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Chicken Coq Au Vin Blanc Stew

With Mushroom, Carrots, and Parmesan

Bring a French vibe to your table with this classic French dish: chicken coq au vin. It takes less than an hour to make, and you can impress your guests. They’ll be asking to come over for dinner more often.

YIELDS: 2 Servings

PREP TIME: 60 mins

COOK TIME: 30 mins

DIFFICULTY: Intermediate


  • Diced Boneless Skinless Chicken Breasts 10 oz.

  • Carrot 8 oz.

  • Cremini Mushrooms 8 oz.

  • White Cooking Wine 2 fl. oz.

  • Shaved Parmesan 1 oz.

  • Flour 1 oz.

  • Demi-glace chicken Broth 2 tsp.

  • Thyme Sprigs 3

  • Garlic Salt 1/2 tsp


Cut mushrooms into 1/4" slices.

Peel, trim, and cut carrots into 1/2" dice.

Stem thyme and mince.

Pat chicken dry. Cut larger pieces to match smaller pieces.

Cook the Stew
  1. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to the hot pan. Stir occasionally until browned, and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

  2. Transfer chicken to a plate. Keep pan over medium-high heat.

  3. Add 1 tsp. olive oil and carrots to the hot pan. Stir occasionally until the carrots begin to brown and soften, 6-8 minutes.

  4. Add mushrooms, thyme, garlic salt, and a pinch of salt and pepper. Stir occasionally until mushrooms begin to brown, 3-5 minutes.

  5. Stir flour into the hot pan until vegetables are coated. Dry flour may still remain.

  6. Add wine, chicken base, 11/2 cups water, chicken, and a pinch of salt. Bring to a simmer, stirring occasionally.

  7. Once simmering, stir occasionally until slightly thickened, 3-5 minutes.

  8. Remove from burner.

  9. Plate dish, garnishing with cheese if desired.

For a traditional red wine Coq au vin - see here


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