Recipe Coq au Vin Blanc

C

caseydog

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Coq au Vin Blanc (white wine chicken stew)

CoqAuVinBlanc001.jpg



Ingredients

6 Bone-in, Skin-on Chicken Legs and Thighs
Salt and Pepper
8 ounces thick cut bacon (substitute - pancetta)
1 Large Onion, diced large (substitute pearl onions or shallots)
4 Large Garlic Cloves, minced
8 ounces mushrooms, sliced
1 Cup Dry White Wine (I used Pino Grigio, Sauvignon Blanc would be another good choice)
1 Cup Chicken Broth (add more if needed to at least half cover the chicken)
2 Tablespoons Butter + 2 Tablespoons Flour (make a roux)
1 Bundle of fresh Thyme Sprigs

Instructions

In a heavy pan (I used cast iron) on medium heat, slowly cook your bacon until balanced between crisp and chewy. Remove to a plate.

Season your chicken with salt and pepper, and use the bacon grease to brown your chicken. Remove to a plate.

In the remaining grease from the bacon and chicken, sauté your onions, mushrooms and (near the end) your garlic.

Deglaze the pan with 1 cup of wine.

Add your bacon and chicken back into the pan, and pour 1 cup (more or less) of chicken stock to cover a little over half of your chicken pieces. Add your bundle of thyme sprigs.

Bring the liquids to a boil, and lower to a simmer. Put lid on pan, and let simmer for about an hour.

Remove the chicken from the sauce, and stir in your roux. Then put the chicken back into the pan, or into a serving dish and smother with the sauce.

When done, the chicken meat will pull off the bone with almost no effort. It will be moist and tender and full of flavor.

CD
 
Last edited:
I don't think the link made it to the challenge? I tried clicking on the post in the challenge and it did not bring me here, there was no link.

Edited to add: I think I like the idea of white wine much better than red.
 
JAS_OH1 said:
I don't think the link made it to the challenge? I tried clicking on the post in the challenge and it did not bring me here, there was no link.

Edited to add: I think I like the idea of white wine much better than red.
Click to expand...

Everything seemed to be working when I posted the recipe. I have no idea what went wrong. :scratchhead:

CD
 
caseydog said:
Coq au Vin Blanc (white wine chicken stew)

View attachment 73018


Ingredients

6 Bone-in, Skin-on Chicken Legs and Thighs
Salt and Pepper
8 ounces thick cut bacon (substitute - pancetta)
1 Large Onion, diced large (substitute pearl onions or shallots)
4 Large Garlic Cloves, minced
8 ounces mushrooms, sliced
1 Cup Dry White Wine (I used Pino Grigio, Sauvignon Blanc would be another good choice)
1 Cup Chicken Broth (add more if needed to at least half cover the chicken)
2 Tablespoons Butter
1 Bundle of fresh Thyme Sprigs

Instructions

In a heavy pan (I used cast iron) on medium heat, slowly cook your bacon until balanced between crisp and chewy. Remove to a plate.

Season your chicken with salt and pepper, and use the bacon grease to brown your chicken breasts. Remove to a plate.

In the remaining grease from the bacon and chicken, sauté your onions, mushrooms and (near the end) your garlic.

Deglaze the pan with 1 cup of wine.

Add your bacon and chicken back into the pan, and pour 1 cup (more or less) of chicken stock to cover a little over half of your chicken pieces. Add your bundle of thyme sprigs.

Bring the liquids to a boil, and lower to a simmer. Put lid on pan, and let simmer for about an hour. When done, the chicken meat will pull off the bone with almost no effort. It will be moist and tender and full of flavor.

CD
Click to expand...

I'm going to add this to our dinner menu for next week.
I have about 2 pounds of Thighs in the deep freeze that I should use soon.
Your recipe needs a tweek 😉
 
kaneohegirlinaz said:
caseydog , when you say a "bundle of thyme springs" are you referring to what you and I would maybe buy in the supermarket? The whole thing or part of this package?
View attachment 76133
(photo credit Sprouts Farmers Market)
Click to expand...

I grow my own thyme, but yes, just take a handful of whole sprigs, tie them up with some butcher's twine, and drop it into the pot. You'll want to remove the thyme sprigs when cooking is done, so tying it up makes that easy to do.

CD
 
kaneohegirlinaz said:
... and one more question :
What would you serve along side this gorgeous chicken dish?
Fresh homemade bread to sop up all that lovely "jus" ... something green ... how did you serve it up?
Click to expand...

Some roasted potatoes would work well with this. Any kind of starch, really. I just ate mine with some crusty bread (a baguette).

CD
 
So I'm thinkin' maybe half of that package of store bought thyme then?
I sorely do not have a very green thumb, I've tried, believe me.
And yes, crusty bread!
maybe a nice salad too? YES!
There ya go, it's on the menu!
Maybe for Sunday Supper ... I'm going to be a bit busy with social engagements next week 🥳
The animals may need to feed themselves 🤓
 
Last edited:
kaneohegirlinaz said:
So I'm thinkin' maybe half of that package of store bought thyme then?
I sorely do not have a very green thumb, I've tried, believe me.
And yes, crusty bread!
maybe a nice salad too? YES!
There ya go, it's on the menu!
Maybe for Sunday Supper ... I'm going to a bit busy with social engagements next week 🥳
The animals may need to feed themselves 🤓
Click to expand...

Yeah, half of that package will be plenty.

CD
 
kaneohegirlinaz said:
So I'm thinkin' maybe half of that package of store bought thyme then?
I sorely do not have a very green thumb, I've tried, believe me.
And yes, crusty bread!
maybe a nice salad too? YES!
There ya go, it's on the menu!
Maybe for Sunday Supper ... I'm going to be a bit busy with social engagements next week 🥳
The animals may need to feed themselves 🤓
Click to expand...

Can you not grow herbs where you live.?

Russ
 
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