Traditional coq au vin uses red wine, which can result in a slightly purple-tinged finished dish. This white wine version is considerably more elegant, and perfect for an easy dinner party.
Coq au vin blanc
Prep time: 20 minutes
Total cooking time: 1 hour
Serves: 4
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
Method:
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.
Courtesy Claire Tansey
www.chatelaine.com
@chatelaine
@tanseyclaire