Coq Au Vin Blanc – Mccalls Cooking School

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Servings: 4 Difficulty: Advanced
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A bright, aromatic French chicken dish braised in white wine with sweet onions and crisp snap peas.
Coq Au Vin Blanc - McCalls Cooking School recipe image
Coq Au Vin Blanc - McCalls Cooking School recipe image
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Coq Au Vin Blanc – Mccalls Cooking School

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 996.0

Description

This lighter take on the classic French braise uses dry white wine instead of red, resulting in a delicate, aromatic dish that highlights the natural flavor of the chicken. The meat becomes incredibly tender as it simmers with pearl onions, carrots, and garlic, while the addition of sugar snap peas at the end provides a fresh, crunchy contrast. The sauce is infused with thyme, bay leaf, and a hint of brandy, offering a sophisticated yet comforting meal. Perfect for a cozy weeknight dinner or a simple weekend gathering, this recipe brings elegant home-style cooking to your table without requiring hours of prep time. It&# 226;€™s a wonderful way to enjoy the richness of French cuisine with a brighter, fresher profile.

Ingredients

Directions

  1. Preheat the oven to 350°F (175°C).
  2. Peel and trim 18 small white onions and cut 12-14 small carrots diagonally into 1.5-inch pieces. Mince 2 cloves of garlic.
  3. In a large oven-safe skillet or Dutch oven, melt the butter over medium-high heat.
  4. Add the chicken pieces, skin side down, and brown well on all sides using tongs.
  5. Transfer the browned chicken pieces to a large baking dish or keep them in the skillet if it is oven-safe, and set aside.
  6. To the drippings remaining in the skillet, add the onions, carrots, and minced garlic.
  7. Sauté over medium-high heat until the onions and carrots are lightly browned and fragrant.
  8. Add the brandy to the skillet. Carefully ignite with a match or lighter, shaking the skillet gently until the flames subside.
  9. Stir in the dry white wine, chopped parsley, bay leaf, salt, white pepper, thyme, and ground cloves.
  10. Increase heat to high and bring the vegetable mixture to a boil, stirring frequently.
  11. Remove the skillet from heat and pour the vegetable-wine mixture over the chicken in the baking dish.
  12. Cover the dish tightly with a lid or aluminum foil.
  13. Bake in the preheated oven for 30 minutes.
  14. Uncover the dish and distribute the frozen sugar snap peas evenly over the chicken and vegetables.
  15. Cover again and bake for an additional 30 minutes, or until the chicken juices run clear when pierced with a fork and the vegetables are tender.
  16. Remove the bay leaf before serving.
  17. Transfer the chicken and vegetables to a decorative serving platter and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 996.0kcal
% Daily Value *
Total Fat 52.8g82%
Saturated Fat 14.8g74%
Cholesterol 353.6mg118%
Sodium 402.6mg17%
Total Carbohydrate 0.1g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 107.3g215%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, coq au vin, french, white wine, braised chicken, snap peas, pearl onions, carrots, brandy, dinner, comfort food, oven baked, herbs, thyme, garlic, main course, easy french, family meal, savory, roasted chicken
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