Coq Au Vin Blanc

Name: Coq Au Vin Blanc
Prep time: 30 min
Cook time: 1 min
Total time: 1 min
Ingredients: 1 whole chicken (about 4lbs), cut in 8 pieces (see cooking notes)Salt and black pepper, to taste1 tbsp butter (14g), salted or unsalted4 ounces bacon (4 strips/115g), sliced into 1/2-inch thick matchsticks1 yellow onion, peeled and diced1 garlic clove, peeled and finely chopped1 large carrot or 2 medium (250g) cut into 1-inch thick rounds¼ cup (62.5ml) Brandy or Cognac½ bottle (375ml) dry white wine1 cup (250ml) chicken stock8 sprigs thymeFor the mushrooms:1 tbsp butter (14g), salted or unsalted227g button mushrooms, whole6-8 pearl onions or small shallots, peeledTo finish:1 tbsp butter (14g), salted or unsalted, at room temperature1 tbsp flour

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Prep Time: 30 minutes

Cook Time: 1 hours

Total: 1 hours

Servings: 6

Author : Audrey

Ingredients

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1 whole chicken (about 4lbs), cut in 8 pieces (see cooking notes)Salt and black pepper, to taste1 tbsp butter (14 grams), salted or unsalted4 ounces bacon (4 strips/115 grams), sliced into 1/2-inch thick matchsticks1 yellow onion, peeled and diced1 garlic clove, peeled and finely chopped1 large carrot or 2 medium (250 grams) cut into 1-inch thick rounds¼ cup (62.5 milliliters) Brandy or Cognac½ bottle (375 milliliters) dry white wine1 cup (250 milliliters) chicken stock8 sprigs thymeFor the mushrooms:1 tbsp butter (14 grams), salted or unsalted227 grams button mushrooms, whole6-8 pearl onions or small shallots, peeledTo finish:1 tbsp butter (14 grams), salted or unsalted, at room temperature1 tbsp flour

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Instructions

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Step 1

Make sure you read the cooking notes before you start.

Step 2

Step 1 – At least 2 hours before you start cooking, rinse the chicken pieces thoroughly and pat them dry all over with paper towel to remove any excess moisture. Season with salt and pepper on both sides. Be generous and make sure to get inside all the nooks and crannies. Set aside to "warm" to near room temperature. You can prep your veggies (carrots, onions, etc.) in the meantime.

Step 3

Preheat your oven to 350°F (180C) with a rack in the middle.

Step 4

Step 2 – In a large heavy-bottom skillet (or oven-safe pan), melt 1 tablespoon of butter and cook the bacon sticks over medium heat for 7-8 minutes until crispy. Set aside on a plate; do not wash the skillet.

Step 5

Step 3 – Place the chicken pieces into the skillet and cook for 5 minutes on each side, until the skin is golden. Set aside with the bacon; do not wash the skillet.

Step 6

Step 4 – Add the carrots, onion and garlic to the skillet and cook for about 10 minutes, stirring occasionally with a large wooden spoon, until lightly caramelized. Pour in the brandy (or cognac) and chicken stock, wine, and stir to combine – make sure to scrape off the bits from the bottom of the skillet. Add the chicken pieces back into the skillet and top with the bacon and sprigs of thyme. Bring to a simmer, cover with a lid and place in the oven. Cook for 30 minutes, until the chicken is cooked through and no longer pink in the middle.

Step 7

Step 5 – While the chicken cooks in the oven, melt 1 tablespoon of butter in a pan over medium heat. Cook the mushrooms and shallots for about 10 minutes, until cooked through.

Step 8

Step 6 – Remove the chicken from the oven. In a small bowl, mash together 1 tablespoon of butter and 1 tablespoon of flour and stir into the skillet with a fork (lumps may form at first, but they will dissolve as you stir). Add the pearl onions and mushrooms, and simmer over medium heat for about 10 extra minutes for the sauce to thicken slightly.

Step 9

Season to taste with salt and pepper, and serve alongside white rice or mashed potatoes.