Approximate values estimated by AI
Quick Coq au Vin Blanc
70% authentic · French
A lighter, faster version of the classic, using white wine and chicken breast for a quicker braise, while retaining key flavor elements like mushrooms and bacon.
Ingredients
- Chicken breast, cut into large chunks800 g
- Dry white wine (e.g., Chardonnay or Sauvignon Blanc)500 ml
- Bacon, diced100 g
- Mushrooms, sliced200 g
- Shallots, finely chopped2
- Garlic cloves, minced3
- Chicken broth200 ml
- Heavy cream100 ml
- All-purpose flour1 tbsp
- Butter1 tbsp
- Olive oil1 tbsp
- Thyme sprigs2
- Saltto taste
- Black pepperto taste
- Fresh parsley, chopped (for garnish)a little
Steps
- 1
Cook diced bacon in a large skillet until crisp. Remove bacon and set aside, leaving drippings in the skillet.
- 2
Season chicken breast chunks with salt and pepper. Sear chicken in the bacon drippings over medium-high heat until lightly browned on all sides. Remove chicken and set aside.
- 3
Add shallots and garlic to the skillet and sauté until softened. Add sliced mushrooms and cook until browned.
- 4
Sprinkle flour over the vegetables and stir for 1 minute.
- 5
Pour in the white wine and chicken broth, scraping up any browned bits. Add thyme sprigs. Bring to a simmer.
- 6
Return the chicken to the skillet. Reduce heat, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
- 7
Stir in the heavy cream and cook for another 2-3 minutes until the sauce thickens slightly. Remove thyme sprigs. Adjust seasoning.
- 8
Stir in the cooked bacon. Serve hot, garnished with fresh parsley.
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