Coq Au Vin Blanc

Name: Coq Au Vin Blanc
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Cuisine: American
Ingredients: 1 whole chicken cut into 8 pieces; 1 Tbsp. butter; 4 oz. bacon sliced into 1/2-inch thick matchsticks; 1 medium yellow onion diced; 2 garlic cloves minced; 3 large carrots cut into 1-inch thick rounds; ¼ cup brandy; ½ bottle dry white wine; 1 cup chicken stock; 6 sprigs fresh thyme; 3 Tbsp. unsalted butter; 1 cup button mushrooms; 8 pearl onions peeled; 1 Tbsp. butter; 1 Tbsp. butter

Tuesday, September 21, 2021

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Coq Au Vin Blanc, the lighter version of Coq au Vin translates to Rooster in White Wine. Originally created to braise the older tougher meat of a rooster. I like to cook this in a shallow pan, serving it family style, having a basket of a toasted baguette. Let everyone break off a piece of break and enjoy soaking up the gravy.

Ingredients

Chicken

1 whole chicken, cut into 8 pieces

1 Tbsp. butter

4 oz. bacon, sliced into 1/2-inch thick matchsticks

1 medium yellow onion, diced

2 garlic cloves, minced

3 large carrots, cut into 1-inch thick rounds

¼ cup brandy

½ bottle dry white wine

1 cup chicken stock

6 sprigs fresh thyme

Mushrooms

3 Tbsp. unsalted butter

1 cup button mushrooms

8 pearl onions, peeled

Finish

1 Tbsp. butter

Instructions

Chicken

Preheat your oven to 350°F with a rack in the middle.

In a large heavy-bottom skillet (or oven-safe pan), melt 1 Tbsp. of butter and cook the bacon sticks over medium heat for 7-8 minutes until crispy. Set aside on a plate, keeping oil in pan.

Place the chicken pieces into the skillet and cook for 5 minutes on each side, until the skin is golden. Set aside with the bacon, still keeping the oil in the pan.

Add the carrots, onion and garlic to the skillet and cook for about 10 minutes, stirring occasionally with a large wooden spoon, until lightly caramelized.

Pour in the brandy (or cognac) and chicken stock, wine, and stir to combine – make sure to scrape off the bits from the bottom of the skillet.

Add the chicken pieces back into the skillet and top with the bacon and sprigs of thyme. Bring to a simmer, cover with a lid and place in the oven.

Cook for 30 minutes, until the chicken is cooked through and no longer pink in the middle.

Mushrooms

While the chicken cooks in the oven, melt 3 Tbsp. of butter in a pan over medium heat. Cook the mushrooms and pearl onion for about 10 minutes, until cooked through.

Finishing

Remove the chicken from the oven.

In a small bowl, mash together 1 Tbsp. of butter and 1 Tbsp. of flour and stir into the skillet with a fork (lumps may form at first, but they will dissolve as you stir).

Add the pearl onions and mushrooms, and simmer over medium heat for about 10 extra minutes for the sauce to thicken slightly.

Season to taste with salt and pepper.