Coq au Vin Blanc

Indulge in a Comforting Coq au Vin Blanc

Discover this elegant twist on the classic French stew—tender chicken thighs braised in dry white wine and finished with cream, bacon, mushrooms, and garlic. It’s the perfect dish to pair with our Family Reserve Chardonnay.

  INGREDIENTS

• 1 Tbsp olive oil
• 8 pieces of chicken (on the bone, thighs/legs)
• 1 onion finely chopped
• 4 strips of chopped bacon
• 4 thinly sliced garlic cloves
• 2 cups of halved mushrooms
• 2/3 bottle dry white wine
• 1 cup of heavy cream
• salt & pepper to taste
• chopped parsley to garnish

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      PREPARATION

• Crisp bacon in a large pan. Remove and drain on paper towels, leaving the rendered fat behind; omit oil if bacon is fatty.
• Season chicken with salt and pepper, then brown in the bacon fat until golden. Remove and set aside.
• Add mushrooms to the pan and brown them for 3-5 minutes over medium-high heat.
• Return chicken, bacon, onions, and garlic to the pan. Pour wine all over and bring to a boil, before lowering the heat and simmering for 45 minutes.
• Stir in cream, adjust seasoning, and let the sauce thicken slightly. Garnish with parsley before serving.

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      WINE PAIRING TIP

      While you can cook with any dry white wine you’d enjoy sipping, we highly recommend using our Family Reserve Chardonnay to elevate both the dish and your glass.