Welcome to my culinary haven! Today, I am thrilled to share with you a divine recipe that combines classic French flavors with a delightful twist. Get ready to tantalize your taste buds with my White Wine Coq Au Vin with Brussels Sprouts. This mouthwatering dish showcases tender chicken bathed in a rich, velvety white wine sauce, infused with aromatic herbs and spices. As an added bonus, we’ll be adding a touch of seasonal goodness with roasted Brussels sprouts, perfectly complementing the dish with their crisp texture and earthy notes. Prepare to indulge in a culinary journey that will leave you craving seconds. Let’s dive into the enchanting world of flavors and bring this exquisite dish to life!
Coq au vin is a classic French dish of chicken slowly braised with wine, lardons or bacon, mushrooms, onion, and sometimes garlic. Often you will see pinot noir used as the wine of choice. The wine tenderzies the chicken as it cooks. The name Coq au vin translates to “rooster/cock with wine”.
The version we have created today is by no means traditional. It offers a nice twist on the classic opting to use a dry white wine, smoked sausage, and Brussels sprouts. The classic coq au vin is made with red wine sauce, whereas this one is made with a white wine sauce. Though the ingredients and techniques are simpler, it does not compromise a bit on the flavor. Like skipping on the traditional brandy flambé technique which I believe adds only drama to the dish more than flavor, anyway it’s risky and we home cooks should avoid it.
While coq au vin is typically made with mushrooms, I took to liberty to make it with Brussels sprouts which came to be a winner. If you prefer mushrooms, replace Brussels sprout with sautéed mushrooms or you may even choose to add carrots instead.
Pro Tip: Coq au vin is delicious served with a salad dressed with vinegar and oil dressing to cut through the richness and something that will soak up the amazing wine sauce such as crusty bread, mashed or roasted potatoes, or egg noodles.
- Prep time: 30 minutes
- Cook time: 90 minutes
- Servings: 4
It’s time to make this amazing ‘Coq Au Vin’…
You’ll need: Chicken, salt and pepper, butter, shallot, garlic cloves, smoked sausages, flour, dry white wine, chicken broth, Brussels sprouts, heavy cream, lemon. (Details are below in the recipe card)
White Wine Coq Au Vin with Brussels Sprouts
This coq au vin recipe shows a great way of making succulent chicken with Brussels sprouts cooked in a delicious creamy white wine sauce. This is a simplified version of the French classic, a rich and deeply savory dish requires just a few simple, easy to find ingredients and a little bit of time.
What you'll need...
What you'll need to do...
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Pat chicken dry and season generously with salt and pepper.
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In a large deep pan or Dutch oven melt the butter over medium heat. Add chicken pieces skin side down and cook, turning occasionally, until all sides have browned, approximately 10-12 minutes. Chicken will not be cooked through. Transfer chicken to a plate and set aside.
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Add shallot and garlic to the same pan and cook until shallots begins to soften, 3-4 minutes.
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Add sausage and continue cooking until sausage begins to brown and shallots are translucent.
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Sprinkle flour in skillet.
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Add wine and cook for 3-4 minutes, scraping up any browned bits. When wine mixture has reduced slightly, stir in chicken broth.
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Return the chicken to pan nestling it down into the broth.
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Add heavy cream to pan and season with salt and pepper to taste. Continue to simmer at medium heat until chicken is cooked through, approximately 45 minutes.
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While the chicken is cooking, trim brussels sprouts and cut in half.
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Heat a dry skillet over medium heat and cook Brussels sprouts until they get nicely browned but not charred.
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Ten minutes before the chicken is finished cooking, add the brussels sprouts to the chicken. Add lemon juice and continue cooking 10 minutes to until chicken has is cooked through.
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See recipe tip for serving suggestions. Garnish with lemon slices, if desired. Enjoy!
Note
Coq au vin is delicious served with a salad dressed with vinegar and oil dressing to cut through the richness and something that will soak up the amazing wine sauce such as crusty bread, mashed or roasted potatoes, or egg noodles.
