Coq au Vin Blanc with Roasted Potatoes and Carrots

Name: Coq au Vin Blanc with Roasted Potatoes and Carrots
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 3 servings
Cuisine: French
Ingredients: 1.5 lb Boneless, Skinless Chicken Breast; 1 can Mushrooms, Pieces & Stems; 1 large, chopped Onion; 3 medium, peeled and chopped Carrots; 3 medium, peeled and cubed Potatoes; 1.5 cups Dry White Wine; 1.5 cups Chicken Broth; 2 sprigs Fresh Thyme; 1 Bay Leaf; 2 tbsp Olive Oil; 2 tbsp Butter; 2 cloves, minced Garlic; 2 tbsp All-Purpose Flour; to taste Salt and Black Pepper

A classic French chicken stew made with white wine, served alongside roasted potatoes and carrots.

Ingredients

1.5 lb Boneless, Skinless Chicken Breast
1 can Mushrooms, Pieces & Stems
1 large, chopped Onion
3 medium, peeled and chopped Carrots
3 medium, peeled and cubed Potatoes
1.5 cups Dry White Wine
1.5 cups Chicken Broth
2 sprigs Fresh Thyme
1 Bay Leaf
2 tbsp Olive Oil
2 tbsp Butter
2 cloves, minced Garlic
2 tbsp All-Purpose Flour
to taste Salt and Black Pepper

Instructions

Preheat oven to 400°F (200°C). Toss potatoes and carrots with 1 tbsp olive oil, salt, and pepper. Roast for 35-45 minutes, or until tender and slightly browned. Stir occasionally.
While the vegetables roast, pat the chicken dry and season generously with salt and pepper.
In a large Dutch oven or oven-safe pot, heat the remaining 1 tbsp olive oil and butter over medium-high heat. Brown the chicken on all sides, about 3-4 minutes per side. Remove chicken and set aside.
Add chopped onion and garlic to the pot and cook until softened and fragrant, about 5 minutes. Stir in the canned mushrooms (drained).
Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly to create a roux.
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2-3 minutes to reduce the alcohol.
Add the chicken broth, thyme sprigs, and bay leaf. Return the chicken to the pot, nestling it among the vegetables.
Bring to a simmer, then cover the pot and transfer it to the preheated oven. Cook for 35-40 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork.
Remove the pot from the oven and let it rest for 5-10 minutes before serving. Remove the thyme sprigs and bay leaf.
Serve the chicken stew hot, spooning the sauce over the roasted potatoes and carrots. Garnish with fresh parsley, if desired.

Cuisine: French

Suitability: dairy-free

Prep Time: 30 mins

Cook Time: 75 mins

Serving Size: 3

Meal Type: dinner