Best Braised Chicken Wcelery And Garlic New Coq Au Vin Recipes

BRAISED CHICKEN W/CELERY AND GARLIC (NEW COQ AU VIN)

Steps:

• Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
• Sear chicken, skin side down, in 2 batches until golden brown (do not turn), 3 to 5 minutes, then transfer to a plate.
• Pour off all but 2 tablespoons fat from skillet.
• Cook garlic and celery in skillet over medium heat, stirring frequently, until golden and just beginning to soften, about 5 minutes.
• Add wine and boil, uncovered, until reduced by about half, 3 to 5 minutes.
• Add water and bring to a simmer.
• Return chicken, skin side up, to skillet and simmer, partially covered, until cooked through, 20 to 25 minutes.
• Sprinkle with parsley.

EASY KOSHER COQ AU VIN

Steps:

• In a Dutch oven, heat oil and brown the chicken over high heat until well browned.
• Pour in the red wine and garlic.
• Cover tightly for 10 minutes.
• Pour in water, salt, pepper, beef bouillon cubes, onion, mushrooms, parsley, salt and pepper
• Cover tightly and cook over medium heat for 40 minutes or until done.

COQ AU VIN (CHICKEN BRAISED IN RED WINE)

Steps:

• Mix flour, salt and pepper and put in paper or plastic bag.
• Drop chicken pieces into bag and shake to coat.
• In large skillet fry bacon until crisp; drain and reserve bacon bits.
• Brown chicken in bacon drippings.
• Remove to a plate.
• Add onions and mushrooms to skillet and cook until onions are tender.
• Drain off fat.
• Return chicken pieces to skillet (or you can place this in a large oven-proof baking dish).
• Add remaining ingredients, including bacon bits.
• Cover and simmer about 1 hours.
• or until chicken is tender.
• (Or cover and bake at 350F for 1-1 1/2 hrs).
• Remove Bouquet Garni before serving.
• Skim off excess fat.
• If desired, sprinkle with snipped parsley.