115 minutes
A French classic made with chicken, bacon, and mushrooms simmered in a rich white wine sauce.
Thick-Cut Bacon, chopped into small pieces
slices
tablespoons
Whole Chicken Legs, seasoned with salt and pepper
pieces
to taste
to taste
Medium Onion, finely chopped
each
Leek, white and light green parts cut into 1½-inch pieces
pieces
Celery Ribs, cut on an angle into ¾-inch pieces
pieces
Garlic Clove, thinly sliced
cloves
cups
Low-Sodium Chicken Broth
cups
Mixed Mushrooms, cut into 1-inch pieces
0 lb
Flat Leaf Parsley, chopped
to taste
Tarragon, chopped
to taste
1. Cook Bacon
Heat a large deep skillet over medium heat and add a couple of tablespoons of extra-virgin olive oil. Once the oil is shimmering, add the chopped bacon and cook it until it's crispy, about five minutes. Use a slotted spoon to transfer the bacon to a plate, leaving the flavorful drippings in the skillet.
2. Brown Chicken
Season six whole chicken legs generously with kosher salt and freshly ground black pepper. In the same skillet, over medium-high heat, brown the chicken in batches. Allow each batch to cook for 8 to 10 minutes until the skin is golden and crisp. Once browned, transfer the chicken to the plate with the crispy bacon.
3. Soften Vegetables
Add a finely chopped medium onion, the white and light green parts of a leek cut into 1½-inch pieces, two medium celery ribs cut on an angle into ¾-inch pieces, and two thinly sliced garlic cloves into the skillet. Cook these over medium heat for about five minutes until they just soften, stirring occasionally to blend their flavors.
4. Braise Chicken
Pour in 1½ cups of dry white wine and 1 cup of low-sodium chicken broth into the skillet, scraping up any browned bits from the bottom. Return the browned chicken and crispy bacon to the skillet. Cover the skillet and let the mixture braise over low heat for about 45 minutes. The chicken should be very tender and practically falling off the bone.
5. Roast Mushrooms
Preheat your oven to 425°F. On a baking sheet, toss 1 pound of mixed mushrooms cut into 1-inch pieces with the remaining olive oil, a pinch of salt, and freshly ground black pepper. Roast the mushrooms in the oven for about 25 minutes until they are golden and slightly crisp.
6. Assemble and Serve
Place the tender chicken on plates or shallow bowls, spoon the rich sauce over the top, and add the roasted mushrooms. Finish with a sprinkle of freshly chopped parsley and tarragon for a burst of freshness. Serve with a side of crusty bread to soak up the delicious sauce.
Starting with good quality chicken is essential, preferably free-range or organic for better flavor. Choose a dry white wine like a Chardonnay or Sauvignon Blanc that you would enjoy drinking, as its flavor will be prominently featured in the dish.
Use a heavy-bottomed pot or Dutch oven for even heat distribution and brown the chicken pieces until deeply golden on all sides. Don't rush this step—browning develops flavor through the Maillard reaction and creates fond (the browned bits) that will enrich your sauce.
Marinate the chicken in a mixture of wine, herbs, and aromatics (like garlic and shallots) for at least a few hours, or ideally overnight. This step not only infuses the chicken with flavor but also helps tenderize it.
Once the chicken is back in the pot and submerged in wine and broth, simmer it gently. A slow, gentle simmer allows the chicken to become tender and the flavors to meld. An aggressive boil can toughen the meat, so maintain a gentle simmer for best results.
Like many braised dishes, Coq Au Vin Blanc benefits from a rest. If possible, let the dish sit in the fridge overnight and reheat gently before serving to develop deeper, more integrated flavors.
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