White Beans Au Vin Recipes

EASY COQ AU VIN BLANC

Steps:

• Place flour in a shallow bowl. Dredge chicken through flour until evenly coated, shaking excess flour back into bowl. Reserve remaining flour.
• Heat olive oil in a large skillet over medium-high heat; saute chicken until golden brown, about 3 minutes per side. Add mushrooms, carrots, cooking wine, bacon, chicken broth, garlic, shallot, parsley, thyme, marjoram, bay leaf, salt, and black pepper; bring to a boil.
• Reduce heat to medium-low, cover skillet, and simmer until chicken is cooked through and carrots are soft, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Mix butter and 2 tablespoons reserved flour together in a bowl until smooth; stir into chicken mixture until sauce becomes thick, about 5 minutes.

WHITE BEANS AU VIN

Steps:

• In a Dutch oven, melt the butter over medium heat. Add the carrots and shallots, season to taste with salt and pepper, and cook, stirring occasionally, for 5 minutes.
• Add the mushrooms and cook, stirring occasionally, until all the vegetables are tender, 5 to 7 minutes.
• Add the thyme sprigs and garlic, and cook until fragrant, about 30 seconds. Add the wine and tomato paste and cook, stirring occasionally, until the wine is almost completely evaporated, 2 to 3 minutes.
• Add the beans, broth, Cognac, 1 teaspoon salt and 1/2 teaspoon pepper, and bring to a boil over medium-high heat. Turn the heat to low, partly cover, and simmer, stirring occasionally, until the sauce has reduced and thickened, 25 to 30 minutes.
• Remove and discard the thyme sprigs. Off the heat, stir in the parsley and balsamic vinegar; season to taste with salt and pepper. Divide among shallow bowls and sprinkle with more parsley, if desired.

WHITE COQ AU VIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cream of mushroom soup, Cheddar cheese, and half-and-half in a saucepan; bring to a boil, stirring often. Remove saucepan from heat and stir white wine and mayonnaise, a little at a time, into soup mixture, stirring after each addition until white sauce is smooth.
• Arrange chicken breasts side-by-side in a shallow baking dish. Pour white sauce over chicken and top with Parmesan cheese.
• Bake in the preheated oven until bubbling and chicken is warmed, about 45 minutes.

WHITE BEAN CASSOULET

Steps:

• Heat the oil in a medium stock pot. Add the vegetables to the oil, stir frequently, and cook until lightly brown around the edges. Add remaining ingredients, except sausage, 1 at a time. Bring to a boil and simmer for 45 minutes to 1 hour. Stir in sausage and allow to cook for 10 more minutes. Place in bowls, spoon 1 tablespoon of pesto and 1/4 to 1/2 cup of sausage into each bowl. Serve with Garlic-Parmesan Crostini.
• Heat the olive oil in a large skillet over high heat. Season the sausage with salt, to taste, and carefully place in a single layer across the skillet. Cook the sausage for 3 to 5 minutes over medium-high heat or until browned. Turn the sausages and repeat on opposite side. Remove from heat and allow to rest for 5 minutes. Slice into 1/4-inch slices.
• Combine all ingredients in a food processor and puree until smooth.
• Preheat the oven to 400 degrees F.
• Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with parmesan. Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top. Serve.

KALE, MUSHROOM & WHITE BEAN STEW

Steps:

• In a large pot heat the oil over medium heat. Add the onions and a few pinches of salt and sauté until translucent. Add the garlic, carrot, mushrooms, and rosemary and cook, stirring occasionally, until the mushrooms have cooked down (3-5 or more minutes).
• Deglaze the pan with the white wine and stir to get any bits that might be stuck to the bottom of the pan. Cook for 1 minute or so. Add the splash of balsamic vinegar, tomatoes, beans, and broth. Reduce heat and simmer for 10 minutes or so.
• Add the kale and simmer for 5 more minutes, until wilted.
• Taste and adjust seasonings. At this point, I added a generous amount of salt and few grinds of pepper.
• Top with the chopped fresh basil and shavings of pecorino cheese, if using.
• Serve with crusty bread and red wine.