Coq au Vin Blanc

2 Reviews
100% would make this recipe again

Chicken, artichokes, and baby carrots cooked with white wine.

A sophisticated, yet kid-friendly dish, that can be made ahead and any left-over can be frozen, ... if there are any.

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Ingredients

??? olive oil ???
??? chicken legs, with back, skinless ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? shallots, finely chopped ???
??? garlic, minced ???
??? herbes de Provence ???
??? white wine ???
??? chicken broth, low-sodium ???
??? baby carrots, cut into pieces ???
??? pearl onions, peeled ???
??? artichoke hearts ???
??? Dijon mustard ???
??? Cognac, or brandy ???
??? white flour (all purpose) ???
??? margarine non-hydrogenated ???

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Heat the oil in a large pan or in a Dutch oven over medium-high heat. Working in batches, add the chicken pieces and sauté thoroughly on each side until they are golden-coloured, about 10 min. Season with salt and pepper, then transfer the pieces to a plate and keep them warm.
  2. Add the shallots and garlic to the pan then sauté until softened, 2-3 min. Add some additional oil if necessary. Add the herbs and cook one more minute, with stirring. Pour in the wine and broth, then stir and scrape the bottom of the pan thoroughly. Put the chicken back into the pan, cover and simmer, basting occasionally with the pan juices, until the meat is nearly tender, 25 to 30 min.
  3. Add the carrots, pearl onions, and artichokes, tucking them in and around the chicken pieces. Add salt and pepper to taste. Continue cooking, covered, until the vegetables are tender, 15 to 20 min.
  4. Using a slotted spoon, move the chicken and vegetables to a platter then keep warm. Whisk the mustard and Cognac into the remaining cooking juices, then bring to a boil.
  5. Put the flour in a small cup, then knead the margarine into it until they are well combined. Whisk this mixture slowly, a half-teaspoon at a time into the sauce to slightly thicken it. Adjust the seasoning. Return the chicken and vegetables to the pan and stir to coat them with the sauce. Serve immediately on the warmed plates.

Nutrition Facts Table

per 1 serving (400 g)

Amount

% Daily Value

Calories

410

Fat

19 g

30 %

Saturated 3.8 g
+ Trans 0 g

19 %

Cholesterol

90 mg

Sodium

600 mg

25 %

Carbohydrate

27 g

9 %

Fibre

6 g

23 %

Sugars

7 g

Net Carbs

21 g

Protein

34 g

Vitamin A

73 %

Vitamin C

16 %

Calcium

10 %

Iron

27 %
More info

Claims

This recipe is :
Excellent source of  :
Iron, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin B6, Zinc
Good source of  :
Fibre, Folacin, Magnesium, Manganese, Pantothenic Acid, Vitamin B12, Vitamin B2, Vitamin E, Vitamin K
Source of  :
Calcium, Copper, Vitamin B1, Vitamin C, Vitamin D
Low  :
Calories, Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables 3 ½
Meat and Alternatives 3 ½
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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