Coq au Vin Blanc

Name: Coq au Vin Blanc
Total time: 33 min
Cuisine: French
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

33m

Serves 1

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Coq au Vin Blanc

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33m

Serves 1

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

Coq au Vin Blanc

Coq au Vin Blanc

Directions

Ingredients

Equipment

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