Lunch / Dinner
Coq au Vin Blanc
A traditional dish from Burgundy, coq au vin [kohk-oh-VAHN] basically translates to “rooster in wine.” Or in other words, it’s chicken braised in wine until it’s fall-off-the-bone tender. This stew may just be simple country food, but it’s delicious!
Typically coq au vin is made with red wine, but this version, made with white wine, is a bit lighter, both in color and taste. An unoaked Chardonnay is the perfect choice for this stew. Since it’s aged in stainless steel rather than oak, it has a fruitier, purer flavor than one that’s oaked. And it’s more in keeping with a French white Burgundy — which brings it back home. But don’t break the bank — choose a moderately priced bottle.
Test Kitchen Tips
Be sure to remove the skin from the chicken, especially if cooking in the slow cooker, to keep it from seeming rubbery and the stew from becoming greasy.
SLOW-COOKER METHOD: Prepare bacon and chicken in a sauté pan according to recipe directions; transfer chicken to a 6- to 8-qt. slow cooker.
Sauté mirepoix and aromatics in same pan according to recipe directions. Deglaze pan with 2 cups wine, and transfer to slow cooker. Add 1 cup broth and bay leaf.
Cover slow cooker and cook until chicken is nearly fork-tender on high setting, about 2 hours, or low setting about 3 hours.
Prepare mushrooms according to recipe directions. Add mushroom mixture to slow cooker; cover and cook 30 minutes more. Debone chicken, if desired, and garnish each serving.
Preheat oven to 325°.
Cook bacon in a large pot until crisp; transfer to a paper-towel-lined plate and reserve drippings.
Brown chicken in same pot over medium-high heat in 1 Tbsp. drippings, about 8 minutes. Transfer chicken to a plate.
Sauté onion, celery, and carrot in 1 Tbsp. drippings until softened, 3–5 minutes. Add tomato paste, thyme, rosemary, and garlic; cook until fragrant, about 1 minute. Stir in 2 Tbsp. flour; cook 1 minute.
Deglaze pot with wine and reduce to about 2 cups, 10–15 minutes. Return chicken to pot; add 2 cups broth and bay leaf. Bring stew to a boil, cover pot, and transfer to the oven; cook until chicken is nearly tender, about 45 minutes.
Meanwhile, cook mushrooms in two batches in 2 Tbsp. butter per batch in a sauté pan over medium heat until browned and liquid nearly evaporates, about 10 minutes per batch. Return all mushrooms to pan, stir in ¼cup flour, and cook 1 minute.
Deglaze pan with brandy; cook until nearly evaporated. Add remaining ¼ cup broth and pearl onions to pan; scrape down sides of pan and transfer mushroom mixture to chicken pot. Return pot to oven and cook 15 minutes.
Remove chicken, mushrooms, and pearl onions from pot; reduce sauce until thickened, 5 minutes. Debone chicken when cool enough to handle, if desired; return chicken, mushrooms, and pearl onions to sauce. Garnish each serving with bacon and parsley.
% Daily Value*
Total Fat 22g 33%
Saturated Fat 9g 45%
Cholesterol 241mg 80%
Sodium 529mg 22%
Carbs 17g 5%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.