Coq au Vin Blanc with Herbs de Provence
A lighter version using dry white wine and fragrant French herbs for a bright flavor profile.
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Ingredients
- 3 lbs Chicken thighs and drumsticks, bone-in skin-on
- 3 cups Dry white wine (Sauvignon Blanc or Chardonnay)
- 4 oz Bacon or pancetta, diced
- 1 cup Pearl onions, peeled
- 8 oz Cremini mushrooms, halved
- 1 cup Chicken stock
- 3 cloves Garlic cloves, minced
- 1 1/2 tbsp Herbs de Provence
- 2 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 1/4 cup Fresh parsley, chopped(optional)
- 1 tbsp Olive oil
Instructions
- 1
Season the chicken pieces generously with salt and pepper, then dust lightly with a portion of the flour.
- 2
In a large Dutch oven, cook the bacon over medium heat until crisp, then remove with a slotted spoon and set aside.
- 3
In the same pot with the bacon fat, brown the chicken pieces in batches until the skin is golden and crispy, then remove and set aside.
- 4
Add the pearl onions and mushrooms to the pot, sautéing for 5-7 minutes until softened and lightly browned.
- 5
Stir in the garlic and Herbs de Provence for 1 minute until fragrant, then pour in the white wine, scraping the bottom of the pan to release the brown bits.
- 6
Return the chicken and bacon to the pot, add the chicken stock, and bring to a gentle simmer; cover and cook for 35-40 minutes.
- 7
In a small bowl, mash the butter and remaining flour together to create a beurre manié, then whisk it into the sauce to thicken slightly.
- 8
Simmer uncovered for 5 more minutes, garnish with fresh parsley, and serve over buttered noodles or mashed potatoes.
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