D'Open Kitchen

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Coq Au Vin Blanc

Name: Coq Au Vin Blanc
Ingredients: 1 kg Chicken Thighs (with Drumstick); 10 each Button Mushrooms (quatered); 2 cloves Garlic (sliced); 1 Onion (diced); 2 Carrots (diced); 2 Sticks Celery (diced); Olive Oil; 50 g Butter; 100 g Bacon (sliced); 2 tsp Thyme; 4 Bay Leaves; 1 Cup Water; 1 Veal/Beef Stock Cube; 1 cup Flat Leaf Parsley (coursely chopped); Salt & Black Pepper; Marinade; 2 cloves Garlic (minced); 1 Onion (diced); 2 tsp Thyme; 1/2 tsp Rosemary; 1/2 tsp Garlic powder; 500 ml Red or White Wine; Roux; 50 g Butter; 50 g Flour

Recipe by

Trish yee

Coq au Vin Blanc, an exemplar of refined French gastronomy, showcases the intricate interplay of flavors and techniques. Translating to "rooster in white wine," this dish features tender chicken braised to perfection in a delicate white wine sauce, accompanied by aromatic vegetables and herbs. The harmonious marriage of white wine, stock, and aromatics yields a rich and nuanced sauce that envelops the chicken, infusing it with layers of taste. Coq au Vin Blanc is a testament to the art of braising, where slow and gentle cooking transforms humble ingredients into a symphony of textures and flavors. This dish not only pays homage to traditional French culinary techniques but also stands as a culinary canvas for creativity and interpretation. Served with a flourish, Coq au Vin Blanc is a showcase of culinary prowess that demonstrates the mastery of combining ingredients and techniques to create a dish that captures the essence of sophistication and taste.

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Course Main Course

Cuisine French

Ingredients

1 kg Chicken Thighs with Drumstick
10 each Button Mushrooms quatered
2 cloves Garlic sliced
1 Onion diced
2 Carrots diced
2 Sticks Celery diced
Olive Oil
50 g Butter
100 g Bacon sliced
2 tsp Thyme
4 Bay Leaves
1 Cup Water
1 Veal/Beef Stock Cube
1 cup Flat Leaf Parsley coursely chopped
Salt & Black Pepper
Marinade
2 cloves Garlic minced
1 Onion diced
2 tsp Thyme
1/2 tsp Rosemary
1/2 tsp Garlic powder
500 ml Red or White Wine
Roux
50 g Butter
50 g Flour

Instructions

In fry pan, low-med heat, melt the butter then add in flour slowly while whisking it until a slight likely brown with wet sand texture and set it aside.
In a large mixing bowl, mix in the marinade ingredients with the chicken and let it sit for minimum 40 mins). Then drain and keep the wine marinade.
In a medium pot, add a little oil, and sear off the chicken, then remove the chicken.
In the same pot, add additional oil and butter, add in bacon and mushrooms. Later adding on the carrots, onions, celery and lastly, garlic.
Add in wine marinade to deglaze the pot before adding in Chicken, 1 cup of water stock cube stock cube and bring to a boil - then simmer or 30-40 mins or until tender
Thicken with roux, season to taste and lastly garnish with fresh parsley.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.