Coq au vin blanc
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.
2 227-g pkgs
, finely chopped (about 1 cup)
, finely chopped, about 1 cup
1 1/2 cups
- 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)
- 58 g,
- 11 g,
- 38 g,
- 2 g,
- 603 mg.