Coq Au Vin Blanc Recipe
Coq Au Vin Blanc is a classic French dish featuring tender, bone-in chicken thighs braised in a flavorful white wine sauce with bacon, mushrooms, and aromatic herbs. This comforting one-pan meal combines crispy chicken skin, savory bacon, and a creamy sauce enriched with fresh thyme and cream, making it perfect for a cozy dinner.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
Chicken and Seasoning
- 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
- Salt and pepper to taste
For Cooking
- 2 teaspoons olive oil
- 5 slices bacon, cut into small pieces
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 8 ounces mushrooms (cremini or white button), sliced
- 1 cup dry white wine (such as sauvignon blanc)
- 1/2 cup chicken broth
- 1 bay leaf
- 2 sprigs fresh thyme
- 2/3 cup heavy cream
- Chopped fresh parsley for garnish (optional)
Instructions
- Season chicken: Pat the chicken thighs dry with paper towels to remove moisture. Season both sides generously with salt and pepper to enhance the flavor during cooking.
- Brown chicken and bacon: Heat the olive oil in a heavy skillet over medium-high heat. Add the cut bacon pieces and cook until crisp. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pan. Add the chicken thighs skin-side down and brown them for about 5 minutes on each side until the skin is golden and crisp. Transfer chicken to a plate.
- Sauté vegetables: In the remaining bacon fat, add the chopped onion and cook over medium heat until soft and translucent, about 5 minutes. Stir in the minced garlic and sauté for another minute until fragrant. Add the sliced mushrooms and cook for 3 to 4 minutes until lightly browned and tender.
- Simmer chicken: Return the browned chicken thighs and crispy bacon pieces to the pan with the vegetables. Pour in the dry white wine and chicken broth, then add the bay leaf and fresh thyme sprigs. Bring the mixture to a gentle simmer, cover the pan, and reduce the heat to low. Allow the chicken to cook gently for 25 minutes, or until it is cooked through and tender.
- Thicken the sauce: Remove the bay leaf and thyme sprigs from the pan. Stir in the heavy cream and cook uncovered for an additional 5 minutes, allowing the sauce to thicken slightly and become rich and velvety. Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley if desired before serving.
Notes
- Make sure to brown the chicken well for crispy skin and deeper flavor.
- If preferred, you can substitute the white wine with dry vermouth or chicken broth for a non-alcoholic version.
- This dish pairs wonderfully with buttered noodles, mashed potatoes, or crusty French bread to soak up the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well.
Keywords: Coq Au Vin Blanc, French chicken recipe, white wine chicken, braised chicken thighs, creamy mushroom chicken
Find it online: https://kitchenbyclara.com/coq-au-vin-blanc-recipe/
