French Coq au Vin Blanc
Classic French chicken braised in white wine with mushrooms and herbs. Elegant dinner perfect for special occasions.
Ingredients
- 1 whole chicken, cut into pieces
- 1 cup dry white wine
- 200g pearl onions, peeled
- 250g mushrooms, sliced
- 4 strips bacon, chopped
- 3 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp flour
- 1 cup chicken stock
- 2 bay leaves
- 3 sprigs fresh thyme
- 1/4 cup heavy cream
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
Season chicken pieces generously with salt and pepper
Cook chopped bacon in a large Dutch oven until crispy, remove and set aside
Brown chicken pieces in bacon fat on all sides, about 8 minutes total
Remove chicken and add pearl onions to the pot, cook until golden
Add mushrooms and garlic, cook for 3-4 minutes
Sprinkle flour over vegetables and stir for 1 minute
Slowly add white wine, scraping up browned bits from bottom
Return chicken and bacon to the pot
Add chicken stock, bay leaves, and thyme sprigs
Bring to a simmer, cover and cook for 35-40 minutes until chicken is tender
Stir in butter and heavy cream in the last 5 minutes
Remove bay leaves and thyme stems
Garnish with fresh parsley before serving
Did you make this?
Upload your photo and show how it turned out.
