Winter White Coq Au Vin Recipe

Name: Winter White Coq Au Vin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 4 to 5-pound chicken, cut into 8 pieces; Salt and freshly ground black pepper; All-purpose flour, for dredging; 1 stick butter; EVOO, for drizzling; 1 cup freshly peeled or defrosted drained pearl onions; 3 to 4 cloves garlic, sliced; 2 ribs celery heart with leafy tops, finely chopped; 1 baby fennel or 1/4 small bulb, thinly sliced; 1 leek, thinly sliced; 1 large fresh bay leaf; One 750 milliliter-bottle dry white wine, such as white Burgundy; 1 cup creme fraiche; 2 to 3 cups chicken stock, if needed; 1/4 cup Dijon mustard; 2 to 3 tablespoons chopped fresh tarragon leaves; Baguette, warmed

Servings: persons

One 4 to 5-pound chicken, cut into 8 pieces
Salt and freshly ground black pepper
All-purpose flour, for dredging
1 stick butter
EVOO, for drizzling
1 cup freshly peeled or defrosted drained pearl onions
3 to 4 cloves garlic, sliced
2 ribs celery heart with leafy tops, finely chopped
1 baby fennel or 1/4 small bulb, thinly sliced
1 leek, thinly sliced
1 large fresh bay leaf
One 750 milliliter-bottle dry white wine, such as white Burgundy
1 cup creme fraiche
2 to 3 cups chicken stock, if needed
1/4 cup Dijon mustard
2 to 3 tablespoons chopped fresh tarragon leaves
Baguette, warmed

1
Sprinkle the chicken with salt and pepper and dredge in the flour.
2
Melt 2 tablespoons of the butter in a Dutch oven over medium-high heat.
3
Brown the chicken, working in batches, and then transfer to a plate.
4
Add a drizzle of EVOO to the pot along with the remaining butter, onions, garlic, celery, fennel and leeks.
5
Sprinkle the vegetables with some salt and pepper and cook until lightly browned, 7 to 8 minutes.
6
Stir in the bay leaf and wine, return the chicken to the pot and cook, partially covered, over a low, rolling simmer, 30 minutes.
7
Stir in the creme fraiche, reduce to a simmer and continue to cook, 30 minutes longer.
8
If the liquid gets too low, add the chicken stock.
9
Transfer the chicken to a warm platter, and add the mustard and chopped tarragon at the last minute.
10
Serve with warm baguette.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: One 4 to 5-pound chicken, cut into 8 pieces, Salt and freshly ground black pepper, All-purpose flour, for dredging, 1 stick butter, and more.

Yes, Winter White Coq Au Vin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Winter White Coq Au Vin

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