Best Wine Braised Chicken With Pearl Onions Recipes

COQ AU VIN (RED WINE BRAISED CHICKEN)

Steps:

• If using the oven, preheat to 250 degrees F.
• Heat a large dutch oven over medium/high heat. Once hot, add oil. When the oil is shimmering, add bacon. Cook until crisp, about 5-7 minutes. Remove with slotted spoon and transfer to a plate.
• Season the chicken with salt and pepper. Brown the chicken on each side for about 8 minutes total, 4 minutes per side. once browned, transfer to nearby plate.
• Add mushrooms and sauté until golden brown, about 10 minutes. Don't salt mushrooms until after they brown.
• Add carrots and onions to pot. Sauté for about 5 minutes. Add a bit more salt and pepper.
• Mix in the butter and flour u til the flour is no longer visible.
• Reduce heat to low, add brandy. Stir to combine and deglaze the pan. Add red wine and chicken stock. Nestle the chicken back into the pot along with the bacon, thyme, and bay leaf.
• FOR THE OVEN METHOD: Place the pot in the oven to cook for 2 hours.
• FOR SLOW COOKER: After adding in the red wine and chicken stock, transfer all the contents of the pot to the slow cooker. Add chicken, bacon, thyme and bay leaf to the slow cooker. Cover with lid and cook on low for 8 hours or high for 4.
• Once the chicken is done cooking, remove bay leaf and thyme stems.
• Serve along side some crusty bread or as is.

COQ AU VIN

Steps:

• Preheat oven to 350ºF.
• Pat dry the chicken pieces with a paper towel and season generously with salt and pepper. Reserve.
• In a large Dutch oven or heavy-bottomed pot, heat 1 teaspoon vegetable oil, over medium-high heat. Add the lardons or bacon and cook until golden, about 6-8 minutes. Remove the lardons with a slotted spoon and reserve, leaving the drippings in the pot.
• Add more oil if needed, then add the chicken, without overcrowding the pot. Depending on the size of your pot, you might need to work in batches. Brown the chicken on all sides until golden brown, about 8-10 minutes. Remove the chicken to the plate with the lardons and reserve.
• If the chicken has rendered a lot of fat, drain or wipe off the excess (being careful not to disturb the browned bits from the bottom of the pot), leaving about 1 tablespoon in the pot.
• Lower heat to medium, then add the chopped onion and carrots. Cook until the onions have softened, about 3 minutes. Then, stir in the garlic and cook for a minute to release its aroma.
• Stir in the tomato paste and cook for about a minute, then add the flour and cook for another minute, to get rid of the raw flour taste.
• Pour in the red wine and add the thyme sprigs and bay leaf, scraping the browned bits from the bottom of the pot with a wooden spoon. Cook until the wine has reduced by half, about 10 minutes, skimming off the foam that rises to the surface.
• Add the chicken stock and season with salt and pepper. Once boiling, add back the chicken pieces, lardons and any juices that have collected on the plate.
• Cover and transfer to the oven. Cook for 45 minutes or until the chicken is very tender.
• Once there's about 15 minutes left for the chicken to be ready, prepare the pearl onions and mushrooms. Heat 1 tablespoon oil and 2 tablespoons butter in a sauté pan or skillet, over medium-high heat. Add the pearl onions and a pinch of salt, and cook until nicely browned, about 5-8 minutes. Remove to a plate and reserve.
• Add another tablespoon of oil and 2 tablespoons butter, then sauté the mushrooms until browned, about 8-10 minutes. Season with salt and pepper. Remove and reserve with the pearl onions.
• Once the stew has finished cooking, carefully remove the chicken pieces to a plate or serving vessel, tenting with foil to keep them warm. Also, remove and discard the bay leaf and thyme sprigs.
• Optional: Make beurre manié by mixing one tablespoon of softened butter with one tablespoon of flour.
• Return the pot to the stove, over medium-high heat, and - if using - add the beurre manié to thicken the sauce. If the sauce is not thick enough to your liking, make more beurre manié. If too thick, you can thin it out with more chicken stock or wine.
• Taste the sauce and adjust seasoning. Then, add 1/4 cup parsley, reserving the rest to garnish the dish.
• Stir in the reserved pearl onions and mushrooms.
• If serving in the pot, return chicken to the pot, garnish with the remaining parsley, and serve. If serving on a serving vessel, pour the sauce over the chicken, then garnish with parsley and serve.

BRAISED CHICKEN WITH MUSHROOMS AND PEARL ONIONS

Steps:

• 1. In a shallow dish, stir together the flour,salt,pepper and garlic. Dredge the chicken pieces in the seasoned flour. In a large, heavy saucepan or Dutch oven, heat the oil over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 5 minutes total. Transfer to a platter. Add the shallot to the pan and saute until softened, about 1 minute. Add the mushrooms and saute until lightly browned, 3 to 4 minutes. Stir in the onions and saute until they begin to pick up some brown color, 2 to 3 minutes. Add garlic and saute 1 minute. Stir in the stock and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits. Return the chicken pieces to the pan, and bring to a boil. Cover, reduce the heat to low, and simmer, stirring occasionally, until the chicken and vegetables are tender, 45 to 50 minutes. Add thyme,taste broth for seasoning,adjust if needed with salt and pepper. To serve, divide the vegetables among warmed shallow individual bowls. Top each portion with 2 pieces of chicken, 1 light meat and 1 dark. Serve immediately.

WINE-BRAISED CHICKEN WITH PEARL ONIONS

Steps:

• Place chicken and onions in a 4-qt. slow cooker. In a small bowl, combine soup, wine and seasonings; pour over chicken and onions. Cook, covered, on low 7-8 hours or until chicken is tender., Remove chicken; skim fat from cooking juices. Serve cooking juices with chicken and rice. If desired, sprinkle with parsley.