Coq Au Vin Blanc (Chicken In White Wine)

Indulging in a rich, comforting dish is like taking a culinary journey to a realm of pure bliss. Coq Au Vin Blanc, a French classic, offers precisely that experience. This delectable creation tantalizes the taste buds with tender chicken, earthy cremini mushrooms, and a luscious white wine-infused sauce, finished off with a splash of cream for a touch of decadence.

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Coq Au Vin Blanc, often referred to as “Chicken in White Wine,” is a delightful twist on the traditional Coq Au Vin, which is typically prepared with red wine. In this variant, the lighter, fruity flavors of white wine take center stage, resulting in a dish that is delicate yet incredibly flavorful.

The succulent chicken, lovingly braised in white wine, absorbs the aromatic essence of the ingredients, creating a mouthwatering symphony of flavors. The addition of cremini mushrooms adds earthiness and depth, while the touch of cream lends a luxurious silkiness to the sauce, perfectly complementing the tender chicken.

Join us on a gastronomic adventure as we delve into the art of preparing Coq Au Vin Blanc, unlocking the secrets to achieving a dish that will elevate your culinary repertoire to new heights. Get ready to savor every bite of this French masterpiece that exudes elegance, warmth, and pure culinary delight.

Prep time: 5 minutes	Cook time: 55minutes	Total time: 1 hour
Cuisine: French	Servings: 6	Calories: 506 kcal

INGREDIENTS

1 tbsp olive oil
1 onion finely chopped
4-5 strips of bacon/pancetta chopped
4 garlic cloves thinly sliced
8 chicken pieces on the bone thighs and legs
250 g Cremini mushrooms whole or halved
500 ml/2/3 of a bottle of dry white wine such as Chardonnay or Sauvignon Blanc
250 ml/1 cup double/whipping cream
salt & pepper to taste
handful flat leaf chopped parsley

INSTRUCTIONS

Cook bacon or pancetta in a tablespoon of olive oil. Skip oil if bacon is too fatty. Remove the bacon to a paper towel-lined plate.
Salt and pepper the chicken pieces and brown them in bacon fat over medium-high heat. Remove to a paper towel-lined plate.
Cook chopped onion over low heat for 5-7 minutes, add garlic when the onion is tender and translucent, and cook for 1 minute longer. Remove cooked onion and garlic to the same plate as chicken and bacon.
Add mushrooms to the pan and brown them for 3-5 minutes over medium-high heat.
Return chicken, onion, garlic, and bacon to the pan, pour wine all over, bring to a boil, then lower the heat to low and simmer for 40 minutes.
Add cream and simmer for 10 minutes longer.
Sprinkle with chopped parsley before serving.
Serve with mashed potatoes or rice and crusty bread to mop up all that amazing sauce.