Coq au Vin Blanc Recipe (Chicken in White Wine)
This Coq au Vin Blanc recipe is a take on the classic French recipe of braised chicken in a creamy white wine sauce with bacon, onion, and mushrooms. The chicken is succulent and flavorful in a velvety sauce that you will want to drink by the cupful! Serve it up over creamy mashed potatoes or buttered noodles with crusty bread on the side for sopping up those flavors. I cannot imagine a more comforting meal that is elegant enough for the holidays, but simple enough for a cozy Sunday at home.
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Makes: 4 - 6 servings
Video
Ingredients
- 4-6 chicken leg quarters, or 6 bone-in, skin on chicken thighs
- 1 teaspoon paprika
- 2 teaspoons onion powder
- 2-3 tablespoons flour
- 4 strips thick-cut bacon, diced
- 8 oz cremini mushrooms, wiped clean and quartered
- 1 ½ cups pearl onions, peeled*
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon dijon mustard
- 2 cups dry white wine
- 3/4 cup heavy cream
- 2 fresh bay leaves
- 8 sprigs thyme, tied into a bundle with kitchen twine
- kosher salt & freshly cracked black pepper
- chopped parsley, for serving
Instructions
- *Ingredient note: *Fresh pearl onions are absolutely best if you can find them. Peeling them is a little bit of a pain, but it’s worth it in the finished dish. Otherwise, you can use frozen pearl onions but be sure to defrost them and pat them really dry on paper towels before searing.
- Prep the chicken. Remove any excess skin hang over from the chicken legs. If there is any rib bone attached, cut that away (keep it in the freezer for your next batch of chicken stock!). Pat the chicken very dry all over and season well with the salt & pepper all over. Evenly sprinkle the chicken with the paprika and onion powder and transfer to the fridge uncovered for 4-8 hours.
- Preheat an oven to 350°F.
- Render the bacon & sear the chicken. In a large braiser or oval dutch oven, cook the bacon over medium-low heat until it’s crispy and has rendered its fat. Use a slotted spoon to transfer the bacon to a small bowl. Remove the chicken from the fridge and dust it with the flour all over, shaking off any excess. Increase the heat to medium and sear the chicken skin-side down until deeply golden brown, about 6-8 minutes. Sear for 1-2 minutes on the other side, then transfer the chicken to a plate.
- Saute the mushrooms and pearl onions. Add the mushrooms and pearl onions to the pan and cook, stirring occasionally, until the mushrooms and onions are browned all over. Transfer them to a bowl.
- Build the sauce. Melt the butter in the pan and add the onion and garlic and cook, stirring occasionally, until the onion is soft. Stir in the dijon mustard and the white wine and bring to a simmer for 5 minutes. Stir in the bacon and heavy cream and season with salt and pepper. Fold in the mushrooms and pearl onions and then nestle the chicken into the skillet, skin-side up. Nestle in the bay leaves and thyme and cover.
- Braise the chicken. Braise. Transfer to the oven for 30 minutes. Then, remove the lid and cook for another 35-40 minutes. Remove the pan from the oven and discard the bay leaves and thyme. Let the chicken rest in the sauce for 15 minutes. Then, sprinkle with the chopped parsley and serve.
Nutrition
Calories: 775kcalCarbohydrates: 19gProtein: 31gFat: 55gSaturated Fat: 23gPolyunsaturated Fat: 7gMonounsaturated Fat: 19gTrans Fat: 0.4gCholesterol: 222mgSodium: 329mgPotassium: 877mgFiber: 2gSugar: 8gVitamin A: 1300IUVitamin C: 9mgCalcium: 103mgIron: 3mg
