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.
COQ AU VIN RECIPE | BBC GOOD FOOD
Provided by: Angela Nilsen
Categories: Dinner, Main course
Total time: 1 hours 45 minutes
Prep time: 25 minutes
Cook time: 1 hours 20 minutes
|1½ tbsp olive oil|
|3 rashers (100g) dry-cured, smoked back bacon, fat trimmed, chopped|
|12 small shallots, peeled|
|2 free-range chicken legs (460g), skin removed|
|4 free-range chicken thighs with bone and skin (650g), skin removed|
|2 free-range, skinless, boneless chicken breasts (280g)|
|3 garlic cloves, finely chopped|
|3 tbsp brandy or Cognac|
|600ml red wine|
|150ml good-quality chicken stock|
|2 tsp tomato purée|
|3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves, to make a bouquet garni|
|small handful chopped flat-leaf parsley, to garnish|
|1½ tbsp olive oil|
|250g chestnut mushrooms, halved if large|
|2 tbsp plain flour|
|1½ tsp olive oil|
|1 tsp softened butter|
- Heat 1 tbsp olive oil in a large, heavy-based saucepan or flameproof dish. Tip in 3 trimmed and chopped smoked back bacon rashers and fry until crisp. Remove and drain on kitchen paper.
- Add 12 peeled shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over. Remove and set aside with the bacon.
- Take 2 chicken legs, 4 chicken thighs and 2 boneless chicken breasts, all with skin removed and pat dry with kitchen paper.
- Pour ½ tbsp olive oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned. Remove, then repeat with the remaining chicken. Remove and set aside.
- Scatter in 3 finely chopped garlic cloves and fry briefly, then, with the heat medium-high, pour in 3 tbsp brandy or Cognac, stirring the bottom of the pan to deglaze. The alcohol should sizzle and start to evaporate so there is not much left.
- Return the chicken legs and thighs to the pan along with any juices, then pour in a little of 600ml red wine, stirring the bottom of the pan again.
- Stir in the rest of the wine, 150ml good-quality chicken stock and 2 tsp tomato purée. Drop in 3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves to make a bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan.
- Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins – 1hr.
- Just before ready to serve, heat 1 ½ tbsp olive oil in a large non-stick frying pan. Add 250g chestnut mushrooms, halved if large, and fry over a high heat for a few mins until golden. Remove and keep warm.
- Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish. Remove the bouquet garni.
- To make the thickener, mix 2 tbsp plain flour, 1 ½ tsp olive oil and 1 tsp softened butter in a small bowl using the back of a teaspoon.
- Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk. Simmer for 1-2 mins.
- Scatter the mushrooms over the chicken, then pour over the wine sauce. Garnish with a handful of chopped flat-leaf parsley.
Calories 420 calories, FatContent 13.2 grams fat, SaturatedFatContent 3.2 grams saturated fat, CarbohydrateContent 7.3 grams carbohydrates, SugarContent 1.7 grams sugar, FiberContent 1.3 grams fiber, ProteinContent 46.9 grams protein, SodiumContent 1.4 milligram of sodium
CLASSIC COQ AU VIN RECIPE BY TASTY
Provided by: Matthew Johnson
Yield: 6 servings
|4 lb skin-on chicken leg quarter|
|kosher salt, to taste|
|black pepper, to taste|
|3 sprigs fresh thyme|
|2 bay leaves|
|¼ bunch fresh parsley stems|
|3 cups red burgundy wine, or any dry red wine|
|1 cup bacon, cubed|
|3 large carrots, peeled and minced|
|1 large white onion, chopped|
|½ lb cremini mushroom, sliced|
|½ lb cremini mushroom, quartered|
|5 cloves garlic, minced|
|2 tablespoons tomato paste|
|2 tablespoons all-purpose flour|
|¼ cup brandy|
|2 tablespoons extra virgin olive oil, plus more as needed|
|2 tablespoons unsalted butter|
|8 oz pearl onion, peeled|
|1 pinch sugar|
|¼ cup fresh parsley, chopped, for garnish|
|1 baguette, sliced, for serving|
- In a large bowl, season the chicken with salt and pepper. Toss until well coated.
- Tie the thyme sprigs, bay leaves, and parsley stems together with kitchen twine to make a bouquet garni.
- Add the bouquet garni to the bowl with the chicken. Pour the wine over the chicken. Cover with plastic wrap and refrigerate for at least 2 hours or, even better, overnight.
- In a large Dutch oven, cook the bacon over medium-low heat until the fat has rendered and the bacon is crisp, 15 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving any excess fat in the pot.
- Remove the chicken from the marinade, reserving the liquid, and place on a paper towel-lined sheet pan. Pat the chicken with more paper towels until completely dry.
- Heat the bacon fat over medium heat until nearly smoking. Working in batches, add the chicken legs skin-side down in a single layer and cook until well browned, 5 minutes per side. Remove the chicken from the pot and set aside.
- Add the carrots, onion, sliced mushrooms, and garlic to the pot. Cook until the vegetables are softened and lightly browned, about 10 minutes.
- Stir in the tomato paste and cook for 3 minutes, until darkened and fragrant. Then, sprinkle in the flour and cook for another minute, until incorporated.
- Pour the brandy into the pot and cook, scraping up any browned bits at the bottom of the pot, until the liquid has evaporated, 2 minutes.
- Add the reserved marinade, including the bouquet garni. Stir to incorporate, then bring to a boil and cook until the liquid is reduced by half, about 15 minutes.
- Return the chicken and half the cooked bacon to the pot. Cover, reduce the heat to low, and simmer for 1 hour, until the chicken is tender and the sauce has thickened.
- Meanwhile, heat the olive oil and butter in a large, preferably nonstick skillet over medium-high heat. Add the pearl onions and a pinch of salt and sugar. Cover, reduce the heat to low, and cook for 15 minutes, shaking the skillet often to move the onions around.
- Uncover, add the quartered mushrooms, and increase the heat to medium-high. Continue to cook until all the vegetables have softened, 5-8 minutes. Add the onions and mushrooms to the coq au vin.
- Sprinkle with chopped parsley and the reserved bacon. Serve with crusty bread.
Calories 1183 calories, CarbohydrateContent 56 grams, FatContent 62 grams, FiberContent 3 grams, ProteinContent 88 grams, SugarContent 10 grams
How do you make vin chaud?
Combine wine, sugar, cloves, cinnamon sticks, cardamom, and peeled orange zest in a large saucepan over very low heat. Heat mixture until it nearly reaches a simmer, stirring to dissolve sugar. Do not allow wine to come to a boil, or alcohol will evaporate and the flavor of the vin chaud will be affected.
What do you put in a coq au vin?
5. Vegetables: mushrooms, pearl onions, and garlic. Use mild mushrooms, which won’t overpower the flavors of the stew. Sweet pearl onions and a little garlic round out the flavor. 1. Traditional coq au vin uses rooster meat, which is tough and stands up to prolonged cooking.
Why is coq au vin perfect for a dinner party?
It’s perfect for a dinner party, because it actually tastes better the next day, so you can make the entire recipe the day before and then gently reheat it as your guests arrive. Add a baguette for dunking and you’ve got an ideal cold-weather meal. Oops, something went wrong… What Is Coq au Vin? What Is Coq au Vin?
Can you cook coq au vin in a slow cooker?
You can prepare coq au vin in a slow cooker by making a few tweaks to the basic coq au vin recipe. Cook the bacon as usual, reserving half for garnish. Transfer the other half, plus the rendered fat, to the slow cooker with 2 cups of wine and the rest of the coq au vin ingredients, except the flour, butter, and parsley.