If there is a dish that combines culinary sophistication and homey comfort, it’s definitely Coq Au Vin Blanc. This French recipe is one of the most celebrated in the history of French cuisine, and for good reason. The combination of tender chicken simmered in a white wine sauce infused with mushrooms, pearl onions, and garlic is enough to make anyone’s taste buds go wild.
The dish Coq Au Vin Blanc (Chicken With White Wine) is the perfect meal option that will impress your guests or satisfy your family’s cravings. This dish is easy to prepare and is perfect for busy weeknights or a romantic dinner with your special someone.
Traditionally, coq au vin blanc is made by braising chicken in white wine and garnishing it with shallots, garlic, mushrooms, and pearl onions. The white wine imparts a light acidity to the dish adding complexity to the recipe. In this version of coq au vin blanc, we’ll be featuring boneless, skinless chicken breasts cut into bite-sized pieces.
If you’re looking for a delicious recipe that will add some elegance to your dinner table, look no further than Coq Au Vin Blanc. So let’s get started with this tantalizing recipe that will leave you wanting more.
Why You’ll Love This Recipe
If you love indulging in classic French cuisine, then you’ll absolutely adore Coq Au Vin Blanc. This dish is a delicious variation of the traditional Coq Au Vin which is made with red wine instead of white. White wine brings out seriously gorgeous flavors in this recipe that won’t disappoint your senses.
The use of dry white wine guarantees this coq au vin blanc recipe provides an authentic French touch to your table. The best part about this recipe is that it’s both sophisticated and simple to make. It’s an easy dinner for special occasions or a busy weeknight meal.
Not only is the sauce rich and velvety, but it also packs a punch of amazing flavor. Your taste buds will surely thank you after savoring tender chicken pieces mixed with mushrooms, garlic, onions, and flavorful herbs all cooked in dry white wine sauce. The perfect combination of these ingredients ensures that every bite is full of flavor and freshness.
The dish can be served with anything from creamy mashed potatoes, brown rice pilaf or freshly baked crunchy bread slices with parmesan cheese sprinkled over them. The choice is all yours! Pair it with a glass of good quality Chardonnay or Pinot Grigio-white wine for that extra burst of flavor. Trust me; You’re going to fall in love with Coq Au Vin Blanc!
Here are the ingredients to make Coq Au Vin Blanc:
- 2 pounds boneless, skinless chicken breast halves, cut into 1-2 inch pieces
- 1/4 cup white whole wheat flour
- 1 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon coarse sea salt
- 2 tablespoons olive oil, divided
- 3 cloves of minced garlic
- 1 cup of sliced mushrooms
- 1 cup of frozen pearl onions
- 1 cup of dry white wine
- 1 cup of chicken broth
This recipe yields 4 servings. To increase the yield, adjust the ingredients according to your desired amount.
The Recipe How-To
Step 1: Preparing the Chicken
- First season 10 boneless, skinless chicken breast halves with fresh coarse ground black pepper and coarse sea salt.
- Then dust them with a mixture of paprika and white whole wheat flour.
Step 2: Cooking the Chicken with White Wine
- Heat up 2 tbsp olive oil in a large skillet over high heat.
- Add the chicken pieces and cook for about 4 minutes on each side until lightly browned.
- Transfer the chicken to a plate.
- In the same skillet, add some sliced mushrooms and pearl onions, cook for about 3 minutes or until lightly browned.
- Next, add in 1 garlic clove and continue cooking for 1 minute.
- Now, pour 1 cup of dry white wine, 1/2 cup of chicken broth, then bring it to boil.
- Place the chicken back into the skillet.
- Move everything into a preheated oven at 350°F (180°C) and let it cook for around 30 minutes.
Step 3: Making the Wine Sauce
After cooking for about half an hour, remove from the oven and scoop out all the chicken onto a plate or tray. Leave all contents and juices on the skillet which will soon become your sauce:
- Bring your skillet back to high heat, let it simmer until liquid has reduced down by half noticed by its thicker consistency then turn heat off.
- Scoop out some mushroom-onion mix as garnish later or leave to mix with your sauce.
- Pour everything left on the skillet into a food processor or blender, blend until smooth texture attained.
Step 4: Garnishing Your Dish
Chop some fresh parsley leaves as a topping.
Arrange cooked mushroom-onion mix alongside the chicken and add sauce over the chicken.
Finally, sprinkle some chopped parsley leaves evenly on top as garnish.
Serve hot and enjoy your Coq Au Vin Blanc!
Substitutions and Variations
As with most recipes, there is always room to make substitutions and variations based on your preferences or dietary restrictions. In this recipe for Coq Au Vin Blanc or Chicken with White Wine, there are a few options available to you.
First off, you can swap the boneless skinless chicken breast halves for boneless chicken thighs for an even juicier and more flavorful meat. If you prefer dark meat over white meat, this is the perfect substitution for you.
If you’re looking to make this dish vegetarian, you can substitute the chicken pieces for mushrooms or any other vegetable of your liking. The wine sauce will still work beautifully with these vegetarian substitutes.
Additionally, if you do not have white whole wheat flour on hand, traditional all-purpose flour can be used instead. While it may affect the overall nutrition of the dish slightly, it should not affect the flavor or texture greatly.
Lastly, while dry white wine is the star of the dish, if you don’t have any on hand or prefer a stronger flavor profile, you could experiment with using a red wine instead. Many classic French recipes call for braising chicken in red wine, so it’s definitely an option worth trying out.
Remember that cooking is all about experimenting and making the dish work for your personal preferences- so feel free to get creative in the kitchen with this Coq Au Vin Blanc recipe!
Serving and Pairing
When it comes to serving and pairing Coq Au Vin Blanc, I recommend keeping it simple. This rustic French dish does not require any fancy accompaniments, as it’s flavorful and satisfying all on its own.
To start, I suggest serving this chicken white wine dish with a warm, crusty baguette or some roasted garlic mashed potatoes to help soak up the delicious wine sauce. You might also try serving it alongside a simple green salad dressed with a tangy vinaigrette to balance out the richness of the dish.
When it comes to pairing drinks, dry white wine such as Sauvignon Blanc, Pinot Grigio, and Chardonnay are ideal choices for Coq Au Vin Blanc. However, if you’re a fan of red wines, a light-bodied red like Beaujolais or Pinot Noir would be a great match too.
On the other hand, If you prefer beer over wine, you could also serve this dish with a crisp lager or Belgian Tripel beer.
In conclusion, keep your serving and pairing options simple for Coq Au Vin Blanc. This chicken with white wine is already so rich and full of flavor that it doesn’t need anything else stealing its thunder!
Make-Ahead, Storing and Reheating
Coq Au Vin Blanc is undoubtedly one of the best French chicken dishes, perfect for events, parties or a cozy night in. The good news is that this recipe can be prepped ahead, stored and reheated successfully.
If you plan to make Coq Au Vin Blanc ahead of time, allow it to cool completely before storing it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
When you’re ready to reheat your Coq Au Vin Blanc, there are a few tricks to ensure that it comes out as good as fresh off the stove.
If you are reheating from fresh, place it over medium heat with enough chicken broth or water in the pot to avoid drying out the dish. Cover the pot with a lid until everything is heated through.
For frozen Coq Au Vin Blanc, transfer it to a baking dish and let it thaw overnight in the fridge. Then reheat it covered with foil at 350 F (180 C) for approximately an hour until heated through. Before serving, be sure to check that the internal temperature has reached at least 165 F (74 C).
The tip here is not to rush the cooking process – keeping a low heat and taking time will give you great flavors and better results when reheating.
In conclusion, having leftovers or making Coq Au Vin Blanc ahead of time is possible and easy with these tips. This French classic will make your life easier with its delicious flavors and excellent storage properties.
Tips for Perfect Results
For the best results when making Coq Au Vin Blanc, there are a few tips you should follow. These tips will help ensure that your chicken is perfectly cooked and tender while the wine sauce is rich and flavorful.
Firstly, make sure to use a dry white wine for this recipe. A dry white wine like Sauvignon Blanc or Pinot Grigio works well as it will not be overly sweet and will complement the other flavors in the dish.
When browning the chicken pieces, do not overcrowd the pan. This can cause the chicken to steam instead of brown, resulting in a less flavorful dish. Brown the chicken pieces in batches if necessary, adding more olive oil as needed.
It’s important to use fresh herbs and spices in this dish. The paprika, black pepper, and sea salt add essential flavors that will enhance the overall taste of the dish. Additionally, use fresh garlic instead of garlic powder to boost the flavor profile.
When braising the chicken with wine, make sure to maintain a low simmer rather than a rolling boil. This gentle simmer will allow the chicken to cook slowly and absorb more of the wine flavor.
Lastly, be patient when reducing the wine sauce. Allow it to thicken naturally over low heat while stirring occasionally. It may take longer than you expect but it’s worth it for a rich and delicious sauce.
Follow these tips for perfect results every time you make Coq Au Vin Blanc. Your taste buds won’t be disappointed!
Now that you know how to make a delicious coq au vin blanc, it’s time to address some common questions and concerns. In this FAQ section, I’ll address some possible issues that may come up while making this dish, as well as provide some additional tips and variations to help you make the best coq au vin blanc possible. So, let’s dive in and solve any unanswered questions!
Can you drink white wine with coq au vin?
When it comes to pairing with Coq au Vin Blanc, my go-to suggestion is dry white wine. This is because the crisp and acidic taste of wines like Sauvignon Blanc, Pinot Gris, or Pinot Blanc can perfectly complement the flavors of this dish. It’s essential to keep in mind that when cooking with wine, the flavors tend to concentrate rather than weaken, which is why using a wine that you would enjoy drinking on its own is the key to elevating your dish to the next level.
Is coq au vin better with red or white wine?
To complement the bold flavors of a savory coq au vin, opt for a vibrant red wine with smooth tannins and notes of spice. A suitable choice could be a rich Beaujolais or a southern French wine from regions like Provence or Languedoc. And when the dish is finally served and ready to be enjoyed, a nice glass of red wine will undoubtedly elevate the whole culinary experience.
What is the best wine to use in coq au vin?
When it comes to making coq au vin, Burgundy wine is often the go-to choice. However, I’ve found that lighter reds such as Tempranillo and Gamay Noir are equally delicious in this dish. Ultimately, the key factor is picking a wine that you personally enjoy drinking. The wine’s flavor is a crucial component of the coq au vin, so it’s important to choose a wine that you find pleasing to the palate.
What did Julia Child serve with coq au vin?
When it comes to pairing dishes with coq au vin, Julia Child had suggested a side of potatoes or salad. Personally, I believe a classic and complementary addition to this dish would be a piece of crusty French bread. There’s nothing quite like soaking up the flavorful sauce with each bite of bread.
So there you have it, my dear food enthusiasts! Coq Au Vin Blanc is a dish that is sure to delight your taste buds and leave you craving for more. This recipe is simple and easy to make, with ingredients that are easily available. Its alluring aroma and delectable flavors will leave your guests mesmerized.
Try this recipe tonight, and I guarantee, it will be the best chicken white wine dish you’ll ever have. Whether it’s for a special occasion or just another weeknight dinner, Coq Au Vin Blanc is the perfect way to add some French sophistication and elegance to your table.
And if you’re feeling adventurous, why not try substituting the white wine with red wine or experimenting with different garnishes and herbs? This recipe is versatile and can be easily adapted to fit your personal preferences.
So go on – break out of your usual routine and explore the world of Coq Au Vin Blanc. Trust me; you won’t regret it!
Coq Au Vin Blanc (Chicken With White Wine) Recipe
- 2 tablespoons organic white whole wheat flour
- 1 small garlic clove, minced
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon paprika
- 1/4 teaspoon fresh coarse ground black pepper
- 4 boneless skinless chicken breast halves
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 2 tablespoons grated parmesan cheese
- Preheat oven to 350°F.
- Combine flour, garlic, salt, paprika, and pepper on a plate.
- Dredge chicken in flour mixture.
- Heat oil in cast iron skillet.
- Add chicken and cook 2 minutes on each side over medium heat until browned.
- Add broth and wine. Bring to boil then cover & bake 30 minutes.
- Sprinkle with parmesan & serve.
Add Your Own Notes
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