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Coq au Vin Blanc (Chicken in white Wine)

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.
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Prep Time 12 minutes
Cook Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Video

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

Method
 

  1. Cook bacon in a Tbsp of oil if needed.
  2. Place on paper towel lined plate and chop into medium sized pieces once cooled.
  3. Season chicken with salt and pepper on both sides.
  4. Brown chicken in bacon fat over medium high heat. Remove to a paper towel lined plate.
  5. Drain all but a Tbsp of the oil, reduce heat to low heat and cook onions for 5-7 minutes or until translucent.
  6. Add garlic and cook another 30 seconds until fragrant then remove to the same plate with your bacon etc
  7. Add your mushrooms to the skillet and cook on medium high heat for 3-4 minutes.
  8. Return chicken, onions, garlic and bacon to the pan. Pour wine over everything and bring to a boil.
  9. Reduce heat to low and let simmer for 40 minutes.
  10. Add cream and simmer another 10 minutes.
    11. Sprinkle with chopped parsley and serve with rice or smashed potatoes and some nice crusty bread.

Video