← All recipes

🍽️ Chicken Thighs in White Wine Stew

525 kcal · 30 min · 4 servings

Ingredients

• chicken thighs 1 kg
• wheat flour, Type 405 4 tbsp
• mushrooms, white 500 g
• shallots 3 pcs
• garlic cloves 2 pcs
• thyme, fresh 15 g
• oil 5 tbsp
• bacon strips 100 g
• white wine, dry 400 ml
• chicken broth 200 ml
• salt pinch
• pepper, black ground pinch
• bay leaves, dried 2 pcs

Instructions

1. 1. Rinse the chicken thighs under cold water.
2. 2. Dry the meat thoroughly with kitchen paper.
3. 3. Spread some flour on a plate.
4. 4. Turn the chicken thighs in the flour until they are lightly coated.
5. 5. Shake off excess flour and set the meat aside.
6. 6. Clean the mushrooms with a cloth if necessary.
7. 7. Quarter the mushrooms.
8. 8. Cut the shallots in half through the middle.
9. 9. Peel the shallots and quarter them as well.
10. 10. Peel the garlic.
11. 11. Finely chop the garlic.
12. 12. Rinse the thyme sprigs.
13. 13. Heat 3 tablespoons of oil in a pot over medium heat.
14. 14. Fry the bacon for about 2 minutes.
15. 15. Remove the bacon from the pot and set it aside.
16. 16. Fry the shallots and mushrooms in the same pot for approx. 4 minutes.
17. 17. Remove the vegetables from the pot and set them aside.
18. 18. Add 2 tablespoons of oil to the pot.
19. 19. Fry the chicken thighs, turning occasionally, for about 10 minutes until browned all over.
20. 20. Add the chopped garlic to the meat.
21. 21. Deglaze the dish with white wine.
22. 22. Add the broth.
23. 23. Season with salt and pepper.
24. 24. Add the bay leaf and thyme to the pot.
25. 25. Bring the liquid to a boil.
26. 26. Add the prepared mushrooms and shallots back into the pot.
27. 27. Cover the pot.
28. 28. Simmer the dish over low heat for about 45 minutes.
29. 29. Remove the bay leaf and thyme sprigs from the stew.
30. 30. Serve the Coq au vin on deep plates.
31. 31. Serve the dish hot.

Nutrition per serving

• kcal: 525
• Protein: 36 g · Fett/Fat: 30 g · Carbs: 25 g