Chicken stewed in white wine là món gì năm 2024

Coq Au Vin Blanc is a succulent chicken stew made with white wine instead of red wine like its more famous cousin, Coq au Vin.

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Frequently Asked Questions:
Equipment Needed:
Ingredients
Bouqet Garni
Instructions:
Braising the Coq au Vin Blanc
Plating the Coq au Vin Blanc
How to thicken a sauce that is too liquid

A classic French dish, each forkful melts in your mouth and is so fragrant and flavorful. I confess, I actually prefer Coq au Vin Blanc to the traditional Coq au Vin , made with red wine. The flavor is lighter and incredibly indulgent.

This dish is as pretty to serve, with its caramelized pearl onions, meaty mushrooms and tender pieces of chicken, as it is to enjoy. The perfect dish for a Sunday family lunch or a dinner party. If you are looking for a dish to impress that doesn't require you working away in the kitchen while your guests are there - this is it!

Coq au Vin Blanc sounds fancy but the dish can actually be made rather simply. The chicken is seared, then braised, in a luscious white wine sauce with pork belly, mushrooms and beautiful pearl onions. Absolutely delightful!

Elevated to a French Culinary superstar recipe by the likes of Julia Child and Jacques Pépin, Coq au Vin, and Coq au Vin Blanc, is the kind of dish to solicit "ooohs and ahhs" when brought to the table.

This French chicken recipe takes you through, step by step, how to make a delicious Coq au Vin Blanc, made simple. Even a fledgling cook will be able to master this one!

Frequently Asked Questions:

What does Coq au Vin Blanc mean?

The direct translation of Coq au Vin is Rooster in White Wine Sauce.

Is Coq au Vin Blanc made with Chicken or Duck?

Coq au Vin is made with chicken. In Burgundy, France, the tradition was to make this dish with male Chicken (the rooster) because the slow braising technique works well on tough meats. Today, Coq au Vin is made with chicken and is incredibly tender.

What does Coq au Vin Blanc taste like?

Coq au vin is a fragrant, savory stew of chicken pieces simmered for hours in a white wine sauce. The sautéed bacon, mushrooms, carrots and pearl onions create for layers of flavor that melt in your mouth. Absolutely delicious!

What does it mean to "Braise"?

Braising is a dual cooking technique that works very well for large, or tough cuts of meat. First you sear the meat at a high heat to seal in the juices and then you add liquid and bake for an extended amount of time. The meat is not fully immersed in the liquid as it would be a stew.

What is the difference between Coq au Vin and Coq au Vin Blanc?

The recipes are very similar however Coq au Vin Blanc is made with white wine and chicken stock , while classic Coq au Vin is made with Red wine.

Equipment Needed:

Big Dutch Oven (at least 5.5 Quarts - or else you can divide between 2 dutch ovens if needed)

cheese cloth:

Sharp Chef's Knife

Non-slip Cutting board

Paper towels (essential for getting a good sear on the meat - dry meat sears beautifully)

Rubber spatula ( key for getting the good bits stuck on the bottom of the pan into the sauce)

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Ingredients

Coq au Vin (serves four to six)

2, 3-4 lbs Whole Chicken or 6 lbs of a variety of chicken pieces (skin-on chicken Thighs, chicken breasts and legs)
½ cup chopped bacon or lardons (I used Ventrêche for this recipe - pork belly added great flavor)
16 oz mushrooms (any kind will do, button mushrooms or cremini mushrooms are the classic, but a wild mushroom mix (like this one with Hen of the Wood, trumpet royal and clamshell mushrooms, is wonderful and adds great texture to the dish)
8 oz white pearl onions, left whole (if you don't have access to pearl onions, chopped onion works well too)
¼ cup dry vermouth 3 cups white wine (Chardonnay is the traditional choice - the dish originates from Burgundy) 1 cup of chicken stock (plus and additional cup if need depending on the volume of your chicken)
1 stick of butter plus 1 tbsp butter (soft but not melted!) for the beurre manié
1 tbsp of flour
2 tbsp olive oil
2 tbsp sugar
1 tbsp salt ( I love to use flaky French salt like sel de Camargue or Guérand)
4 garlic cloves, sliced
3 carrots, diced (about 1 cup)
3 branches of celery, diced (about one cup)

Bouqet Garni

2 sprigs each of fresh thyme and rosemary 2 bay leaves (Make sure to take the bay leaf out after cooking if you do not tie up your bouquet garni) 1 star anise (same, must be taken out at the end!)
(wrap in cheese cloth if you don't wan't the pieces of rosemary to separate in the sauce but this is not necessary)
¾ cup of flat leaf parsley, chopped, for garnish

Instructions:

*Le Chef's Wife tip: La Mise en Place: always read the entire recipe fully before beginning to cook, and pre-chop your vegetables and meat before you turn the heat on. This simple tip has removed so much stress for me in the kitchen!

Preheat your oven to 350 degrees Fahrenheit.
If you are starting with a whole chicken, break the chicken into pieces. Start by dislocating the legs (twist and they will pop out easily) and then cut off the wings from the base. Slice the breast meat away into two filets, leaving the skin on.
*Very important* Pat the skin dry with a paper towel. This will help it to get a nice sear.
In a Dutch oven over medium-high heat drizzle the olive oil.
Once the olive oil begins to heat, add the chicken pieces, skin down.
Sear chicken pieces skin down over medium high heat until they become golden brown. You will likely need to do this in two batches. You don't want to crowd the chicken or it won't sear properly.
Remove the chicken and set aside on a plate.
Use the rubber spatula to unstick the pieces leftover on the bottom of the pan - you will want those flavors in the sauce!
Bring the range down to medium heat and add the pork belly. Sautée until it browns.
Add the onions, garlic and sautée for a few minutes, stirring constantly. Use your rubber spatula to constantly scrape the bottom of the pan to get all the flavorful bits into the mixture.
Sprinkle over the sugar and add the butter. Stir
Once the onions are translucent (they will shine beautifully!), add in the chopped carrots and celery. Stir for a few minutes.
Then add in the mushrooms and stir gently until they soften.
Deglaze the pan with the dry vermouth and scrape the bottom with a spatula ( did I mention the brown bits is where all the flavor comes from?)
Pour in the chicken broth.
Add the bouqet garni and all of the wine. Bring back to a simmer.
Add in the Beurre Manié and stir. This is key for having a rich, unctuous sauce.

How to make Beurre Manié

Beurre Manié (beurre manie) directly translates to "kneaded butter" and is an essential kitchen trick for thickening a sauce.

Made with equal parts softened butter and flour. Simply put 1 tbsp soft butter (not melted!) in a bowl with 1 tbsp flour and mix together with a fork until you create a pomade.

Braising the Coq au Vin Blanc

Set chicken pieces back in the Dutch oven on top of the vegetable garnish.
Cook on the middle rack of your preheated oven, uncovered for two hours. (Why uncovered? The sauce reduces better!)
*If you are serving the dish with mashed potatoes - you will want to begin the mashed potatoes while the Coq au Vin is in the oven.
Check the chicken every half hour or so. Carefully move the pieces around so that each piece of chicken is covered with the sauce.
There should be a generous amount of liquid left in the pot, surrounding the chicken. Add more warmed chicken stock if you need to.
After the 2 hours are up, remove from the oven. Discard the bouqet garni.
Allow to rest for at least a half hour before serving.
This dish is also amazing the next day if you are preparing in advance.