Classic French Coq au Vin Blanc
Chicken braised in white wine with mushrooms and pearl onions, a comforting French classic. This dish features tender chicken pieces simmered in a rich white wine sauce with savory mushrooms, sweet pearl onions, and aromatic herbs, perfect for a satisfying dinner.
Ingredients
- •2 lbs bone-in, skin-on chicken thighs and drumsticks
- •1 tablespoon olive oil
- •4 oz pancetta or bacon, diced
- •1 cup pearl onions, fresh or frozen
- •8 oz cremini mushrooms, quartered
- •2 cloves garlic, minced
- •1/4 cup all-purpose flour
- •2 cups dry white wine (such as Chardonnay or Sauvignon Blanc)
- •1 cup chicken broth
- •1 bay leaf
- •1/2 teaspoon dried thyme
- •2 tablespoons fresh parsley, chopped, for garnish
- •Salt and freshly ground black pepper to taste
Dietary Info
Instructions
- 1
Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
- 2
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the diced pancetta or bacon and cook until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 3
Add the chicken pieces to the pot, skin-side down, and sear until deeply golden brown, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
- 4
Add the pearl onions and mushrooms to the pot and cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- 5
Sprinkle the flour over the vegetables and stir well to coat, cooking for 1-2 minutes to create a roux. Gradually pour in the white wine and chicken broth, stirring constantly to scrape up any browned bits from the bottom of the pot. Bring to a simmer.
- 6
Return the chicken to the pot, along with the bay leaf and dried thyme. Bring the liquid back to a gentle simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender.
- 7
Remove the bay leaf. Taste the sauce and adjust seasoning with salt and pepper if needed. Serve hot, garnished with the crispy pancetta and fresh chopped parsley. This dish pairs wonderfully with mashed potatoes, rice, or crusty bread.
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