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    You are in: Home / Recipes / Coq Au Vin Blanc (Chicken With White Wine) Recipe
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    Coq Au Vin Blanc (Chicken With White Wine)

    Coq Au Vin Blanc (Chicken With White Wine). Photo by NoraMarie

    1/1 Photo of Coq Au Vin Blanc (Chicken With White Wine)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Mims & Squims's Note:

    Tender chicken, rich sauce...impressive dish without a whole lot of effort!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Combine flour, garlic, salt, paprika, and pepper on a plate.
    3. 3
      Dredge chicken in flour mixture.
    4. 4
      Heat oil in cast iron skillet.
    5. 5
      Add chicken and cook 2 minutes on each side over medium heat until browned.
    6. 6
      Add broth and wine. Bring to boil then cover & bake 30 minutes.
    7. 7
      Sprinkle with parmesan & serve.

    Ratings & Reviews:

    • on December 01, 2007

      55

      I just loved this.Next time I will make double sauce

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 01, 2007

      45

      I was nervous because I had to braise this since the oven was in use. It worked out just fine- cooked in covered skillet for about 25 minutes over low, turning a few times. The flavoring was very good. I added a bit of rosemary and thyme. Good healthy chicken dish! And the parmesan adds a lot as well. Thanks!

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

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    Nutritional Facts for Coq Au Vin Blanc (Chicken With White Wine)

    Serving Size: 1 (189 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 213.9
     
    Calories from Fat 52
    24%
    Total Fat 5.8 g
    8%
    Saturated Fat 1.3 g
    6%
    Cholesterol 70.6 mg
    23%
    Sodium 502.9 mg
    20%
    Total Carbohydrate 4.0 g
    1%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.4 g
    1%
    Protein 29.4 g
    58%

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