Description
Coq au Vin Blanc is a classic French dish featuring tender chicken thighs simmered in a flavorful white wine sauce with shallots, mushrooms, and crispy beef lardons. This comforting meal combines rich aromas and hearty textures for a truly delightful dinner experience.
Ingredients
Chicken and Meat
- 8 bone-in, skin-on chicken thighs (3 to 3-1/2 pounds)
- 4 strips thick cut bacon (thinly sliced crosswise into lardons)
Vegetables
- 8 ounces shallots (diced large, 1/2-inch, or peeled pearl onions)
- 1 large yellow onion (finely chopped)
- 3 large garlic cloves (thinly sliced)
- 8 ounces button mushrooms (thinly sliced)
Liquids and Seasoning
- Kosher salt and freshly ground black pepper
- 1 teaspoon dried thyme leaves (or 2 teaspoons fresh thyme leaves)
- 1 cup dry white wine (such as Sauvignon Blanc or Chardonnay)
- 1 cup chicken broth
- 2 tablespoons butter
Garnish
- Fresh thyme sprigs (optional)
- Finely chopped fresh parsley (optional)
Instructions
- Prepare the Chicken: Pat the chicken thighs dry with paper towels and season generously with kosher salt and freshly ground black pepper. Set aside while you prepare other ingredients.
- Cook the Lardons: In a large Dutch oven or heavy-bottomed pot over medium heat, cook the sliced bacon strips until crisp and the fat is rendered. Use a slotted spoon to transfer the lardons to a paper towel-lined plate, leaving the bacon fat in the pot.
- Sear the Chicken Thighs: Arrange a single layer of chicken thighs skin-side down in the hot bacon fat. Cook until the skin is browned and crisp, about 4-5 minutes, then flip to brown the other side, another 3-4 minutes. Transfer the browned chicken to a platter. Repeat until all chicken thighs are browned.
- Sauté Aromatics and Vegetables: Add the diced shallots, chopped yellow onion, and sliced garlic to the pot with the bacon fat. Cook and stir until the onion is translucent, roughly 5 minutes. Add the sliced mushrooms and thyme leaves and continue cooking for another 5 minutes, allowing the mushrooms to soften and release their flavor.
- Deglaze and Simmer: Pour in the white wine and chicken broth, stirring to deglaze the bottom of the pot. Bring the mixture to a boil.
- Simmer the Chicken: Return the chicken thighs to the pot, skin-side up, along with any accumulated juices and the reserved bacon lardons. Reduce the heat to medium-low, cover, and let simmer gently for 30 minutes until the chicken is cooked through and tender.
- Reduce the Sauce: Remove the chicken thighs to a platter. Increase the heat to medium-high and bring the sauce to a vigorous boil, cooking for 8 to 10 minutes until it thickens slightly.
- Finish the Sauce and Serve: Stir in the butter to enrich the sauce. Season with additional salt and freshly ground black pepper to taste. Return the chicken thighs to the pot and simmer gently until heated through, spooning the sauce over the top. Serve directly from the Dutch oven or arrange on a deep serving platter and garnish with fresh thyme sprigs and chopped parsley if desired.
Notes
- Using bone-in, skin-on chicken thighs ensures the meat remains moist and flavorful during slow simmering.
- Rendering the bacon fat is crucial as it provides a rich base for browning the chicken and cooking the vegetables.
- You can substitute pearl onions for shallots for a sweeter, milder onion flavor if preferred.
- Be sure to simmer gently to avoid toughening the chicken or evaporating too much liquid.
- This dish pairs well with crusty bread, mashed potatoes, or buttered noodles to soak up the delicious sauce.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
