This is a sponsored conversation written by me on behalf of Plugrá Butter®. The opinions and text are all mine.
Our version of Spring Coq au Vin takes a lighter approach to this classic French dish with seasonal veggies and a light butter-wine sauce.
Coq au Vin literally translates to Chicken and Wine. Traditional Coq au Vin is one of my favorite dishes. In fact, when I got married it was one of the recipes my husband’s grandmother passed down to me. It can take upwards of 2 1/2 hours to cook, and uses the whole bird. Once broken down, the chicken is braised in a rich sauce with bacon and mushrooms, creating a hearty and rich dish that makes all the work worth it.
While utterly delicious, traditional Coq au Vin is a dish that I like to order when I go out to eat… not make at home. When I get the craving for a dish with chicken and wine I have another version that requires a lot less effort! My Spring Coq au Vin recipe features chicken thighs bathed in a butter and wine sauce and surrounded with my favorite spring vegetables. It’s a simple dish made incredible with quality ingredients.
I always use a white wine I love to drink and premium Plugrá® Butter when making Spring Coq a Vin. Made with real milk from American dairy farmers (versus leading premium butters which are imported), Plugrá Butter has no artificial ingredients or added growth hormones. The butter and all of the other ingredients found in this recipe can be found at Publix.
How to Make Spring Coq au Vin
I like to prep all of the ingredients for this recipe before getting started with the cooking process. Chop the beans, drain and halve the artichokes. Thaw the peas, and shred the carrots all before the chicken hits the pan.
Once the butter melts in the skillet add the chicken. I used four chicken thighs, but adjust the servings to allow for one chicken thigh per person. Just ensure that your skillet is large enough to make sure that none of the chicken overlaps when cooking.
When searing the chicken, you’ll know when it’s time to flip when the chicken easily releases from the bottom of the pan. If it sticks, it’s not ready yet.
Don’t worry if the chicken isn’t thoroughly cooked when removing it from the pan. You’ll finish cooking it through once you soften the veggies. You’ll start with the leek and carrots. Once they’ve softened, you’ll add the green beans. When they are bright green it’s time to add the wine. Be sure to loosen up any browned bits stuck on the bottom of the pan, which adds tons of delicious flavor to the sauce.
When the wine reduces by half, it’s time to add the remaining ingredients, including the reserved chicken, to the pan. You’ll cook everything until the chicken and veggies are done and you have a nice pan sauce.
I like to enjoy the dish as-is, but my kids love it over butter noodles. Either way… enjoy!