![]() ![]() Remove the pan from the heat, discard the bay leaf, and season to taste with salt and pepper. Stir in the cream and continue to simmer. Pour in the wine, add the bay leaf, and lower the heat and let simmer until the chicken is cooked through. Step 4Īdd the onion and bacon mixture as well as the browned chicken back to the pan. Return the pan to heat, add the mushrooms to the pan and sauté, stirring occasionally, until the mushrooms are golden brown. Remove the mixture to a bowl using a slotted spoon, reserving as much fat in the pan as possible. Add the garlic and allow to sauté for another minute. Step 2Īdd the onions and bacon to the pan and cook until the bacon fat has rendered and the onions are translucent. Brown the chicken thighs on all sides in a pan and remove from the pan. Season the chicken thighs with salt and pepper. I’d recommend using the heavy cream rather than swapping for something else like half and half. The cream adds a richness to the recipe though it can be omitted for a dairy free alternative. In a pinch you can substitute for chicken broth though I prefer the flavor of the wine in this dish. A mentor of mine always reminded me to never cook with a wine I wouldn’t drink! Using a really cheap wine (or cooking wine) could ruin the flavors in a dish. While I will use just about any white wine in a pinch I prefer cooking with Sauvignon blanc. I recommend using a dry white wine for coq au vin blanc since they won’t overpower the dish by making it too sweet. They can also be substituted with mild-flavored white mushrooms. Baby bella or cremini mushrooms have an earthy flavor that works well in this dish. Slicing them at home means you can control how thin and evenly they’re sliced. I prefer to slice the mushrooms just before cooking rather than buying pre-sliced mushrooms. The garlic cloves are chopped and sautéed with the mushrooms. I always use fresh cloves of garlic, the pre-minced jars of garlic don’t taste the same. Shallots can also be used in their place if needed. I use yellow onions which become sweet when cooked in the fat. The onions are cooked in the bacon fat for added flavor. The rendered bacon fat is used as a flavorful and rich base for the sauce. This will ensure it remains crispy when added to the sauce later on. Be sure to throughly crisp the bacon in the pan before it’s set aside. The bacon is cut into small strips for quick cooking. I recommend patting the thighs dry with a paper towel before searing them so they get extra crispy. Chicken thighs are not only a cheaper cut, they stay much more tender than chicken breasts when cooked. The skin adds a lot of flavor to the sauce and looks much more impressive when served at dinner parties. I use bone-in, skin-on chicken thighs in this chicken with white wine based recipe. ![]() She has used more accessible ingredients to create a dish that is as satisfying and delicious as the original.Ingredients in Coq au Vin Blanc Chicken Thighs Rebecca has done a brilliant job of adapting the traditional recipe, as neither fresh chicken blood nor roosters are easy to come by outside of France. ![]() Every once in a while, her roosters would fall silent, and Franck and I would joke that Inès had just made a fresh batch of coq au vin. It was that delicious.įor years at La Maison des Chaumes, our house in Villers-la-Faye, we were woken up by the crowing of roosters belonging to our neighbor across the street, an ancient Italian woman called Inès who had the most stunning espaliered fruit trees in her garden. When I first learned, after a year or two of reveling in her delicious coq au vin, that Mémé added fresh blood I was put off. She would go to the boucherie and buy a rooster (sometimes live, sometimes not) and a nice fresh batch of chicken blood to cook up her coq au vin. Mémé, Franck’s grandmother, made the ultimate coq au vin in the traditional way. Words and photos by Laura Bradbury and Rebecca Wellman.Ī close second to boeuf bourguignon, coq au vin is also one of Burgundy’s regional specialties. ![]()
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