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White Wine Coq au Vin

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Photo: Liz Andrew/Styling: Erin McDowell

Hearty dishes aren’t always described as elegant (think beef stew or chicken and dumplings), but the classic French recipe for coq au vin is the very definition. The only problem? You need Julia Child levels of patience and skill to pull it off. Enter our simplified white wine coq au vin, which is ready in under an hour and totally foolproof. Plus, it’s made with dry white wine instead of red for a twist.


Ingredients

3 pounds chicken (8 pieces total—thighs, breasts and drumsticks)

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter

4 strips bacon, diced

1 large sweet onion, diced

3 garlic cloves, minced

1 pint cremini mushrooms, sliced

2 cups dry white wine

1 tablespoon whole-grain mustard

½ cup heavy cream

¼ cup chopped fresh parsley

Directions

1. Season the chicken with salt and pepper. In a large skillet, melt the butter over medium heat. Add the chicken to the skillet and cook until it’s well browned, about 4 minutes per side.

2. Remove the chicken from the skillet and set aside. Add the bacon to the skillet and cook until the fat begins to render, about 3 minutes.

3. Add the onion and sauté until it becomes translucent, about 5 minutes. Add the garlic and mushrooms, and sauté until the mushrooms are tender, 5 to 6 minutes.

4. Add the browned chicken back to the skillet. Pour the wine into the skillet, stir in the mustard and bring the mixture to a simmer over medium-low heat.

5. Cover the skillet and simmer until the chicken is almost fully cooked, 15 to 20 minutes.

6. Uncover the skillet and add the cream. Simmer until the sauce thickens and the chicken is fully cooked, 8 to 10 minutes.

7. Garnish with parsley and serve immediately.

Nutrition Facts
  • 746 calories

  • 53g fat

  • 10g carbs

  • 47g protein

  • 5g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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