Coq au vin blanc may sound familiar — this rich chicken stew is made with white wine instead of red wine like its more famous cousin, Coq au Vin. This classic French dish’s flavor is lighter yet still incredibly indulgent thanks to bacon lardons and a silky butter sauce that coats the mushrooms, onions, and chicken. Cooking the stew slowly builds up the flavor, as the broth picks up richness and depth from the pancetta and mushrooms and brightness from the wine and vermouth. Meanwhile, the vegetables and chicken are perfectly tender.
Notes from the Food & Wine Test Kitchen
To thicken the sauce, this recipe uses a beurre manie, the French technique that refers to a paste made by combining equal parts softened butter and flour together. Because the butter coats the flour particles, the flour can be added directly to the sauce without causing lumps.
Make ahead
Prepping the chicken and vegetables a day ahead of time makes cooking this dish much quicker. Refrigerate any leftovers for up to three days. Reheat in a pot over medium heat, stirring occasionally, until hot.
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