105 minutes
Enjoy a comforting and flavorful Coq Au Vin Blanc, perfect for a cozy meal. This dish is a delightful medley of tender chicken, earthy mushrooms, and aromatic herbs, all brought together in a savory wine-infused sauce. Serve with crusty bread to soak up every last drop of the delicious sauce.
Bacon, chopped
slices
Extra Virgin Olive Oil, divided
tablespoons
Chicken Legs, whole
0 lb
to taste
Black Pepper, freshly ground
to taste
Medium Onion, finely chopped
each
Leek, white and light green parts only, halved and cut into 1½-inch lengths
each
Celery Ribs, cut into ¾-inch pieces on an angle
each
Garlic Clove, thinly sliced
each
cups
Low-Sodium Chicken Broth
cups
Mixed Mushrooms, such as cremini and oyster, cut into 1-inch pieces
0 lb
Flat Leaf Parsley, chopped, for sprinkling
to taste
Tarragon, chopped, for sprinkling
to taste
Crusty Bread
to serve
1. Cook the Bacon
Begin by cooking the bacon in a large deep skillet over medium heat. Add 2 tablespoons of olive oil to help the bacon render its fat. Stir occasionally until the bacon is crispy, which should take about 5 minutes. Once the bacon is golden, use a slotted spoon to transfer it to a plate, leaving the flavorful fat in the skillet.
2. Brown the Chicken
Season the chicken legs generously with kosher salt and freshly ground black pepper. Increase the heat to medium-high and brown the chicken in batches in the same skillet, allowing 8-10 minutes per batch. This step is crucial as it creates a rich, golden crust that locks in the juices, ensuring the chicken remains tender and flavorful. Once browned, transfer the chicken to a plate.
3. Sauté the Aromatics
In the same skillet, add the onion, leek, celery, and garlic to the remaining fat. Cook these aromatics over medium heat for about 5 minutes, stirring occasionally, until they are softened and fragrant.
4. Deglaze and Simmer
Pour in the dry white wine and chicken broth, then return the cooked bacon to the skillet. Nestle the browned chicken legs back into the pan, ensuring they are partially submerged in the liquid. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the skillet and let the chicken braise for 45 minutes.
5. Roast the Mushrooms
While the chicken is braising, preheat your oven to 425°F. Toss the mixed mushrooms with the remaining 2 tablespoons of olive oil, salt, and pepper on a rimmed baking sheet. Roast them in the oven for 25 minutes, or until they are golden and slightly crisp at the edges.
6. Combine and Serve
Once the chicken is tender, check that it yields easily to the touch. Transfer the roasted mushrooms to the skillet, mixing them gently into the sauce. To serve, plate the chicken and ladle the sauce with mushrooms over it. Sprinkle generously with chopped fresh parsley and tarragon for a burst of color and fresh flavor. Accompany the dish with crusty bread, perfect for mopping up the delicious sauce.
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