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Coq au vin blanc could sound acquainted — this wealthy rooster stew is made with white wine as an alternative of pink wine like its extra well-known cousin, Coq au Vin. This basic French dish’s taste is lighter but nonetheless extremely indulgent due to bacon lardons and a silky butter sauce that coats the mushrooms, onions, and rooster. Cooking the stew slowly builds up the flavour, because the broth picks up richness and depth from the pancetta and mushrooms and brightness from the wine and vermouth. In the meantime, the greens and rooster are completely tender.
Notes from the Meals & Wine Take a look at Kitchen
To thicken the sauce, this recipe makes use of a beurre manie, the French method that refers to a paste made by combining equal elements softened butter and flour collectively. As a result of the butter coats the flour particles, the flour may be added on to the sauce with out inflicting lumps.
Make forward
Prepping the rooster and greens a day forward of time makes cooking this dish a lot faster. Refrigerate any leftovers for as much as three days. Reheat in a pot over medium warmth, stirring sometimes, till scorching.
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