Description
Coq au Vin Blanc is a comforting dish featuring tender chicken braised in a luscious white wine sauce, enriched with bacon, mushrooms, and pearl onions. Perfect for cozy dinners or festive gatherings, this quick recipe delivers irresistible flavors with simple preparation.
Ingredients
- Chicken leg quarters (4-6)
- Paprika (1 tsp)
- Onion powder (2 tsp)
- Flour (2-3 tbsp)
- Thick-cut bacon (4 strips, diced)
- Cremini mushrooms (8 oz, quartered)
- Fresh pearl onions (1 ½ cups, peeled)
- Unsalted butter (2 tbsp)
- Yellow onion (1, diced)
- Garlic cloves (4, minced)
- Dijon mustard (1 tbsp)
- Dry white wine (2 cups)
- Heavy cream (¾ cup)
- Fresh bay leaves (2)
- Sprigs of thyme (8, tied with kitchen twine)
- Kosher salt & freshly cracked black pepper
- Chopped parsley (for serving)
Instructions
- Prep the chicken by seasoning with salt, pepper, paprika, and onion powder, then refrigerate for 4 to 8 hours.
- Preheat oven to 350°F; cook bacon until crispy and set aside.
- Sear the chicken in the bacon fat until golden brown on both sides, then remove from the pot.
- Sauté mushrooms and pearl onions in the same pot, then transfer to the bowl with bacon.
- Cook onion and garlic in butter until fragrant, then stir in mustard and wine; simmer for 5 minutes.
- Mix in cream, bacon, and sautéed vegetables, then return the chicken to the pot with bay leaves and thyme.
- Braise in the oven for 30 minutes covered, and then 35-40 minutes uncovered until chicken is tender.
- Let rest for 15 minutes before serving garnished with parsley.
Notes
Use gluten-free flour if needed for dietary preferences.
Let the chicken marinate overnight for deeper flavors.
Pair the dish with crusty bread to soak up the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 690
- Sugar: 3g
- Sodium: 900mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 180mg