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Coq Au Vin Blanc

Coq au Vin Blanc: Comforting Chicken in Wine Bliss

Coq Au Vin Blanc is a delightful French chicken stew cooked in white wine, perfect for a cozy dinner.
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Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Chicken (about 4 lbs) Consider using free-range chicken for richer taste.
  • to taste Salt Be generous for proper seasoning.
  • to taste Black Pepper Essential seasoning.
For the Cooking Fat
  • 3 tablespoon Butter Use salted or unsalted based on preference.
  • 4 ounces Bacon Lardons are great for authenticity.
For the Vegetables
  • 1 Yellow Onion Adds sweetness when caramelized.
  • 1 clove Garlic Enhances flavor with aromatic notes.
  • 1 large Carrot Offers sweetness and texture contrast.
  • 227 g Button Mushrooms Absorb flavors during cooking.
  • 6-8 Pearl Onions or Shallots Contribute sweetness and elegance.
For the Sauce
  • ¼ cup Brandy or Cognac Use to deglaze the pan; dry sherry can substitute.
  • ½ bottle Dry White Wine Use Sauvignon Blanc or Pinot Grigio.
  • 1 cup Chicken Stock Homemade stock preferred for best results.
  • 8 sprigs Thyme Adds fresh herbaceous notes.
For Thickening
  • 1 tablespoon Flour Use gluten-free alternatives if needed.

Equipment

  • heavy-bottom skillet
  • Oven
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preparation: Rinse the chicken under cold water and pat it dry. Season with salt and black pepper, and let sit at room temperature.
  2. Preheat Oven: Set oven to 350°F (180°C).
  3. Cook Bacon: Melt 1 tablespoon of butter in a skillet. Add bacon and cook until crispy, about 5-7 minutes. Remove bacon and leave fat in skillet.
  4. Brown Chicken: In the bacon fat, add seasoned chicken, searing for about 5 minutes on each side until golden brown. Set aside.
  5. Sauté Vegetables: Add diced carrots, onion, and minced garlic to the skillet. Sauté for about 10 minutes until soft and caramelized.
  6. Deglaze: Pour in brandy and chicken stock, scraping the bottom of the skillet. Add dry white wine and simmer gently.
  7. Combine Ingredients: Return chicken and bacon to the skillet, adding thyme and simmering. Cover and bake for 30 minutes.
  8. Sauté Mushrooms: In a separate pan, melt remaining butter and sauté button mushrooms and pearl onions for about 8-10 minutes.
  9. Finish Sauce: Blend 1 tablespoon of butter with flour and stir into the skillet with sautéed mushrooms and pearl onions. Simmer for 10 minutes to thicken.
  10. Serve: Taste and adjust seasoning. Serve warm over creamy mashed potatoes, rice, or tagliatelle with plenty of sauce.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 25gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

This dish tastes even better the next day, so prepare in advance for hassle-free meal with deepened flavors.

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