Barefoot Contessa Makes Coq Au Vin | 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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Get the recipe: https://www.foodnetwork.com/recipes/ina-garten/coq-au-vin-recipe4-2011654

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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31 Replies to “Barefoot Contessa Makes Coq Au Vin | Food Network”

  1. what a weird relationship separated not kids and Jeffrey seems to be the kid. Odd and really snotty as well. Always name dropping. The average person has obligations that mean dump food into a IP and go.

  2. Well I am sure this tastes great it really is far from the traditional French recipe.

    I am positive you know exactly how it should be made, and perhaps for time constraint you didn't explain all the details. I get it however if someone goes and makes this and calls it coq au vin and thinks they just made this perfect coq au vin, it is not correct and they should understand what they're doing. I do understand you're not using a rooster and you are using chicken however you going to explain that to the people. There is no marinade process your calling a roux but it is a Beurre manié, you never made a roux.

    Bottom line, what you made was a roasted chicken stew! Quick and easy.

    For an excellent coq au vin with the explanation check out;

    https://youtu.be/_ise46LADBs

  3. I always thought Coq Au Vin was a really complicated dish, but it doesn’t seem that bad.

    Could you omit the mushrooms? I’m just not crazy about them.

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