Coq Au Vin Blanc
February 22, 2023
Coq au vin is a classic French dish of chicken that is braised in wine, with bacon, and mushrooms. A red Burgundy wine is typically used, though there are variations in the different regions of France, such as coq au vin jaune, coq au riesling, coq au pourpre or coq au violet, and coq au Champagne. I actually prefer it using white wine. Coq au vin is basically a chicken stew.
- Prep: 35 mins
- Cook: 1 hr
- Yields: 6 Servings
Ingredients
8 chicken thighs, bone-in and skin-on
Salt and black pepper, to taste
1 tablespoon butter, salted or unsalted
4 strips bacon, sliced into ½-inch pieces
1 yellow onion, peeled and diced
1 garlic clove, peeled and finely chopped
1 large carrot or 2 medium cut into 1-inch thick rounds
For the mushrooms
1 tablespoon butter, salted or unsalted
8 ounces button mushrooms, halved
6-8 pearl onions or small shallots, peeled
To finish
1 tablespoon butter, salted or unsalted, at room temperature
Directions
1At least 2 hours before you start cooking, rinse the chicken pieces thoroughly and pat them dry all over with paper towel to remove any excess moisture. Season with salt and pepper on both sides. Be generous and make sure to get inside all the nooks and crannies. Set aside to "warm" to near room temperature. You can prep your veggies (carrots, onions, etc.) in the meantime.
2Preheat your oven to 350°F with a rack in the middle.
3In a large heavy-bottom skillet (or oven-safe pan), melt 1 tablespoon of butter and cook the bacon sticks over medium heat for 7-8 minutes until crispy. Set aside on a plate; do not wash the skillet.
4Place the chicken pieces into the skillet and cook for 5 minutes on each side, until the skin is golden. Set aside with the bacon; do not wash the skillet.
5Add the carrots, onion and garlic to the skillet and cook for about 10 minutes, stirring occasionally with a large wooden spoon, until lightly caramelized. Pour in the brandy (or cognac) and chicken stock, wine, and stir to combine – make sure to scrape off the bits from the bottom of the skillet. Add the chicken pieces back into the skillet and top with the bacon and sprigs of thyme. Bring to a simmer, cover with a lid and place in the oven. Cook for 30 minutes, until the chicken is cooked through and no longer pink in the middle.
6While the chicken cooks in the oven, melt 1 tablespoon of butter in a pan over medium heat. Cook the mushrooms and shallots for about 10 minutes, until cooked through.
7Remove the chicken from the oven. In a small bowl, mash together 1 tablespoon of butter and 1 tablespoon of flour and stir into the skillet with a fork (lumps may form at first, but they will dissolve as you stir). Add the pearl onions and mushrooms, and simmer over medium heat for about 10 extra minutes for the sauce to thicken slightly.
8Season to taste with salt and pepper, and serve alongside white rice or mashed potatoes.
Recipe adapted from Pardon Your French.
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