Coq au Vin is traditionally made with red wine, but I prefer mine with white wine. I think that it looks better and has that wonderful flavor that is infused from the white wine during cooking. I like to serve it with mashed potatoes, but it would be equally good with white rice or pasta.
Ingredients
- 1 tbsp unsalted butter
- 3-4 rashers smoked bacon diced
- 3 whole chicken legs cut into legs and thighs, skin on
- 1/2 medium onion peeled and chopped
- 1 large carrot cut into medium dice
- 1 tsp dried thyme or 3-4 sprigs fresh thyme
- 1/4 cup brandy or cognac (optional, but nice)
- 1 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
- 1 cup water or chicken stock
- kosher salt and freshly ground black pepper
- 1 tbsp unsalted butter
- 8 oz button mushrooms whole if they are small, halved if medium
- 10 oz whole pearl onions peeled
- 1 tbsp flour and 1/4 c water to make a slurry
Instructions
- Gather all ingredients before starting the recipe.
- Cut chicken into pieces and season both sides with kosher salt.
- Peel and chop carrots and slice onion.
- Heat 1 tbsp unsalted butter in a 3 quart (medium large) deep sided skillet over medium high heat.
- Slice 3-4 rashers smoked bacon into 1" slices and add to melted butter and cook for 4-5 minutes, or until the bacon has rendered most of its fat.
- Remove bacon to small plate and add chicken pieces to the same sauté pan, skin side down. Sauté chicken for 4-5 minutes, do not disturb, just let is get a golden color, and then turn and cook chicken for another 2-3 minutes.
- Remove chicken from pan and add 1 tsp dried thyme, 1/2 medium onion, 1 large carrot, sliced, stir to combine and sauté until the onion begins to caramelize, about 4-5 minutes.
- Remove pan from heat and add 1/4 cup brandy or cognac, scraping up all the brown bits in the bottom of the pan. If you are not using cognac, substitute 1/4 cup white wine at this point.
- Return chicken and the reserved bacon to the pan and place on top of vegetables, again scrape the bottom of the pan to loosen any of the brown bits. Season with kosher salt and freshly ground black pepper.
- Return pan to heat and add 1 cup dry white wine, stir to combine and cook until the wine has reduced by 1/3. Then, add 1 cup water or chicken stock. Bring to a fast simmer, then reduce the heat to medium low, cover with a lid and cook for 20-25 minutes, or until the chicken is cooked through. Remove the lid for the last 10 minutes.
- Add 1 tbsp unsalted butter to small non-stick skillet and melt over medium high heat, add 10 oz whole pearl onions, peeled, toss to combine, then cover with a lid, turn heat down to medium and sauté until the onions are slightly colored. About 5 minutes, stir or shake a couple of times during the 5 minutes,
- Add 8 oz button mushrooms to the onions, stir to combine and sauté for another 3-4 minutes. Set aside until ready to add to the chicken.
- When the chicken has cooked, through, add the mushrooms and onions.
- Make a slurry with 1 tbsp flour and 1/4 cup water, stir to fully combine, then add to the chicken mixture, turn heat to medium and cook until the sauce thickens.
Serving
- Serve with mashed potatoes, rice or pasta
