With Mushroom, Carrots, and Parmesan
Bring some French vibes into your home with this French-style classic dish, chicken coq au vin blanc stew. Sounds fancy, huh? And 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
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
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.
Transfer chicken to a plate. Keep pan over medium-high heat.
Add 1 tsp. olive oil and carrots to hot pan. Stir occasionally until beginning to brown and soften 6-8 minutes.
Add mushrooms, thyme, garlic salt, and a pinch of salt and pepper. Stir occasionally until mushrooms begin to brown, 3-5 minutes.
Stir flour into the hot pan until vegetables are coated. Dry flour may still remain.
Add wine, chicken base, 11/2 cups water, chicken, and a pinch of salt. Bring to a simmer, stirring occasionally.
Once simmering, stir occasionally until slightly thickened, 3-5 minutes.
Remove from burner.
Plate dish, garnishing with cheese if desired.