Recipe

Coq Au Vin Blanc Recipe

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Ingredients

1/2 c heavy cream .
salt .
4 slices bacon, sliced .
1 lb boneless chicken breasts, cut into 2-inch pieces .
1 bay leaf .
1 lb frozen pearl onions, thawed & patted dry .
2 tbsps all-purpose flour (plus more for dredging) .
8 slices white bread .
1 lb small white mushrooms, halved .
fresh ground black pepper .
2 c dry white burgundy .
2 c chicken broth .
sliced flat leaf parsley .
4 sprigs fresh thyme .
unsalted butter, softened .
2 garlic cloves, halved .
3 tbsps extra-virgin olive oil .
1 lb boneless chicken thighs, cut into 2-inch pieces

Directions

Step #1 Heat 2 tbsps olive oil In a large-ish nonstick pan over med-high heat.
Step #2 Spice up the chicken with salt & pepper; dredge in flour & add to pan in a single layer (do not crowd the meat).
Step #3 Cook chicken about 4-5 mins on each side until browned.
Step #4 While the chicken is working, heat a large Dutch oven or deep skillet over med-high heat with the remaining 1 tbsps oil.
Step #5 When the oil is hot, add in the bacon; cook about 5 mins until crisp.
Step #6 Remove bacon with a slotted spoon & drain on paper towels.
Step #7 Pour off a little of the bacon fat, leaving a thin layer in the Dutch oven.
Step #8 Add in the onions, bay leaf, mushrooms, & thyme (the leaves will fall off the sprigs & into the sauce during cooking).
Step #9 Cook 7-8 mins until the onions have a little color & the mushrooms are tender.
Step #10 Add in 2 tbsps flour to the Dutch oven & cook for 2 mins.
Step #11 Deglaze with the chicken broth, scraping up all the brown bits from the bottom of the pan, & cook, for 5 mins.
Step #12 Preheat the broiler.
Step #13 Over high heat, add in the wine to the cooked chicken in the skillet & scrape up all the brown bits; reduce the liquid for about 5 mins, then add the chicken & wine to the broth & vegetables in the Dutch oven; stir this to mix.
Step #14 Stir in the cream; lower heat to a simmer & reduce sauce for about 5 mins.
Step #15 Arrange the bread on a baking sheet & toast on both sides under the broiler.
Step #16 Rub garlic across the hot toast & butter lightly.
Step #17 Cut the slices of toast in half from corner to corner.
Step #18 Remove the bay leaf & thyme stems from the chicken & sauce.
Step #19 To serve: fan 4 toast triangles across each dinner plate, lining up the points, & then top this with the chicken & sauce; finish each plate with the bacon & parsley.
Enjoy the Coq Au Vin Blanc recipe