Coq au Vin Blanc

One of my favorite French inspired meals is Coq au Vin. This hearty, slow-cooked French peasant meal literally translates as "Rooster with Wine." Most Coq au Vin recipes nowadays are featured with chicken, capons or hens. One of the great things about this recipe is that it is really filling and is a one-pot wonder! Traditional Coq au Vin uses red wine (mostly Burgundy), but I used white wine (hence Coq au Vin Blanc) for a crisper taste. I hope that you enjoy!



Coq au Vin Blanc


Prep Time: 25 to 30 minutes                              Yields: 4 to 6 servings
Cook Time: 1 hour 30 minutes                             Difficulty: Moderate

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 4 pieces of thick-cut bacon, cut into lardons
  • 4 bone-in, skin-on chicken thighs
  • 6 chicken drumsticks
  • All-purpose flour, for dusting
  • Kosher salt and black pepper for seasoning
  • 1 pound carrots, peeled and diced into 1/4 inch pieces
  • 1 yellow onion, diced
  • 2 stalks of celery with leaves, diced into 1/4 inch pieces
  • 1 pound cremini (baby portabella) mushrooms, stems removed and quartered
  • 2 tablespoons sun-dried tomatoes in oil
  • 2 tablespoons chopped garlic
  • 1/3 cup brandy (I used Paul Masson)
  • 1/2 bottle (375 ml) dry white wine such as Pinot Grigio
  • 1 1/4 cups chicken stock
  • 5 fresh stems of thyme
  • 1 fresh stem of rosemary
  • 1 cup frozen whole onions
  • 3 tablespoons unsalted butter, room temperature
  • 1 1/2 tablespoons all-purpose flour

Preparation Instructions:

Preheat oven to 300 degrees F. 

Heat the olive oil in a heavy bottom enameled cast-iron Dutch oven. Add the bacon lardons to the pan and cook over medium heat for about 6 to 7 minutes, until lightly browned. Remove bacon with a slotted spoon to a side plate, leaving the remaining bacon grease.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper and then lightly dust the chicken pieces in flour. After this is done, brown the chicken pieces in a single layer of the pan for about 5 minutes, turning to brown evenly. (This will need to be done in separate batches and make sure not to crowd the pan.) Remove the chicken to the side plate with the bacon and continue to brown until all the chicken is done. Set aside.
One the chicken has finished browning, add the carrots, onions, celery, tomatoes, mushrooms, 3 tablespoons kosher salt and 1 1/2 teaspoons black pepper to the Dutch oven. Cook the vegetables over medium heat 8 to 10 minutes, until lightly browned. Add the garlic to the pan and cook for an additional minute and then add the brandy, scraping up any pits on the bottom of the pan. Put the bacon, chicken and any juices collected on the side plate into the Dutch oven. Add the white wine, chicken stock, thyme, rosemary and whole onions to the pot and bring to a simmer. Cover the pot with its lid and place in the oven for about 45 to 50 minutes. Remove from the oven and place on top of the stove.


Bring the Dutch oven to a simmer on top of the stove. In a separate bowl, mash the butter and flour together into a homogenous mixture and stir into the stew. Cook the stew for an additional 15 minutes. Check for seasonings and serve piping hot!



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