Coq au Vin Blanc (chicken in white wine)
Coq au Vin Blanc is a French specialty in which chicken pieces are slowly braised aromatically with shallots, root vegetables, mushrooms, herbs and dry white wine. The light sauce gets its delicate flavor from lemon zest, a little cream and fresh herbs. This traditional braised dish impresses with its elegant structure, lively freshness and juiciness - a real treat for anyone who wants to combine classic and modern cuisine.
Cooking utensils
- 1 Roasting pan or large pot
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 Sieve
Ingredients
Chicken dish
- 2 Chicken drumsticks or 4 chicken pieces
- 2 Shallots
- 1 Garlic clove
- 1 Carrot
- 1 Celery stalk
- 100 g Mushrooms
- 1 Tbsp flour
- 250 ml dry white wine
- 150 ml Poultry stock
- 100 ml Cream
- 1 Organic lemon grated peel
- 2 Sprigs of thyme
- 1 Bay leaf
- 2 1 tbsp olive oil
- 1 Tbsp butter
- Salt Pepper
Finish
- fresh parsley
- Lemon zest
Preparation
Prepare
- Wash the chicken pieces, pat dry and season with salt and pepper. Finely chop the shallots, carrot, celery and mushrooms.
Frying & braising
- Heat the oil and butter in a roasting tin, fry the chicken pieces all over and lift out. Add the vegetables, sauté, then dust with flour. Pour in the white wine and stock, bring to the boil.
Cooking
- Add the chicken pieces, thyme and bay leaf, cover and simmer over a low heat for 50-60 mins. Then add the cream, lemon zest and mushrooms, reduce the sauce a little and season to taste.
Finish
- Serve with parsley and fresh lemon zest.
Recommended side dishes
- Butter noodles
- Parsley potatoes
- Baguette
Nutritional values per portion
Calories: 640kcalCarbohydrates: 18gProtein: 45gFat: 36g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat