Coq au Vin Blanc
Directions
- 1Rinse and pat the chicken pieces dry. Generously season with salt and pepper, then let it rest to come to room temperature.
- 2In a large skillet, cook bacon in 1 tbsp butter over medium heat for 7–8 minutes until crispy. Set aside, leaving the rendered fat.
- 3Brown the chicken in the same skillet for 5 minutes per side. Transfer to the plate with bacon.
- 4Add diced onions, chopped garlic, and chopped carrot and celery to the skillet and cook until softened.
- 5Add brandy or cognac, white wine, chicken stock, thyme, and bay leaves.
- 6Return the chicken and bacon to the skillet. Add Dijon mustard.
- 7In a separate pan, sauté mushrooms in butter with thyme until softened. Add to the main skillet.
- 8Stir in double cream, if using. Cover and simmer until the chicken is cooked through.
- 9Garnish with fresh parsley and serve.
Ingredients
- 1 large whole chicken, cut into 8 pieces OR 4 legs & 4 thighs
- 2 tbsp butter
- 160 g smoked bacon lardons
- 2 yellow onions, diced
- 6 garlic cloves, chopped
- 1 large carrot, cut into small chunks
- 2 celery sticks, finely chopped
- 60 ml brandy or cognac
- 455 ml dry white wine
- 250 ml chicken stock
- 2 tbsp fresh thyme
- 2 bay leaves
- 1 tbsp Dijon mustard
- 150 ml double cream
- 20 g butter
- 240 g button chestnut mushrooms (whole)
- 8 pearl onions or shallots, peeled
- 1 tbsp fresh thyme
- 1 tbsp butter
- 1 tbsp flour
- 1 tbsp parsley
- 1 salt
- 1 black pepper
Equipment
large skilletplatebowllarge pan or pot with a lid
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