Description

This Coq au Vin Blanc features succulent chicken braised in a rich white wine and cream sauce with mushrooms and onions. A comforting dish that’s perfect for any occasion, it combines simplicity with irresistible flavor, making it a must-try for homemade meal enthusiasts.

Ingredients

Scale

4–6 chicken leg quarters (or 6 bone-in, skin-on chicken thighs)
1 teaspoon paprika
2 teaspoons onion powder
2–3 tablespoons flour
4 strips thick-cut bacon (diced)
8 oz cremini mushrooms (wiped clean and quartered)
1 ½ cups pearl onions (peeled)
2 tablespoons unsalted butter
1 yellow onion (diced)
4 garlic cloves (minced)
1 tablespoon Dijon mustard
2 cups dry white wine
3/4 cup heavy cream
2 fresh bay leaves
8 sprigs thyme (tied into a bundle with kitchen twine)
Kosher salt & freshly cracked black pepper
Chopped parsley (for serving)

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Instructions

Prepare the chicken leg quarters by trimming and seasoning.
Preheat your oven and cook the diced bacon until crispy.
Sear the chicken skin-side down until brown; then set aside.
Sauté the mushrooms and pearl onions until browned.
Build the sauce by melting butter and cooking onions and garlic, then adding Dijon mustard and wine.
Return bacon, mushrooms, and pearl onions to the pot; fold in cream and season.
Braise the chicken covered in the oven, then uncovered until cook is tender.
Rest the dish, garnish with parsley, and serve.

Notes

For best flavor, season the chicken a few hours ahead or overnight.
Consider using a meat thermometer to ensure chicken is cooked to 165°F.
This dish is easily adaptable for gluten-free diets using gluten-free flour.

Nutrition

Serving Size: 1 leg quarter
Calories: 610
Sugar: 3g
Sodium: 800mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 43g
Cholesterol: 145mg