Description

Enjoy the mouthwatering flavors of Coq au Vin Blanc, a delightful dish featuring tender chicken in a rich, creamy white wine sauce. Perfect for cozy dinners or special occasions, this recipe promises irresistible taste with simple preparation.

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
1 ½ cups pearl onions, peeled
2 tablespoons unsalted butter
1 diced yellow onion
4 minced garlic cloves
1 tablespoon Dijon mustard
2 cups dry white wine
¾ cup heavy cream
2 bay leaves
8 sprigs fresh thyme, tied
Kosher salt & freshly cracked black pepper
Chopped parsley for serving

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Instructions

Trim excess skin from chicken and season with salt, pepper, paprika, and onion powder. Refrigerate for 4-8 hours.
Preheat to 350°F. Cook bacon in a large pot over medium-low heat until crispy. Remove and set aside, keeping fat in the pan.
Dust chicken with flour and sear skin-side down until golden, about 6-8 minutes. Flip and sear other side for 1-2 minutes. Remove from pan.
Sauté mushrooms and pearl onions in the same pan until browned. Remove and set aside.
Reduce heat, melt butter, and cook yellow onion and garlic until softened. Stir in Dijon mustard and wine; simmer for 5 minutes.
Add bacon, heavy cream, reserved mushrooms and onions, then nestle chicken in the sauce. Add bay leaves and thyme, cover the pan.
Braise in the oven for 30 minutes, then uncover and cook for an additional 35-40 minutes until chicken is tender.
Discard bay leaves, let chicken rest in the sauce for 15 minutes, and sprinkle with parsley before serving.

Notes

For gluten-free, substitute the flour with cornstarch.
Use boneless skinless chicken thighs for quicker cooking.
Make it ahead for even better flavor after resting overnight.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 3g
Sodium: 850mg
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 40g
Cholesterol: 160mg