Coq au vin blanc - the name itself sounds pretty intimidating but after making this several times and playing around with the recipe, I was surprised to find how easy it is to make. This dish is the white wine version of a classic french chicken stew.
When making soups or stews, I always love using my Le Creuset round dutch oven. I was thrilled to use my new Spring 2019 collection in Meringue to create this dish. The Le Creuset round dutch oven just seems to create the most perfect looking dish with a beautiful sear and tender cooked meats. To brown and stew the chicken here was no different. I started by searing the chicken thighs off to a beautiful golden brown and proceeded to simmer the chicken in a white wine and cream broth for 30 minutes. Can you believe that only 30 minutes will result in the tender cooked chicken? Even using bone in thighs! Of course the time will depend on how big your chicken pieces are, but mine were about medium size so the timing was perfect.
If you’re looking to make a delicious homemade meal for Valentines day - and a gift idea too - this would the perfect combo treat! Buy your Valentine a Le Creuset and cook this coq au vin blanc for dinner! You can find the Meringue collection at your local Williams Sonoma.
Easy Coq Au Vin Recipe:
2 tablespoon unsalted butter
1.5 lb chicken legs, cut up
3 slices of bacon, chopped
1/2 onion, chopped
1 cup cremini mushrooms, sliced
3 cloves garlic, minced
1 tablespoon all purpose flour
1 tablespoon dijon mustard
1/2 cup chicken broth
1 1/2 cup white wine
1/2 cup heavy cream
1 sprig thyme
1 bay leaf
salt and pepper
In your Le Creuset dutch oven, melt butter on medium high heat. Sear seasoned chicken legs on each side for 3- 5 minutes until golden brown. Remove chicken and wipe down the pot.
Add bacon and cook until crispy. Add onions, cremini mushrooms, and garlic. Saute for 3-5 minutes until onions are translucent.
Add flour and dijon mustard and mix.
Add chicken back into the pot and pour white wine, chicken broth, along with the thyme and bay leaf. Add cream to cover, mix. Bring the liquid to a boil and lower to medium low heat. Cover the pot and cook for 30 minutes until chicken is fork tender.
Serve with fresh parsley over buttered egg noodles.
