All Rights Reserved. easy recipe by honeysuckle Recipes - Topic