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

INGREDIENTS:

• 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

DIRECTIONS:

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 https://www.recipetineats.com/coq-au-vin/