Tony’s Favorites

Coq au Vin with White Wine

Name: Coq au Vin with White Wine
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 1 tablespoon of olive oil; 2 ⅕ lbs of chicken legs or thighs with skin (about 6-8 pieces, 1 kg); 2 slices of bacon (, cut in strips); 3 cups of button mushrooms (halved, 250 g); 2 shallots (chopped); 3 cloves of garlic (minced); 2 tablespoons of butter (20 g); 2 tablespoons of cornstarch (20 g); 2 cups dry white wine (500 ml); 2 bay leaves; 4 sprigs of thyme; ½ cup of full-fat heavy cream (120 ml); Salt and pepper; Fresh parsley (chopped)

6 servings

doses

20 minutes

tempo ativo

1 hour 20 minutes

tempo total

Começar a Cozinhar

Ingredientes

1 tablespoon of olive oil

2 ⅕ lbs of chicken legs or thighs with skin (about 6-8 pieces, 1 kg)

2 slices of bacon (, cut in strips)

3 cups of button mushrooms (halved, 250 g)

2 shallots (chopped)

3 cloves of garlic (minced)

2 tablespoons of butter (20 g)

2 tablespoons of cornstarch (20 g)

2 cups dry white wine (500 ml)

2 bay leaves

4 sprigs of thyme

½ cup of full-fat heavy cream (120 ml)

Salt and pepper

Fresh parsley (chopped)

Instruções

Preparation

Dry the chicken pieces with kitchen paper, then season generously with salt and pepper.

Cut the bacon into small pieces and chop the shallot, garlic and half the mushrooms.

Sauté

In a large Dutch-oven or skillet, heat the olive oil over medium-high heat and sauté the chicken pieces on each side until golden brown (about 5-6 minutes). Set the pieces aside on a plate and remove the excess fat from the pot.

In the same pot, sauté the bacon until slightly golden brown. Set aside with the chicken.

Add the mushrooms and sauté for 3 minutes. Then add the shallots and garlic.

Add the butter to the pot and allow to melt. Sprinkle with cornstarch and mix well.

Deglaze with a little white wine (about ½ cup, 100 ml), scraping brown bits from the bottom of the pot with a wooden spoon.

Cooking

Return the chicken and bacon to the pot.

Pour in the remaining white wine, bay leaves and thyme. Bring to the boil, then reduce the heat.

Cover the casserole and simmer over a low heat, or place in the oven at 356°F (180°C) for 45-60 minutes. You can check with a thermometer: the internal temperature of the chicken should reach 167°F (75°C) in the center of the pieces.

Add the cream

Once cooked, stir in the heavy cream.

Season with salt and pepper. Serve with white rice or mashed potatoes. Sprinkle with curly parsley for decoration.

Informação Nutricional

Tamanho da Dose

Calorias

445 kcal

Gordura Total

31 g

Gordura Saturada

12 g

Gordura Insaturada

16 g

Gordura Trans

0.2 g

Colesterol

123 mg

Sódio

170 mg

Carboidratos Totais

9 g

Fibra Alimentar

1 g

Açúcares Totais

3 g

Proteína

19 g