Coq au vin blanc [kohk-oh-VAHN-blaangk] is a traditional dish from Burgundy that translates to “rooster in white wine.” This recipe takes chicken and braises it in a sauce of white wine, bacon, cream and veggies. Decadently delicious, enjoy.
Coq au Vin Blanc (Chicken in white Wine)
Ingredients
- 8 pieces chicken bone in thighs and legs
- 1 Tbsp Olive Oil
- 1 small onion finely chopped
- 4-5 strips bacon of your choice (chopped)
- 4 garlic cloves thinly sliced
- 250 g cremini mushrooms or your favorite (whole or sliced)
- 500 ml /2/3 of a bottle of dry white wine Sauvignon Blanc or Chardonnay
- 1 cup whipping cream
- Salt and pepper to taste
- Small handful flat parsley chopped
Directions
- Cook bacon in a Tbsp of oil if needed.
- Place on paper towel lined plate and chop into medium sized pieces once cooled.
- Season chicken with salt and pepper on both sides.
- Brown chicken in bacon fat over medium high heat. Remove to a paper towel lined plate.
- Drain all but a Tbsp of the oil, reduce heat to low heat and cook onions for 5-7 minutes or until translucent.
- Add garlic and cook another 30 seconds until fragrant then remove to the same plate with your bacon etc
- Add your mushrooms to the skillet and cook on medium high heat for 3-4 minutes.
- Return chicken, onions, garlic and bacon to the pan. Pour wine over everything and bring to a boil.
- Reduce heat to low and let simmer for 40 minutes.
- Add cream and simmer another 10 minutes.
- Sprinkle with chopped parsley and serve with rice or smashed potatoes and some nice crusty bread.
