Coq au Vin Blanc Recipe

Name: Coq au Vin Blanc Recipe
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6
Cuisine: French
Ingredients: 4 slices Bacon (4 slices bacon (diced)); 6 pieces Chicken Thigh (6 chicken thighs); 2 pieces Yellow Onion (2 medium onion (cut into wedges)); 3 cloves Garlic (3 cloves garlic (smashed)); ½ lb Mushroom (1/2 pound mushrooms); 2 cup White Wine (2 cups dry white wine); 2 cup Chicken Stock (2 cups chicken stock or broth); 3 sprig Thyme (3 sprigs fresh thyme ( or 1/2 teaspoon dried thyme)); 3 tbsp All-Purpose Flour (3 tablespoons all-purpose flour); 2 tbsp Unsalted Butter (2 tablespoons butter (room temperature)); 1 can Artichoke (1 (14-ounce) can quartered artichokes (drained)); 0 pieces Parsley (fresh parsley (chopped))

Coq au Vin Blanc Recipe - Main Course (French)

110 minFrench

Servings6

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Egg Free

Steps

1Heat a large, heavy-bottomed Dutch oven over medium-high heat. Add diced bacon and cook until just crisp and browned. Remove bacon from Dutch oven onto a separate plate and set aside for later use.
2Pat chicken thighs dry with a paper towel and add to the Dutch oven. Brown each side of the chicken, about 10 minutes turning the chicken only once. Chicken will not be completely cooked at this point. Remove chicken from the Dutch oven onto a separate plate or baking sheet and set aside for later use.
3Add onions, garlic, and mushrooms to the Dutch oven and cook until the mushrooms are lightly browned. Add wine to the Dutch oven to deglaze the pan or remove all the baked on bits from the bottom. Return the bacon, chicken, and vegetables back to the Dutch oven. Then, add in chicken stock until the chicken is covered. Add thyme.
4In a small bowl, blend together the flour and butter into a smooth paste. Add to pot with other ingredients, whisking until well-combined.
5Add artichokes.
6Cover and simmer over medium-low heat for about 30 minutes. Ladle off any excess grease from the top of the Coq au Vin Blanc. Remove from heat and if not serving immediately, allow to cool completely.
7With cover on Dutch oven, place in the refrigerator overnight up to two days. About 30 minutes prior to serving, reheat over medium heat. Serve with a garnish of fresh parsley.