Coq au Vin Blanc

21 Reviews
95% would make this recipe again

Chicken, artichokes, and baby carrots cooked with white wine.

A sophisticated, yet kid-friendly dish, that can be made ahead and any left-over can be frozen, ... if there are any.

This recipe is incompatible with your food profile

Preparation : 15 min Cooking : 55 min
410 calories/serving

Ingredients

3 tbsp olive oil 45 mL
4 chicken legs, with back, skinless 1.2 kg
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 shallots, finely chopped 80 g
4 cloves garlic, minced
1 3/4 tsp herbes de Provence 1 g
1 1/2 cup white wine 375 mL
1/2 cup chicken broth 125 mL
8 baby carrots, cut into pieces 240 g
24 pearl onions, peeled 300 g
1 can (398 mL size) artichoke hearts 6 units
2 tbsp Dijon mustard 30 g
2 tbsp Cognac, or brandy 30 mL
4 tsp white flour (all purpose) 10 g
4 tsp butter, unsalted, softened 18 g

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Heat the oil in a large pan or in a Dutch oven over medium-high heat. Working in batches, add the chicken pieces and sauté thoroughly on each side until they are golden-coloured, about 10 min. Season with salt and pepper, then transfer the pieces to a plate and keep them warm.
  2. Add the shallots and garlic to the pan then sauté until softened, 2-3 min. Add some additional oil if necessary. Add the herbs and cook one more minute, with stirring. Pour in the wine and broth, then stir and scrape the bottom of the pan thoroughly. Put the chicken back into the pan, cover and simmer, basting occasionally with the pan juices, until the meat is nearly tender, 25 to 30 min.
  3. Add the carrots, pearl onions, and artichokes, tucking them in and around the chicken pieces. Add salt and pepper to taste. Continue cooking, covered, until the vegetables are tender, 15 to 20 min.
  4. Using a slotted spoon, move the chicken and vegetables to a platter then keep warm. Whisk the mustard and Cognac into the remaining cooking juices, then bring to a boil.
  5. Put the flour in a small cup, then knead the butter into it until they are well combined to make a beurre manié. Whisk the beurre manié slowly, a half-teaspoon at a time into the sauce to slightly thicken it. Adjust the seasoning. Return the chicken and vegetables to the pan and stir to coat them with the sauce. Serve immediately on the warmed plates.

Nutrition Facts Table

per 1 serving (400 g)

Amount

% Daily Value

Calories

410

Fat

19 g

30 %

Saturated 5 g
+ Trans 0.1 g

26 %

Cholesterol

100 mg

Sodium

680 mg

28 %

Carbohydrate

27 g

9 %

Fibre

6 g

23 %

Sugars

7 g

Net Carbs

21 g

Protein

33 g

Vitamin A

72 %

Vitamin C

16 %

Calcium

10 %

Iron

27 %

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables 3 ½
Meat and Alternatives 3 ½
Fats 2

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

21 Reviews (21 with rating only) 95% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Poultry | Main courses/Entrées | High Iron | Braise/Stew | French

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.