Coq au Vin Blanc with Roasted Root Vegetables

Name: Coq au Vin Blanc with Roasted Root Vegetables
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 5 servings
Cuisine: French
Ingredients: 2 pound chicken thigh (bone-in, skin-on); 1 tablespoon olive oil; 0.5 cup yellow onion (diced); 2 clove garlic (minced); 8 ounce button mushrooms (quartered); 0.5 cup carrot (sliced); 1 cup dry white wine; 1.5 cup chicken broth; 1 teaspoon dried thyme; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper (freshly ground); 2 tablespoon all-purpose flour; 2 pound russet potatoes (peeled, quartered); 0.5 cup milk (warmed); 2 tablespoon butter; 1 parsnip (peeled, chopped); 2 carrots (peeled, chopped)

Tender chicken thighs and mushrooms braised in a savory white wine sauce, served with creamy mashed potatoes and perfectly roasted root vegetables for a complete, elegant meal.

Prep: 30 min
Cook: 1 hr 30 min
Total: 2 hr
Servings: 5
Cuisine: French
Difficulty: Medium

Dietary

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

Ingredients

2 pound chicken thigh (bone-in, skin-on)
1 tablespoon olive oil
0.5 cup yellow onion (diced)
2 clove garlic (minced)
8 ounce button mushrooms (quartered)
0.5 cup carrot (sliced)
1 cup dry white wine
1.5 cup chicken broth
1 teaspoon dried thyme
0.5 teaspoon kosher salt
0.25 teaspoon black pepper (freshly ground)
2 tablespoon all-purpose flour
2 pound russet potatoes (peeled, quartered)
0.5 cup milk (warmed)
2 tablespoon butter
1 parsnip (peeled, chopped)
2 carrots (peeled, chopped)

Instructions

Preheat oven to 375°F (190°C). Pat chicken thighs dry and season generously with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large oven-safe Dutch oven or skillet over medium-high heat. Sear chicken thighs skin-side down for 6-8 minutes until golden and crispy. Flip and cook for another 2-3 minutes. Remove chicken from the pot and set aside.
Add 1/2 cup diced yellow onion to the pot and cook until softened, about 5 minutes. Stir in 2 minced garlic cloves and 8 ounces quartered button mushrooms, cooking for another 5-7 minutes until mushrooms are browned.
Sprinkle 2 tablespoons all-purpose flour over the vegetables and stir for 1 minute. Deglaze the pot with 1 cup dry white wine, scraping up any browned bits. Bring to a simmer and cook for 2-3 minutes.
Stir in 1 1/2 cups chicken broth and 1 teaspoon dried thyme. Return chicken thighs to the pot. Bring the mixture to a simmer, then cover and transfer to the preheated oven. Bake for 30 minutes.
While the chicken braises, prepare the roasted root vegetables. Toss 1 chopped parsnip and 2 chopped carrots with 1 tablespoon olive oil (from general supply) and a pinch of salt and pepper. Spread on a baking sheet and roast in the oven alongside the chicken for 30-40 minutes, or until tender and lightly caramelized. For the mashed potatoes, boil 2 pounds quartered russet potatoes in salted water until very tender, about 15-20 minutes. Drain well.
Mash the cooked potatoes with 1/2 cup warmed milk and 2 tablespoons butter until smooth. Season with a pinch of kosher salt and black pepper to taste. Keep warm.
After 30 minutes, remove the Dutch oven from the oven. If the sauce is too thin, you can reduce it further on the stovetop over medium heat for a few minutes. Serve the Coq au Vin Blanc over the mashed potatoes, alongside the roasted root vegetables.

Notes

To ensure crispy chicken skin, pat the thighs very dry before searing. You can prepare the vegetables while the chicken is searing and in the oven.

Nutrition (per serving)

Calories: 680
Protein: 51.5 g
Carbohydrates: 57.2 g
Fat: 27.9 g
Fiber: 9.1 g
Sodium: 650 mg
Saturated Fat: 9.8 g
Sugar: 7.3 g
Cholesterol: 160 mg