Coq au Vin Blanc

Name: Coq au Vin Blanc
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 2 servings
Cuisine: French
Ingredients: 0.75 pound chicken thighs (boneless, skinless); 1 tablespoon olive oil; 0.5 yellow onion (medium, diced); 4 ounce cremini mushrooms (quartered); 2 clove garlic (minced); 0.25 cup dry white wine; 0.75 cup chicken broth; 1 fresh thyme; 0.5 teaspoon fresh rosemary (chopped); 0.25 cup heavy cream; 1 tablespoon fresh parsley (chopped); 0.75 pound Russet potatoes (peeled and cubed); 0.25 cup milk (warm); 1 tablespoon unsalted butter; 2 carrots (medium, peeled and sliced into 1/2-inch rounds); 1 tablespoon maple syrup; 1 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground)

Tender chicken thighs and mushrooms braised in a savory white wine sauce with herbs, served with creamy mashed potatoes and glazed carrots for a complete French-inspired meal.

Prep: 25 min
Cook: 1 hr 15 min
Total: 1 hr 40 min
Servings: 2
Cuisine: French
Difficulty: Medium
Cost: $6.65/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

0.75 pound chicken thighs (boneless, skinless)
1 tablespoon olive oil
0.5 yellow onion (medium, diced)
4 ounce cremini mushrooms (quartered)
2 clove garlic (minced)
0.25 cup dry white wine
0.75 cup chicken broth
1 fresh thyme
0.5 teaspoon fresh rosemary (chopped)
0.25 cup heavy cream
1 tablespoon fresh parsley (chopped)
0.75 pound Russet potatoes (peeled and cubed)
0.25 cup milk (warm)
1 tablespoon unsalted butter
2 carrots (medium, peeled and sliced into 1/2-inch rounds)
1 tablespoon maple syrup
1 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)

Instructions

Season the chicken thighs generously with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a Dutch oven or large pot over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side until nicely browned. Remove chicken and set aside.
Add the diced yellow onion and quartered cremini mushrooms to the pot. Cook for 5-7 minutes until softened and mushrooms are browned. Stir in the minced garlic, fresh thyme, and fresh rosemary, cooking for 1 minute until fragrant.
Pour in the dry white wine and deglaze the pot, scraping up any browned bits. Simmer for 2 minutes, then add the chicken broth. Return the chicken thighs to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until chicken is very tender.
While the chicken braises, prepare the mashed potatoes: Place the peeled and cubed Russet potatoes in a medium saucepan and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until very tender. Drain thoroughly.
Return potatoes to the saucepan. Add 1/4 cup warm milk and 1 tablespoon unsalted butter. Mash until smooth. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Keep warm.
For the glazed carrots: Steam or boil the sliced carrots until tender-crisp, about 5-7 minutes. In a small skillet, melt 1/2 tablespoon butter with 1 tablespoon maple syrup. Add the cooked carrots and toss to coat and warm through, about 2-3 minutes.
Once chicken is cooked, stir the heavy cream into the sauce. Remove the sprig of fresh thyme. Taste and season with remaining 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper, if needed. Serve the Coq au Vin Blanc with mashed potatoes and glazed carrots. Garnish with fresh parsley if using.

Notes

For best flavor, consider browning the chicken thighs with the skin on and then removing the skin before braising, or use skin-on, bone-in thighs for deeper flavor, adjusting cooking time as needed. Leftovers can be refrigerated for up to 3 days.

Nutrition (per serving)

Calories: 750
Protein: 52 g
Carbohydrates: 58 g
Fat: 35.5 g
Fiber: 8 g
Sodium: 1300 mg
Saturated Fat: 14.5 g
Sugar: 13 g
Cholesterol: 190 mg