Coq au Vin Blanc

70 mins
Serves 1
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Directions

  1. 1Salt skin on bone in chicken thighs and thoroughly dry with a paper towel.
  2. 2Salt skin on bone in chicken thighs and thoroughly dry with a paper towel.
  3. 3Salt skin on bone in chicken thighs and thoroughly dry with a paper towel.
  4. 4In a Dutch oven or rondeau, add the chicken thighs skin side down in a cold pan.
  5. 5In a Dutch oven or rondeau, add the chicken thighs skin side down in a cold pan.
  6. 6In a Dutch oven or rondeau, add the chicken thighs skin side down in a cold pan.
  7. 7Turn the heat to medium.
  8. 8Turn the heat to medium.
  9. 9Turn the heat to medium.
  10. 10Once the chicken skin is golden and crispy, remove the chicken.
  11. 11Once the chicken skin is golden and crispy, remove the chicken.
  12. 12Once the chicken skin is golden and crispy, remove the chicken.
  13. 13In the same pan, add diced bacon and sauté until it's about halfway cooked.
  14. 14In the same pan, add diced bacon and sauté until it's about halfway cooked.
  15. 15In the same pan, add diced bacon and sauté until it's about halfway cooked.
  16. 16Stir in onions, carrots, and mushrooms, salt as you go, and sauté until they're cooked through, which takes around 10 minutes.
  17. 17Stir in onions, carrots, and mushrooms, salt as you go, and sauté until they're cooked through, which takes around 10 minutes.
  18. 18Stir in onions, carrots, and mushrooms, salt as you go, and sauté until they're cooked through, which takes around 10 minutes.
  19. 19Stir in garlic.
  20. 20Stir in garlic.
  21. 21Stir in garlic.
  22. 22Deglaze the pan with three cups of white wine.
  23. 23Deglaze the pan with three cups of white wine.
  24. 24Deglaze the pan with three cups of white wine.
  25. 25Add the herbs, chicken, and pearl onions.
  26. 26Add the herbs, chicken, and pearl onions.
  27. 27Add the herbs, chicken, and pearl onions.
  28. 28Make sure the liquid comes up about 3/4 of the side of the chicken.
  29. 29Make sure the liquid comes up about 3/4 of the side of the chicken.
  30. 30Make sure the liquid comes up about 3/4 of the side of the chicken.
  31. 31Bring it up to a simmer.
  32. 32Bring it up to a simmer.
  33. 33Bring it up to a simmer.
  34. 34Transfer it to a 375° oven and braise for 1 hour uncovered.
  35. 35Transfer it to a 375° oven and braise for 1 hour uncovered.
  36. 36Transfer it to a 375° oven and braise for 1 hour uncovered.
  37. 37After an hour, return the pot to the stove and remove the chicken.
  38. 38After an hour, return the pot to the stove and remove the chicken.
  39. 39After an hour, return the pot to the stove and remove the chicken.
  40. 40Finish the sauce by stirring in 1 cup of heavy cream.
  41. 41Finish the sauce by stirring in 1 cup of heavy cream.
  42. 42Finish the sauce by stirring in 1 cup of heavy cream.
  43. 43Simmer for another 5 to 10 minutes to thicken up the sauce.
  44. 44Simmer for another 5 to 10 minutes to thicken up the sauce.
  45. 45Simmer for another 5 to 10 minutes to thicken up the sauce.

Ingredients

  • 2 lb skin on, bone in chicken thighs
  • 2 lb skin on, bone in chicken thighs
  • 2 lb skin on, bone in chicken thighs
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • 4 oz bacon, diced
  • 4 oz bacon, diced
  • 4 oz bacon, diced
  • 1 onion, diced
  • 1 onion, diced
  • 1 onion, diced
  • 1 carrot, diced
  • 1 carrot, diced
  • 1 carrot, diced
  • 6 oz button mushrooms, quartered
  • 6 oz button mushrooms, quartered
  • 6 oz button mushrooms, quartered
  • 5 garlic cloves, minced
  • 5 garlic cloves, minced
  • 5 garlic cloves, minced
  • 3 cups white wine
  • 3 cups white wine
  • 3 cups white wine
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 3 sprigs thyme
  • 3 sprigs thyme
  • 3 sprigs thyme
  • 1 cup pearl onions, frozen
  • 1 cup pearl onions, frozen
  • 1 cup pearl onions, frozen
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream

Equipment

Dutch ovenrondeau

Tips

  • Starting chicken in a cold pan renders fat slowly for crispier skin.
  • Salt vegetables as you go.
Coq au Vin Blanc | Clip Recipe