If there was a top ten list of Best Comfort Food dishes, this one might just be on it. This is the Blanc version of Coq au vin made with white wine. There’s other versions from different regions of Franch. There’s Rouge version made with red wine. They’re all are delicious!
Coq au vin (prounounced ‘coke-o-va’) translates to “cock (rooster) with wine” was introduced to the US by Julia Child in 1961.
- 4 chicken thighs bone in
- 1/2 cup all purpose flour
- 1/4 cup olive oil (or canola oil)
- 1 medium onion, diced
- 1 medium carrot, grated
- 1 celery stalk, diced
- 2 garlice cloves, minced
- 3 cups dry white wine
- 1 tbps fresh thyme, chopped
- 1 tbps fresh parsley, chopped
- 8 oz fresh button mushrooms, sliced
- 3 tbps unsalted butter
- bay leaf
- Salt & Pepper
This recipe can be made ahead of time and reheated when ready. Braised dishes made in advance tend to taste better because the flavors have time to meld together and the sauce has time to thicken.
Wine Pairing: Chardonnay
Mother Nature has a way of providing perfect wine and food pairings. When I think of Coq au vin Blanc I think of Burgundy where the best Chardonnay in the world grows. The two go hand in hand. In other regions of France, they may use other white wines for the recipe and dinner table.
Step by Step Instructions
Step 1 –
Wash chicken and pat dry. Dredge chicken in blend of flour, salt and pepper covering on all sides.
Step 2 –
In a Dutch oven heat oil over medium-high heat. Brown chicken on all sides then set aside. Add onion, garlic, carrot and celery to Dutch oven and cook approximately 10 minutes until browned, stirring occasionally.
Add in chicken, wine, parsley, bay leaves and thyme. Bring to a boil, then cover and simmer for 10 minutes.
In a separate frying pan, heat butter over medium heat. Sauté mushrooms for approximately 5 minutes, stirring occasionally. Season with a pinch of salt and pepper.
Stir mushrooms in to Dutch, cover again and simmer for 20 minutes. If sauce isn’t thick enough, whisk 1/4 flour with 1/2 cup water and add during simmer.
Serve in a large bowl with crusty French baguette and roasted vegetable.