Coq au Vin Blanc

33 mins
Serves 1
instagram.com

Directions

  1. 1Rinse and pat the chicken pieces dry. Generously season with salt and pepper, then let it rest to come to room temperature.
  2. 2Rinse and pat the chicken pieces dry. Generously season with salt and pepper, then let it rest to come to room temperature.
  3. 3Rinse and pat the chicken pieces dry. Generously season with salt and pepper, then let it rest to come to room temperature.
  4. 4In a large skillet, cook bacon in 1 tbsp butter over medium heat for 7–8 minutes until crispy. Set aside, leaving the rendered fat.
  5. 5In a large skillet, cook bacon in 1 tbsp butter over medium heat for 7–8 minutes until crispy. Set aside, leaving the rendered fat.
  6. 6In a large skillet, cook bacon in 1 tbsp butter over medium heat for 7–8 minutes until crispy. Set aside, leaving the rendered fat.
  7. 7Brown the chicken in the same skillet for 5 minutes per side. Transfer to the plate with bacon.
  8. 8Brown the chicken in the same skillet for 5 minutes per side. Transfer to the plate with bacon.
  9. 9Brown the chicken in the same skillet for 5 minutes per side. Transfer to the plate with bacon.
  10. 10Add diced onions, chopped garlic, and chopped carrot and celery to the skillet and cook until softened.
  11. 11Add diced onions, chopped garlic, and chopped carrot and celery to the skillet and cook until softened.
  12. 12Add diced onions, chopped garlic, and chopped carrot and celery to the skillet and cook until softened.
  13. 13Add brandy or cognac, white wine, chicken stock, thyme, and bay leaves.
  14. 14Add brandy or cognac, white wine, chicken stock, thyme, and bay leaves.
  15. 15Add brandy or cognac, white wine, chicken stock, thyme, and bay leaves.
  16. 16Return the chicken and bacon to the skillet. Add Dijon mustard.
  17. 17Return the chicken and bacon to the skillet. Add Dijon mustard.
  18. 18Return the chicken and bacon to the skillet. Add Dijon mustard.
  19. 19In a separate pan, sauté mushrooms in butter with thyme until softened. Add to the main skillet.
  20. 20In a separate pan, sauté mushrooms in butter with thyme until softened. Add to the main skillet.
  21. 21In a separate pan, sauté mushrooms in butter with thyme until softened. Add to the main skillet.
  22. 22Stir in double cream, if using. Cover and simmer until the chicken is cooked through.
  23. 23Stir in double cream, if using. Cover and simmer until the chicken is cooked through.
  24. 24Stir in double cream, if using. Cover and simmer until the chicken is cooked through.
  25. 25Garnish with fresh parsley and serve.
  26. 26Garnish with fresh parsley and serve.
  27. 27Garnish with fresh parsley and serve.

Ingredients

  • 1 large whole chicken, cut into 8 pieces OR 4 legs & 4 thighs
  • 1 large whole chicken, cut into 8 pieces OR 4 legs & 4 thighs
  • 1 large whole chicken, cut into 8 pieces OR 4 legs & 4 thighs
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 160 g smoked bacon lardons
  • 160 g smoked bacon lardons
  • 160 g smoked bacon lardons
  • 2 yellow onions, diced
  • 2 yellow onions, diced
  • 2 yellow onions, diced
  • 6 garlic cloves, chopped
  • 6 garlic cloves, chopped
  • 6 garlic cloves, chopped
  • 1 large carrot, cut into small chunks
  • 1 large carrot, cut into small chunks
  • 1 large carrot, cut into small chunks
  • 2 celery sticks, finely chopped
  • 2 celery sticks, finely chopped
  • 2 celery sticks, finely chopped
  • 60 ml brandy or cognac
  • 60 ml brandy or cognac
  • 60 ml brandy or cognac
  • 455 ml dry white wine
  • 455 ml dry white wine
  • 455 ml dry white wine
  • 250 ml chicken stock
  • 250 ml chicken stock
  • 250 ml chicken stock
  • 2 tbsp fresh thyme
  • 2 tbsp fresh thyme
  • 2 tbsp fresh thyme
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 150 ml double cream
  • 150 ml double cream
  • 150 ml double cream
  • 20 g butter
  • 20 g butter
  • 20 g butter
  • 240 g button chestnut mushrooms (whole)
  • 240 g button chestnut mushrooms (whole)
  • 240 g button chestnut mushrooms (whole)
  • 8 pearl onions or shallots, peeled
  • 8 pearl onions or shallots, peeled
  • 8 pearl onions or shallots, peeled
  • 1 tbsp fresh thyme
  • 1 tbsp fresh thyme
  • 1 tbsp fresh thyme
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 tbsp flour
  • 1 tbsp flour
  • 1 tbsp parsley
  • 1 tbsp parsley
  • 1 tbsp parsley
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 black pepper
  • 1 black pepper
  • 1 black pepper

Equipment

large skilletplatebowllarge pan or pot with a lid