【法式白酒燉雞Coq Au Vin BLANC】香濃醬汁藍帶版本做法公開！｜EN & CHI SUB｜BigBoyRecipe 藍帶的餐桌

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor without alcohol.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while adding smokiness.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with good fats.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is plant-based, while pork is often less expensive.

Break down the whole chicken into legs, wings, and breasts.

Separate the legs from the breast by cutting along the backbone.

Remove the oyster piece of meat and cut out the joint connecting the thigh.

Cut out the wingette and drumette as one piece.

Remove the tail and wishbone before cutting out the breasts.

Clean up the chicken legs by separating the thigh from the drumstick and cutting around the bone.

Marinate the chicken legs and wings with thyme, bay leaf, and 200ml of white wine for one hour.

Cut the onion into strips and chop the carrots into large chunks.

Wipe the mushrooms with a paper towel and trim the stems.

Cut the bacon into strips.

After marinating, pat the chicken dry to avoid oil splatter when frying.

Sprinkle salt on the chicken and coat it with a thin layer of flour, patting off excess flour.

Preheat the oven to 180°C (350°F).

Heat a pot and add a bit of oil.

Fry the chicken skin side down until golden brown, then flip to fry the other side.

Remove the chicken and fry the bacon until it changes color.

Add onions to the bacon and sauté until softened, then add carrots and mushrooms.

Pour in the marinating white wine and cook until reduced by half.

Add chicken stock and bring to a boil before adding the chicken back to the pot.

Cover and bake in the oven at 180°C for 40 minutes, or simmer on low heat if no oven is available.

After 40 minutes, remove the chicken, carrots, and mushrooms from the pot and strain the broth.

Bring the strained broth to a boil, skimming off foam and excess fat, then reduce until thickened.

Add heavy cream to the broth and continue cooking until it thickens into a sauce-like consistency.

Add a pinch of salt and butter, stirring until well combined.

Test the sauce for readiness by running a finger through it on the back of a spoon.

Add chopped parsley to the sauce before serving.

Plate the chicken pieces and arrange the carrots and mushrooms on top, drizzling the sauce over everything.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens