White Coq Au Vin – Call it Coq au Riesling because this easy recipe for a chicken stew in white wine is as varied as there are regions and cooks in France. This recipe is perfect for a crowd – economical and very tasty!
Even I have prepared this recipe with different cuts of chicken depending on how I cook it – in the slow cooker or in a Dutch oven pan on the stove top.
It is the perfect recipe when feeding a small army especially when you find the family pack of chicken pieces on sale! For this particular recipe, I was lucky enough to shop when the Manager’s Specials were available. Cost for the chicken? $4.09.
Bone-in, with skin, skinless or boneless – it all results in a lip smacking dish. It is a go-to recipe when planning family gatherings. How often do you have the kids, nieces and nephews and even the grands asking for a dish by name?
It’s easy comfort food for a crowd and the main attraction on a simple menu. Add mashed potatoes, a vegetable and a big bowl of salad. Et voilà!
To round out the menu, prepare sour cream and chives mashed potatoes and a side of steamed asparagus or the vegetable of your choice. Make sure to have a basket full of baguette slices to dip in the sauce!
Let’s talk about the different ways I have prepare this dish. The recipe below was prepared with boneless and skinless organic chicken thighs. Why? Because these small pieces:
When it comes to cooking for the troops, I use every part of the bird. Let me rephrase that – several birds.
This recipe travels well and what better way to transport it than in a slow cooker?
You can arrive with it still hot or re-heat gently during the apéritif time.
I’ve prepared this recipe both ways.
It cooks in the Dutch oven on the stove when the guests are coming to my house but when I need to travel with it, I simply prepare it as usual then transfer the completed recipe to the slow cooker.
It can easily be transported and complete the cooking process at your destination. Small pieces of chicken in the slow cooker quickly turn to mush so maybe 1 hour on HIGH is all you need to equal the 45 minutes of stove top cooking time.
Do you have two crock pots? Prepare the mashed potatoes in a second slow cooker for easy an “keep warm” dinner menu.
Brown the chicken pieces as described in the recipe, along with the pancetta and the mushrooms then transfer everything to the slow cooker. Sprinkle the spice blend over the contents, pour in the white wine and chicken broth and set to High for 1 1/2 hours – voilà!
Enjoy the game or the appetizers while dinner simmers in a programmable crock pot.
One of my favorite kitchen gadget is a contour grater. I use it when I want onions, shallots or, in this case, garlic to cook down into “mush” for flavoring. The only thing about it is that you have to watch your fingers very carefully!
This White Coq au Vin (Coq Au Riesling)recipe tops the list of most requested dishes for family gatherings. Easy to prepare and guaranteed to disappear! Very adaptable to different cuts of poultry. Use all white wine or half wine and half rich chicken broth.
2 1/4 lbs. chicken thighs
8 oz. (2 packs) mushrooms, sliced
4 oz. (2 packs) Pancetta, diced
1 1/2 cups Holland House© white cooking wine
4 cloves fresh garlic, shredded
1 large shallot, sliced thin
1/2 cup parsley, curly or flat, chopped
3 tablespoons olive oil (robust flavor or garlic infused)
3 tablespoons butter, salted (to sauté the chicken)
1 cup heavy cream (optional)
2 to 3 tablespoons cornstarch (blended with soft butter to thicken the sauce)
1 1/2 cup Swanson’s© chicken broth (regular or low sodium)
Pat the chicken pieces dry with paper towels. Brown a few pieces at a time in olive oil/butter over medium high heat.
Turn the pieces over as many times as needed to brown and crisp the skin evenly.
Remove from the pan and set aside.
Lower the temperature under the pan to low heat. Sauté the shallots and mushrooms until the mushrooms have rendered all their liquid.
When the liquid is almost evaporated, add the shredded garlic. Mix well and cook a couple more minuites. Don’t burn the garlic. In this recipe, I did not sauté the mushroom because I wanted to use the reduced mushroom liquid as part of the sauce.
Remove the vegetables and deglaze the pan with the white wine and chicken broth.
Once the pan is completely deglazed, place the chicken pieces evenly across the bottom of the Dutch oven.
Cover with the sautéed vegetables and stir gently to combine well across all chicken pieces.
Simmer over low heat for about 25 to 35 minutes. Depending on the amount of chicken used, I have cooked it as long as 45 minutes, moving the chicken pieces so as to cook all evenly.
To thicken the sauce, mix the flour in the softened butter. Drop by spoonful aounrd the pan and stir to combine.
Continue to cook a few more minutes until the sauce is thickened.
Ladle the chicken and sauce over garlic mashed potatoes.
1 Cook, 2 Countries & A Taste For World Cuisines: A La Mode De Chez Nous - Cuisine d'Hier Et d'Aujourd'hui! For the love of home style cooking and great food. Memories are made of this!