Coq au vin blanc

148

PREP TIME

20 min

TOTAL TIME

1 h

Serves

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.