How to Make Coq au Vin Blanc | French Chicken Stew with White Wine

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.

Salt the chicken legs and add freshly cracked black pepper and Herbes de Provence.

Sauté Lardons in a hot pot until golden brown and crispy, then transfer to a plate to drain.

Keep the fat in the pot to sear the chicken legs until golden brown.

Bake the chicken in the oven at 375°F for 20-25 minutes until cooked through.

Sauté 1 cup of leeks and 1/3 cup of diced shallots in the bacon fat until translucent and fragrant.

Add 2/3 cup of diced carrots and 1/2 cup of diced celery, season with salt and pepper, cover, and steam for about 5 minutes.

Add white wine to the vegetables and scrape up the browned bits from the bottom of the pot.

Simmer the wine until reduced by a third, then add 3 cups of chicken broth and 2 cloves of minced garlic.

Bring to a boil and create a slurry with 2 tablespoons of corn starch and 2 tablespoons of cold water, then add to the sauce to thicken.

Stir in 2 tablespoons of heavy cream, add the cooked Lardons, lemon zest, and 2 tablespoons of parsley.

Sauté 1 1/2 cups of sliced white mushrooms in butter in a separate pan, then add to the pot.

Once the chicken is done, spoon the sauce over the chicken and garnish with more parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens