I’m sure you’ve heard of France’s most famous chicken dish, coq au vin, but have you heard of its equally delicious sister, coq au vin blanc? It’s a fun twist on the classic, using white wine instead of red, which makes it a bit lighter yet just as flavorful. It’s the perfect hearty chicken stew that will leave you wanting more.
Key Ingredients & Substitutions:
- Bone in, skin on chicken thighs – these are ideal for this dish because they have a higher fat content than breast which makes for more shreddy meat that is super moist. This dish was originally made with rooster, which can be tougher meat, which is why it is marinated in wine and cooked for a long time. So if you feel so inclined, you could also use rooster thighs / legs.
- Button mushrooms – I use standard crimini or button mushrooms here, however, any mushroom would work!
- Pearl onions – if you can find fresh ones, more power to you, however they are hard to find. Feel free to use the frozen ones, which are much easier since they are already peeled! Work smarter not harder people!
- White wine – I always get asked how people can omit alcohol, however, this recipe is literally all about the wine. If you don’t want to cook with wine, this recipe isn’t for you. Choose a white wine that is dry like sauvignon blanc.
- Heavy Cream – This is used to finish the sauce and make creamy. Omit if you are dairy free or use coconut cream.
@kellyscleankitchen How to cook Coq au Vin Blanc 🍗 #chicken #coqauvin #coqauvinblanc ♬ La Vie En Rose - Louis Armstrong
Coq au Vin Blanc
Prep Time: 20 minutes
Cook Time: 1 Hours 30 minutes
Total Time: 1 Hour 50 minutes
Serves: 4-6
Ingredients:
- 2 lb skin on, bone in chicken thighs
- Salt and pepper to taste
- 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
Preparation:
STEP 1.
Preheat the oven to 375°F.
STEP 2.
Season chicken with salt and pepper on both sides and place skin side down on a paper towel to dry out.
STEP 3.
In a dutch oven or rondeau, add the chicken skin side down. Turn the heat to medium and slowly render out the chicken fat from the skin. Leave on this side until the skin is golden brown. Once golden brown, remove the chicken and set aside.
Note, this works best on enameled cast iron, cast iron or Hestan NanoBond stainless steel. It may stick to some stainless steel. If you are using normal stainless steel use oil prior to adding to the pan.
STEP 4.
In the same pot, cook the bacon until almost crispy. Add the onions, carrots and mushrooms. Saute until translucent, salting as you go, around 10 minutes. Add the minced garlic and cook another 2 minutes. Deglaze with the white wine and bring up to a simmer.
STEP 5.
Stir in the bay leaf, thyme and add the chicken back to the pot, skin side up. Make sure the liquid comes up 3/4 of the side of the chicken so it doesn’t over reduce. Bring the liquid up to a simmer and transfer to the oven to braise for 1 hour, uncovered.
STEP 6.
After one hour, remove the pan from the oven and place stovetop. Remove the chicken and set aside. Turn the heat to medium and stir in heavy cream. Simmer on medium for 5-10 minutes to reduce and thicken the sauce. Once the sauce is thick enough to coat the back of a spoon and not move, turn off the heat. Taste for seasoning and adjust as needed.
STEP 7.
Serve the chicken with the sauce and enjoy!
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