Coq Au Vin Blanc

Recipe by: Dianna Rigell

---

This elegant twist on a French classic combines tender chicken, smoky bacon lardons, and earthy mushrooms simmered in a luxurious white wine and brandy sauce. Infused with fresh thyme, garlic, and Dijon mustard, the dish is finished with a silky touch of cream for added richness. Perfectly paired with crusty bread or creamy mashed potatoes, this comforting yet sophisticated recipe is ideal for a special dinner or a cozy evening in. Bon appétit!

---

Ingredients

For the Chicken:

• 1 large whole chicken, cut into 8 pieces (or 4 legs and 4 thighs)

• Salt and black pepper, to taste

• 2 tbsp butter (about 28g)

• 5.5 oz smoked bacon lardons (about 2/3 cup)

• 2 yellow onions, diced

• 6 garlic cloves, chopped

• 1 large carrot, cut into small chunks

• 2 celery sticks, finely chopped

• 1/4 cup brandy or cognac

• 2 cups dry white wine

• 1 cup chicken stock

• 2 tbsp fresh thyme

• 2 bay leaves

• 1 tbsp Dijon mustard

• 2/3 cup heavy cream (optional)

For the Mushrooms:

• 1.5 tbsp butter (about 21g)

• 8.5 oz button chestnut mushrooms (about 2 cups whole)

• 6–8 pearl onions or shallots, peeled

• 1 tbsp fresh thyme

For Thickening:

• 1 tbsp butter (about 14g, room temperature)

• 1 tbsp flour

Garnish:

• Fresh parsley, chopped

Instructions

1. Prepare the Chicken

   • At least 2 hours before cooking, rinse the chicken pieces and pat them dry. Generously season with salt and black pepper. Let them rest at room temperature.

2. Cook the Bacon

   • Preheat the oven to 350°F (180°C). In a large oven-safe skillet or Dutch oven, melt 1 tbsp of butter over medium heat. Cook the bacon lardons for 7–8 minutes until crispy. Remove the bacon and set aside, leaving the fat in the pan.

3. Sear the Chicken

   • In the same skillet, brown the chicken pieces for about 5 minutes per side. Work in batches if necessary. Transfer the seared chicken to the plate with the bacon.

4. Build the Base

   • Add the onions, garlic, carrot, and celery to the skillet. Cook for 5–6 minutes until softened. Deglaze the pan with the brandy or cognac, scraping up the browned bits. Let it simmer for 1–2 minutes.

5. Combine and Simmer

   • Stir in the white wine, chicken stock, thyme, bay leaves, and Dijon mustard. Return the chicken and bacon to the skillet. Cover and bake in the preheated oven for 35–40 minutes, or until the chicken is cooked through.

6. Cook the Mushrooms

   • While the chicken bakes, melt 20g butter in a pan over medium heat. Add the mushrooms, pearl onions or shallots, and thyme. Sauté for 8–10 minutes until golden and tender.

7. Thicken the Sauce

   • In a small bowl, mash together 1 tbsp room-temperature butter and 1 tbsp flour. Once the chicken is done, remove it from the skillet. Whisk the butter-flour mixture into the sauce and simmer on the stove until slightly thickened. Stir in the cream (if using).

8. Combine and Serve

   • Return the chicken and mushrooms to the skillet. Cook for 5 minutes to meld flavors. Garnish with fresh parsley and serve warm.

This elegant Coq au Vin Blanc pairs beautifully with crusty bread, mashed potatoes, or buttered noodles for a cozy, satisfying meal. Bon appétit! 🍷✨