This Coq Au Vin Blanc will be your newest dinnertime favorite. Crispy, succulent chicken braised in a richly-flavored creamy white wine sauce with mushrooms and bacon. This French chicken recipe comes together in under 1 hour. It’s so unforgettably delicious, and don’t forget the crusty bread to sop up the sauce!
- 6 bone-in/skin-on chicken thighs, excess skin trimmed
- kosher salt & freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/4 teaspoon smoked paprika
- 6 slices thick-cut bacon, chopped into 1/2-inch pieces
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 5 ounces shiitake mushrooms, sliced- (or mushroom variety of choice!)
- 4 cloves of garlic, minced or pressed
- 1 tablespoon worcestershire sauce
- 1 tablespoon dijon mustard
- 1 1/4 cups dry white wine, such as sauvignon blanc
- 2 bay leaves
- 3/4 cup heavy whipping cream
- 1/4 cup freshly grated parmesan cheese
- 1 tablespoon freshly chopped parsley
- Preheat & season chicken. Position a rack in the middle of the oven and then preheat the oven to 350°F. Pat the chicken dry with paper towels. In a small bowl, combine the salt/pepper- to taste, garlic powder, dried thyme, and smoked paprika- stir the spices well to combine. Season the chicken with the spice blend and then use your hands (fitted with disposable gloves, if desired) to massage the spices into the chicken, coating all surfaces. Then set aside.
- Crisp the bacon. Add the chopped bacon into a large, oven-safe skillet/braiser (about 11-12 inches) over medium-high heat. Cook the bacon, stirring often, until crisp. Then use a slotted utensil to remove the bacon and set aside on a paper towel-lined plate- leaving the rendered bacon drippings in skillet.
- Sear chicken. Place the chicken into the skillet, skin-side down. Let the chicken sear, undisturbed, until the chicken achieves a deep, golden sear on the skin, about 2-3 minutes. Then flip the chicken to sear on the other side, about 1-2 minutes. Note: the chicken will not be fully cooked through at this stage. Set the seared chicken aside onto a clean plate.
- Sauté. Reduce the heat to medium and add the butter into the skillet. Once melted through, add the onions. Sauté the onion, stirring every so often, until softened, about 2-3 minutes. Then add the mushrooms, stirring and cooking along with the onion until lightly golden brown, about 2-3 minutes. Add the garlic and continue cooking for another 1-2 minutes until nice and fragrant.
- Add flavors & simmer. Create a small well in the center of the skillet and add the worcestershire and dijon mustard, and stir well to combine with the onion mixture. Add the white wine and bay leaves, and use a wooden utensil to stir the wine into the skillet, scraping up any bits collected along the bottom. Bring the skillet to a simmer for 5 minutes.
- Finish sauce & add chicken. Stir in the cream and parmesan cheese. Sprinkle the reserved bacon pieces into the skillet and return the seared chicken back into the pan along with any residual juices that have collected. Then remove from stovetop heat.
- Braise chicken. Place the skillet into the oven, uncovered, to cook for 25-30 minutes- cooking until the chicken registers 165°F when checked with an internal thermometer for doneness.
- Serve. Remove the skillet from the oven, discard the bay leaves, and garnish dish with chopped parsley. Spoon some sauce over the chicken and serve this coq au vin blanc as-is or pair with your favorite sides like mashed potatoes + crusty bread, if desired. Enjoy!
- Please read the blog post in its entirety for more tips + tricks.
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