Poultry

Coq au Vin Blanc

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Coq au Vin Blanc
Coq au Vin Blanc featuring tender chicken simmered in a creamy white wine sauce with mushrooms and pearl onions.

Indulge in the timeless charm of French culinary tradition with this exquisite Coq au Vin Blanc. This dish elevates simple ingredients into an elegant feast that will captivate your senses. The tender chicken is slow-cooked to perfection in a creamy white wine sauce, accompanied by earthy mushrooms and sweet pearl onions. Each bite promises a harmonious blend of flavors that embody the essence of French cooking.

“Coq au Vin Blanc: A celebration of flavor, simplicity, and tradition.”

Ingredients

  • 4 chicken thighs (bone-in, skin-on)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 8 pearl onions, peeled
  • 250g cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 cup dry white wine (such as Chardonnay or Sauvignon Blanc)
  • 2 cups chicken broth
  • 1 tablespoon fresh thyme leaves
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • Fresh parsley, chopped for garnish

Instructions

  1. Prepare the Chicken: Season the chicken thighs with salt and pepper on both sides.

  2. Sear the Chicken: In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown, about 5-7 minutes per side. Remove the chicken from the pan and set aside.

  3. Cook Onions and Mushrooms: In the same skillet, add a bit more oil if needed. Sauté pearl onions until they are soft and slightly caramelized, around 6-8 minutes. Add mushrooms and cook until browned, about another 5 minutes. Stir in minced garlic and sauté for an additional minute.

  4. Deglaze and Simmer: Pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Return the chicken to the skillet, nestling it among the onions and mushrooms. Add chicken broth, thyme leaves, and bay leaf. Bring the mixture to a simmer.

  5. Bake: Cover the skillet with a lid or aluminum foil and transfer it to a preheated oven at 350°F (175°C). Bake for about 45 minutes until the chicken is tender and cooked through.

  6. Thicken the Sauce: Remove from the oven, discard the bay leaf, and place the skillet over medium heat on the stovetop. In a small bowl, mix butter and flour to create a paste (beurre manié). Whisk this into the sauce until thickened and smooth.

  7. Garnish and Serve: Adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.

Coq au Vin Blanc is a dish that transforms an ordinary evening into a special occasion, offering warmth and sophistication at your dining table. Pair it with crusty French bread or steamed rice to soak up the delicious sauce, and let this classic recipe transport you to the heart of France. Whether for a romantic dinner or a family feast, this dish promises a delightful culinary experience that is sure to impress. Bon appétit!

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