![]() I've included this as a recipe option, but it's not a necessity. Often Coq au Vin Blanc preparation begins with the chicken marinating overnight. Butter: Salted or unsalted, whatever you have on hand.Ĭutting Thick Cut Bacon into Lardons Traditional Flavors, Simplified Method.Dry White Wine: Sauvignon Blanc, Pinot Gris, Pinot Blanc or other dry white wine.Dried Thyme Leaves: Or fresh thyme leaves and sprigs for garnish if you like.Mushrooms: Button mushrooms or cremini mushrooms, your choice.Garlic: Look for a plump head of garlic with smooth, tight skin.Yellow Onion: Look for a firm onion with shiny skin.Shallots: Or pearl onions, your choice.Bacon: Thick cut bacon is best for cutting into lardons.Bone-in Skin on Chicken Thighs: Buy thighs of similar size for even cooking.Ingredients You Need to Make Coq au Vin Blanc Serve with crusty bread or mashed potatoes because you won't want to miss a drop of the luscious sauce. First searing bone-in skin-on chicken thighs in bacon fat until golden brown then braising until meltingly tender in a savory fusion of wine, broth, mushrooms and a blend of aromatics. You'll cook this dish in stages using just one pot. Ingredients You Need to Make Coq au Vin Blanc.Though the ingredients and techniques are simpler, I promise you won't have to sacrifice a bit of flavor. Straying from a few of the traditional Coq au Vin ingredients: I swapped in white wine for red, used only chicken thighs instead of a variety of chicken pieces, and exchanged shallots for often elusive pearl onions. A simplified version of the French classic, this rich and deeply savory dish requires just a few simple, easy to find ingredients and a little bit of time. Coq au Vin Blanc is one of those rare dishes that is dinner party elegant, but also homey and comforting.
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