COQ AU VIN BLANC

If you are looking for a bit of comfort food with a touch of elegance, this French country chicken slowly braised in white wine with mushrooms, is for you. It is simple and quick. It requires a very few ingredients you most likely have on hand. I have added carrots for extra veggie and colour, but it is not traditional so you can leave them out. Serve your coq au vin alongside a simple potato puree, green salad, crusty bread or my favourite fresh tagliatelle. This Coq au vin blanc is freezer friendly; make a big batch for lazy rainy days.

Prep time: 15 minutes

Cook time: 50 minutes 

Serves 4 

Ingredients:

  • 2 tbsp olive oil

  • 8 chicken thighs 

  • 150 g bacon, finely chopped 

  • 1 onion, finely chopped 

  • 2 garlic, finely chopped 

  • 250 g mushrooms, quartered 

  • 1 large carrot, cut into slices 

  • 2 thyme sprigs 

  • 750 ml white wine (dry)

  • 150 g cream cheese, or double cream 

  • Salt & pepper 

  • 10 g parsley, finely chopped 

Method:

Place a large frying pan over a medium heat. Add the olive oil, and pan fry the chicken thighs until golden brown on both sides. Season with salt and pepper. 

Remove the thighs from the pan and onto a plate. Set aside. 

Add the bacon, onion and carrots to the pan. Cook for 2 minutes, until fragrant. 

Add the garlic and mushrooms. Stir well and cook for 5 minutes over a low-medium heat. 

Deglaze with white wine, and simmer for 2-3 minutes. 

Add the chicken thighs back into the pan along with the thyme sprigs.

Place the lid on and simmer covered over a low heat for 45 minutes.

Then remove the lid, add the cream cheese, give the sauce a good stir and cook for another 5-7 minutes. Season to taste with salt and pepper and serve with fresh parsley. 

Camille Aubert