Use chardonnay in the recipe then sip it, well chilled, with the chicken, and perhaps wild rice and asparagus.
Vin blanc coq au vin
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PREP TIME
25 min
Makes
5 to 6 servings
* PLUS Cooking time: 120 minutes
Ingredients
- 2 kg whole chicken
- 1 tbsp vegetable oil
- 2 carrots
- 1 onion
- 250 g shiitake, button or oyster mushrooms
- 2 garlic cloves , minced
- 3 tbsp flour
- 2 cups good-quality dry white wine
- 1 tsp dried thyme leaves
- 1/2 tsp fresh-ground black pepper
- 1/4 tsp salt
- 1 bay leaf
- 3 green onions , thinly sliced
Instructions
- Cut chicken into 10 pieces. Discard back and neck. Heat vegetable oil in a wide saucepan set over medium heat. When oil is hot, brown chicken in several batches. Do not overcrowd pan. When chicken is golden on both sides, transfer to a bowl. Remove most of fat from pan and save.
- Slice carrots, onion and mushrooms into bite-size pieces. Add carrots and onion to pan. Stir to coat with remaining fat. Add mushrooms and garlic. Cook, stirring often, for 3 minutes or until onion begins to soften. Set aside vegetables with chicken.
- Add 1-1/2 tablespoons (22 mL) of reserved fat to pan. Add flour and stir constantly, scraping pan bottom gently. Stir until flour is golden, about 2 minutes. Then gradually whisk in wine. Add chicken, vegetables, seasonings and bay leaf. Bring to a boil. Then reduce heat and simmer gently for 1 hour, stirring occasionally, until chicken is cooked through. Just before serving, sprinkle with green onions. Stew will keep well, covered and refrigerated, for at least 2 days. It also freezes well.
Nutrition (per serving)
- Calories
- 436,
- Protein
- 38.1 g,
- Carbohydrates
- 9.8 g,
- Fat
- 21 g,
- Fibre
- 0.4 g,
FILED UNDER: Dinner dinner party French stews stovetop
