Coq au vin blanc
"My girlfriend who doesn't cook much gave me this delicious and simple recipe. Enjoy"
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 boneless chicken breast halves
- 5 tablespoons flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon pepper
- 1⁄4 cup butter
- 2 chicken bouillon cubes
- 1 cup boiling water
- 1⁄2 cup white wine
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon garlic salt
- 1 bay leaf
directions
- Place flour, salt, paprika and pepper into a paper bag, shake chicken in bag until well coated.
- Reserve remaining flour.
- Melt butter in a skillet with a lid.
- Brown chicken on each side over medium heat.
- Remove and set aside.
- Reduce heat Add reserved flour mixture to the skillet and stir into the butter.
- Dissolve cubes in water.
- Gradually add to flour mixture in skillet, stirring until smooth.
- Stir white wine, thyme, garlic salt and bay leaf into the skillet, bring to a boil and then reduce heat.
- Return chicken to skillet and simmer covered for about 25 minutes or until tender.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was great. I used a whole, cut up chicken and added mushrooms. I used fresh thyme which added a wonderful flavour. I will make this again.. Thanks for posting. -
This was delicious. Fairly simple to prepare. Next time I make this, I will add more liquid to the flour mixture, as I believe a thinner sauce would be desirable. -
This was absolutely delicious!! Sooo easy to make! I pounded the chicken breasts first and added 1tsp. paprika to the flour mix and I used apple juice instead of the wine. We had this with creamy mashed potatoes, sprouts, peas and carrots. The sauce was superb and the chicken was very tender. Thanks so much for posting this, Kitina.
-
This was very good! We had it with rice pilaf to enjoy the flavorful sauce. I omitted the garlic salt - I was afraid it would be too salty, and it turned out great! This is a keeper! -
Wonderful recipe ... everyone from the 18 month old to the grandparents loved it & requested recipe. Easy to scale up (I ended up using 2 chickens, just took longer to brown and needed bigger pot for braising). This is quick enough to be a weekday meal, but can be served elegantly for a more formal dinner party.<br/><br/>Advantages: short prep time; full preparation on cooktop; and no dairy product (milk, cream, creme fraische). <br/><br/>Disadvantages: none.<br/><br/>Modification(s): sauteed mushrooms, onions to add to braising liquid and added quartered potatoes. Also added 2 sprigs fresh rosemary.
see 2 more reviews
Tweaks
-
Perfect! Flavorful, tender chicken, simple preparation. Substituted garlic powder for garlic salt. Will definitely make again. -
This was absolutely delicious!! Sooo easy to make! I pounded the chicken breasts first and added 1tsp. paprika to the flour mix and I used apple juice instead of the wine. We had this with creamy mashed potatoes, sprouts, peas and carrots. The sauce was superb and the chicken was very tender. Thanks so much for posting this, Kitina.
RECIPE SUBMITTED BY
kitina
Port Coquitlam, BC
