Quick Coq au Vin Blanc - From the Test Kitchen

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor without alcohol.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while adding smokiness.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with good fats.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is plant-based, while pork is often less expensive.

Chop 4 slices of bacon into 1-inch pieces and render in a brazing pan over medium heat.

Season 8 chicken thighs (about 3.5 lb) with salt and pepper.

Dredge chicken thighs in 1/4 cup flour.

Remove bacon from the pan, leaving the fat.

Sear chicken thighs skin side down in the bacon fat until golden brown, about a few minutes per side.

Add 8 oz of quartered cremini mushrooms to the pan.

If necessary, pour out excess fat, leaving about 2 tablespoons.

Add 10 oz of thawed and drained frozen pearl onions to the pan and season with salt and pepper; cook until golden brown, about 8 minutes.

Stir in 2 tablespoons of tomato paste and cook for 30 seconds.

Pour in 2 cups of dry white wine, bring to a simmer, and let it boil down until reduced.

Add 1 and 3/4 cups of chicken broth to the pan, return the chicken and any collected juices to the pot.

Sprinkle the cooked bacon over the top.

Transfer the pan to a preheated 350°F oven until chicken reaches 165°F, about 20 minutes.

Serve with egg noodles, mashed potatoes, or crusty bread, garnished with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens