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    You are in: Home / Recipes / Coq Au Vin Blanc Recipe
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    Coq Au Vin Blanc

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    ratherbeswimmin''s Note:

    Everyday with Rachael Ray

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat 2 tablespoons olive oil in a large nonstick pan over med-high heat.
    2. 2
      Season the chicken with salt and pepper; dredge in flour and add to pan in a single layer (do not crowd the meat).
    3. 3
      Cook chicken about 4-5 minutes on each side until browned.
    4. 4
      While the chicken is working, heat a large Dutch oven or deep skillet over med-high heat with the remaining 1 tablespoons oil.
    5. 5
      When the oil is hot, add in the bacon; cook about 5 minutes until crisp.
    6. 6
      Remove bacon with a slotted spoon and drain on paper towels.
    7. 7
      Pour off a little of the bacon fat, leaving a thin layer in the Dutch oven.
    8. 8
      Add in the onions, mushrooms, bay leaf, and thyme (the leaves will fall off the sprigs and into the sauce during cooking).
    9. 9
      Cook 7-8 minutes until the onions have a little color and the mushrooms are tender.
    10. 10
      Add in 2 tablespoons flour to the Dutch oven and cook for 2 minutes.
    11. 11
      Deglaze with the chicken broth, scraping up all the brown bits from the bottom of the pan, and cook, for 5 minutes.
    12. 12
      Preheat the broiler.
    13. 13
      Over high heat, add in the wine to the cooked chicken in the skillet and scrape up all the brown bits; reduce the liquid for about 5 minutes, then add the chicken and wine to the broth and vegetables in the Dutch oven; stir to combine.
    14. 14
      Stir in the cream; lower heat to a simmer and reduce sauce for about 5 minutes.
    15. 15
      Arrange the bread on a baking sheet and toast on both sides under the broiler.
    16. 16
      Rub garlic across the hot toast and butter lightly.
    17. 17
      Cut the slices of toast in half from corner to corner.
    18. 18
      Remove the bay leaf and thyme stems from the chicken and sauce.
    19. 19
      To serve: fan 4 toast triangles across each dinner plate, lining up the points, and then top with the chicken and sauce; finish each plate with the bacon and parsley.

    Browse Our Top Poultry Recipes

    Ratings & Reviews:

    • on August 23, 2013

      55

      Really good fast food remake of a French classic! All the right ingredients are there and it turned out just as good as we expected. Oh, I did add some garlic.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Coq Au Vin Blanc

    Serving Size: 1 (679 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 963.5
     
    Calories from Fat 557
    57%
    Total Fat 61.9 g
    95%
    Saturated Fat 20.2 g
    101%
    Cholesterol 224.1 mg
    74%
    Sodium 1097.5 mg
    45%
    Total Carbohydrate 43.4 g
    14%
    Dietary Fiber 4.4 g
    17%
    Sugars 8.5 g
    34%
    Protein 57.7 g
    115%

    The following items or measurements are not included:

    fresh thyme

    white burgundy

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