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Coq Au Vin Blanc

Course: Dinner, Main Course
Cuisine: French
Total Time: 2 hours 15 minutes
Servings: 6
An elegant bit of comfort food. A one pot wonder. Captures the flavors of the wine. Chicken thighs and legs in a creamy gravy with bacon. You'll be making this again. Literally "rooster in wine"

Ingredients

  • 2 teaspoon olive oil
  • 4 oz. bacon cut into 1/2-inch pieces
  • 1 3 1/2- to 4-pound whole chicken, cut into 10 pieces
  • Kosher salt and freshly ground black pepper
  • 1 lb. mushrooms quartered (brown preferred)
  • 2 medium onions chopped
  • 2 leeks white and light green parts only, halved and sliced
  • 2 cloves garlic chopped
  • 2 tablespoons. all-purpose flour
  • 3 ¼ cups dry white wine
  • ½ cup chicken stock
  • 2 tablespoon. Dijon mustard
  • 6 sprigs thyme
  • 2 bay leaves
  • ¼ cup fresh tarragon chopped

Instructions

  • Preheat oven to 350°F. Heat oil in a large Dutch oven over medium heat. Add bacon and cook, stirring occasionally, until browned, 2 to 4 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Season chicken with salt and pepper. Cook, skin side down, until golden brown, 5 to 7 minutes. Transfer to plate.
  • Increase heat to medium-high. Add mushrooms and cook, stirring occasionally, until browned, 6 to 8 minutes. Reduce heat to medium-low and add onions, leeks, and garlic. Cook, stirring occasionally, until light golden brown and tender, 8 to 9 minutes. Add flour and cook, stirring, 1 minute. Gradually add wine, stirring constantly. Add stock, mustard, thyme, and bay leaves; bring to a simmer.
  • Return bacon and chicken (skin sides up) to pot; cover and transfer to oven. Cook until chicken is fork-tender and cooked through, 1 hour and 15 minutes to 1 hour and 30 minutes. Discard thyme and bay leaves. Serve topped with tarragon