Mab Made Food: Recipes, Lunches, & Weekly Menu Plans
Recipe: Coq au Vin Blanc
This is one of those recipes that seems extremely fancy but it comes together with just a few minutes of work. It’s basically chicken and vegetables stewed in a white wine sauce, you can use bone in chicken which is traditional but if you’re in a hurry you can use chopped thigh meat and it’ll cut the cooking time down a little.
Coq au Vin Blanc
AuthorMabCategoryDifficultyBeginner
Yields2 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
Ingreidents
400gboneless, skinless chicken thighs
2tbspbutter
1onion, diced
1large carrot, diced
1red pepper, diced
1tspdried thyme, rosemary, and dill
200mlvery dry white wine
150mlchicken stock
100ggreen peas
salt, pepper, to taste
Directions
1
Heat a dutch oven or other heavy bottom pan and melt the butter, then salt and pepper the chicken thoroughly then add chicken to the pan and cook on each side until browned, about 3-4 minutes, remove and set aside.
2
Add vegetables and garlic and cook while stirring for about 5 minutes.
3
Add the thyme, white wine, broth to the pot along with the chicken then bring to a boil and immediately reduce the heat to a simmer and cook for 15-20 minutes.
4
Remove the chicken from the pot and cut into pieces, then reduce the sauce by increasing the heat to a boil and cooking 5-7 minutes (you can also thicken it with small amount of flour or cornstarch if needed). Add the green peas and heat through and then serve the sauce vegetable mixture on top of the chicken.
Heat a dutch oven or other heavy bottom pan and melt the butter, then salt and pepper the chicken thoroughly then add chicken to the pan and cook on each side until browned, about 3-4 minutes, remove and set aside.
2
Add vegetables and garlic and cook while stirring for about 5 minutes.
3
Add the thyme, white wine, broth to the pot along with the chicken then bring to a boil and immediately reduce the heat to a simmer and cook for 15-20 minutes.
4
Remove the chicken from the pot and cut into pieces, then reduce the sauce by increasing the heat to a boil and cooking 5-7 minutes (you can also thicken it with small amount of flour or cornstarch if needed). Add the green peas and heat through and then serve the sauce vegetable mixture on top of the chicken.
