Coq au vin blanc

The sister of the famous recipe with chicken: coq au vin blanc. Fresh, sparkling flavors and very delicious! Because of the added herbs and vegetables it got a lot of flavors.

Prep Time 15

Cook Time 25

Total Time 40

Course Dinner

Cuisine European Cuisine

Servings persons

Calories 551 kcal

Equipment

cast iron pan with lid or a crotch pot
A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C

Ingredients

Ingredients you need per step are listed below the step in Italic

Instructions

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Use a pan that is suitable for oven baking (like cast iron) and add a dash of oil.
Add the bacon and bake until it's golden brown.
Take out the bacon and put it aside on a plate.
Sprinkle salt and pepper on the chicken legs and bake them on both sides for about 4 minutes on high heat until they're golden brown
Take the chicken legs out and put them on a plate and set them aside.
Turn the heat to medium and add the small onions, sun-dried tomatoes, and tomato paste and bake everything for 2 minutes (keep stirring) until the paste smells sweet instead of sour.
Add the white wine and stock to the pan and bring to a boil on high heat.
Turn the heat low and return the chicken legs and bacon to the pan.
Put the lid on the pan and let it stew in the oven for 25 minutes.
Take it out (be careful the pan will be very hot) and serve immediately.

NOTES

Tip: make this recipe in the slow cooker by following the recipe until step 8. Place everything in the bowl of the slow cooker and turn it on low heat for 5-6 hours.

Nutrition

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