Meal Kit
Chicken Coq Au Vin Blanc Stew
with mushrooms, carrots, and Parmesan
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Rachel Post
Bring some French vibes into your home with this French-style classic dish, chicken coq au vin blanc stew. Sounds fancy, huh? And takes less than an hour to make! Invite a friend for dinner and see how much you impress them. They’ll be asking to come over for dinner more often.
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Cremini Mushrooms
- 8 oz. Carrot
- 2 fl. oz. White Cooking Wine
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1 oz. Flour
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1 oz. Shaved Parmesan
- 2 tsp. Chicken Broth Concentrate
- 3 Thyme Sprigs
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) DOp29wPr
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Calories420
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Carbohydrates27g
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Net Carbs24g
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Fat15g
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Protein41g
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Sodium1930mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 20 oz. diced chicken breasts, follow same instructions as 10 oz. diced chicken breasts, working in batches, if necessary.
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If using whole chicken breasts, pat dry, and on a clean cutting board, cut into 1” dice. Follow same instructions as diced chicken.
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1 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Peel, trim, and cut carrots into 1/2" dice.Stem thyme and mince.Pat chicken dry. Cut larger pieces to match smaller pieces. -
2 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pan. Stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer chicken to a plate. Keep pan over medium-high heat. -
3 Cook the Vegetables
Add 1 tsp. olive oil and carrots to hot pan. Stir occasionally until beginning to brown and soften, 6-8 minutes.
Add mushrooms, thyme, garlic salt, and a pinch of salt and pepper. Stir occasionally until mushrooms begin to brown, 3-5 minutes. -
4 Make the Stew
Stir flour into hot pan until vegetables are coated. Dry flour may still remain.
Add wine, chicken base, 11/2 cups water, chicken, and a pinch of salt. Bring to a simmer, stirring occasionally.Once simmering, stir occasionally until slightly thickened, 3-5 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing with cheese. Bon appétit!
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