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Coq au vin blanc
30 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 407
  • Fat about 24g
  • Carbohydrates about 12g
  • Protein about 31g
This is needed
This is needed for 4 people
  • 1 kg chicken legs parts
  • clarified butter
  • 2 tbsp white flour
  • 1 tsp salt
  • a little pepper
To braise
  • a little clarified butter
  • 200 g brown mushrooms, halved if necessary
  • 300 g leek, cut into rings
  • 300 g small onions, halved if necessary
  • 3 garlic clove, sliced
  • 3 dl white wine
  • 1 dl chicken bouillon
  • 2 bay leaf
  • salt and pepper to taste
  • 3 sprigs flat-leaf parsley, torn into pieces
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And that's how it's done
And that's how it's done
Heat the clarified butter in a casserole dish. Coat the chicken pieces in flour, shake off the excess flour, season. Brown the chicken all over for approx. 5 mins. per batch. Remove, set aside and wipe the cooking fat from the pan.
To braise
Add a little clarified butter to the same casserole dish. Add the mushrooms and vegetables, fry for approx. 10 mins. Pour in the wine and stock, return the chicken to the pan along with the bay leaf, bring to the boil. Reduce the heat, cover and braise for approx. 30 mins. Remove the lid and cook for a further 15 mins., season. Garnish with parsley before serving.