Coq au vin blanc
The first meal dear friend Addison made for us in the early days of our friendship was White Wine Chicken. It was not only delicious, filled with flavor and tender chicken, but it was clear this was his way of showing love. We have this trait in common, so it’s always a fun battle to decide who gets to cook for the other.
Fast forward a few years and I’m tasked (okay, I begged) to make the main dish for a wine dinner with my parent’s friends. It was late summer, but we wanted something that could be made ahead and transported in one pot. Enter: White Wine Chicken.
Addison shared his method and ingredients with me, and I was able to make a rendition that was slightly different, but very much in his honor. It’s a inspired by Ina Garten and Julia Child’s Coq au Vin, but naturally made with white wine and some different veggies.
Coq au vin blanc, served with grilled garlic bread
Serves 8
What you need
Olive oil
Kosher salt, black pepper (fresh or course ground)
3-4 oz pancetta, diced
2 TBS unsalted butter
8-10 boneless, skinless chicken thighs (trust us!)
3-4 garlic cloves, crushed or grated
2-3 TBS tomato paste (this makes it more orange than blanc but adds great flavor)
4 large carrots, peeled and cut into 1/4-inch circles or half moons
2-3 leeks, sliced in half moons (light green and white parts only)
1/4 cup cognac, brandy or sherry
1 bottle of dry white wine you would actually drink
2 cups homemade chicken stock (alt: Better than Boullion)
4 sprigs fresh thyme
1 bay leaf
24 pearl onions (peeled if fresh, thawed if frozen)
3 TBS flour
2 TBS softened butter
1 loaf of delicious and sturdy bread, sliced into 8 thick pieces
2 garlic cloves, peeled but whole
How to make it
Season the pot: Simmer the pancetta in a large Dutch Oven in 2 quarts of water for 10 minutes (don’t start your timer until you’ve got a simmer going). Strain out the pancetta, rinse in cold water and pat dry. Empty the water from the pot, then melt 2 TBS butter in the pot and saute the pancetta until browned throughout. Remove from pot and place on a paper towel-lined plate.
Brown the chicken: Pat your chicken dry with a paper towel, and season both sides with salt and pepper. Add the chicken to the Dutch Oven with the bacon fat and brown on both sides — do this in batches if needed to avoid over-crowding. Remove chicken from the pan on a plate when you’re done.
Cook the vegetables: Leaving the fat and remaining oil in the pan, add your carrots and leeks, season with salt and pepper and sauté for about 4 minutes until softened. Then, add in the tomato paste and garlic, and cook until it turns a brick red color (2-3 minutes). Finally, add your cognac to deglaze the pan and cook for 1-2 minutes.
Simmer: Add the chicken and pancetta back to the pot with the vegetables, pour in the white wine, stock, fresh herbs and pearl onions. Bring to a boil, then simmer for 25-30 minutes. Check your chicken here, you’ll likely need to keep simmering more until it’s fully tender — the chicken should easily pull apart. Also, don’t forget to taste your sauce along the way and season as needed.
Thicken: Blend your flour and butter together with a fork in a small bowl. When your chicken is fully tender, add the flour-butter mixture to the stew, whisking in until combined. This should thicken your base right up.
Make the garlic bread: Toast each piece of bread on both sides until slightly golden, or at least clearly toasted. I do this on the stovetop in a dry pan. Once done, rub one side with your peeled garlic clove, repeat this process for each piece of bread.
Serve it up: In shallow bowls, place a piece of bread on the plate and top with chicken and veggies, finishing by spooning the gravy on top. Enjoy!
