White Wine Coq au Vin

Photo: Peden & Munk; Styling: Amy Wilson  

This recipe for coq au vin is a fresher, green-herb-laced version of the original French classic. Serve with a crusty baguette for dunking.

Yield: Serves 4
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 464
  • Calories from fat: 34%
  • Protein: 42g
  • Fat: 18g
  • Saturated fat: 4g
  • Carbohydrate: 18g
  • Fiber: 2.5g
  • Sodium: 900mg
  • Cholesterol: 151mg

Ingredients

  • 4 1/2 tablespoons flour
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 teaspoon herbes de Provence
  • 4 slices bacon (1/4 lb.), chopped
  • 1 1/2 pounds boned, skinned chicken thighs
  • 2 tablespoons olive oil
  • 1 1/2 cups peeled baby carrots
  • 3 stalks celery
  • 1 medium onion
  • 1 1/3 cups Chardonnay
  • 2 cups reduced-sodium chicken broth
  • 1/2 cup loosely packed flat-leaf parsley sprigs
  • 1/4 cup loosely packed fresh tarragon sprigs

Preparation

  1. 1. In a plastic bag, shake flour with 1/2 tsp. salt, 1/4 tsp. pepper, and the herbes de Provence; set aside.
  2. 2. In a 5- to 6-qt. pot over medium-high heat, brown bacon, stirring often, 6 to 7 minutes. Meanwhile, cut chicken into 1-in. chunks, then shake half at a time in flour to coat.
  3. 3. With a slotted spoon, transfer bacon from pan to paper towels. Brown half the chicken in bacon fat, stirring often, 3 to 5 minutes. Transfer to a plate. Repeat with remaining chicken, adding oil to pot. Meanwhile, halve carrots lengthwise and cut celery into diagonal slices. Chop onion.
  4. 4. Add vegetables to pot with remaining 1/4 tsp. each salt and pepper and sauté until onion is golden, about 5 minutes. Meanwhile, in a microwave-safe bowl, microwave wine and broth until steaming, about 3 minutes.
  5. 5. Add broth mixture, chicken, and bacon to pan, stirring to loosen browned bits. Cover and bring to a boil over high heat. Reduce heat and simmer until vegetables are tender, about 15 minutes. Meanwhile, coarsely chop parsley and tarragon. Stir them into stew.
Also featured in: Sunset, January 2010
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