Coq au Vin Blanc
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.
- 3Turn the heat to medium.
- 4Once the chicken skin is golden and crispy, remove the chicken.
- 5In the same pan, add diced bacon and sauté until it's about halfway cooked.
- 6Stir in onions, carrots, and mushrooms, salt as you go, and sauté until they're cooked through, which takes around 10 minutes.
- 7Stir in garlic.
- 8Deglaze the pan with three cups of white wine.
- 9Add the herbs, chicken, and pearl onions.
- 10Make sure the liquid comes up about 3/4 of the side of the chicken.
- 11Bring it up to a simmer.
- 12Transfer it to a 375° oven and braise for 1 hour uncovered.
- 13After an hour, return the pot to the stove and remove the chicken.
- 14Finish the sauce by stirring in 1 cup of heavy cream.
- 15Simmer for another 5 to 10 minutes to thicken up the sauce.
Ingredients
- 2 lb skin on, bone in chicken thighs
- Salt
- pepper
- 4 oz bacon, diced
- 1 onion, diced
- 1 carrot, diced
- 6 oz button mushrooms, quartered
- 5 garlic cloves, minced
- 3 cups white wine
- 1 bay leaf
- 3 sprigs thyme
- 1 cup pearl onions, frozen
- 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.
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