Coq Au Vin Blanc

Recipe by dicentra
READY IN: 1hr 25mins




  • In a Dutch oven, combine the bacon and ¼ cup water over moderate heat.
  • Cook for 4 minutes or until the bacon has rendered its fat and is lightly crisped. Cut the chicken into 8 pieces, (use the wings and back pieces for stock or discard).
  • Skin the chicken and dredge in the flour, shaking off the excess. Sauté the chicken in the bacon drippings for 3 minutes per side or until golden brown.
  • Transfer the chicken to a plate.
  • Add the pearl onions and carrots to the pan and cook for 10 minutes or until the onions are golden.
  • Add the mushrooms and cook for 4 minutes or until they begin to release their juices.
  • Add the wine to the pan, increase the heat to high, and cook for 3 minutes, scraping up and browned bits that cling to the bottom of the pan.
  • Add the broth, salt, rosemary, sage and pepper and bring to a boil.
  • Return the chicken pieces to the pan; reduce to a simmer, cover and cook for 15 minutes or until the chicken is cooked through.
  • Transfer the chicken to a serving platter. Bring the sauce to a boil, stir in the cornstarch mixture, and cook, stirring until lightly thickened.
  • Stir in the parsley and spoon over the chicken.