Description
Savor the rich flavors of Coq au Vin Blanc, featuring tender chicken in a creamy white wine sauce, perfect for cozy dinners or gatherings.
Ingredients
Scale
- 4–6 chicken leg quarters
- 1 teaspoon paprika
- 2 teaspoons onion powder
- 2–3 tablespoons flour
- 4 strips thick-cut bacon
- 8 oz cremini mushrooms
- 1 ½ cups pearl onions
- 2 tablespoons unsalted butter
- 1 yellow onion
- 4 garlic cloves
- 1 tablespoon Dijon mustard
- 2 cups dry white wine
- 3/4 cup heavy cream
- 2 fresh bay leaves
- 8 sprigs thyme
- Kosher salt & freshly cracked black pepper
- Chopped parsley
Instructions
- Prep the chicken by seasoning and refrigerating for 4-8 hours.
- Preheat the oven to 350°F and render bacon in a large pan.
- Sear the chicken until golden brown on both sides and set aside.
- Sauté the mushrooms and pearl onions in the bacon fat until browned.
- Build the sauce with butter, garlic, onions, and wine, simmering for 5 minutes.
- Combine sauce ingredients, then nestle the chicken back into the skillet.
- Braise in the oven covered for 30 minutes, then uncovered for an additional 35-40 minutes.
- Rest the chicken in the sauce, remove herbs, garnish, and serve.
Notes
For a gluten-free option, substitute the flour with a gluten-free alternative.
Use a dry white wine you enjoy drinking for best flavor results.
Leftovers taste even better the next day as flavors meld.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 900mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 150mg