White Wine Coq Au Vin

6-8
Servings
40m
Prep Time
90m
Cook Time
2h 10m
Ready In

Recipe: #35066

June 07, 2020



"long slow cooking in the oven makes this savory dish"

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (587.1 g)
  • Calories 469.1
  • Total Fat - 9.5 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 645.7 mg
  • Sodium - 534 mg
  • Total Carbohydrate - 18.3 g
  • Dietary Fiber - 2.8 g
  • Sugars - 6.3 g
  • Protein - 54 g
  • Calcium - 84.3 mg
  • Iron - 8.5 mg
  • Vitamin C - 20.4 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 350°F. Heat oil in a large Dutch oven over medium heat. Add pancetta and cook, stirring occasionally, until browned, 2 to 4 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Season chicken with salt and pepper. Cook, skin side down, until golden brown, 5 to 7 minutes. Transfer to plate.

Step 2

Increase heat to medium-high. Add mushrooms and cook, stirring occasionally, until browned, 6 to 8 minutes. Reduce heat to medium-low and add onions, leeks, and garlic. Cook, stirring occasionally, until light golden brown and tender, 8 to 9 minutes. Add flour and cook, stirring, 1 minute. Gradually add wine, stirring constantly. Add stock, mustard, thyme, and bay leaves; bring to a simmer.

Step 3

Return pancetta and chicken (skin sides up) to pot; cover and transfer to oven. Cook until chicken is fork-tender and cooked through, 1 hour and 15 minutes to 1 hour and 30 minutes. Discard thyme and bay leaves. Serve topped with tarragon

Tips & Variations


No special items needed.

Related