Description
Fall in love with Coq au Vin Blanc, featuring braised chicken in a creamy white wine sauce. Perfect for quick dinners or special occasions, it promises irresistible flavor in every bite.
Ingredients
Scale
- 4–6 chicken leg quarters
- 1 teaspoon paprika
- 2 teaspoons onion powder
- 2–3 tablespoons flour
- 4 strips thick-cut bacon, diced
- 8 oz cremini mushrooms, quartered
- 1 ½ cups pearl onions, peeled
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 2 cups dry white wine
- ¾ cup heavy cream
- 2 fresh bay leaves
- 8 sprigs thyme, tied with kitchen twine
- Kosher salt & freshly cracked black pepper
- Chopped parsley for serving
Instructions
- Prep the chicken by trimming excess skin, seasoning, and refrigerating for 4-8 hours.
- Preheat oven to 350°F, cook bacon until crispy, and reserve the fat.
- Sear seasoned chicken in the bacon fat until golden, then remove from the pot.
- Sauté mushrooms and pearl onions in the remaining fat until golden brown; set aside.
- Build the sauce by melting butter, cooking onion and garlic, and adding mustard and wine; simmer for 5 minutes.
- Fold in bacon, cream, and sautéed vegetables; nestle chicken back into the sauce with bay leaves and thyme.
- Braise covered for 30 minutes, then uncover and cook for an additional 35-40 minutes until chicken is tender.
- Discard bay leaves and thyme, and let chicken rest in sauce for 15 minutes before serving.
Notes
Ensure chicken thighs are bone-in and skin-on for moisture and flavor.
For a gluten-free option, substitute flour with cornstarch when thickening the sauce.
Resting the dish after cooking improves flavor and juiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 3g
- Sodium: 960mg
- Fat: 48g
- Saturated Fat: 24g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 190mg