Coq au vin blanc

130

PREP TIME

20 min

TOTAL TIME

1 h

Serves

4

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.


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
  • 58 g,
  • Carbohydrates
  • 11 g,
  • Fat
  • 38 g,
  • Fibre
  • 2 g,
  • Sodium
  • 603 mg.