When one goes to culinary school, the basic, French-cooking techniques are essential to master. Coq au vin, (pronounced coke-oh-vahn) is a classic French dish that all home cooks should learn. Tender poultry, mushrooms, onions, and bacon are cooked together in red wine. The final result is a marvelous meal, perfect for a cold Winter night. For two recipes — one that's simple and another that's more difficult — to choose from read more.

Beginner Coq au Vin
From Real Simple magazine

2 tbsp. olive oil
4 oz. small cremini or white mushrooms
1 3/4 oz. package garlic-and-herb salad-dressing mix (such as Good Seasons)
1 cup frozen small onions (such as Birds Eye), thawed
1 cup red wine
1/2 cup canned chicken broth (such as Swanson Natural Goodness)
1 2-lb.cooked chicken breast (such as Tyson) or 1 chicken cooked and cut into 2 breasts and 2 legs (discard backbone)

1. Heat the oil in a large oven-safe casserole over medium-high heat. Add the mushrooms and saute until brown, 3 to 5 minutes.
2. Add the salad-dressing mix and onions and toss to coat evenly.
3. Stir in the wine and broth and cook until blended.
4. Add the chicken. Cover, reduce heat to low, and simmer 15 minutes, turning pieces halfway through.
5. Remove the chicken and vegetables.
6. Increase heat to high and boil the sauce until reduced and slightly thickened. Pour over the chicken.

Serves 4.

NUTRITION PER SERVING: CALORIES 467(0% from fat); FAT 20g (sat 5g); PROTEIN 49mg; CHOLESTEROL 131mg; CALCIUM 40mg; SODIUM 1850mg; FIBER 1g; CARBOHYDRATE 9g; IRON 2mg

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Expert Coq Au Vin
From Tyler Florence

6 slices bacon
2 chicken breasts
2 thighs
2 legs
1/2 cup all-purpose flour
Kosher salt and pepper
2 cloves garlic, chopped
2 cups pearl onions, peeled
2 cups mushrooms
2 carrots, cut in 2-inch pieces
1/4 cup cognac or brandy
1 bottle Burgundy wine
2 cups chicken broth
5 sprigs fresh thyme
2 tsp. herbs de Provence
3 bay leaves
Fresh parsley, chopped, for garnish

1. In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to paper towels to drain.
2. Coat chicken pieces in flour, salt, and pepper. Brown chicken in hot bacon fat on both sides.
3. Add garlic, onions, mushrooms, and carrots. Saute 2 minutes to soften.
4. Pour cognac into a small glass. Remove pan from heat, pour in cognac, Flambe by lighting a long match and holding it just above the pot, light the fumes. The brandy will catch fire and the flames will burn out within 1 minute.
5. When the flames die down, return the pan to the heat and gradually stir in the wine and broth.
6. When the wine is well blended, add the herbs.
7. Cover and simmer for 1 hour.
8. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process.
9. To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley.

Serves 4-6.

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