Coq au Vin Blanc
A spin on the classic coq au vin, I first made this recipe on Bastille Day. Naturally I had to make something French to celebrate the holiday so I decided to make this chicken meal coming from the Alsace region of France. I think I could eat an entire loaf of bread with the broth. It is lighter than classic coq au vin but definitely still a hearty comfort food.
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 chicken thighs, skin on, bone in
1 medium yellow onion, diced
5 slices thick-cut bacon, cut into ½” dice
2 cloves of garlic, minced
1 cup sliced white mushrooms
1 ½ cups Riesling wine
1 bay leaf
¾ cup heavy cream
Salt & pepper
3 tablespoons chopped flat-leaf parsley
1 loaf of French bread, sliced into ½” thick slices
¼ cup extra-virgin olive oil
Place a large sauté pan over medium heat, add the olive oil and butter, and allow the butter to melt. Brown the chicken thighs on all sides and remove from the pan. Add the onions and bacon to the pan and allow to cook over medium-low heat until all the bacon fat is rendered and the onions are translucent. Add the garlic and allow to sauté for another minute. Remove the mixture, but leave the fat in the pan.
Add the mushrooms to the pan and sauté, stirring occasionally, until the mushrooms are golden brown, about 3 minutes. Once the mushrooms are cooked, add the onion and bacon mixture as well as the browned chicken back to the pan. Pour in the Riesling, add the bay leaf, and let simmer for 25 minutes, or until the chicken is cooked through.
Stir in the cream and allow to cook for another 10 minutes. Once the cream is added, stir to make sure the sauce does not reach a boil. Remove the pan from the heat, discard the bay leaf, and season to taste with salt and pepper. Top with the parsley.
Preheat the broiler to medium-high. Dip one of the cut sides of each baguette slice in the olive oil, then arrange the slices, olive-oil side up, on a baking sheet. Broil until golden brown, about 1 to 2 minutes.
To serve: Place one chicken thigh in a warmed bowl with plenty of sauce ladled over the top. Repeat for the remaining chicken thighs. Serve the bread on the side for dipping in the extra sauce.