Description
This Coq au Vin Blanc features tender chicken simmered in a creamy, rich sauce made with white wine, mushrooms, and herbs. It’s perfect for a cozy dinner.
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)
- 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)
- Thyme (8 sprigs, tied in a bundle)
- Kosher Salt & Freshly Cracked Black Pepper
- Chopped Parsley (for serving)
Instructions
- Prepare the chicken: Trim skin and season with salt, pepper, paprika, and onion powder. Refrigerate uncovered for 4-8 hours.
- Preheat oven to 350°F. Cook diced bacon in a large Dutch oven until crispy. Set aside, leaving fat in the pan.
- Dust chicken with flour. Sear chicken in the bacon fat until golden brown on both sides. Remove from pan.
- Sauté mushrooms and pearl onions in the same pot until tender. Transfer to the bowl with bacon.
- Melt butter in the pot, add onion and garlic, cook until soft. Whisk in Dijon mustard and dry white wine, simmer for 5 minutes.
- Add bacon, heavy cream, sautéed veggies, and chicken to the pot. Season with salt and pepper. Add bay leaves and thyme, cover.
- Braise in the oven for 30 minutes covered, then uncover and cook for another 35-40 minutes until chicken is tender. Rest before serving.
Notes
Avoid overcrowding the pan while searing the chicken for a crispy skin.
Use a dry white wine you enjoy drinking for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 150mg