Coq Au Vin Blanc
Coq Au Vin Blanc. A French classic with my twist on it. This is one of my husbands favorite meals and traditionally it is made with mushrooms, but as you guys know my husband hates mushrooms. Which actually makes this dish a lot easier to make. The richness of the wine and the melding of the flavors really makes this dish spectacular. I love serving it with creamy mashed potatoes or rice or my fresh bread to soak up all the delicious sauce. It’s nutrient dense comfort food at its finest, perfect for a cozy dinner!
Ingredients
- 8 Bone in Skin on Chicken Thighs or 1 Whole Chicken cut in 8 pieces
- Salt and Black Pepper
- 2 tbsp Butter - salted or unsalted
- 2 tbsp Extra Virgin Olive Oil <- 15% off Kosterina with my code
- 4-6 Strips of Bacon - sliced before cooking makes it easier [also no applewood]
- 1 Yellow Onion - diced
- 2 Shallots - chopped
- 1 Garlic Clove - minced
- 3 Large Carrots - chopped
- ½ Bottle Dry White Wine
- 1 Cup Chicken Stock I have used water before when I didn't realize I ran out of broth
- 8 Sprigs Thyme
Instructions
- We start by preheating the oven to 350F/170C, then we pre-cooking our bacon. Put 1tbsp of butter in the pan. Take your 4-6 slices and cut them into thick strips.
- Heat them over medium heat until crispy and set aside on a paper toweled plate.
- Pat your chicken dry with a paper towel, salt and pepper the skin side.
- On the same pan you cooked the bacon, add a tbsp of butter. Once the pan is hot(medium heat), add your chicken skin side down, salt and pepper that exposed side.
- Cook for 5 minutes on both sides.
- While the chicken is cooking it's a great time to chop and prepare all your vegetables.
- Chop the onion and shallot, mince the garlic, do what you can.
- When the chicken is ready remove it from the hot pan and place it on a plate.
- In the same pan you cooked the chicken, add your olive oil, onion, shallots, carrots and garlic. Sautee for about 5 minutes then add your broth.
- Then you are going to add the white wine and stir.
- Add 6 sprigs of thyme to the sauce. [De-sprigged].
- Bring the sauce to a boil. Then add your chickens back in with skin side up.
- Add in the bacon on top.
- Place the lid on your pan and put the pan in the oven. Bake for 30 minutes.
- Remove the lid 3 minutes before it's done and give it a good broil. (So the skin is crispy). I don't have a top broiler so I skipped this step.
- Remove the pan from the oven and top with dish with fresh thyme.
- You are done!!! Just make sure you check the inner temperature of the chicken, it should be 160F. Serve hot with rice or more vegetables or mashed potatoes!!