Nothing is more comforting during the winter months than gathering around and indulging in a hearty and delicious 1 pot meal. Coq Au Vin is a classic option, but if you’re looking for something with a twist Chef Billy Parisi has you covered with this Coq Au Blanc.
I’ve learned to appreciate the winter months over the last few years, because it really paves way to hearty delicious comforting dishes. You can really put all of those root vegetables to work when it comes to making stews, and the same goes for this Coq Au Blanc. It’s a bit of a twist up from the traditional Coq Au Vin which uses red wine, but I decided it was a white kind of day :).
This Coq Au Vin is really a 1 pot meal, and starts with rendering some bacon fat and then searing off the chicken. Doing this really helps the chicken to take on more flavor because the bacon fat is simply loaded with it.
Once the chicken is seared to a delicious golden brown, set it aside and roast of your vegetables. I used onions (cippolinis actually), celery and carrots as the base along with some baby bellas and button mushrooms. While the traditional recipe calls for just buttons I wanted an earthier flavor to this recipe since we are using a lighter crisper white wine instead of red, hence I added the baby bellas. Now is also a great time to add in some fresh herbs, bay leaves, thyme and parsley!
I like to roasted up the vegetables a bit so they can get a light brown on them before adding in the flour, and then the Pinot Grigio and chicken stock. Bring the liquid to a boil, season it very well with salt and pepper and then add back in the seared chicken and crispy bacon! From there it’s all oven for the next 90 minutes on 375°.
The thing I love about this dish is that is so ridiculously flavorful and everything is big. For instance, the mushrooms are whole, the carrots and celery are big cuts, it just makes for a hearty more delicious meal, in my opinion. The big cuts also help them stay intact while in the oven for that amount of time. If you go too small they will break down and be mushy…
Coq Au Blanc
8 chopped up strips of bacon
2 each bone-in split chicken breasts, drumsticks and wings.
20 peeled cippolini onions
5 carrots cut into 1” chunks
5 stalks of celery cut into 1” chunks
1 pint of baby bellas
1 pint of button mushrooms
25 sprigs of fresh thyme
1 small bunch of fresh parsley
2 bay leaves
5 heaping tablespoons of all-purpose flour
1 bottle of pinot grigio
4 cups of chicken stock
Kosher salt and fresh cracked pepper to taste
1. Preheat the oven to 375°.
2. In a large dutch oven pot on high heat add in the bacon and cook until crispy and the fat is rendered.
3. Once the bacon is brown and crisp remove it form the pan and set aside.
4. Next, season the chicken on all side with salt and pepper and cook them on high in the dutch oven pot with the rendered bacon fat on all sides until they are golden brown. Remove the chicken and set aside.
5. Add in the onions, celery, carrots and mushrooms and roast on high heat for 6 to 8 minutes or until lightly browned.
6. Season the vegetables with salt and pepper and add in the herbs and flour and mix until combined.
7. Next, pour in the wine and chicken stock and bring it the mixture to a boil and season with salt and pepper.
8. Add the chicken and crispy bacon back into the pot, place a lid on it and cook it in the oven for 90 minutes at 375*.
9. Serve hot!