Inspired by our French rendezvous, we present Coq Au Vin Blanc (Chicken in White Wine). This one-pan recipe is as easy as it is delicious (and it’s pretty easy). So, grab your wines (to drink and to cook with) and let’s get started!
Which wine should you use? A dry white is best, we don’t recommend using a cooking wine. Why? Wine releases its sweetness the longer it’s cooked, and cooking wine is very sweet. After simmering for 40 minutes, your chicken would be very, very sweet. Too sweet.
-1 tbs olive oil
-1 onion, diced
-5-6 strips of bacon or pancetta, chopped
-4 cloves of garlic, sliced
-8 chicken pieces on the bone (thighs & legs)
-250g Cremini mushrooms
-2 cups dry white wine
-1 cup whipping cream
-Salt & pepper to taste
-Fresh parsley to garnish
1. Cook the bacon or pancetta over medium heat. Remove and place on a paper towel-lined plate.
2. Salt & pepper both sides of the chicken and brown them in the bacon fat over medium-high heat. Set aside.
3. Cook onion over low heat for 5-7 minutes, adding the garlic once the onion is translucent. Cook for an additional minute until fragrant. Set aside with the chicken and bacon.
4. Add the mushrooms to the pan and brown over medium-high heat for 3-5 minutes.
5. Carefully add back the chicken, onion, garlic and bacon to the pan. Pour the wine over it all and bring to a boil, then lower to a simmer for 40 minutes.
6. Add the cream and simmer for an additional 10 minutes.
7. Sprinkle with chopped parsley to serve!
This dish goes great with garlic mashed potatoes or wild rice! And don’t forget to save a glass of Chardonnay for the chef!
If you try this recipe, please let us know! Reach out to us on Facebook, Instagram, Twitter or LinkedIn. We’d love to hear from you!