Blue Dahlia's Coq Au Vin Blanc
Blue Dahlia is a European bistro with two locations in Austin. Their Coq Au Vin Blanc is a dish of chicken, mushrooms, garlic, capers and prosciutto cooked in a white wine cream sauce. I have taken the liberty to embellish this recipe to make it a bit more user friendly. Enjoy!
Ingredients
- 2 Tbs Olive Oil
- 4 tbs. butter
- 1 c heavy cream
- 6 c Chicken whole chicken cut up
- 6 oz Proscuitto Chopped or 4 slices of bacon
- 1 Tbs Italian Seasoning
- 4 Garlic Clove Chopped
- 1 Tbs Pepper
- 1/2 c Parsley Whole then chop
- 2 packs Mushrooms Sliced
- 4 Sprigs Thyme Chopped
- 2 c white wine
- 2 C Vegetable Stock
- 5 Shallots Chopped
- 2 Tbs Flour
- 1 Tsp Chili Powder
- 1/4 c capers No Liquid
Instructions
- In pot, cook proscuitto for 3 minutes in olive oil, garlic and Italian seasoning.
- Remove proscuitto from pan. Add olive oil to pan. Generously salt and pepper skinless chicken and brown in skillet. Remove chicken to a side plate.
- In remaining fat, sauté the mushrooms, shallots, salt and pepper, thyme, flour, parsley, chili powder. Add the white wine and cook on med-hi for several minutes. Then add vegetable stock, capers and butter. Bring to boil. Reduce heat and add chicken. Cover and simmer for at least an hour. Add cream and stir.
Tried this recipe?Let us know how it was!