Zimmy's Nook

@zimmysnook

comfort food

Chicken Coq au Vin Blanc

by

A close up of a finished chicken coq au vin blanc dish. The chicken is in a mushroom sauce with herbs and red peppers.

Chicken Coq au Vin Blanc. (Chicken in White Wine Sauce)

Comfort food at its finest, this easy and succulent chicken dish is perfect for a casual family dinner or for entertaining a couple of friends.

In the summertime we prefer using this white wine recipe because it’s a lighter version of the traditional recipe which uses red wine.

I picked up six whole chicken legs that had been reduced for quick sale and this meal for four, came together for less than $30 (including the side of broccolini & carrots)!

A two handle saucepan with baked chicken in a mushroom white wine sauce.

What do you serve with Coq au Vin Blanc?

  • We served this dish with some roasted carrots, broccolini and a loaf of crusty bread for mopping up the luscious wine sauce
  • It is also traditionally served with a starch such as potatoes (roasted or mashed) or over rice.

What type of wine is best for this recipe?

  • We recommend a using a dry white wine. We used a Chardonnay, but a Sauvignon Blanc or Pinot Gris is also an excellent choice.
  • Never use a cooking wine and always use a wine you like and would drink!

Watch how easy this chicken recipe comes together here.

A close up of a finished chicken coq au vin blanc dish. The chicken is in a mushroom sauce with herbs and red peppers.

Coq au Vin Blanc

Comfort food at its finest, this easy and succulent chicken dish is perfect for a casual family dinner or for entertaining a couple of friends.
Inthe summertime we prefer using this white wine recipe because it’s a lighterversion of the traditional recipe which uses red wine.
I picked up six whole chicken legs that had been reduced for quick sale and this meal for four, came together for less than $30 (including the side of broccolini & carrots).
Hope you enjoy this recipe as much as we do! Bon Appetit!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Dinner, Entree, Main Course
Cuisine French
Servings 4 People

Ingredients
  

  • 6 chicken legs skin-on, bone-in, divided into thighs and drumsticks
  • ¼ tsp salt
  • ½ tsp freshly ground pepper
  • 4 slices bacon
  • 1 pound cremini mushrooms sliced
  • 3 celery stalks chopped
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 ½ cups dry white wine like a Chardonnay or a Sauvignon Blanc
  • ½ tbsp fresh thyme leaves plus 1 tsp for finishing
  • 1 tbsp chopped fresh rosemary
  • ½ cup 35% cream

Instructions
 

  • Season chicken with salt and pepper, set aside.
  • Heat a large nonstick skillet over medium heat. Add the bacon slices and cook until crisp, 6 to 8 minutes.
  • Use a slotted spoon to remove the bacon strip to a paper towel lined plate.
  • Pour the bacon fat into a 5 or 6 Qt. sauté pan or rondeau with a lid and heat over medium-high heat for one minute.
  • Add chicken, skin-side down, to the pan and cook until golden brown, about 4 minutes. Flip and cook for 4 minutes more.
  • Remove chicken to a plate (or 1/4 sheet pan), cover and set aside.
  • Add mushrooms, celery, onion to the pan and cook, stirring occasionally, until the onions have softened, and the mushrooms have browned, 6 to 8 minutes. Add the garlic and cook for 1 minute more.
  • Add wine, 1/2 tbsp thyme, and rosemary. Bring to a boil, then reduce heat to medium-low.
  • Add the chicken and any juice on the plate, cover, then simmer until chicken is cooked through, about 20 minutes or until the thigh registers a temperature of 170°F.
  • Remove chicken to a platter and cover.
  • Stir cream into sauce and vegetables. Gently boil until mixture is slightly thickened, about 5 minutes.
  • Nestle chicken back into the sauce, sprinkle with remaining 1 tsp of thyme.
  • Serve and enjoy. Bon Appetit!

Video

Notes

If your try our Coq au Vin Blanc recipe, we would love it if you leave us a comment and a rating. Have a delicious day! 
Keyword Chicken in White Wine Sauce, comfort food, comfort food recipes, dinner ideas, easy Coq au Vin Blanc, Julia Child Recipes, White wine Coq au Vin
Tried this recipe?Let us know how it was!

Hope you enjoy my Chicken Coq au Vin Blanc recipe!

If you try it, we would love it if you leave us a comment and a rating.

Have a delicious day! James (aka Zimmy) & Elaine

You may also like these other baked chicken recipes:

Cooked on my Hestan Dual Fuel Range using the Hestan Culinary Thomas Keller Insignia 6 Qt Rondeau and 12.5” Universal Lid. Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

Roasted Garlic, Sour Cream & Chive Mashed Potatoes

by

A bowl of mashed potatoes with a swirl of melted butter.

Herb Roasted Turkey with Roasted Garlic-Sour Cream & Chive Mashed Potatoes…. this is the meal that my dear sweet mother requested for Mother’s Day!

I asked her what meal she considered to be a special treat and she responded, “a roast turkey dinner with mashed potatoes.” Growing up, her family only had turkey at Christmas, and she wished that she could have had it for her May 15th birthday as well. Since mashed potatoes are her favourite food (year-round), they were a must have.

A plater of turkey with sides of spring asparagus with lemon, roasted carrots, spring mix salad, brioche dinner rolls and a chilled rosé, rounded out the meal.
Herb Roasted Turkey with Roasted Garlic-Sour Cream & Chive Mashed Potatoes

Watch the process video here:

A bowl of mashed potatoes with a swirl of melted butter.

Roasted Garlic, Sour Cream & Chive Mashed Potatoes

Herb Roasted Turkey with Roasted Garlic-Sour Cream & Chive Mashed Potatoes…. this is the meal that my dear sweet mother requested for Mother’s Day!
I asked her what meal she considered to be a special treat and she responded, “a roast turkey dinner with mashed potatoes.” Growing up, her family only had turkey at Christmas, and she wished that she could have had it for her May 15th birthday as well. Since mashed potatoes are her favourite food (year-round), they were a must have.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Side Dish
Cuisine North American
Servings 8 People

Ingredients
  

  • 1 small head of garlic
  • Olive oil
  • 1½ to 2 pounds Yukon gold potatoes washed, skin on
  • 1½ to 2 pounds Red skinned potatoes washed, skin on
  • ½ stick ¼ cup unsalted butter
  • ¾ cup sour cream
  • ½ cup milk
  • 2 tablespoons chopped chives
  • Kosher salt and freshly ground black pepper

Instructions
 

  • Preheat the oven to 430°F.
  • Slice off the very top of the garlic head. Drizzle with a splash of olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, 30-40 minutes. Remove from the oven and let cool. Remove the cloves and mash with a fork.
  • Put the potatoes into a large pot, cover them with cold water. Add ½ tablespoon of salt. Bring to a boil then cook at a gently boil until the potatoes are fork tender, 30 to 40 minutes. Drain well.
  • Add the garlic, butter, sour cream & milk, then mash the potatoes until smooth. Fold in the chives.
  • Season with salt and pepper and serve.

Video

Keyword comfort food, mashed potatoes, mashed potatoes recipe, side dish
Tried this recipe?Let us know how it was!

HOPE YOU ENJOY THIS RECIPE!

We would love to here from you, please leave us your feedback in the comment box below

Have a delicious day! James (aka Zimmy) & Elaine

Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

Herb Roasted Turkey

by

A plater of turkey with sides of spring asparagus with lemon, roasted carrots, spring mix salad, brioche dinner rolls and a chilled rosé, rounded out the meal.

Herb Roasted Turkey.

No, it is not Thanksgiving or Christmas… this is the meal that my dear sweet mother requested for Mother’s Day!

I asked her what meal she considered to be a special treat and she responded, “a roast turkey dinner with mashed potatoes.” Growing up, her family only had turkey at Christmas, and she wished that she could have had it for her May 15th birthday as well. Since mashed potatoes are her favourite food (year-round), they were a must have.

To lighten the meal up from a traditional holiday turkey dinner, we skipped the dressing/stuffing, avoided the cranberry sauce, and freshened up the flavour with five herbs including cilantro.

Sides of spring asparagus with lemon, roasted carrots, spring mix salad, brioche dinner rolls and a chilled rosé, rounded out the meal.

Watch the process video here

A turkey getting ready to go into the roaster.
Roasted Turkey in a roaster, in the oven.
A golden roasted turkey in a roasting pan in the oven.
A finished turkey in the roasted resting on the oven.
A plater of turkey with sides of spring asparagus with lemon, roasted carrots, spring mix salad, brioche dinner rolls and a chilled rosé, rounded out the meal.

Herb Roasted Turkey

To lighten the meal up from a traditional holiday turkey dinner, we skipped the dressing/stuffing, avoided the cranberry sauce, and freshened up the flavour with five herbs including cilantro. Sides of spring asparagus with lemon, roasted carrots, spring mix salad, brioche dinner rolls and a chilled rosé, rounded out the meal. Which my mother gobbled down while smiling from ear to ear!
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 2 hrs 30 mins
Total Time 3 hrs 15 mins
Course Dinner, Entree, Main Course
Cuisine North American
Servings 8 People

Ingredients
  

Turkey:

  • 1 13-pound whole fresh young turkey, neck & giblets removed and reserved
  • ½ stick unsalted butter slightly softened
  • ¼ cup olive oil
  • 3 tablespoons chopped fresh cilantro or flat leaf parsley
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh chives
  • Salt and freshly ground black pepper
  • 2-3 large carrots cut in half lengthwise
  • 2-3 large stalks celery
  • 3 cups no salt added chicken stock

Turkey neck stock for gravy:

  • 1 Turkey neck
  • 1 tablespoon olive oil
  • 1 carrot cut into 2-inch pieces
  • 1 celery stalk cut into 2 -inch pieces
  • 1 small onion roughly chopped
  • 6 cups of no salt added chicken stock
  • 1 sprig of rosemary
  • 3 to 4 sprigs of thyme
  • 2 bay leaves
  • ½ tablespoon black peppercorns
  • salt

Gravy:

  • 3 tablespoons unsalted butter
  • 3 tablespoons flour
  • 4-5 cups warm turkey neck stock
  • Salt and freshly ground black pepper

Instructions
 

For the turkey:

  • Pat the turkey dry inside and out. Season it liberally with salt. Place on a rack over a sheet pan and place in the fridge uncovered for 12 to 24 hours.
  • Remove the turkey from the refrigerator 30 minutes before roasting.
  • Combine the butter, olive oil, cilantro, sage, rosemary, thyme, and chives in a food processor and process until smooth. Season with pepper.
  • Preheat the oven to 430°F convection roast (or 450°F no convection).
  • Put the 3 cups of the chicken stock in a medium saucepan and keep warm over low heat.
  • Using a wooden spoon or your fingers, gently loosen the skin from the breast of the turkey (careful not to rip the skin). Rub the breast meat (under the skin) with the herb butter mixture (approximately 1.5 tablespoons/breast). Then use the remaining herb butter to rub the entire exterior of the turkey.
  • Place the carrots & celery on the bottom of a large roasting pan. Place the turkey on top of the vegetables, and place in the preheated oven. Roast until lightly golden brown, 30 to 40 minutes.
  • Reduce the heat to 335°F convection roast (or 350°F no convection). Continue roasting, basting with the warm chicken stock every 25 minutes, until an instant-read thermometer inserted in the thigh registers 165°F, about 1½ to 2 hours additional.
  • Remove the turkey from the oven, tent loosely with foil, and let rest 30 minutes before slicing.
  • Note: If you are making the garlic mashed potatoes, put the garlic in the oven the same time as the turkey.

For the turkey neck stock:

  • While the turkey cooks, add the olive oil to medium saucepan and heat over medium high heat. Add the turkey neck and brown both sides (2 to 3 minutes/side). Add the carrots, celery, onions, season with salt, cover and let steam for 3 to 4 minutes. Scrape the turkey neck bits off the bottom of the pan, add the stocks to the pan bring to a boil. Add the rosemary, thyme, bay leaves and peppercorn, lower the heat and let simmer uncovered, over low heat for 60 minutes. Strain and keep the stock warm while you make the gravy. Yields 4 to 5 cups of strained stock.

For the gravy:

  • Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Whisk in the warm turkey neck stock, one cup at a time, stirring frequently for 30 to 60 seconds between cups, until the all the warm stock has been added. Cook until thickened and smooth, about 5 more minutes. Season with salt and pepper.
  • Keep warm until ready to serve.

Video

Keyword Christmas dinner, comfort food, herb roasted, Mother’s Day, roasted turkey, spring turkey, Thanksgiving Turkey
Tried this recipe?Let us know how it was!

Hope you enjoy this Herb Roasted Turkey recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like:

Have a delicious day! James (aka Zimmy) & Elaine

Cooked in the Hestan Culinary Provisions Stainless Steel Roaster in the Hestan Dual Fuel Range

Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

White Wine Chicken and Chorizo Stew

by

This is any image of a plate of white wine chicken and chorizo stew on rice.

White Wine Chicken and Chorizo Stew

Taking inspiration from a Coq au Vin Blanc recipe, I’ve added additional flavours to this deliciously comforting meal. The spicy chorizo replaces more traditional bacon. Celery and bok choy increase the vegetable portion. Tequila is used to deglaze the pan and add another depth of flavour. While the addition of yogurt rounds out the sauce without making it too rich or heavy.

Delicious served over a wild rice blend to soak up the sauce and add a nuttiness to the dish!

Ingredients:
  • 1 bottle (750 ml) Dry White Wine
  • 3 1/2 lb. chicken divided into 10 pieces (or 5 bone in thighs & 5 drumsticks)
  • 5 fresh flat-leaf parsley sprigs, plus 2 tablespoon finely chopped parsley
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 5 oz. spicy chorizo sausage, cut into 1/3-inch dice
  • Kosher salt and freshly ground pepper
  • 1 lb cremini mushrooms, halved
  • 4-6 shallots, quartered
  • 2 celery stalks, cut into 1/4 inch slices
  • 1 large carrot, peeled, quartered lengthwise, cut into 1/4 inch slices
  • 4-6 baby bok choy, halved lengthwise, cut into 1/4 inch slices
  • 3-4 garlic cloves, minced
  • 3 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • 2 oz. tequila
  • 1 3/4 cups (14 fl. oz./430 ml) chicken broth
  • 4 oz. plain yogurt
  • 2 large carrots, peeled, cut into 2-inch pieces
Preparation
This video is my attempt to fit 2 hours of cooking into 1 minute!

Preheat the oven to 350°F.

Using kitchen shears, remove the backbone of the chicken, any excess fat, and discard. Cut down the bone between the 2 breasts separating the chicken into 2 halves. Bend the leg and cut to separate from the breast. Find the joint between the drumstick & thigh and cut to separate. Find the joint between the breast & wing and cut to separate. Cut across the middle of the breast to make 2 equal pieces. Repeat with the other half, then season all 10 pieces with salt and pepper and set aside.

In a large saucepan over med-high heat, boil the wine until reduced to about 2 cups, 6-8 minutes. Set aside.

Using a piece of kitchen twine, tie together the parsley sprigs, thyme sprigs and bay leaf. Set aside.

In a 5 Qt. Essential Pan (large ovenproof covered pan) over medium heat, cook the chorizo, stirring occasionally, until beginning to brown, 3-4 minutes. raise the heat to med-high and place the 2 chicken thighs & drumsticks into the pan (pushing the sausage to the side so the chicken is in full contact with the pan. Sear the chicken, turning once, until browned on both sides, 6-8 minutes. Transfer chicken & chorizo to a paper towel–lined plate to drain. Discard all but 2 Tbsp. of the fat from the pan. Add the other 6 pieces of chicken and sear, turning once, until browned on both sides, 6-8 minutes per batch. Transfer to the plate with legs and chorizo.

Discard all but 2 Tbs. of the fat from the pan. Return the pan to medium-high heat, add the mushrooms, shallots, celery and sliced carrot, season with salt & pepper, cover and cook, stirring occasionally, until they begin to brown & soften, 5-6 minutes. Add the bok choy & minced garlic, stir, cover and cook, for 2 minutes stirring once or twice. Transfer the mixture to a bowl and set aside.

Reduce the heat to medium and add the butter. When the butter has melted, add the flour and cook for 1 minute. Add the tequila and deglaze the pan, stirring to scrape up any browned bits on the pan bottom. Whisk in the reduced wine and the broth, increase the heat to medium-high and bring to a simmer. Add the chorizo, chicken, mushroom mixture, carrot pieces and tied herbs. Cover, transfer to the oven and braise until the chicken is tender, about 65 – 75 minutes.

Transfer the chicken and vegetables to a plate. Using a large spoon, skim the fat from the surface of the liquid. Set the pan over medium-high heat and simmer until the sauce is thickened, 10 to 12 minutes. Discard the tied herbs. Turn the heat to low and add the yogurt, whisk until combined. Taste sauce and season with salt and pepper to taste. Return the chicken and vegetables to the pan. Garnish with chopped parsley and serve immediately.

Delicious served over a brown wild rice blend (make sure to start the rice when the chicken goes in the oven as brown rice takes up to 55 minutes to cook and rest).

Serves 4
Preparation 20 minutes
Cook time 120 minutes
Total 140 minutes

Hope you enjoy this White Wine Chicken and Chorizo Stew recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

This recipe was made using my 5QT Hestan Induction CopperBond Essential Pan on my Hestan Dual Fuel Range in Pacific Blue.

Proud Hestan & Hestan Culinary Ambassador. Opinions in this post are my own.

Moroccan (Inspired) Chicken & Rice

by

Top down image of a Moroccan inspired chicken and rice dish, with one portion on a plate.

As we continue to stay at home, I find myself heading to the pantry and freezer, more than ever, to come up with dinner inspiration. Frozen chicken was a good start and a can of chickpeas, fire roasted tomatoes and chicken stock helped form this Moroccan (Inspired) Chicken & Rice dish. If I had couscous, I may have gone that route, but the brown rice was a great addition to this flavourful and soul-satisfying meal!

Ingredients
  • Moroccan spice blend (recipe below)
  • 6 chicken legs (separated into thighs & drums) or 4 chicken breasts (bone-in)
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 5 cloves garlic minced
  • 1/2 cup dried cranberries (or raisins)
  • 19 oz can of chickpeas (drained and rinsed)
  • 28 oz can of fire roasted diced tomatoes
  • 3 cups chicken broth (no salt added)
  • 1 ½ cup brown rice
  • 4 cups baby spinach (roughly chopped)

Moroccan Spice Blend

  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp allspice
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne pepper

Garnish

  • 2 tbsp chopped parsley
  • 1 tbsp toasted pine nuts
  • 1 tbsp pumpkin seeds
  • 1 tbsp dried cranberries
A variety of pantry ingredients and copper pan with lid ready to start cooking.
Preparation

Preheat oven to 375°F.

Combine all the Moroccan spice blend ingredients together.

Season the chicken with ½ of the Moroccan spice blend (4-5 tsp).

Place the chicken on a wire rack over a sheet pan and baked for 15 minutes.

In a 5 qt Essential Pan or Dutch oven, heat the olive oil over medium heat. Add the onion to the pot and sauté for 3 minutes until onion softens and becomes translucent, add the garlic, and cook for 1 minute. Add the remaining Moroccan spice blend, stir, and cook for 1 minute. Add the rice, stir, and cook for 1 minute, stirring frequently

Add the cranberries, chickpeas, fire roasted tomatoes, chicken broth and stir well. Bring to a boil, then cover with the lid and simmer for 5 minutes. Stir in Spinach, then nestle chicken on top.

Replace lid and move pot to the oven. Cook in the oven for 25 minutes with the lid on, then remove the lid and cook for an additional 25 minutes.

Garnish with parsley, toasted pine nuts, pumpkin seeds and cranberries.

** This dish also freezes well. I gave my parents one portion to eat immediately and one to freeze! Allow it to thaw overnight in the fridge before reheating to temperature on the stove top (add a little extra stock if needed to loosen up the rice mixture).

An image of a Moroccan inspired chicken and rice dish in a large copper pan.

Prep Time: 15 minutes, Cook Time: 65 minutes, Serves: 4-6

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

In addition to this Moroccan (Inspired) Chicken & Rice dish, you can find more of my favourite pantry and freezer recipes here.

Cooked and served in my Hestan Culinary CopperBond 5 qt. Induction Copper Essential

Proud Hestan Culinary Ambassador. Opinions in this post are my own.