Coq au Vin Blanc

Name: Coq au Vin Blanc
Total time: 70 min
Cuisine: French
Ingredients: skin on bone in chicken thighs; bacon diced; onions; carrots; mushrooms; garlic; 3 cups white wine; herbs; pearl onions; 1 cup heavy cream

1h 10m

Serves 1

facebook.com

Coq au Vin Blanc

facebook.com

1h 10m

Serves 1

Directions

1Salt skin on bone in chicken thighs and thoroughly dry with a paper towel.
2In a Dutch oven or rondeau, add the chicken thighs skin side down in a cold pan and then turn the heat to medium.
3Once the chicken skin is golden and crispy, remove the chicken.
4In the same pan, add diced bacon and sauté until it's about halfway cooked.
5Stir in onions, carrots, and mushrooms, salt as you go, and sauté until they're cooked through, which takes around 10 minutes.
6Stir in garlic.
7Deglaze the pan with three whole cups of white wine.
8Add the herbs, chicken, and pearl onions and make sure the liquid comes up about three-fourths of the side of the chicken.
9Bring it up to a simmer.
10Transfer to a 375° oven and braise for 1 hour uncovered.
11After an hour, return the pot to the stove and remove the chicken.
12Finish the sauce by stirring in 1 cup of heavy cream.
13Simmer for another 5 to 10 minutes to thicken up.

Ingredients

skin on bone in chicken thighs
bacon diced
onions
carrots
mushrooms
garlic
3 cups white wine
herbs
pearl onions
1 cup heavy cream

Equipment

Dutch ovenrondeau

Tips

Starting chicken in a cold pan will slowly render out the chicken fat and make the skin much crispier.
Salt ingredients as you go.

Coq au Vin Blanc

1h 10m

Serves 1

facebook.com

Coq au Vin Blanc

facebook.com

1h 10m

Serves 1

Directions

1Salt skin on bone in chicken thighs and thoroughly dry with a paper towel.
2In a Dutch oven or rondeau, add the chicken thighs skin side down in a cold pan and then turn the heat to medium.
3Once the chicken skin is golden and crispy, remove the chicken.
4In the same pan, add diced bacon and sauté until it's about halfway cooked.
5Stir in onions, carrots, and mushrooms, salt as you go, and sauté until they're cooked through, which takes around 10 minutes.
6Stir in garlic.
7Deglaze the pan with three whole cups of white wine.
8Add the herbs, chicken, and pearl onions and make sure the liquid comes up about three-fourths of the side of the chicken.
9Bring it up to a simmer.
10Transfer to a 375° oven and braise for 1 hour uncovered.
11After an hour, return the pot to the stove and remove the chicken.
12Finish the sauce by stirring in 1 cup of heavy cream.
13Simmer for another 5 to 10 minutes to thicken up.