Coq au Vin Blanc

Name: Coq au Vin Blanc
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: French
Ingredients: 3.5 pound chicken thighs (boneless, skinless, trimmed); 1 pound cremini mushrooms (sliced); 2 pound cauliflower florets; 1.5 pound green beans (trimmed); 3 shallots (minced); 6 clove garlic (minced); 0.75 cup dry white wine; 1.5 cup low-sodium chicken broth; 3 tablespoon olive oil; 4 fresh thymes; 0.5 teaspoon dried tarragon; 2.5 teaspoon salt; 1 teaspoon black pepper

Classic French braised chicken thighs cooked in dry white wine, herb-infused broth, mushrooms, and shallots, served with creamy cauliflower mash and green beans.

Prep: 25 min
Cook: 45 min
Total: 1 hr 10 min
Servings: 8
Cuisine: French
Difficulty: Medium

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Carb
Low-Sugar
High-Protein
Keto
Paleo
Low-Saturated-Fat
Low-Calorie

Ingredients

3.5 pound chicken thighs (boneless, skinless, trimmed)
1 pound cremini mushrooms (sliced)
2 pound cauliflower florets
1.5 pound green beans (trimmed)
3 shallots (minced)
6 clove garlic (minced)
0.75 cup dry white wine
1.5 cup low-sodium chicken broth
3 tablespoon olive oil
4 fresh thymes
0.5 teaspoon dried tarragon
2.5 teaspoon salt
1 teaspoon black pepper

Instructions

Season trimmed chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 1 1/2 tablespoons of olive oil in a Dutch oven over medium-high heat. Sear chicken thighs for 4 minutes per side until deeply browned, then remove to a plate.
In the same Dutch oven, add sliced cremini mushrooms, minced shallots, and half the minced garlic. Sauté for 5 minutes until soft.
Pour in dry white wine, scraping up browned bits from the bottom. Add low-sodium chicken broth, fresh thyme, dried tarragon, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Return chicken thighs to the pot.
Cover and simmer gently over medium-low heat for 30 minutes until chicken is tender and reaches an internal temperature of 165°F (74°C).
Steam cauliflower florets until soft, then mash with 1 tablespoon of olive oil, remaining garlic, 1/2 teaspoon of salt, and 1/8 teaspoon of black pepper. Steam green beans with remaining 1/2 tablespoon of olive oil, remaining 1/2 teaspoon of salt, and remaining 1/8 teaspoon of black pepper for 6 minutes.
Serve braised chicken and wine sauce over garlic cauliflower mash alongside steamed green beans.

Notes

The wine cooks down completely, leaving a rich, savory gravy without added sugars or heavy cream.

Nutrition (per serving)

Calories: 430
Protein: 43 g
Carbohydrates: 10 g
Fat: 22 g
Fiber: 4 g
Sodium: 790 mg
Saturated Fat: 5 g
Sugar: 3 g
Cholesterol: 145 mg