Coq au Vin Blanc

🕒 Prep: 30 min
🔥 Cook: 1 hour
🍽 Serves: 6
★★★★★
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Welcome to the comforting world of Coq au Vin Blanc, a delightful twist on the classic French dish. Here, chicken luxuriates in a bath of white wine, soaking up flavors in a way that's both elegant and heartwarming. Perfect for a cozy family dinner or a special gathering with friends.

Ingredients for Coq au Vin Blanc

Chicken pieces are the star, bringing hearty, satisfying meatiness. Choose bone-in, skin-on for the best flavor and texture. Dry white wine acts as the primary marinade, infusing the chicken with a subtle tang. Brandy adds depth and a touch of warmth, elevating the dish. Olive oil is used for browning, providing a rich, fruity base. Pearl onions and button mushrooms contribute sweetness and earthiness, perfectly complementing the wine. Garlic gives that essential aromatic punch, while bay leaves and thyme bring a herbal fragrance. A sprinkle of flour thickens the sauce to a luscious consistency. Lastly, bacon adds a salty crunch, with fresh parsley offering a bright, fresh finish.

Tips & Tricks

  • For the best flavor, marinate the chicken overnight.
  • Use a sturdy, heavy-bottomed pot—like a Dutch oven—to ensure even cooking.
  • Let the dish rest for a few minutes before serving to let the flavors meld.

Serving Suggestions

This Coq au Vin Blanc pairs beautifully with creamy mashed potatoes or a crusty baguette to soak up the delicious sauce. A simple green salad with vinaigrette cuts through the richness nicely, making it a well-rounded meal.

Frequently Asked Questions

Can I use chicken breasts instead of pieces?
While you can, bone-in pieces provide more flavor and keep the meat juicy.
What type of white wine is best?
A dry white wine like Sauvignon Blanc or Chardonnay works well.
Is there a non-alcoholic substitute for wine?
You can use chicken broth with a splash of white wine vinegar for acidity.

Coq au Vin Blanc Recipe Walkthrough

Start by marinating the chicken. In a large bowl, combine your chicken pieces with a bottle of dry white wine, brandy, bay leaves, and thyme. Cover and let this mixture sit in the fridge for at least 4 hours—or overnight, if you can. This step infuses the chicken with incredible flavor.

Once marinated, take the chicken out, and pat each piece dry. Remember to keep that marinade; you'll need it later. In a large Dutch oven, cook the chopped bacon over medium heat until it's crispy. Scoop the bacon out and set it aside, leaving the drippings in the pot.

Add olive oil to the same pot, increasing the heat slightly. Brown the chicken on all sides in batches, ensuring each piece gets a nice golden crust. After browning, remove the chicken and set it aside.

Next, toss your pearl onions, halved mushrooms, and minced garlic into the pot. Sauté these until the mushrooms are nicely browned and the onions are tender. Sprinkle the flour over the veggies, stirring constantly for about 2 minutes to cook off the raw taste.

Now, return the chicken and crispy bacon to the pot. Pour in the reserved marinade and chicken broth, bringing everything to a gentle boil. Once boiling, reduce the heat, cover, and let it simmer for 45 to 60 minutes. You'll know it's done when the chicken is tender and cooked through.

Before serving, season the dish with salt and pepper to taste, and don't forget to garnish with freshly chopped parsley for a touch of color and freshness.

Why You'll Love This Recipe

  • Simple to make with rich, complex flavors.
  • Uses affordable and accessible ingredients.
  • Perfect for making ahead and tastes even better the next day.
  • A show-stopping dish that looks and tastes like a labor of love.

Ingredients

4 lbs chicken pieces, bone-in and skin-on
1 bottle dry white wine
2 cups chicken broth
1/2 cup brandy
1/4 cup olive oil
8 oz pearl onions, peeled
8 oz button mushrooms, halved
4 cloves garlic, minced
2 bay leaves
1 tbsp fresh thyme leaves
1/4 cup all-purpose flour
Salt and pepper to taste
4 slices bacon, chopped
Fresh parsley, for garnish

Step-by-step Instructions

1. Marinate the chicken: In a large bowl, combine chicken pieces, wine, brandy, bay leaves, and thyme. Cover and refrigerate for at least 4 hours or overnight.
2. Prepare the chicken: Remove the chicken from the marinade and pat dry. Reserve the marinade for later use.
3. Cook the bacon: In a large Dutch oven, cook the bacon over medium heat until crispy. Remove bacon and set aside.
4. Brown the chicken: In the same pot, add olive oil and brown the chicken on all sides. Remove the chicken and set aside.
5. Sauté vegetables: Add pearl onions, mushrooms, and garlic to the pot. Sauté until mushrooms are browned and onions are tender.
6. Thicken the sauce: Sprinkle flour over the vegetables, stirring constantly for 2 minutes.
7. Combine all ingredients: Return chicken and bacon to the pot. Add reserved marinade and chicken broth. Bring to a boil.
8. Simmer: Reduce heat, cover, and simmer for 45-60 minutes, until chicken is cooked through and tender.
9. Final touches: Season with salt and pepper. Garnish with fresh parsley before serving.

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