Coq Au Vin Blanc
Coq au Vin Blanc is a delicious twist on the classic French dish, featuring tender chicken simmered in white wine with garlic, onions, and herbs. This lighter version is rich with savory flavors, and a hint of creaminess, making it an elegant yet comforting meal.
Servings: 4 servings
Calories: 579kcal
Equipment
- 1 Dutch Oven
Ingredients
- 4 oz thick cut bacon cut into 1 inch chunk
- 6 pc chicken leg quarters
- tt kosher salt
- tt black pepper
- 1 large yellow onion large dice
- 2 large carrots peeled and cut into a large dice
- 1 tablespoon garlic cloves minced
- 1 tablespoon tomato paste
- ¼ cup cognac
- 2 cup dry white wine I use Chardonnay
- 1½ cup chicken stock
- 10 sprigs fresh thyme
- 1 bay leaf
- tt kosher salt
- tt black pepper
Glazed Shallots
- 8 oz shallots peeled and whole
- 1 cup chicken stock
- ½ cup white wine
- 2 tablespoon unsalted butter
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 sprigs fresh thyme
Beurre Manie
- ¼ cup all purpose flour
- 3 tablespoon unsalted butter
Instructions
- Preheat oven to 350°F. Cook bacon in Dutch oven over medium heat until brown and crispy. Remove bacon and set aside, leaving bacon grease in Dutch oven
- Pat chicken quarters dry, season with salt and pepper on each side then cook skin side down. Allow chicken to sear 3-4 minutes then flip over and repeat on opposite side
- Remove chicken from Dutch oven and set aside. Add onion and carrot to Dutch oven. Cook stirring occasionally for 4-5 minutes, getting a little color on the veggies
- Add garlic and continue cooking 20 seconds white stirring occasionally then Stir in tomato paste then continue cooking for 3 minutes while stirring
- Deglaze pan with cognac, tilting the pan to the side to catch fire. (stand back while doing this) Add white wine, chicken stock, fresh thyme and bay leaf. Cover pan and braise in oven for 40 minutes. While chicken is braising, make glazed shallots
Glazed Shallots
- Add shallots, chicken stock, white wine, butter, sugar, salt, pepper and fresh thyme to large skillet with high sides and cook over medium heat, stirring occasionally
- Once liquid is almost completely evaporated keep a close eye. Liquid will become brown and syrupy. Stir shallots until thick and syrupy then remove from heat immediately
Beurre Manie
- Knead butter and flour with hands until smooth. Remove Coq au Vin from oven and immediately turn oven temp up to 450°F. Remove chicken from Dutch oven and place on a parchment lined sheet tray then bake until skin is brown and crispy, about 7-10 minutes
- While chicken skin is crisping, whisk in butter flour mixture to Dutch oven while it is over medium heat on the stove. Whisk until mixture boils and is thickened then turn off heat.
- Stir in glazed shallots and add chicken back to pot. Serve immediately
Notes
Chicken can be eaten straight from Dutch oven but for crispy skin, it's recommended to remove chicken from the pot and roast on a sheet tray in a 450°F oven for 5-10 minutes or until chicken skin is golden brown and crisp
Keep your face away from heat when igniting cognac
Glazed shallots can be made ahead of time and kept in an airtight container in the fridge for up to 48 hours
Use a cornstarch slurry to thicken Coq au Vin to keep it gluten free
Nutrition
Calories: 579kcal | Carbohydrates: 37g | Protein: 11g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 769mg | Potassium: 766mg | Fiber: 4g | Sugar: 15g | Vitamin A: 6688IU | Vitamin C: 16mg | Calcium: 86mg | Iron: 3mg
