Description
Savor the delightful flavors of Coq au Vin Blanc, a simple yet sophisticated dish featuring chicken simmered in white wine sauce. Perfect for cozy dinners and gatherings!
Ingredients
- Chicken leg quarters (4-6)
- Paprika (1 teaspoon)
- Onion powder (2 teaspoons)
- Flour (2-3 tablespoons)
- Thick-cut bacon (4 strips)
- Cremini mushrooms (8 oz)
- Pearl onions (1 ½ cups, peeled)
- Unsalted butter (2 tablespoons)
- Yellow onion (1, diced)
- Garlic cloves (4, minced)
- Dijon mustard (1 tablespoon)
- Dry white wine (2 cups)
- Heavy cream (¾ cup)
- Fresh bay leaves (2)
- Thyme sprigs (8, tied)
- Kosher salt & freshly cracked black pepper
- Chopped parsley
Instructions
- Prep the chicken by removing excess skin, patting it dry, and seasoning with salt, pepper, paprika, and onion powder. Refrigerate for at least 4 hours.
- Preheat oven to 350°F. Cook diced bacon until crispy, then remove.
- Sear chicken in bacon fat until golden brown on both sides, then set aside.
- Sauté mushrooms and pearl onions until caramelized, then remove from pan.
- Melt butter, cook onion and garlic until translucent. Stir in mustard and white wine, simmer for 5 minutes.
- Add bacon, heavy cream, and seasonings. Fold in mushrooms and pearl onions.
- Nestle chicken into the sauce, add bay leaves and thyme, cover, and bake for 30 minutes. Remove lid and bake for 35-40 minutes until tender.
- Let rest for 15 minutes, then serve garnished with parsley.
Notes
Substitute gluten-free flour or low-fat cream as needed for dietary preferences.
Using smoked paprika adds depth and richness to the dish.
For a dairy-free option, use coconut cream instead of heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 3g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 172mg