CHICKEN IN WHITE WINE SAUCE
A delicious one-pan dinner made of chicken cooked in a creamy, white wine sauce.
Provided by Beeta @ Mon Petit Four
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Pat dry the chicken pieces, then salt and pepper both sides of each piece of chicken.
- To a cast iron pan (or a dutch oven), add the chopped bacon. Cook until over medium heat until the bacon is crisp. Remove the bacon from the pan using a slotted spoon.
- Add a tablespoon of olive oil to the pan. Add the chicken to the pan, skin-side down first, cooking each side for about 4-5 minutes over medium heat or until the chicken is nicely browned and crisp. Remove the chicken from the pan.
- Add another tablespoon of oil to the pan along with the diced onion. Sauté over medium-low heat for a few minutes, until the onion is translucent and softened. Add the garlic slices and sauté for another 30 seconds. Pour in a splash of white wine (about 1 heaping tablespoon) so that you can deglaze the pan, using a wooden spoon to scrape up any bacon bits stuck to the pan.
- Add the chicken back into the pan, along with the sliced carrots, and about half a bottle of white wine. The wine should reach just up to the tops of the chicken pieces, but the chicken should not be fully submerged to the point that you can't see the top of the chicken. Place a lid on the pan and cook over medium-low heat for 35 minutes.
- Remove the lid from the pan and stir in the cream. Add a pinch of salt and pepper, then give the mixture a stir. Raise the heat to medium-high and let the mixture simmer and bubble away for another 10 minutes. Spoon the sauce over the chicken a couple of times as the sauce simmers for those 10 minutes. Taste test the sauce for salt, and add more if needed.
- Garnish the dish with fresh chopped parsley and serve with a side of crusty French bread.
Nutrition Facts : Calories 570 calories, ServingSize 6 Servings
COQ AU VIN BLANC (CHICKEN WITH WHITE WINE)
Make and share this Coq Au Vin Blanc (Chicken With White Wine) recipe from Food.com.
Provided by JelsMom
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Combine flour, garlic, salt, paprika, and pepper on a plate.
- Dredge chicken in flour mixture.
- Heat oil in cast iron skillet.
- Add chicken and cook 2 minutes on each side over medium heat until browned.
- Add broth and wine. Bring to boil then cover & bake 30 minutes.
- Sprinkle with parmesan & serve.
Nutrition Facts : Calories 213.9, Fat 5.8, SaturatedFat 1.4, Cholesterol 70.6, Sodium 503, Carbohydrate 4, Fiber 0.6, Sugar 0.4, Protein 29.4
COQ AU VIN BLANC
Provided by Food Network
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- Preheat oven to 350 degrees F.
- In a large, heavy Dutch oven over high heat fry the bacon until crisp and all of the fat is rendered. Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain. Set aside and reserve.
- Season the chicken pieces with the salt and pepper. Brown the chicken pieces in the hot bacon fat, working in batches, if necessary, until golden on all sides. Transfer the chicken pieces to a large plate or bowl and set aside. Remove all but about 4 tablespoons of the bacon fat from the Dutch oven. Reduce the heat to medium-high and add the chopped onion, pearl onions, shallots and garlic cloves to the Dutch oven and cook until soft, 5 to 6 minutes.
- Add the mushrooms and cook for 7 minutes longer, or until they've released most of their liquid and have begun to brown. Add the flour and tomato paste and cook, stirring constantly, for 1 minute. Slowly add the wine and stock, stirring constantly. Add the thyme, bay leaves reserved bacon and chicken. Bring liquid to a boil, reduce the heat to medium, and cook the sauce at a gentle simmer for 15 minutes, until liquid is slightly thickened. Bring the sauce to a boil and cover the pot. Place in the oven and cook for about 1 1/2 hours, or until the chicken is very tender. Transfer the chicken pieces to a serving dish and cover loosely to keep warm. Return pot to medium-low heat. Skim any fat from the surface of the cooking liquid and increase the heat to medium-high. Add the heavy cream and cook until the sauce has thickened slightly and coats the back of a spoon, about 15 to 20 minutes. Taste and adjust the seasoning if necessary. Return the chicken to the Dutch oven and cook for a few minutes to heat through, then serve.
- Serve with egg noodles and Braised Leeks. Garnish with chopped parsley.
- Using a sharp knife, trim most of the roots off the ends of the leeks, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves or quarters, as desired. Run leeks under cold running water, using fingers to loosen and remove any dirt or sand from between the leaves.
- In a heavy skillet or saute pan that has a tight fitting lid, melt the butter over medium heat. Add the leeks to the skillet with any water that is clinging to the leaves from washing them. Cook the leeks, stirring occasionally, for 5 minutes. Add the stock and thyme and lower the heat to medium-low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve.
COQ AU VIN BLANC
Just as Oregon borrows from Burgundy in vineyards planted with pinot noirs and chardonnays, that region also inspires dinner. The iconic boeuf bourguignon would not be the best choice with chardonnay, but this version of coq au vin, replacing Chambertin with chardonnay, couldn't be better. I went light with it, omitting the bacon lardons. And I gave a nod to Oregon's truffle crop by finishing the sauce with a gloss of black truffle butter. It's a modest investment that elevates the dish. A generous slab of unsalted butter (especially if it's high-fat European-style) could also bolster the sauce, though with less foxy intrigue.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Heat the oil on medium-high in a 4-quart stovetop casserole or sauté pan. Add the chicken, skin side down, as many pieces as fit comfortably. Cook until lightly browned, season with salt and pepper and turn to brown other side. Remove to a platter when done and repeat with the remaining chicken.
- Add the pearl onions to casserole and toss in fat until lightly browned. Remove to a dish. Reduce heat to low. Add the chopped onion, celery and garlic, cook until softened, and stir in the mushrooms. When they wilt, add the wine, bring to a simmer and season with salt, pepper and lemon juice. Return chicken to casserole with any accumulated juices, baste, cover and cook 30 minutes, basting a few more times. Remove the chicken to a platter.
- Increase heat to medium-high and cook the sauce and mushrooms about 5 minutes, until sauce thickens slightly. Lower heat, add the pearl onions and butter. When butter melts, check seasonings, return chicken to casserole, baste and simmer a few minutes. Serve from casserole or transfer to a deep platter. Scatter the tarragon on top before serving.
Nutrition Facts : @context http, Calories 760, UnsaturatedFat 30 grams, Carbohydrate 14 grams, Fat 50 grams, Fiber 3 grams, Protein 54 grams, SaturatedFat 16 grams, Sodium 1425 milligrams, Sugar 5 grams, TransFat 0 grams
WHITE WINE COQ AU VIN
Coq au Vin is a chicken dish typically made with red wine. This wonderful white wine version was created in our home economists.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring water to a boil. Add onions; boil 3 minutes. Drain and rinse in cold water; peel and set aside. , In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels., Sprinkle chicken with salt and pepper. Brown chicken in drippings; remove and keep warm. Add onions and mushrooms to drippings; saute until crisp-tender. Add garlic; cook 1 minute longer., Combine flour and broth; stir into onion mixture. Add the wine, bay leaf and thyme; bring to a boil. Return chicken and bacon to the pan. Reduce heat; cover and simmer 25-30 minutes or until a thermometer reads 170°., Remove chicken and keep warm. Cook sauce over medium heat until slightly thickened. Discard bay leaf. Serve chicken and sauce with noodles.
Nutrition Facts : Calories 672 calories, Fat 37g fat (13g saturated fat), Cholesterol 141mg cholesterol, Sodium 1093mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 47g protein.
COQ AU VIN BLANC
A lighter, faster, white wine version of a French classic. Adapted from Nigel Slater's Coq au Riesling.
Provided by miraclelove77
Categories Poultry
Time 45m
Yield 4 thighs, 2 serving(s)
Number Of Ingredients 10
Steps:
- In a DRY non-stick pan, brown chicken thighs (skin down first).
- Remove chicken, saute onions.
- Remove onions, keeping the oil, and add bacon. Render the fat.
- Chop 4 cloves of garlic, add to pan.
- Add mushrooms and saute until cooked through.
- Return onions and chicken to pan. Add remaining whole garlic cloves.
- Add 1 cup white wine, bring to a boil, then cover and simmer for 15 minutes.
- Turn heat down to low, whisk in Greek yogurt and milk. Cook for an additional 5 minutes.
- Season with salt and pepper to taste.
- Toss in chopped parsley.
- Remove from heat and enjoy!
Nutrition Facts : Calories 611.4, Fat 32.9, SaturatedFat 9.3, Cholesterol 163.7, Sodium 235.8, Carbohydrate 19, Fiber 2.5, Sugar 6, Protein 39.6
QUICK COQ AU VIN BLANC
A new take on the French classic, this one-pot dinner calls for white wine instead of the traditional red, uses bone-in, skin-on chicken thighs, and best of all, cooks in just one hour.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Brown bacon in a large, straight-sided ovenproof skillet over medium-high heat until fat is rendered, about 5 minutes. With a slotted spoon, transfer to a plate. Season chicken with salt and pepper; sprinkle with flour. Working in 2 batches, add to skillet, skin-side down; cook until golden, about 4 minutes a side. Transfer to plate. Remove all but 2 tablespoons fat from skillet.
- Reduce heat to medium. Add onions and mushrooms; season with salt. Cook until golden in spots, about 10 minutes. Stir in tomato paste; cook 30 seconds. Add wine; boil until evaporated, about 8 minutes. Add broth and bring to a boil. Return chicken and juices to skillet; top with bacon. Cook in oven until a thermometer inserted into thickest part of chicken (without touching bone) registers 165 degrees, about 20 minutes. Sprinkle with parsley; serve over noodles.
CREAMY COQ AU VIN BLANC
One of my favorite recipes because of the nice cream sauce and dark meat chicken. A classic French recipe.
Provided by Jeffrey Mehlhorn
Categories World Cuisine Recipes European French
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a nonstick pot over medium heat. Add chicken thighs, Italian seasoning, and garlic; cook until chicken is browned on both sides, about 5 minutes per side. Mix mushrooms and tomato into chicken mixture; reduce heat, cover pot, and cook until mushrooms are softened, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Drain accumulated juices from chicken-mushroom-tomato mixture into a separate saucepan and transfer chicken-mushroom-tomato mixture to the prepared baking dish.
- Pour wine into saucepan with juices and bring to a boil. Add cream and Gruyere cheese; cook and stir until cheese is melted and sauce is smooth, 3 to 4 minutes.
- Stir cornstarch and water together in a small bowl until cornstarch is dissolved; mix into cream sauce until smooth and thickened. Pour sauce over chicken-vegetable mixture; top with onion.
- Bake in the preheated oven until chicken is no longer pink in the center, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 569.3 calories, Carbohydrate 12 g, Cholesterol 161.5 mg, Fat 46.9 g, Fiber 2.3 g, Protein 24.8 g, SaturatedFat 20 g, Sodium 121.5 mg, Sugar 3.6 g
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- First, prepare the chicken by washing and cutting into portions if necessary. For the legs, I simply cut in half at the joint. If using breast meat, cut into 1 inch pieces. Set aside.
- Slice the onion, (not chop) and wash and clean the bell peppers and slice them length ways like in the photo. Slice the mushrooms thin. Chop the sage leaves or if using thyme, leave as whole and set aside. Mince the garlic.
- In a large fry pan (you will use this same pan throughout the recipe) heat some olive oil and brown the chicken on all sides. Season with salt and pepper whilst browning. Then use a slotted spoon, remove the chicken and set aside.
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