by: Alison Attenborough
Cook Time
60 minutes
Prep Time
25 minutes
Yield
4 servings
Total Time
60 minutes
Prep Time
25 minutes
Yield
4 servings
summary
A fresh take on a classic, our Coq au Vin Blanc recipe replaces rich red wine with light and vibrant Riesling. This one-pot dish suits weeknight meals and elegant dinner parties alike—and can be served right in the Dutch oven it’s cooked in for a timeless presentation.
ingredients
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 3–4 pounds chicken, cut into 8 pieces, seasoned with salt and pepper
- 6 ounces slab or thick-cut bacon, cut into 1⁄2-inch thick slices
- 4 leeks, sliced into 1⁄2-inch rings
- 6 ounces peeled pearl onions, fresh or frozen
- 2 garlic cloves, peeled and cut into slivers
- 1⁄2 pounds small crimini mushrooms, trimmed
- 1 1⁄2 cups of dry Riesling wine
- 1 cup chicken stock
- 10 fresh thyme sprigs
directions
- Preheat oven to 350°F.
- Melt butter and oil in a Dutch oven over medium heat, add chicken pieces and brown all over. Remove chicken from pan and place in mixing bowl.
- Add bacon to pan and fry until golden and crispy. Add bacon to bowl with chicken.
- Add leeks and onions (if using raw) to the pan and saute until soft and golden. Add garlic and cook for 1 minute; add leeks, onions and garlic to the bowl.
- Add mushrooms and saute for 5 minutes until golden brown, then sprinkle in flour and stir for 1 minute. Add all cooked ingredients back into the pan.
- Pour wine and chicken stock into the Dutch oven and place thyme springs on top. Bring to a simmer and cover with lid. Bake in the oven for 35 minutes. Remove thyme, and add pearl onions (if using frozen) and cook for 10 to 15 minutes over medium heat. Season to taste and serve the Coq au Vin Blanc garnished with parsley and/or chives.
