Step 1

Heat a large, heavy-bottomed Dutch oven over medium-high heat. Add diced bacon and cook until just crisp and browned. Remove bacon from Dutch oven onto a separate plate and set aside for later use.

Step 2

Pat chicken thighs dry with a paper towel and add to the Dutch oven. Brown each side of the chicken, about 10 minutes turning the chicken only once. Chicken will not be completely cooked at this point. Remove chicken from the Dutch oven onto a separate plate or baking sheet and set aside for later use.

Step 3

Add onions, garlic, and mushrooms to the Dutch oven and cook until the mushrooms are lightly browned. Add wine to the Dutch oven to deglaze the pan or remove all the baked on bits from the bottom. Return the bacon, chicken, and vegetables back to the Dutch oven. Then, add in chicken stock until the chicken is covered. Add thyme.

Step 4

In a small bowl, blend together the flour and butter into a smooth paste. Add to pot with other ingredients, whisking until well-combined.

Step 5

Add artichokes.

Step 6

Cover and simmer over medium-low heat for about 30 minutes. Ladle off any excess grease from the top of the Coq au Vin Blanc. Remove from heat and if not serving immediately, allow to cool completely.

Step 7

With cover on Dutch oven, place in the refrigerator overnight up to two days. About 30 minutes prior to serving, reheat over medium heat. Serve with a garnish of fresh parsley.