Coc a 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.

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  • Course Chicken, Dinner
  • Cuisine French
  • Keyword Fall-Winter, Flavor
Servings Prep Time Cook Time
4 people 15 minutes 40 minutes
Passive Time Total Time
55 minutes
Servings Prep Time Cook Time
4 people 15 minutes 40 minutes
Passive Time Total Time
55 minutes
Degree of Difficulty
Moderately difficult
Ingredients
  • 1 tbpn 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 tspn 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 container button mushrooms whole if they are small, halved if medium
  • 1 container whole pearl onions peeled
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe
  2. Cut chicken into pieces and season both sides with Kosher salt
  3. Peel and chop carrots and slice onion
  4. Heat 1 tablespoon of butter in a 3 quart (medium large) sauté pan over medium high heat
  5. Slice bacon rashers into 1" slices and add to melted butter and cook for 4-5 minutes, or until the bacon has rendered most of its fat.
  6. 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.
  7. Remove chicken from pan and add thyme, carrots and onion, stir to combine and sauté until the onion begins to caramelize, about 4-5 minutes.
  8. Remove pan from heat and add 1/4 cup 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.
  9. 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.
  10. Return pan to heat and add 1 cup of dry white wine, stir to combine and cook until the wine has reduced by 1/3. Then, add 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.
  11. Add 1/2 tablespoon of butter to small non-stick skillet and melt over medium high heat, add pearl onions, 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,
  12. Add mushrooms, sir to combine and sauté for another 3-4 minutes. Set aside until ready to add to the chicken.
  13. When the chicken has cooked, through, add the mushrooms and onions.
  14. Make a slurry with 1 tablespoon of 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
  1. Serve with mashed potatoes, rice or pasta

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