Imagine a dish that transforms ordinary chicken into a luxurious French masterpiece, where tender meat bathes in a velvety white wine sauce that's so irresistible, you'll want to lick the plate clean. This Creamy Coq au Vin Blanc is not just a recipe; it's a culinary journey that brings the elegance of French countryside cooking right into your kitchen, promising a dining experience that will transport you to the charming bistros of Burgundy with every single bite.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 4 chicken drumsticks
- 1 cup white wine
- 1 cup chicken broth
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Prepare the chicken by patting the thighs and drumsticks dry with paper towels. Season generously with salt and pepper on both sides.
- Heat olive oil in a large, heavy-bottomed Dutch oven or deep skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken pieces skin-side down and brown for 5-6 minutes until golden and crispy.
- Flip the chicken and brown the other side for an additional 4-5 minutes. Remove the chicken from the pan and set aside on a clean plate.
- In the same pan, add chopped onions and sauté for 3-4 minutes until they become translucent. Add minced garlic and cook for another 30 seconds until fragrant.
- Pour in white wine to deglaze the pan, scraping up all the flavorful brown bits from the bottom of the pan using a wooden spoon.
- Add chicken broth and sliced mushrooms to the pan. Return the chicken pieces to the pan, nestling them into the liquid.
- Reduce heat to low, cover the pan, and simmer for 40-45 minutes, or until the chicken is cooked through and tender, with an internal temperature of 165°F (74°C).
- Remove the chicken from the pan and set aside. Increase heat to medium-high and reduce the liquid by about one-third, concentrating the flavors.
- Lower the heat and stir in heavy cream, creating a rich, velvety sauce. Taste and adjust seasoning with salt and pepper as needed.
- Return the chicken to the pan, coating it with the creamy sauce. Let it warm through for 2-3 minutes.
- Plate the chicken, spooning the creamy sauce and mushrooms over the top. Garnish with fresh thyme leaves.
- Serve hot, accompanied by crusty bread or over mashed potatoes to soak up the delicious sauce.
Tips
- Pat the chicken completely dry before seasoning to ensure a perfect golden-brown crispy skin.
- Use a heavy-bottomed Dutch oven or cast-iron skillet for even heat distribution and better flavor development.
- Don't rush the browning process - those golden bits (fond) at the bottom of the pan are flavor gold!
- Choose a dry white wine like Sauvignon Blanc or Pinot Grigio for the best balance of acidity and flavor.
- Let the chicken simmer gently to keep it tender and prevent overcooking.
- For an extra luxurious sauce, use high-quality heavy cream and fresh thyme.
- If the sauce is too thin, reduce it longer or add a small amount of cornstarch slurry to thicken.
- Serve immediately to enjoy the sauce at its creamy, most delectable best.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 8g
Protein: 45g
Fat: 35g
Saturated Fat: 15g
Cholesterol: 220mg
