Coq au Vin Blanc (Simplified)

Ingredients

• 4 pieces (about 1.5 lbs) bone-in, skin-on chicken thighs
• 1.5 cups dry white wine
• 8 oz cremini mushrooms, halved
• 3 medium shallots, quartered
• 3 cloves garlic, minced
• 0.5 cup chicken broth
• 4 sprigs fresh thyme sprigs
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tbsp all-purpose flour
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp fresh parsley, chopped(optional)

Instructions

1. 1

   Pat chicken thighs dry and season both sides with salt and pepper. Prep the mushrooms, shallots, garlic, and thyme while a large skillet or Dutch oven heats over medium-high.

2. 2

   Add olive oil and 1 tbsp butter to the pot. Sear the chicken skin-side down for 5-6 minutes until golden, then flip and cook 3 minutes more. Transfer to a plate.

3. 3

   Add the remaining butter, mushrooms, and shallots to the pot. Cook for 6-8 minutes until browned and softened, then stir in the garlic and flour and cook 1 minute.

4. 4

   Pour in the white wine and chicken broth, scraping up any browned bits. Add the thyme sprigs, then return the chicken to the pot skin-side up.

5. 5

   Cover partially, reduce heat to low, and simmer gently for 25-30 minutes until the chicken is tender and cooked through (internal temperature 165°F).

6. 6

   Discard thyme sprigs, taste and adjust seasoning, and spoon the sauce over the chicken. Garnish with parsley and serve.