Diary of a Chef · Just Chefn Around

Coq au Vin Blanc

2.5 hours · 4–6 servings

By Diary of a Chef

Ingredients

• 3–3½ lb bone-in chicken thighs and drumsticks, skin-on
• kosher salt
• fresh cracked black pepper
• flour, for dusting
• 2 bottles dry white wine (White Burgundy, Chablis, or Sauvignon Blanc)
• ½ bottle dry white wine, reserve
• 3–4 cups chicken stock
• 6 oz thick-cut bacon or pancetta, diced
• 1–2 tbsp cognac
• 1 medium white onion, rustic wedges
• 2–3 medium carrots, large pieces
• 3 cloves garlic cloves, minced
• 1 lb mushrooms
• 1 cup pearl onions
• 2–4 tbsp heavy cream
• 2 tbsp unsalted butter
• 2 tbsp fresh parsley, chopped
• ½ lemon lemon, for adjustment

Instructions

1. 1Render the bacon

   Add diced bacon to a cold Dutch oven or braiser, set to medium heat. Let it wake up slowly.

2. 2Brown the chicken

   Raise heat to medium-high. Place chicken skin-side down in the bacon fat, working in batches if needed. Don't move it.

3. 3Sweat the braise vegetables

   Reduce heat to medium. Add onion wedges and carrots to the pan. Cook without rushing.

4. 4Add cognac

   Add 1–2 tbsp cognac directly to the pan.

5. 5Build the blond roux

   Add 1 tbsp butter and 1 tbsp flour to the pan. Stir constantly over medium heat.

6. 6Deglaze with wine

   Slowly pour the reduced wine base (~750 ml) into the pan, adding in stages. Scrape the pan bottom thoroughly with a wooden spoon as you pour.

7. 7Build the braise

   Add 2.5 cups chicken stock, the bouquet garni, and reserved bacon. Return the browned chicken to the pot. Liquid should sit about 85–90% up the chicken.

8. 8Oven braise

   Place a cartouche directly on the surface of the liquid. Cover with lid slightly ajar and transfer to a 295°F oven. Check at 45 minutes and again at 75 minutes. If reducing too fast but flavor is strong, add a splash of warm reserve stock. If wine identity is weakening, add a splash of reserve reduced wine.

9. 9Remove chicken and strain

   Remove the chicken and rest on a plate. Pull out and discard the bouquet garni. Remove braise vegetables — discard onions if overly soft, keep carrots only if they still hold elegance.

10. 10Reduce the sauce

    Set the pot over medium heat and reduce the sauce moderately, stirring occasionally.

11. 11Optional beurre manié

    Only if flavor is already perfect and the sauce is slightly loose: knead together ½ tbsp butter and ½ tbsp flour into a smooth paste. Whisk small pieces into the simmering sauce.

12. 12Finish the sauce

    Add 2–4 tbsp heavy cream, simmer 30–60 seconds. Remove from heat or reduce to lowest setting, add 1 tbsp cold butter, and swirl gently until glossy.

13. 13Finish mushrooms and pearl onions

    In a separate pan, sauté mushrooms over high heat in butter until deeply browned. In another small pan, glaze pearl onions with butter, a splash of stock, and a pinch of salt over medium heat until just tender and glossy.

14. 14Plate and finish

    Arrange chicken pieces on warmed plates. Add carrots, mushrooms, and pearl onions. Spoon sauce generously over everything. Taste one final time — if flat, a tiny pinch of salt; if heavy or dull, a tiny squeeze of lemon.