Coq au Vin Blanc, Burgundy
This traditional Burgundian dish usually uses rooster or cock simmered in red wine, but chicken thighs can be braised the same way for deeper flavor. This recipe gives the classic a twist by using white wine. This can be made one to two days in advance, then reheated low and slow before serving. (Recipe by Shawnie Kelley)
- Serves
- 6-8
Directions
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Heat a large Dutch oven over medium-high heat. Add bacon and cook until crisp and browned. Remove bacon from Dutch oven onto a separate paper toweled plate and set aside for later use.
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Rinse & pat chicken thighs dry with a paper towel, season chicken with salt and pepper. Add to the bacon grease in Dutch oven.
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Brown each side of the chicken, about 3-4 minutes total, turning the chicken only once. Work in batches until chicken is golden on all sides. (Chicken will not be completely cooked at this point.) Remove chicken from the Dutch oven onto a separate plate with paper towel for later use.
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Remove all but a few tablespoons of bacon fat.
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Add onion, pearl onions, shallots, and garlic to the Dutch oven and cook until soft. Add mushrooms and cook on medium for 5-7 minutes, or until they’ve released most of their liquid.
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Sprinkle in the flour and add tomato paste, tossing to coating everything and cook for 1-2 minutes
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Pour in the wine and stock, scraping cooked bits off the bottom of pan.
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Add herbs, bay leaves, and chicken thighs to the Dutch oven.
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Bring to a gentle simmer for 15-20 minutes until sauce is slightly thickened.
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Cover and simmer over medium-low heat for about 30 minutes.
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Stir in heavy cream to coq au vin and simmer another 15 minutes.
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Remove from heat, remove bay leaves and rosemary sprigs.
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Serve over pre-cooked egg noodles or with a side of potatoes.
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Garnish with fresh parsley and reserved bacon.
From Shawnie's class “Recipes from the Norman Countryside” (also taught in From Provence to Paris: A Culinary Road Trip)
