Coq Au Vin Blanc
Ingredients
A note about gluten: When a gluten-free broth is used, this recipe is gluten free.
4 slices
Kowalski's Applewood Smoked Bacon, cut into 1" pieces
2 tbsp.
Kowalski's Extra Virgin Olive Oil, divided
8 oz.
gourmet mushrooms (any variety)
1
yellow onion, cut into 1" chunks
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
4
fresh chicken drumsticks
4
fresh chicken thighs
2 cups
Kowalski's Fresh Mirepoix or Soup Mix
4
cloves garlic, minced
1 tsp.
finely chopped fresh thyme
2
bay leaves
750 mL
dry white wine
2 cups
chicken broth
½ cup
heavy cream
¼ cup
chopped fresh Italian parsley
Directions
- In a large, deep skillet, cook bacon over medium heat until crisp. Remove from pan; set aside and keep warm.
- Add 1 tbsp. oil to bacon pan; swirl to coat.
- Add mushrooms and onion; sprinkle with pepper. Cook, stirring occasionally, until golden (about 10 min.).
- Remove mushroom mixture from pan; set aside. Add remaining oil to pan; heat over medium heat.
- Sprinkle chicken liberally with salt and pepper; add to hot pan and cook, turning several times, to evenly brown (5-7 min.).
- Remove chicken from pan. Add mirepoix, garlic, thyme and bay leaves; cook for 5 min.
- Stir in wine; bring to a boil. Cook, stirring occasionally, until reduced by half (about 10 min.).
- Return chicken to pan, skin-side down. Add broth; bring to a simmer.
- Cover and simmer for 20 min.
- Turn chicken; cook until done (about 15 min.).
- Remove chicken from pan; keep warm.
- Bring cooking liquid to a boil; cook until reduced by half (about 10 min.).
- Discard bay leaves; stir in cream and mushroom mixture.
- Return chicken to pan; cook until chicken is hot.
- Sprinkle with parsley and bacon; serve immediately.
Find It!
- Find Kowalski's Fresh Mirepoix in the Prepared Produce Section (or substitute the same amount of finely chopped mixed vegetables, such as carrots, celery and onions).
