Description
A lighter take on the classic Coq au Vin, this version features tender chicken braised in a creamy white wine sauce with baby vegetables and fresh herbs. The aromatic broth and rich, velvety finish make this dish an elegant yet comforting French favorite.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 2 tbsp butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, sliced
- 1/2 lb pearl onions, peeled
- 1/2 lb baby potatoes
- 1/2 lb mushrooms, sliced
- 1 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tsp Dijon mustard
- 1 bouquet garni (thyme, bay leaf, parsley)
- Salt and black pepper, to taste
- Chopped parsley, for garnish
Instructions
1. Sear the chicken:
- Heat olive oil and butter in a large skillet over medium-high heat.
- Season the chicken thighs with salt and pepper.
- Sear skin-side down until golden brown, about 5 minutes.
- Flip and cook for another 3 minutes, then remove and set aside.
2. Sauté the vegetables:
- In the same pan, cook the onion, garlic, carrots, pearl onions, and mushrooms until softened, about 5 minutes.
3. Deglaze with white wine:
- Pour in the white wine and chicken broth, scraping the bottom of the pan.
- Add the bouquet garni and return the chicken to the pan.
4. Simmer:
- Cover and cook on low heat for 30 minutes, until the chicken is tender.
- Add the baby potatoes and continue cooking for another 15 minutes.
5. Finish the sauce:
- Stir in the heavy cream and Dijon mustard, letting the sauce thicken slightly.
- Adjust seasoning with salt and black pepper.
6. Serve:
- Garnish with chopped parsley and serve warm.
- Enjoy with crusty bread, buttered noodles, or rice.
Notes
- Use a dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Blanc for the best flavor.
- If you prefer a thicker sauce, let it simmer uncovered for an additional 5-10 minutes.
- For a lighter version, substitute half-and-half instead of heavy cream.
