Cheater’s White Wine Coq au Vin
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 458.7
- Total Fat: 19.6 g
- Cholesterol: 157.1 mg
- Sodium: 753.5 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 0.9 g
- Protein: 49.1 g
View full nutritional breakdown of Cheater’s White Wine Coq au Vin calories by ingredient
Introduction
Changed up original to only use boneless-skinless chicken breast since healthier and make it for 2. Original from: https://www.purewow.com/recipes/easy-white-wine-coq-au-vin-recipe Changed up original to only use boneless-skinless chicken breast since healthier and make it for 2. Original from: https://www.purewow.com/recipes/easy-white
-wine-coq-au-vin-recipe
Number of Servings: 2
Ingredients
-
1 lb chicken breasts, cut into large chunks
Kosher salt and freshly ground black pepper
2 tsp unsalted butter
2 strips bacon, diced
1/3 large sweet onion, diced
2 garlic cloves, minced
2/3 cup cremini mushrooms, sliced
2/3 cup dry white wine
1 tsp whole-grain mustard
2 tbsp & 2 tsps heavy cream
1 1/2 tsp dried parsley, chopped (1 tbsp & 1 tsp fresh)
Directions
1. Season the chicken with salt and pepper. In a large pan, like dutch oven, melt the butter over medium heat. Add the chicken to the pan and cook until it’s just browned, about 3 minutes per side.
2. Remove the chicken from the pan and set aside. Add the bacon to the pan and cook until the fat begins to render, about 3 minutes.
3. Add the onion and sauté until it becomes translucent, about 5 minutes. Add the garlic and mushrooms, and sauté until the mushrooms are tender, 5 to 6 minutes.
4. Pour the wine into the pan and stir in the mustard. Add the browned chicken back to the pan and bring the mixture to a simmer over medium-low heat.
5. Cover the pot and simmer until the chicken is almost fully cooked, 10 to 15 minutes.
6. Uncover the pot and add the cream. Simmer until the sauce thickens and the chicken is fully cooked, 6 to 8 minutes.
7. Garnish with parsley and serve immediately.
Serving Size: Makes 2 large servings
2. Remove the chicken from the pan and set aside. Add the bacon to the pan and cook until the fat begins to render, about 3 minutes.
3. Add the onion and sauté until it becomes translucent, about 5 minutes. Add the garlic and mushrooms, and sauté until the mushrooms are tender, 5 to 6 minutes.
4. Pour the wine into the pan and stir in the mustard. Add the browned chicken back to the pan and bring the mixture to a simmer over medium-low heat.
5. Cover the pot and simmer until the chicken is almost fully cooked, 10 to 15 minutes.
6. Uncover the pot and add the cream. Simmer until the sauce thickens and the chicken is fully cooked, 6 to 8 minutes.
7. Garnish with parsley and serve immediately.
Serving Size: Makes 2 large servings