Comfort French Chicken Stew with White Wine - Simple Coq Au Vin Recipe | HONEYSUCKLE

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Thighs are more affordable and remain moist during cooking.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: cheap red wine

Non-alcoholic options are lower in calories.

Heat a round Le Creuset Dutch oven on medium-high heat and add 1 to 2 tablespoons of butter.

Season 4 bone-in skin-on chicken thighs and 2 drumsticks with salt and pepper, then brown them in the pot, skin side down, in batches of three to avoid steaming, for about 3 minutes per side until seared.

Set the browned chicken aside.

Wipe down the pot with a paper towel and tongs to remove excess oil and burnt bits.

Add 3 slices of chopped bacon to the pot and cook for about 3 to 5 minutes until crispy.

Add 1/2 chopped onion, 1 cup sliced cremini mushrooms, and 3 cloves minced garlic to the pot, sautéing until the onions are translucent.

Stir in 1 tablespoon of flour and 1 tablespoon of Dijon mustard, mixing well.

Deglaze the pot with 1/2 cup of chicken broth and 1.5 cups of dry Sauvignon Blanc, scraping the bottom to release any browned bits.

Nestle the chicken back into the pot, adding a sprig of thyme, a bay leaf, and a pinch of salt.

Pour in 1/2 cup of heavy cream, cover the pot, and let it simmer for about 30 minutes until the chicken is fork-tender.

Serve directly from the pot or plate it with buttered egg noodles, garnished with parsley.

Cooking Techniques

Equipment Needed

Spice Level: