Coq Au Vin Blanc
Prep time
Cook time
Total time
Ahhh! Coq Au Vin Blanc! This is the white wine version of French Coq Au Vin which is made with red wine and it's amazing! The cooler fall weather beckons us to simmer or bake something comforting that makes the house smell heavenly! Think about what's in this masterpiece, bacon, garlic, shallots, white wine, mushrooms, carrots, sherry, chicken broth, parsley, how can it not be spectacular! Serve this stew with mashed potatoes and warm crusty bread and I guarantee total bliss!
Author: Ruth Guerri
Recipe type: Stew
Cuisine: French
Serves: 4-6
Ingredients
- 1 bottle of dry white wine
- 4 - 5 fresh flat-leaf parsley sprigs, plus more to finish
- 3 fresh thyme sprigs
- 2 bay leaves
- 6 oz of thick-cut bacon slices, chopped,
- 3½ lbs of skin on, bone-in chicken thighs
- kosher salt and freshly ground pepper
- 1 lb. of small button or cremini mushrooms, sliced
- 4 shallots, peeled and chopped
- 3 Tbs of butter
- 4 garlic cloves, minced
- 2 Tbs of all-purpose flour
- ¼ cup of dry sherry
- 1¾ cups of chicken broth
- ¾ lb of small baby carrots
Instructions
- Preheat the oven to 350°F.
- In a large saucepan over high heat, boil the wine until reduced by half, about 15 minutes. Then, using kitchen twine tie the parsley and thyme sprigs together.
- In a large ovenproof Dutch oven over medium heat, cook the bacon, stirring occasionally, until browned, about 10 minutes. Transfer to a paper towel-lined plate to drain. Discard all but 2 Tbs of the fat from the pan. Season the chicken generously with salt and pepper and add some of the thighs to the Dutch oven over medium-high heat. (work in batches) Sear the chicken, turning once, until browned on both sides, about 8 minutes per batch, then remove them from the dutch oven, continue until all chicken is browned
- Discard all but 2 Tbs of the fat from the pan. Return the pan to medium-high heat, add the mushrooms and cook, stirring occasionally, until they begin to brown, about 6 minutes, then add the shallots, cook and stir for 2 minutes. Transfer the mushrooms and shallots to a bowl and set aside.
- Reduce the heat to medium and add the butter. When the butter has melted, add the garlic and flour and cook for 1 minute. Pour in the sherry and deglaze the pan, stir to scrape up the browned bits on the bottom of the pan. Whisk in the reduced wine and the chicken broth, increase the heat to medium-high and bring to a simmer.
- Add in the bacon, chicken, mushroom mixture, carrots, herb bundle and bay leaves.
- Cover and place in the oven, bake for 1½ hours. Oh the aroma!
- Last step, transfer the chicken to a large bowl, set the Dutch oven over medium-high heat and simmer until the sauce is thickened, 12 to 15 minutes. Discard the herb bundle and the bay leaves, taste and add salt and pepper to taste. Return the chicken to the pan. Garnish with chopped parsley and serve immediately and enjoy!
Notes
This is a perfect make-ahead recipe, it just gets better! Make it a day or 2 before serving, then just reheat in a 350-degree oven for about 15 minutes.
