Chicken Coq au Vin Blanc (white)

This recipe is a variation on the classic with red wine. Traditionally cooked with skin-on, bone-in chicken thighs, I swap these out for boneless and skinless and skip the crisp of the skin. The boneless thighs give you far more actual meat to eat and you can dig right in without working around bones. 😉

Jump to the recipe if you want to skip the play by play.

Preheat your oven to 350 and begin by browning your chicken, then pancetta. Heat your olive oil in a heavy bottomed pan or dutch oven on medium high heat and sear your chicken for 2 to 3 minutes on each side.

Set aside and add the pancetta to the pan to crisp up. Once browned and rendered of fat, remove these and set aside with the chicken.

Saute your aromatics, add the sliced and cleaned leeks to the pan and saute for 3 to 4 minutes until softened.

Stir in your dijon and garlic and saute another minute more.

Now let's deglaze and build that sauce! 😍

🥂 Pour in your white wine and scrape up any brown bits in the bottom of the pan, also called 'fond'. That's were some amazing flavor lives. Let the wine slightly reduce, and lets adding everybody to the party.

Stir in your chicken stock, potato, pearl onions, carrots, mushrooms and combine gently.

Add your chicken back in and nestle it down in the pot and liquid. Add your crisped up pancetta over the top.

Lastly tuck in your rosemary and thyme sprigs. I secure mine in a bouquet of cheese cloth and twine to ensure I get all the flavor but leave no large pieces of herbs behind at the end.

Cover and braise for 1hour in the oven, 15 minutes more uncovered to slighly reduce and concentrate the sauce flavors.

Return to the stove and remove the sprigs of herbs.

🥛Mix 1 Tbsp of cornstarch to 2 Tbsp cold water and add it to the pot, stir in your heavy cream and stir gently to thicken 2 to 3 minutes.

ENJOY! ❤️