What are the main ingredients in Coq Au Vin Blanc?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Coq Au Vin Blanc?

Calories: 1098, Carbs: 83 grams, Fat: grams, Protein: 62 grams, Sugar: 20.2 grams, Salt: 220 grams

How do I prepare Coq Au Vin Blanc?

SAUTÉ AWAY: Place a deep pan, with a lid, over medium heat with a drizzle of oil and a knob of butter. When hot, add the quartered mushrooms and fry for 4-5 minutes until golden, shifting occasionally. Season to taste. Remove from the pan and set aside. WHILE IT’S COOKING…: Boil a full kettle. In a bowl, loosen the cornflour with 20ml of cold water until smooth. Set aside. Rinse the halved leeks thoroughly and roughly chop. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the chopped leeks, the diced onion, and the diced carrot. Fry for 4-5 minutes until soft, shifting occasionally. Pour in the wine and simmer for 1-2 minutes until almost all evaporated. FINISH THE COQ AU VIN: Once the wine has almost all evaporated, pour in 300ml of boiling water and the loosened cornflour. Simmer for 7-8 minutes or until reduced to your desired consistency. In the final 2-3 minutes, add the cooked chicken and mushrooms to the sauce. Season to taste. PERFECT POLENTA: While the sauce is reducing, place a pot over high heat. Pour in 800ml of boiling water and add a tsp of salt. Once boiling, slowly whisk in the polenta, stirring constantly until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking often, until the polenta is soft and the texture is thick and creamy. Turn off the heat, add a knob of butter, seasoning, the crème fraîche, and the truffle oil (to taste). Stir until well combined and silky smooth. A FIVE-STAR FEAST!: Make a bed of the creamy polenta. Top with the saucy coq au vin blanc. Garnish with the chopped parsley. Service, please! DON’T BE CHICKEN: Pat the chicken pieces dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the chicken pieces and fry for 3-4 minutes per side until browned all over. Pop on the lid and fry for a further 10 minutes or until cooked through. Remove from the pan, season, and set aside.

What should be prepared from my kitchen to make Coq Au Vin Blanc?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Coq Au Vin Blanc

You have to give it to the French – every recipe sounds so romantic in their language. And the same is true for coq au vin blanc, which translates to chicken cooked in white wine (See what we mean?) This dish brings together the beautiful aromatics of sautéed vegetables, the indulgence of truffle oil, luxuriously creamy polenta and the classic cooked chicken, all tied together with famously French flavours.

Coq Au Vin Blanc

with mushrooms, leeks & truffle polenta

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Button Mushrooms
Carrot
Chicken
Cornflour
Creme Fraiche
Free-Range Chicken Leg Quarter
Free-range Chicken Leg Quarters
Fresh Parsley
Leeks
Onion
Onions
Polenta
Truffle Oil
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

SAUTÉ AWAY
Place a deep pan, with a lid, over medium heat with a drizzle of oil and a knob of butter. When hot, add the quartered mushrooms and fry for 4-5 minutes until golden, shifting occasionally. Season to taste. Remove from the pan and set aside.
DON’T BE CHICKEN
Pat the chicken pieces dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the chicken pieces and fry for 3-4 minutes per side until browned all over. Pop on the lid and fry for a further 10 minutes or until cooked through. Remove from the pan, season, and set aside.
WHILE IT’S COOKING…
Boil a full kettle. In a bowl, loosen the cornflour with 10ml of cold water until smooth. Set aside. Rinse the halved leeks thoroughly and roughly chop. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the chopped leeks, the diced onion, and the diced carrot. Fry for 4-5 minutes until soft, shifting occasionally. Pour in the wine and simmer for 1-2 minutes until almost all evaporated.
FINISH THE COQ AU VIN
Once the wine has almost all evaporated, pour in 150ml of boiling water and the loosened cornflour. Simmer for 6-7 minutes or until reduced to your desired consistency. In the final 2-3 minutes, add the cooked chicken and mushrooms to the sauce. Season to taste.
PERFECT POLENTA
While the sauce is reducing, place a pot over high heat. Pour in 400ml of boiling water and add ½ a tsp of salt. Once boiling, slowly whisk in the polenta, stirring constantly until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking often, until the polenta is soft and the texture is thick and creamy. Turn off the heat, add a knob of butter, seasoning, the crème fraîche, and the truffle oil (to taste). Stir until well combined and silky smooth.
A FIVE-STAR FEAST!
Make a bed of the creamy polenta. Top with the saucy coq au vin blanc. Garnish with the chopped parsley. Service, please!

Button Mushrooms - 125g
Free-range Chicken Leg Quarter - 1
Cornflour - 5ml
Leeks - 100g
Onion - 1
Carrot - 120g
White Wine - 30ml
Polenta - 75ml
Crème Fraîche - 50ml
Truffle Oil - 2,5ml
Fresh Parsley - 4g

Download the Recipe

Serves 2

SAUTÉ AWAY
Place a deep pan, with a lid, over medium heat with a drizzle of oil and a knob of butter. When hot, add the quartered mushrooms and fry for 4-5 minutes until golden, shifting occasionally. Season to taste. Remove from the pan and set aside.
DON’T BE CHICKEN
Pat the chicken pieces dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the chicken pieces and fry for 3-4 minutes per side until browned all over. Pop on the lid and fry for a further 10 minutes or until cooked through. Remove from the pan, season, and set aside.
WHILE IT’S COOKING…
Boil a full kettle. In a bowl, loosen the cornflour with 20ml of cold water until smooth. Set aside. Rinse the halved leeks thoroughly and roughly chop. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the chopped leeks, the diced onion, and the diced carrot. Fry for 4-5 minutes until soft, shifting occasionally. Pour in the wine and simmer for 1-2 minutes until almost all evaporated.
FINISH THE COQ AU VIN
Once the wine has almost all evaporated, pour in 300ml of boiling water and the loosened cornflour. Simmer for 7-8 minutes or until reduced to your desired consistency. In the final 2-3 minutes, add the cooked chicken and mushrooms to the sauce. Season to taste.
PERFECT POLENTA
While the sauce is reducing, place a pot over high heat. Pour in 800ml of boiling water and add a tsp of salt. Once boiling, slowly whisk in the polenta, stirring constantly until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking often, until the polenta is soft and the texture is thick and creamy. Turn off the heat, add a knob of butter, seasoning, the crème fraîche, and the truffle oil (to taste). Stir until well combined and silky smooth.
A FIVE-STAR FEAST!
Make a bed of the creamy polenta. Top with the saucy coq au vin blanc. Garnish with the chopped parsley. Service, please!

Button Mushrooms - 250g
Free-range Chicken Leg Quarters - 2
Cornflour - 10ml
Leeks - 200g
Onion - 1
Carrot - 240g
White Wine - 60ml
Polenta - 150ml
Crème Fraîche - 100ml
Truffle Oil - 5ml
Fresh Parsley - 8g

Download the Recipe

Serves 3

SAUTÉ AWAY
Place a large, deep pan, with a lid, over medium heat with a drizzle of oil and a knob of butter. When hot, add the quartered mushrooms and fry for 5-6 minutes until golden, shifting occasionally. You may need to do this step in batches. Season to taste. Remove from the pan and set aside.
DON’T BE CHICKEN
Pat the chicken pieces dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the chicken pieces and fry for 3-4 minutes per side until browned all over. Pop on the lid and fry for a further 10 minutes or until cooked through. Remove from the pan, season, and set aside.
WHILE IT’S COOKING…
Boil a full kettle. In a bowl, loosen the cornflour with 30ml of cold water until smooth. Set aside. Rinse the halved leeks thoroughly and roughly chop. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the chopped leeks, the diced onion, and the diced carrot. Fry for 5-6 minutes until soft, shifting occasionally. Pour in the wine and simmer for 2-3 minutes until almost all evaporated.
FINISH THE COQ AU VIN
Once the wine has almost all evaporated, pour in 450ml of boiling water and the loosened cornflour. Simmer for 7-8 minutes or until reduced to your desired consistency. In the final 3-4 minutes, add the cooked chicken and mushrooms to the sauce. Season to taste.
PERFECT POLENTA
While the sauce is reducing, place a pot over high heat. Pour in 1,2L of boiling water and add 1½ tsp of salt. Once boiling, slowly whisk in the polenta, stirring constantly until there are no lumps. Reduce to a low heat and cook for 8-10 minutes, whisking often, until the polenta is soft and the texture is thick and creamy. Turn off the heat, add a knob of butter, seasoning, the crème fraîche, and the truffle oil (to taste). Stir until well combined and silky smooth.
A FIVE-STAR FEAST!
Make a bed of the creamy polenta. Top with the saucy coq au vin blanc. Garnish with the chopped parsley. Service, please!

Button Mushrooms - 375g
Free-range Chicken Leg Quarters - 3
Cornflour - 15ml
Leeks - 300g
Onions - 2
Carrot - 360g
White Wine - 90ml
Polenta - 225ml
Crème Fraîche - 150ml
Truffle Oil - 7,5ml
Fresh Parsley - 12g

Download the Recipe

Serves 4

SAUTÉ AWAY
Place a large, deep pan, with a lid, over medium heat with a drizzle of oil and a knob of butter. When hot, add the quartered mushrooms and fry for 5-6 minutes until golden, shifting occasionally. You may need to do this step in batches. Season to taste. Remove from the pan and set aside.
DON’T BE CHICKEN
Pat the chicken pieces dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the chicken pieces and fry for 3-4 minutes per side until browned all over. Pop on the lid and fry for a further 10 minutes or until cooked through. Remove from the pan, season, and set aside.
WHILE IT’S COOKING…
Boil a full kettle. In a bowl, loosen the cornflour with 40ml of cold water until smooth. Set aside. Rinse the halved leeks thoroughly and roughly chop. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the chopped leeks, the diced onion, and the diced carrot. Fry for 5-6 minutes until soft, shifting occasionally. Pour in the wine and simmer for 2-3 minutes until almost all evaporated.
FINISH THE COQ AU VIN
Once the wine has almost all evaporated, pour in 600ml of boiling water and the loosened cornflour. Simmer for 8-9 minutes or until reduced to your desired consistency. In the final 3-4 minutes, add the cooked chicken and mushrooms to the sauce. Season to taste.
PERFECT POLENTA
While the sauce is reducing, place a pot over high heat. Pour in 1,6L of boiling water and add 2 tsp of salt. Once boiling, slowly whisk in the polenta, stirring constantly until there are no lumps. Reduce to a low heat and cook for 8-10 minutes, whisking often, until the polenta is soft and the texture is thick and creamy. Turn off the heat, add a knob of butter, seasoning, the crème fraîche, and the truffle oil (to taste). Stir until well combined and silky smooth.
A FIVE-STAR FEAST!
Make a bed of the creamy polenta. Top with the saucy coq au vin blanc. Garnish with the chopped parsley. Service, please!