Coq au Vin Blanc (French Chicken Stew with White Wine)
ID: f68e2554...
A delicious, lighter spring-ready version of the classic French Coq au Vin, prepared with white wine, chicken legs, aromatics like leeks and shallots, mushrooms, and a touch of heavy cream.
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🍳 Cooking Flow
Season and brown the bacon, then sear the chicken legs in the rendered fat. → Bake the seared chicken legs in the oven at 375°F (190°C) for 20-25 minutes. → Sauté the leeks, shallots, carrots, and celery, then simmer and reduce with white wine, broth, garlic, and Worcestershire sauce. → Thicken the sauce with a cornstarch slurry, add heavy cream, bacon, lemon zest, parsley, and separately sautéed buttered mushrooms. → Return the baked chicken to the sauce, coat, garnish with parsley, and serve.
Cooking Steps
Brief Cooking Order
Season and brown the bacon, then sear the chicken legs in the rendered fat. → Bake the seared chicken legs in the oven at 375°F (190°C) for 20-25 minutes. → Sauté the leeks, shallots, carrots, and celery, then simmer and reduce with white wine, broth, garlic, and Worcestershire sauce. → Thicken the sauce with a cornstarch slurry, add heavy cream, bacon, lemon zest, parsley, and separately sautéed buttered mushrooms. → Return the baked chicken to the sauce, coat, garnish with parsley, and serve.
Introduction
A delicious, lighter spring-ready version of the classic French Coq au Vin, prepared with white wine, chicken legs, aromatics like leeks and shallots, mushrooms, and a touch of heavy cream.
Step 1
Season the chicken legs on both sides with salt, freshly cracked black pepper, and Herbs de Provence.
Step 2
Heat a large braiser or Dutch oven over medium-high heat. Add the diced bacon (lardons) and sauté until golden brown and crispy, then remove with a slotted spoon to a paper towel-lined plate, leaving the fat in the pan.
Step 3
In the rendered bacon fat, sear the chicken legs on both sides to get a nice brown color (do not cook completely through). Transfer the seared chicken legs to a baking tray.
Step 4
Bake the chicken in a preheated oven at 375°F (190°C) for 20 to 25 minutes until golden brown and cooked through.
Step 5
In the same braiser with the leftover chicken and bacon fat, sauté the sliced leeks and diced shallots until translucent and fragrant.
Ingredients List
Important Notes
Cooking the chicken in the oven after browning ensures a crispy skin all around without making a greasy mess in the pan.
Always use very cold water to mix with the cornstarch when making the slurry, otherwise the cornstarch will clump.
Browning the mushrooms separately in butter adds a richer depth of flavor compared to cooking them with the rest of the vegetables.
Serve this dish with mashed potatoes, rice, or buttered noodles to soak up the delicious sauce.
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