Easy Coq au Vin Blanc recipe

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Ingredients

¾ cup all-purpose flour
4 chicken breasts, cut into quarters
2 tablespoons olive oil
1 (8 ounce) package white mushrooms, sliced
6 carrots, peeled and sliced
1 ½ cups white cooking wine
6 slices cooked bacon, crumbled
¾ cup chicken broth
¼ cup minced garlic
1 shallot, chopped
1 teaspoon dried parsley
½ teaspoon dried thyme
½ teaspoon dried marjoram
1 bay leaf
salt and ground black pepper to taste
2 tablespoons butter, softened

Nutrition Info

460.1 calories
carbohydrate: 36.1 g
cholesterol: 73.8 mg
fat: 15.5 g
fiber: 4.2 g
protein: 28.1 g
saturatedFat: 5.3 g
servingSize: -
sodium: 202.4 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place flour in a shallow bowl. Dredge chicken through flour until evenly coated, shaking excess flour back into bowl. Reserve remaining flour.

  2. Heat olive oil in a large skillet over medium-high heat, saute chicken until golden brown, about 3 minutes per side. Add mushrooms, carrots, cooking wine, bacon, chicken broth, garlic, shallot, parsley, thyme, marjoram, bay leaf, salt, and black pepper, bring to a boil.

  3. Reduce heat to medium-low, cover skillet, and simmer until chicken is cooked through and carrots are soft, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  4. Mix butter and 2 tablespoons reserved flour together in a bowl until smooth, stir into chicken mixture until sauce becomes thick, about 5 minutes.

Recipe Yield

4 servings

Recipe Note

My version of this recipe. Easy and really good! Serve with egg noodles, rustic bread, or potatoes.

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