Coq Au Vin with a Difference
Experience a bold twist on a French classic with "Coq Au Vin with a Difference," a creamy, white wine-infused take on the traditional red wine recipe. This dish features tender, bone-in chicken thighs and drumsticks simmered to perfection in a luxurious sauce of dry white wine, chicken stock, and heavy cream, enriched with the savory flavors of crispy bacon, golden mushrooms, and sweet pearl onions. Fresh thyme and a hint of garlic add aromatic depth, while a finishing garnish of chopped parsley brings vibrant color and freshness. Perfect for impressing guests or elevating a cozy dinner at home, this one-pot masterpiece is best served with crusty bread or fluffy mashed potatoes to soak up every luscious drop. Ready in just over an hour, this hearty and elegant dish redefines comfort food.
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs and drumsticks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 ounces bacon, diced
- 8 ounces button mushrooms, sliced
- 12 pieces pearl onions, peeled
- 4 cloves garlic, minced
- 2 cups dry white wine
- 1 cup chicken stock
- 4 sprigs fresh thyme
- 1 piece bay leaf
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken pieces with 1 teaspoon of salt and 1 teaspoon of black pepper. Lightly dredge them in flour, shaking off the excess.
Heat the olive oil and butter in a large Dutch oven over medium-high heat. Add the chicken, skin-side down, and sear for 4-5 minutes per side until golden brown. Remove the chicken and set aside.
In the same pot, add the diced bacon and cook until crispy. Remove with a slotted spoon and set aside.
Add the mushrooms, pearl onions, and garlic to the pot. Sauté until the mushrooms release their liquid and brown slightly, about 5-7 minutes.
Pour the white wine into the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Return the chicken to the pot along with the cooked bacon. Add the chicken stock, thyme sprigs, and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 30 minutes.
Remove the lid and stir in the heavy cream. Simmer uncovered for another 15 minutes, allowing the sauce to thicken slightly.
Taste and adjust seasoning with additional salt and pepper if needed. Remove the thyme sprigs and bay leaf before serving.
Garnish with freshly chopped parsley and serve hot with crusty bread or creamy mashed potatoes.
Nutrition Facts
Calories |
4677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.3 g | 416% | |
| Saturated Fat | 121.1 g | 606% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1168 mg | 389% | |
| Sodium | 7573 mg | 329% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 35.8 g | ||
| Protein | 235.0 g | 470% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 383 mg | 29% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4474 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
