LIGHT WHITE WINE RECIPES

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HOW TO MAKE WHITE WINE COQ AU VIN - COUNTRY LIVING



How to Make White Wine Coq Au Vin - Country Living image

Chicken, pancetta, and mushrooms combine in this hearty one-pot dinner. Make this filling chicken dish for a comforting Sunday stew dinner.

Provided by COUNTRYLIVING.COM

Categories     poultry    stews

Total Time 2 hours 15 minutes

Prep Time 0S

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 15

2 tsp.

olive oil

4 oz.

pancetta, cut into 1/2-inch pieces

1

(3 1/2- to 4-pound) whole chicken, cut into 10 pieces

Kosher salt and freshly ground black pepper

1 lb.

cremini mushrooms, quartered

2

medium onions, chopped

2

leeks (white and light green parts only), halved and sliced

2

cloves garlic, chopped

2 tbsp.

all-purpose flour

1

(750-milliliter) bottle dry white wine

1/2 c.

chicken stock

2 tbsp.

Dijon mustard

6

sprigs thyme

2

bay leaves

1/4 c.

fresh tarragon, chopped

Steps:

  • Preheat oven to 350°F. Heat oil in a large Dutch oven over medium heat. Add pancetta and cook, stirring occasionally, until browned, 2 to 4 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Season chicken with salt and pepper. Cook, skin side down, until golden brown, 5 to 7 minutes. Transfer to plate.   Increase heat to medium-high. Add mushrooms and cook, stirring occasionally, until browned, 6 to 8 minutes. Reduce heat to medium-low and add onions, leeks, and garlic. Cook, stirring occasionally, until light golden brown and tender, 8 to 9 minutes. Add flour and cook, stirring, 1 minute. Gradually add wine, stirring constantly. Add stock, mustard, thyme, and bay leaves; bring to a simmer. Return pancetta and chicken (skin sides up) to pot; cover and transfer to oven. Cook until chicken is fork-tender and cooked through, 1 hour and 15 minutes to 1 hour and 30 minutes. Discard thyme and bay leaves. Serve topped with tarragon

HOW TO MAKE WHITE WINE COQ AU VIN - COUNTRY LIVING



How to Make White Wine Coq Au Vin - Country Living image

Chicken, pancetta, and mushrooms combine in this hearty one-pot dinner. Make this filling chicken dish for a comforting Sunday stew dinner.

Provided by COUNTRYLIVING.COM

Categories     poultry    stews

Total Time 2 hours 15 minutes

Prep Time 0S

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 15

2 tsp.

olive oil

4 oz.

pancetta, cut into 1/2-inch pieces

1

(3 1/2- to 4-pound) whole chicken, cut into 10 pieces

Kosher salt and freshly ground black pepper

1 lb.

cremini mushrooms, quartered

2

medium onions, chopped

2

leeks (white and light green parts only), halved and sliced

2

cloves garlic, chopped

2 tbsp.

all-purpose flour

1

(750-milliliter) bottle dry white wine

1/2 c.

chicken stock

2 tbsp.

Dijon mustard

6

sprigs thyme

2

bay leaves

1/4 c.

fresh tarragon, chopped

Steps:

  • Preheat oven to 350°F. Heat oil in a large Dutch oven over medium heat. Add pancetta and cook, stirring occasionally, until browned, 2 to 4 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Season chicken with salt and pepper. Cook, skin side down, until golden brown, 5 to 7 minutes. Transfer to plate.   Increase heat to medium-high. Add mushrooms and cook, stirring occasionally, until browned, 6 to 8 minutes. Reduce heat to medium-low and add onions, leeks, and garlic. Cook, stirring occasionally, until light golden brown and tender, 8 to 9 minutes. Add flour and cook, stirring, 1 minute. Gradually add wine, stirring constantly. Add stock, mustard, thyme, and bay leaves; bring to a simmer. Return pancetta and chicken (skin sides up) to pot; cover and transfer to oven. Cook until chicken is fork-tender and cooked through, 1 hour and 15 minutes to 1 hour and 30 minutes. Discard thyme and bay leaves. Serve topped with tarragon

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