Coq Au Vin Blanc
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Prep Time:
Cooking Time: Servings: 4 |
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Coq Au Vin Blanc Recipe. The classic French chicken stew that has been streamlined for a quick weeknight family dinner or gathering.
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Be The First To Review This RecipeIngredients
| olive oil | 2 Tbsps | |
| garlic clove | 4 | crushed |
| leek | 2 | washed and white part chopped |
| bacon | 3/4 lb | chopped |
| chicken thigh | 10 | boneless and skinless |
| all-purpose flour | 1/4 cup | |
| button mushroom | 1 lb | sliced |
| white wine | 3 1/2 cups | |
| herbes de Provence | 1 tsp | |
| bay leaf | 2 | |
| salt | 1 Tbsp | to taste |
| black pepper | 1/2 tsp | to taste |
Directions
- In a large stockpot heat the olive oil over medium high heat.
- Add the crushed garlic clove and leeks. Sauté for 1 to 2 minutes.
- Add the chopped bacon and fry for 3 to 5 minutes.
- Dust the chicken thighs with the all-purposes flour and add to the stockpot. Move the thighs around in the stockpot and cook for 3 to 5 minutes.
- Add the mushrooms, white wine, herbes de Provence, and bay leaf.
- Increase the heat to high and bring to a boil.
- Reduce the heat to a simmer and cover. Allow to cook for 45 minutes.
- Add salt and black pepper to taste.
