Coq au vin blanc

Coq au vin blanc

Total: 1 hr 15 min. | Active: 30 min.
Nutritional value / person: 407 kcal
, Fat: 24 g
, Carbohydrate: 12 g
, Protein: 31 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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clarified butter
1 kg chicken legs parts
2 tbsp white flour
1 tsp salt
a little pepper

To braise

a little clarified butter
200 g brown mushrooms, halved if necessary
300 g small onions, halved if necessary
300 g leek, cut into rings
3 garlic cloves, sliced
3 dl white wine
1 dl chicken bouillon
2 bay leaves
salt and pepper to taste
3 sprigs flat-leaf parsley, torn into pieces
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How it's done

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Heat the clarified butter in a casserole dish. Coat the chicken pieces in flour, shake off the excess flour, season. Brown the chicken all over for approx. 5 mins. per batch. Remove, set aside and wipe the cooking fat from the pan.

To braise

Add a little clarified butter to the same casserole dish. Add the mushrooms and vegetables, fry for approx. 10 mins. Pour in the wine and stock, return the chicken to the pan along with the bay leaf, bring to the boil. Reduce the heat, cover and braise for approx. 30 mins. Remove the lid and cook for a further 15 mins., season. Garnish with parsley before serving.

Good to know
Serve with: Bread

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