Coq au Vin Blanc

Name: Coq au Vin Blanc
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 each chicken thigh, bone-in, skin-on; 150 g bacon, cut into lardons; 250 g pearl onions, peeled; 300 g cremini mushroom, halved if large; 4 each garlic, minced; 750 ml white wine, dry, such as Chardonnay or Pinot Grigio; 250 ml chicken stock; 2 tbsp all-purpose flour; 30 g unsalted butter, softened; 2 tbsp olive oil; 6 each thyme, sprigs; 2 each bay leaf; 1 tbsp dijon mustard; 1 tsp kosher salt, or to taste; 0.5 tsp black pepper, freshly ground, or to taste; 2 tbsp parsley, chopped, for garnish

A classic French braise of chicken simmered in white wine with mushrooms, pearl onions, and smoky bacon. Rich, comforting, and perfect for a cozy dinner.

⏱ 30 min prep · 75 min cook · medium

Servings

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Ingredients

8 chicken thigh bone-in, skin-on
150 g bacon cut into lardons
250 g pearl onions peeled
300 g cremini mushroom halved if large
4 garlic minced
750 ml white wine dry, such as Chardonnay or Pinot Grigio
250 ml chicken stock
30 ml all-purpose flour
30 g unsalted butter softened
30 ml olive oil
6 thyme sprigs
2 bay leaf
15 ml dijon mustard
5 ml kosher salt or to taste
2 ml black pepper freshly ground, or to taste
30 ml parsley chopped, for garnish

Nutritionper serving (4 total: 1920 kcal)

Calories	480
Protein	8g
Fat	31g
Carbs	12g
Fiber	1g
Sugar	4g
Sodium	1350mg

Excludes 4 ingredients without data.

Gear for this recipe

Method

1
Pat the chicken thighs dry with paper towels and season generously with kosher salt and black pepper on both sides.
2
Sautéing
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat until shimmering. Add the bacon lardons and cook, stirring occasionally, until browned and crisp, about 5 minutes. Remove with a slotted spoon to a plate, leaving the fat in the pot.
⏲ 5 min
3
Searing
Working in batches to avoid crowding, add the chicken thighs skin-side down to the hot pot. Sear without moving until the skin is golden brown and releases easily, about 5-6 minutes per batch. Flip and brown the other side for 3-4 minutes. Transfer to a plate.
⏲ 6 min
4
Sautéing
Add the pearl onions to the pot and cook over medium heat, stirring occasionally, until lightly browned and slightly softened, about 5 minutes.
⏲ 5 min
5
Sautéing
Add the cremini mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 5-7 minutes. Season with a pinch of salt.
⏲ 7 min
6
Sautéing
Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds.
⏲ 30s
7
Sautéing
Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute, stirring constantly, to remove the raw flour taste.
⏲ 1 min
8
Boiling
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and let reduce for 2 minutes.
⏲ 2 min
9
Add the chicken stock, Dijon mustard, thyme sprigs, and bay leaf. Stir to combine. Return the chicken thighs and bacon to the pot, nestling them into the liquid. The liquid should come about halfway up the chicken; add a splash of water if needed.
10
Braising
Bring to a gentle simmer, then cover the pot and reduce the heat to low. Braise until the chicken is tender and cooked through, about 35-40 minutes. The sauce should be slightly thickened and aromatic.
⏲ 35 min
11
Remove the chicken and vegetables to a serving platter with a slotted spoon. Discard the thyme sprigs and bay leaf. Skim off excess fat from the surface of the sauce if desired.
12
Reducing
Increase heat to high and boil the sauce rapidly until reduced and thickened to a saucy consistency, about 5-8 minutes. Taste and adjust seasoning with salt and pepper.
⏲ 6 min
13
Remove the pot from heat and swirl in the softened butter until melted and glossy. Return the chicken and vegetables to the pot, spooning the sauce over everything.
14
Garnish with chopped parsley and serve hot, with crusty bread or over egg noodles if desired.