White Wine Coq au Vin Recipe

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White Wine Coq au Vin Recipe
White Wine Coq au Vin Recipe photo by Taste of Home
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White Wine Coq au Vin Recipe

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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
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Cook: 40 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Cook: 40 min.

Ingredients

  • 4 cups water
  • 1 cup pearl onions
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cut into 1-inch pieces
  • 2 bone-in chicken breast halves (8 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 4-1/2 teaspoons all-purpose flour
  • 3/4 cup chicken broth
  • 3/4 cup white wine or additional chicken broth
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • Hot cooked noodles

Directions

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. Yield: 2 servings.
Originally published as Coq au Vin in Taste of Home's Holiday & Celebrations Cookbook Annual 2006

Nutritional Facts

1 each: 672 calories, 37g fat (13g saturated fat), 141mg cholesterol, 1093mg sodium, 22g carbohydrate (5g sugars, 1g fiber), 47g protein.

  • 4 cups water
  • 1 cup pearl onions
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cut into 1-inch pieces
  • 2 bone-in chicken breast halves (8 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 4-1/2 teaspoons all-purpose flour
  • 3/4 cup chicken broth
  • 3/4 cup white wine or additional chicken broth
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • Hot cooked noodles
  1. In a large saucepan, bring water to a boil. Add onions; boil 3 minutes. Drain and rinse in cold water; peel and set aside.
  2. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels.
  3. 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.
  4. 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°.
  5. Remove chicken and keep warm. Cook sauce over medium heat until slightly thickened. Discard bay leaf. Serve chicken and sauce with noodles. Yield: 2 servings.
Originally published as Coq au Vin in Taste of Home's Holiday & Celebrations Cookbook Annual 2006

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