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Coq au Vin Blanc

Coq au Vin Blanc
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Bring a taste of effortless French cuisine to the dinner table with the savory and comforting flavors of tender braised chicken in Coq au Vin Blanc.

  • Author: Nicole Stover
  • Prep Time: 120
  • Cook Time: 60
  • Total Time: 3 hours
  • Yield: 4-6 1x
  • Category: Entree
  • Method: Braising
  • Cuisine: French

Ingredients

Units Scale
  • 3–4 pounds chicken cut into 8–10 pieces
  • 4 ounces pancetta, diced
  • 1–2 leeks, white and light green portion only, cleaned and sliced
  • 1/2 cup carrots, sliced
  • 1/3 cup celery, diced
  • 8 ounces baby Bella mushrooms, quartered
  • 2 garlic cloves, minced
  • 1 cup frozen pearl onions, defrosted
  • 2 bay leaves
  • 3–4 sprigs of fresh thyme
  • 1 1/2 cups dry white wine
  • 1 cup chicken broth
  • 1 tablespoon unsalted butter, room temperature
  • 1 tablespoon flour
  • 2 teaspoons Dijon mustard
  • 2 tablespoons flat leaf parsley, chopped
  • Kosher salt
  • Black pepper
  • Garlic seasoning or granulated garlic

Instructions

  1. Cut the chicken breasts in half if desired. Pat your chicken pieces dry. Season both sides of the chicken pieces with salt, pepper, and garlic seasoning. Place the chicken on a wire rack fit into a baking sheet and allow it to refrigerate for at least two hours up to overnight.
  2. Preheat your oven or grill to 350 degrees. If using a charcoal grill set it up for two zone cooking leaving a cooler side.
  3. Remove the chicken from the refrigerator and let it come to room temperature, about 30 minutes.
  4. Heat a braiser or Dutch oven over medium heat and add the pancetta. Allow the pancetta to cook until the fat has rendered and it’s crispy, 5-8 minutes. Remove from the pan leaving the drippings.
  5. Increase the heat to medium high. Add the chicken skin side down, careful not to crowd. You may need to work in batches. Let the first side sear for 5-8 minutes until golden. Flip the chicken and allow the second side to cook for another 5-8 minutes. It won’t be cooked through. Remove from the pan and continue with remaining chicken
  6. Add the leeks, carrots, and celery to the pan along with a pinch of salt. Stir and let the veggies sauté until the leeks are tender and the celery and carrots are tender crisp.
  7. Add the mushrooms and allow them to cook until they’ve released their liquid, about 6-8 minutes.
  8. Add the pearl onions, bay leaves, thyme, and most of the pancetta.
  9. Pour the wine into the pan and use your spoon to scrape up any brown bits. Allow the wine to come to a simmer and slightly reduce, about 5 minutes.
  10. Pour in the broth and stir to combine. Nestle the chicken back into the pan and cover it. Place the pan into the oven, or on the grill on the indirect side. Allow the chicken to cook for 30-45 minutes or until it is 165 degrees.
  11. Place the softened butter and flour into a small bowl and use your fingers to knead it together until smooth.
  12. Remove the pan from the oven. Remove the chicken pieces from the pan along with the thyme sprigs and bay leaves. Place the pan on medium heat.
  13. Break off pieces of the flour butter mixture into the sauce and stir until it’s melted. Allow the sauce to come to a simmer and cook until slightly thickened and glossy. Stir in the Dijon mustard and taste for seasoning. Turn off the heat.
  14. Nestle the chicken back into the pan. Top with the remaining pancetta, fresh parsley, and more thyme if desired. 

Notes

  1. You can use other cuts of bone in chicken for this recipe such as all thighs, thighs and breasts, or legs. Make sure you have between 3-4 pounds total.
  2. Instead of leeks you can use a diced sweet onion.
  3. You can substitute four slices of diced bacon for the pancetta. 

Find it online: https://beachgirlgrills.com/coq-au-vin-blanc/