Coq au vin blanc
154
- Prep Time20 mins
- Total Time1 hr
- Makes4 servings
Coq au vin blanc. (Photo, Roberto Caruso.)
Traditional coq au vin uses red wine, which can result in a slightly purple finished dish. This white version is considerably more elegant, and perfect for an easy dinner party.
Ingredients
4 skin-on, bone-in chicken breasts
1/2 tsp salt, divided
4 slices bacon, chopped
2 227-g pkgs sliced mushrooms
2 celery stalks, finely chopped (about 1 cup)
2 garlic cloves, minced
1 onion, finely chopped, about 1 cup
1 1/2 cups white wine
1 tbsp fresh thyme leaves, divided
2 tsp chopped fresh rosemary
1/2 cup 35% cream
Instructions
SPRINKLE chicken with 1/4 tsp salt. Season with fresh pepper.
HEAT an extra-large (13-in.) frying pan over medium-high. Add bacon and cook until almost crisp, 2 to 3 min. Add mushrooms, celery, garlic and onion. Continue cooking, stirring often, until bacon is crisp and mushrooms are browned, 7 to 8 min.
MOVE vegetables to side of pan, then add chicken, skin-side down, to other side of pan and cook until dark golden, about 4 min per side. Add wine, 2 tsp thyme, rosemary and remaining 1/4 tsp salt. Boil, then reduce heat to medium-low. Simmer, covered, until chicken is cooked through and mixture is saucy, 15 to 20 min.
TRANSFER chicken to a platter. Stir cream into sauce and vegetables. Boil until mixture is slightly thickened, about 5 min. Pour sauce over chicken. Sprinkle with remaining 1 tsp thyme.
Nutrition (per serving)
Calories 632, Protein 58g, Carbohydrates 11g, Fat 38g, Fibre 2g, Sodium 603mg.