French Coq au Vin Blanc with Roasted Potatoes
A classic French dish featuring chicken braised in white wine with mushrooms and pearl onions, served alongside crispy roasted potatoes for a complete and satisfying dinner.
Ingredients
- •8 bone-in, skin-on chicken thighs and drumsticks (about 3 lbs)
- •1 tbsp olive oil
- •4 oz pancetta or bacon, diced
- •1 large onion, chopped
- •2 carrots, peeled and sliced
- •2 celery stalks, sliced
- •8 oz cremini mushrooms, quartered
- •1 cup frozen pearl onions, thawed
- •2 cloves garlic, minced
- •1 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- •1 cup chicken broth
- •1 tbsp fresh thyme leaves, chopped
- •2 bay leaves
- •2 tbsp all-purpose flour
- •2 tbsp unsalted butter, softened
- •Salt and freshly ground black pepper to taste
- •For the Roasted Potatoes:
- •2 lbs Yukon Gold or red potatoes, scrubbed and cut into 1-inch pieces
- •2 tbsp olive oil
- •1 tsp dried rosemary
- •1/2 tsp garlic powder
- •Salt and freshly ground black pepper to taste
- •Fresh parsley, chopped, for garnish
Dietary Info
Instructions
- 1
Preheat oven to 400°F (200°C). For the roasted potatoes, toss the potato pieces with 2 tbsp olive oil, dried rosemary, garlic powder, salt, and pepper on a large baking sheet. Spread in a single layer and roast for 30-40 minutes, or until golden brown and tender, flipping halfway through.
- 2
Pat the chicken pieces dry with paper towels and season generously with salt and pepper. In a large Dutch oven or oven-safe pot, heat 1 tbsp olive oil over medium-high heat. Add the chicken, skin-side down, and sear until golden brown and crispy, about 5-7 minutes per side. Remove chicken and set aside.
- 3
Add the diced pancetta or bacon to the pot and cook until crispy. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of fat in the pot. Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the quartered mushrooms and pearl onions and cook for another 5 minutes until lightly browned. Stir in the minced garlic and cook for 1 minute until fragrant.
- 4
Sprinkle the flour over the vegetables and stir for 1 minute. Deglaze the pot with white wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes until slightly reduced. Stir in the chicken broth, fresh thyme, and bay leaves. Return the seared chicken to the pot, nestling it into the sauce. Bring to a gentle simmer, then cover and transfer to the preheated oven.
- 5
Braise for 30-40 minutes, or until the chicken is cooked through and tender. While the chicken is braising, make a beurre manié by mixing the softened butter and remaining 2 tbsp flour together to form a paste. Remove the pot from the oven. Stir in the beurre manié a little at a time until the sauce reaches your desired thickness. Discard the bay leaves. Taste and adjust seasoning if necessary.
- 6
Serve the Coq au Vin Blanc immediately with the crispy roasted potatoes. Garnish with fresh chopped parsley and the reserved crispy pancetta/bacon.
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