Coq au Vin Blanc

While it is traditionally a dish of chicken braised with red wine, bacon lardons, mushrooms and pearl onions (considered a sister dish of boef bourguignon) I opt to use white wine and add cream for a more summery but still hearty touch, a popular twist used in the Alsace region of France.

Course Main Course

Cuisine French

Prep Time 10

Cook Time 45

Servings

Calories 689kcal

Author Kylie Mazon-Chambers

Ingredients

4 skin-on bone-in chicken thighs, about 1 ½ pounds
Kosher salt, as needed
Freshly ground black pepper, as needed
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
5 slices thick-cut bacon, cut into ½” dice
2 cloves of garlic, minced
1 cup sliced baby bella (crimini) mushrooms
3 tablespoons unsalted butter
1 ½ cups dry white wine
1 bay leaf
¾ cup heavy cream
1 tablespoon chopped flat-leaf parsley
1 loaf of French bread, sliced into ½” thick slices, toasted, for serving

US Customary - Metric

Instructions

Season the chicken thighs on both sides with salt and pepper. Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the chicken to the pan, skin side down. Brown the chicken thighs until the skin is crisp and golden brown, about 6 minutes. Flip the chicken and continue to cook until browned, about an additional 4 minutes. Remove the browned chicken to a plate and set aside.
Return the pan to medium heat and add the bacon. Cook over medium heat until the bacon fat is rendered and the bacon is crispy, about 6 to 8 minutes. Remove the bacon to a bowl, draining all but 2 tablespoons of the fat from the pan.
Add the onions and sauté until tender, about 6 minutes then remove to the bowl with the bacon.
Return the pan to medium heat, add the mushrooms to the pan and sauté, stirring occasionally, until the mushrooms are golden brown, about 3 minutes. Season with salt and add the butter and garlic, cooking until the garlic is fragrant, about an additional 2 minutes.
Return the bacon and onions to the pan and stir to combine. Add the wine and bay leaf then nestle the chicken back into the pan. Lower the heat to medium-low and let simmer until the chicken is cooked through, about 25 minutes.
Remove the pan from the heat, discard the bay leaf, and season to taste with salt and pepper. Top with the parsley. Divide the chicken thighs into shallow bowls with plenty of sauce ladled over the top. Serve with bread on the side for dipping in the extra sauce.

Notes

Avoid overcrowding the pan when cooking the chicken and mushrooms—giving them space ensures they brown properly instead of steaming. If necessary, cook the chicken and mushrooms in batches for the best flavor and texture.

Nutrition