Quick Coq au Vin Blanc
ID: cf0e0650...
A quick and lighter twist on the classic French chicken stew, using dry white wine instead of red. This comforting dish features chicken thighs, mushrooms, pearl onions, and bacon braised to perfection in under an hour.
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🍳 Cooking Flow
Render the chopped bacon in a pan, then remove and set aside. → Season and flour the chicken thighs, then sear them in the bacon fat until golden brown. → Sauté mushrooms and pearl onions, stir in tomato paste, and reduce with white wine. → Add chicken broth, return chicken and bacon to the pan, and bake at 350°F for 20 minutes.
Cooking Steps
Brief Cooking Order
Render the chopped bacon in a pan, then remove and set aside. → Season and flour the chicken thighs, then sear them in the bacon fat until golden brown. → Sauté mushrooms and pearl onions, stir in tomato paste, and reduce with white wine. → Add chicken broth, return chicken and bacon to the pan, and bake at 350°F for 20 minutes.
Introduction
A quick and lighter twist on the classic French chicken stew, using dry white wine instead of red. This comforting dish features chicken thighs, mushrooms, pearl onions, and bacon braised to perfection in under an hour.
Step 1
Chop 4 slices of bacon into 1-inch pieces and render in a large braising pan over medium heat.
Step 2
Season both sides of 8 chicken thighs generously with salt and pepper, then dust them with 1/4 cup of flour.
Step 3
Remove the crisp bacon with a slotted spoon, leaving the rendered fat in the pan.
Step 4
Place the chicken thighs skin-side down in the pan and sear until golden brown on both sides, then transfer to a plate.
Step 5
Add 8 oz of halved or quartered cremini mushrooms and 10 oz of thawed pearl onions to the pan. Season with salt and pepper, and cook until golden brown, about 8 minutes.
Ingredients List
Important Notes
Choose a dry white wine that you would enjoy drinking, such as Sauvignon Blanc.
Dusting the chicken with flour helps to thicken the sauce as it braises and creates a nice crust.
Ensure you don't crowd the pan when browning the chicken so it sears properly instead of steaming.
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