coq au vin blanc (with white wine)
Welcome to Easy to Cook, your go-to source for delicious recipes and culinary adventures. Today, we’re trying a classic French cuisine that’s sure to impress: Coq au Vin Blanc:Β This elegant and savory chicken meal, prepared with white wine, is ideal for any occasion. Let’s start cooking.
Ingredients
- Bone-in Skin on Chicken Thighs: Buy thighs of similar size for even cooking.
- Bacon: Thick-cut bacon is best for cutting into lardons.
- Shallots: Or pearl onions, your choice.
- Yellow Onion: Look for a firm onion with shiny skin.
- Garlic: Look for a plump head of garlic with smooth, tight skin.
- Mushrooms: Button mushrooms or cremini mushrooms, your choice.
- Dried Thyme Leaves: Or fresh thyme leaves and sprigs for garnish if you like.
- Dry White Wine: Sauvignon Blanc, Pinot Gris, Pinot Blanc, or other dry white wine.
- Chicken Broth: Or chicken stock.
- Butter: Salted or unsalted, whatever you have on hand.
- Fresh Parsley: For garnish, optional.
- Thyme Sprigs: For garnish, optional.
- Kosher salt and freshly ground black pepper
Here’s a detailed list:
- Β 8 bone-in, skin-on chicken thighs (3-1/2 pounds)
- Β Four thick-cut bacon strips, finely split crosswise into lardons
- Dice 8 ounces of shallots or peeled pearl onions.
- Finely chop 1 large yellow onion.
- Thinly slice 3 large garlic cloves.
- Thinly slice 8 ounces of button mushrooms.
- Add 1 teaspoon dried thyme leaves or 2 teaspoons fresh thyme leaves.
- Add 1 cup of dry white wine, such as Sauvignon Blanc or Chardonnay.
- Add 1 cup of chicken broth.
- Add 2 tablespoons of butter.
- Optional: garnish with fresh thyme sprigs.
- Β Finely chop
How do I make coq au vin blanc (with white wine)?
Description
- Prepare the chicken: To prepare the chicken thighs, pat them dry and season with salt and pepper. Set aside.
- Cook the Bacon: Cook
EASY TO COOK: Coq-au-Vin-Blanc-Step1 bacon lardons in a large Dutch oven or heavy-bottomed pot over medium heat until crisp and the fat has rendered. Using a slotted spoon, transfer the lardons to a dish lined with paper towels.
- Brown the Chicken: Brown the chicken: Place a single layer of chicken thighs, skin-side down, in heated bacon grease. Cook until the skin is browned, then turn and brown the other side (approximately 8 minutes total). Transfer to a dish, then repeat with the remaining chicken thighs.
- Cook the vegetables: Add shallots, onions, and garlic to the pot and stir until transparent, about 5 minutes. Add the mushrooms and thyme.
- Deglaze and Simmer: Combine white wine and broth and bring to a boil. Add the chicken skin-side up, any accumulated juices, and lardons to the saucepan; decrease heat to medium-low. Cover and let it simmer for 30 minutes. Transfer the chicken to a plate.
EASY TO COOK: Coq-au-Vin-Blanc-Step2 - Thicken the Sauce: To thicken the sauce, heat to medium-high and boil for 8β10 minutes. Stir in the butter, and season to taste with salt and pepper. Reduce the heat and return the chicken to the pot. Simmer until heated through, spooning some of the sauce on top.
- Serve: Serve directly from the Dutch oven or on a deep plate. Garnish with thyme sprigs and parsley, if desired.
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Note
This recipe is best served with crusty bread or over creamy mashed potatoes. The rich tastes combine well, making each mouthful a treat.
Nutrition
| Calories: | 761kcal |
| Carbohydrates: | 18g |
| Protein: | 44g |
| Fat: | 52g |
| Saturated Fat: | 17g |
| Cholesterol: | 251mg |
| Sodium: | 599mg |
| Potassium: | 1030mg |
| Fiber: | 3g |
| Sugar: | 8g |
| Vitamin A: | 375IU |
| Vitamin C: | 14mg |
| Iron: | 3mg |
| Calcium: | 61mg |
Enjoy this exquisite Coq au Vin Blanc, and don’t forget to share your culinary creations with us on social media. Happy cooking.
Β
Good recipe
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