Coq au Vin Blanc

  • 6 strips thick-sliced bacon, diced

  • 1 ½ lb. bone-in chicken legs and thighs, skin removed, trimmed of fat

  • ½ C. each of diced onion, celery and carrot

  • 2 Tbsp. tomato paste

  • 1 Tbsp. minced fresh thyme

  • 2 tsp. each minced fresh rosemary and garlic

  • 2 Tbsp. all-purpose flour

  • 1 bottle unoaked Chardonnay

  • 2 ¼ C. low sodium chicken stock, divided

  • 1 bay leaf

  • 1 lb. cremini or button mushrooms, quartered, divided

  • 4 Tbsp. unsalted butter, divided

  • ¼ C. all-purpose flour

  • ½ C. brandy

  • 8 oz. frozen pearl onions, thawed

  • Minced fresh parsley

Preheat oven to 325°. 

Cook bacon in a large pot until crisp. Transfer to a paper towel-lined plate and reserve the drippings. 

Brown the chicken in the same pot over medium-high heat in 1 Tbsp. of the drippings. Transfer chicken to a plate. 

Saute the onion, celery and carrot in 1 Tbsp. of the drippings until softened. Add the tomato paste, thyme, rosemary, and garlic. Cook until fragrant. Stir in 2 Tbsp. flour and cook 1 minute. Deglaze the pot with the wine and reduce to about 2 cups (10-15 mins.). Return the chicken to the pot. Add 2 cups of chicken stock and bay leaf. Bring to a boil, cover pot and transfer to the oven. Cook until the chicken is nearly tender, about 45 minutes. 

Meanwhile cook the mushrooms in two batches in 2 Tbsp. butter per batch in a sauté pan over medium heat until browned and the liquid evaporates. Return all of the mushrooms to the pan. Stir in ¼ C. flour and cook 1 minute. 

Deglaze the pan with brandy. Cook until nearly evaporated. Add the remaining ¼ C. stock and pearl onions. Scrape down the sides of the pan and transfer mushroom mixture to the chicken pot. Return pot to oven for 15 mins. Reduce sauce until thickened. Serve garnished with bacon and parsley.

Serves 6


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