Coq Au Vin Blanc

A luxurious, easy-to-make dish perfect for a cozy and fancy meal. The chicken melts in your mouth and the dish is perfect for fall, winter and holiday season.

By @britacooks

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 1 item shallot
• 4 cloves garlic
• 2 item carrots
• 0.5 item leek
• 4 item chicken thighs
• 1 to taste salt
• 1 tbsp olive oil
• 4 item chicken thighs
• 1 item shallot
• 2 item carrots
• 0.5 item leek
• 4 cloves garlic
• 3 cups white wine
• 1 item bay leaf
• 1 few sprigs fresh thyme
• 4 item chicken thighs
• 0.5 cup chicken stock
• 1 tsp dijon
• 1 tbsp cold butter
• 1 to garnish Italian parsley

Instructions

1. Prepare your ingredients: mince the shallot and garlic, chop the carrots and leek (only the white/light green parts).
2. Season the chicken thighs with salt.
3. Heat the olive oil in a pan over medium heat.
4. Add the chicken thighs to the pan and brown them on both sides.
5. Remove the chicken from the pan and set aside. In the same pan, add the minced shallot, chopped carrots, leek, and minced garlic. Cook until softened.
6. Add the white wine, bay leaf, and sprigs of fresh thyme to the pan. Bring to a simmer.
7. Return the chicken to the pan, add chicken stock and dijon. Cover and let it simmer until the chicken is cooked through.
8. Remove the pan from heat and stir in the cubed cold butter until it's fully melted and incorporated.
9. Garnish the dish with fresh Italian parsley before serving.