I absolutely adore this recipe because it takes me on a comforting culinary journey with the crispy goodness of bacon and the earthy depth of mushrooms, all while effortlessly showcasing my love for savory, wine-infused dishes. Plus, there’s something so satisfying about the aroma of thyme and garlic bubbling away in my kitchen, making it feel like I’ve stepped right into a cozy French bistro.
Coq Au Vin Blanc is a delightful twist on a classic French dish. I adore the way the delicious medley of chicken thighs, diced bacon, and mushrooms plumbs the depths of flavor.
Garlic, fresh thyme, and bay leaf enrich the sauce, as does a glug of dry white wine and some chicken broth. The resulting dish is comforting, yet there’s something elegant about it, too.
Ingredients
Chicken Thighs:
Abundant in protein; succulent and tasty when prepared.
Olive Oil:
Nutritious oils; they help slay inflammation.
Whole grains; they provide texture and a nutty flavor.
Veggies and herbs; they bring freshness and brightness.
Cooking technique; it can mean all the difference between a dull, one-note dish and a lively, multi-dimensional one.
Bacon:
Imparts a savory flavor and a hint of smoke; supplies protein.
Onion:
Intensifies taste; imparts delicate sweetness.
Garlic:
Having a pleasant smell; increases immunity and strengthens flavor.
Carrots:
Beta-carotene source; contributes sweetness and color.
Mushrooms:
Flavor from the earth; a low-calorie source of antioxidants.
Dry White Wine:
Contributes tartness and enhances the taste; equalizes the flavors.
Ingredient Quantities
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 4 ounces bacon, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 8 ounces mushrooms, quartered
- 1 cup dry white wine
- 1 cup chicken broth
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
1. Sprinkle the chicken thighs with salt and pepper on both sides. A large Dutch oven should be heated medium-high with extra-virgin olive oil. Place the chicken thighs skin-side down in the pot and brown them until they are golden. Remove the chicken from the pot and set aside.
2. In the same pot, add the bacon, cut into small pieces, and sauté until the pieces are crispy. Lift the bacon out with a slotted spoon and place it on a plate lined with paper towels. Leave behind the fat in the pot.
3. Place the onion, chopped, into the pot. Sauté until the onion is translucent. Add the garlic next, minced. Stir, and cook for an additional minute.
4. Place the sliced carrots and quartered mushrooms in the pot. Sauté the vegetables for roughly 5 minutes, or until they start to lose their crispness.
5. Combine the butter and allowed to melt in the next pan. Add the flour over the next steps and the vegetables and mix thoroughly—no lumps, please. You’re cooking the flour a bit to remove any raw taste, and the next pan is performing the next step: thickening the soup.
6. Gradually add the white wine, scraping up any browned bits from the bottom of the pot. Let the mixture come to a simmer for about 2 minutes to reduce a bit.
7. Combine well in the pot: chicken broth; fresh thyme leaves, still on their tender stems; bay leaf; and the bacon I reserved, chopped into lardons.
8. Place the chicken thighs back inside the pot, skin side going up, and nestle them down into the sauce and veggies. Bring the pot to a simmer, and then turn the heat down to low, cover the pot, and cook for about 25-30 minutes until the chicken is tender and cooked through.
9. Take out the bay leaf from the pot, taste the sauce, and, if necessary, réglez the seasoning with salt and pepper.
10. Chopped fresh parsley is the ideal garnish for Coq Au Vin Blanc. Serve it and enjoy with bread that is crusty, or over a mound of mashed potatoes.
Equipment Needed
1. Dutch oven
2. Slotted spoon
3. Plate
4. Paper towels
5. Cutting board
6. Knife
7. Measuring spoons
8. Wooden spoon or spatula
9. Ladle
10. Small bowl (for mixing garnish)
FAQ
- What type of wine should I use for Coq Au Vin Blanc?For the best flavor, use a dry white wine such as Sauvignon Blanc or Chardonnay.
- Can I use boneless chicken instead of bone-in?Boneless chicken can be used, but chicken with bones provides more flavor in the dish.
- How do I ensure the chicken skin is crispy?Before browning the chicken thighs in the pan, dry them off so that the skin will be crispy.
- Is it possible to make this dish ahead of time?Absolutely, Coq Au Vin Blanc can be prepared a day ahead. Reheat gently before serving.
- What can be used to substitute bacon?Bacon can be replaced by pancetta or smoked turkey.
- Can I freeze the leftovers?You can freeze leftover food for no longer than 3 months in a container that is airtight.
- How can I thicken the sauce if needed?Should the sauce require thickening, allow it to simmer without a lid to reduce it. Alternatively, you could add a cornstarch-water slurry to the sauce to thicken it.
Substitutions and Variations
Chicken thighs: If you prefer, substitute with an equal amount of chicken breast or chicken drumsticks.
Bacon: Use pancetta or turkey bacon as alternatives.
White Wine: Use white grape juice mixed with a tablespoon of vinegar or chicken broth for a non-alcoholic substitute.
All-purpose flour: Substitute with gluten-free flour or cornstarch for a gluten-free choice.
Thyme, fresh: If fresh thyme is unavailable, use 1/3 teaspoon dried thyme.
Pro Tips
1. Proper Browning of Chicken: For the best flavor and crispy skin, ensure the chicken thighs are patted dry with paper towels before seasoning. This helps achieve a better sear and prevents steaming.
2. Deglazing Wisdom: When adding the white wine, make sure to scrape the bottom of the pot thoroughly with a wooden spoon. This will release the fond (browned bits) which adds significant depth of flavor to the dish.
3. Temperature Control: After adding the chicken back into the pot, maintain a gentle simmer. Too high a heat can make the chicken tough while too low prevents the flavors from melding properly.
4. Flavor Enhancers: Consider adding a splash of balsamic vinegar or a bit of Dijon mustard towards the end of cooking to enhance the taste profile. It can provide a nice tangy contrast to the rich, savory flavors.
5. Resting Time: After cooking, let the dish rest for about 10 minutes with the lid slightly ajar. This allows the flavors to further develop and mingle before serving.
Coq Au Vin Blanc Recipe
My favorite Coq Au Vin Blanc Recipe
Equipment Needed:
1. Dutch oven
2. Slotted spoon
3. Plate
4. Paper towels
5. Cutting board
6. Knife
7. Measuring spoons
8. Wooden spoon or spatula
9. Ladle
10. Small bowl (for mixing garnish)
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 4 ounces bacon, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 8 ounces mushrooms, quartered
- 1 cup dry white wine
- 1 cup chicken broth
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions:
1. Sprinkle the chicken thighs with salt and pepper on both sides. A large Dutch oven should be heated medium-high with extra-virgin olive oil. Place the chicken thighs skin-side down in the pot and brown them until they are golden. Remove the chicken from the pot and set aside.
2. In the same pot, add the bacon, cut into small pieces, and sauté until the pieces are crispy. Lift the bacon out with a slotted spoon and place it on a plate lined with paper towels. Leave behind the fat in the pot.
3. Place the onion, chopped, into the pot. Sauté until the onion is translucent. Add the garlic next, minced. Stir, and cook for an additional minute.
4. Place the sliced carrots and quartered mushrooms in the pot. Sauté the vegetables for roughly 5 minutes, or until they start to lose their crispness.
5. Combine the butter and allowed to melt in the next pan. Add the flour over the next steps and the vegetables and mix thoroughly—no lumps, please. You’re cooking the flour a bit to remove any raw taste, and the next pan is performing the next step: thickening the soup.
6. Gradually add the white wine, scraping up any browned bits from the bottom of the pot. Let the mixture come to a simmer for about 2 minutes to reduce a bit.
7. Combine well in the pot: chicken broth; fresh thyme leaves, still on their tender stems; bay leaf; and the bacon I reserved, chopped into lardons.
8. Place the chicken thighs back inside the pot, skin side going up, and nestle them down into the sauce and veggies. Bring the pot to a simmer, and then turn the heat down to low, cover the pot, and cook for about 25-30 minutes until the chicken is tender and cooked through.
9. Take out the bay leaf from the pot, taste the sauce, and, if necessary, réglez the seasoning with salt and pepper.
10. Chopped fresh parsley is the ideal garnish for Coq Au Vin Blanc. Serve it and enjoy with bread that is crusty, or over a mound of mashed potatoes.
