Savor the flavors of France with this divine Coq au Vin Blanc. Tender, juicy chicken thighs are braised to perfection in a creamy, aromatic white wine sauce. The mushrooms and fresh herbs add depth to this dish, making every bite an indulgence. Perfect for a cozy dinner at home or to impress guests with your culinary skills, this recipe is a true celebration of classic French cuisine. In just one hour you’ll have a gourmet dish that brings the essence of a Parisian bistro to your dining table.
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- 2 pounds pounds chicken thighs
- 1 cup dry white wine
- 1 cup chicken broth
- 8 ounces ounces mushrooms, sliced
- 2 medium shallots, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon flour
- 1 tablespoon fresh thyme leaves
- 1 bay bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons heavy cream
- 1 tablespoon butter
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Season chicken thighs with salt and pepper on both sides.
- Brown the chicken in the skillet until golden on each side, about 4-5 minutes per side. Remove and set aside.
- In the same skillet, add the shallots and garlic, sautéing until softened, about 2-3 minutes.
- Add the mushrooms and cook until they start to brown, about 5 minutes.
- Sprinkle the flour over the vegetables and stir for 1 minute to eliminate raw flour taste.
- Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet.
- Add the thyme and bay leaf, then return the chicken to the skillet, skin-side up. Reduce heat to low, cover, and simmer for 25-30 minutes until the chicken is cooked through.
- Remove the chicken and set aside. Stir in the heavy cream and butter until the sauce is smooth.
- Serve the chicken topped with the tasty sauce and sprinkled with fresh parsley.
Nutrition
Serving: 100g | Calories: 480kcal | Carbohydrates: 8g | Protéines: 27g | Fat: 35g | Sucre: 3g