Chicken in white wine sauce with rice and mushrooms – Coq au vin blanc

This is one of my favorite Chicken dishes because of the delicious gravy which you can pour over your rice or French fries. It is a variation of the famous French dish called “Coq au vin” that is usually made with red wine, Coq au vin blanc or as we call it in my country “Kotopoulo krasato” is made with white wine and it is a very popular dish throughout Greece! Make sure you give it a try because it is really delicious!!!

Chicken in white wine sauce with rice and mushrooms – Coq au vin blanc

Prep: 10m | Cook: 30m | Total: 40m | Serves: 4

Ingredients:

1 whole Chicken about 1,5 kilo (or just your favorite parts)
500g mushrooms, cut into slices
200g Basmati rice (1 tea cup)
400g Chicken stock or water for boiling the rice (1 ½ cup)
¾ of a cup Corn, frozen or fresh or canned (optional)
1 Onion, roughly chopped
1 Garlic, roughly chopped
180ml white wine, (1 wine glass)
1 lemon, its juice
4 Tbsp Olive oil
50g unsalted butter, divided
1/3 Tbsp cornstarch
Salt and freshly ground black pepper to taste

Instructions:

Sauté the chicken drumsticks and breasts with the olive oil in a pot over high heat and let them cook on both sides for about 3 minutes on each side or until golden brown.
Remove the chicken into a bowl and cover them to keep warm.
In the same pot add the onion, after a minute, add the garlic, and sauté them until just about starting to brown.
Return the chicken into the pot with the onion and pour in the wine followed by the lemon juice.
Deglaze (scrape) the bottom of your pot with a wooden spoon and bring it to a boil, braising it for a few minutes until the alcohol evaporates.
Reduce the heat and let it simmer for 20 minutes or until your chicken is cooked.
Wash the rice changing at least 3 waters and drain it.
Add the rice to a pot with the chicken stock, corn, salt/pepper, and 1 Tbsp unsalted butter (20g).
Bring to a boil and then turn off the heat. Leave it on your hot stovetop for 15 minutes and your rice is ready and cooked to perfection!
Saute the mushrooms with a little salt, black pepper, and 1 Tbsp of butter (20g), on a non-stick skillet over high heat until they are dry. (About 4-5 min).
To make the chicken gravy, remove all the chicken from the pot and pour their juices inside a bowl.
Use your hand blender or kitchen processor to blend it until smooth and set it aside.
In the non-stick skillet that you used to cook the mushrooms add ½ Tbsp butter (10g) and 1/3 Tbsp cornstarch over high heat and mix to combine.
When the cornstarch starts to bubble add the chicken juices that you just blended (which should be about 500g) and stir to combine.
Reduce the gravy according to your likes. For my gravy, it took 1 minute to come together.
Combine the rice, the chicken, and the mushrooms on a plate and pour in the gravy on top.
Enjoy your delicious chicken meal – Coq au vin blanc!

How to make a simple chicken stock for this recipe

1. Cut the chicken into 6 pieces and keep the carcass and the chicken wings for the stock.
2. Fill a pot with 1,5L water (or just enough to cover the chicken) and add the bones and the wings to make the chicken stock.
3. Bring to a boil over high heat and remove the foam that it will produce on the surface.
4. Reduce the heat and let it simmer for 30 min and your stock is ready.

Notes:

If I was cooking half the chicken, then I would add the onion and the chicken together from the start to sauté them but since I’m using the whole chicken in the pot I don’t want to crowd it with the onion.
I include instructions for cooking the rice to perfection without a rice cooker on your stovetop. If you use a gas kitchen then after you bring it to a boil reduce the heat to the minimum and simmer for 15 minutes.

Nutrition Facts Disclaimer

Did you make this recipe? Or are you planning to make it? Let me know in the comments below, tag me on Instagram @freshpiato or show me your photos on Pinterest!