Coq au Chardonnay
This classic French stewed chicken, mushroom and wine recipe comes with a bit of a twist!
I think we could all use a little comfort this week.
Between the tragedy in Las Vegas, the devastation in Peurto Rico, and all of the negativity in our country right now, I’m feeling a lot of grief, hopelessness, and anger. I’m overwhelmed, and I’m sure many of you are too.
I don’t have any answers. But I am trying to remember that there is still a lot of good in this world, and I’m trying to figure out how I, as an individual, can make it better.
I’m also seeking comfort in food, because that’s just what I do. Food is my love language and working in the kitchen is so often my therapy. And so I’m sharing this cozy chicken dish with you today, hoping to bring you a little comfort as well.
Coq au Vin is a classic French dish made of chicken, bacon and mushrooms braised in red wine. This version is true to the classic, except it uses chardonnay— a white wine— instead of red. I love how it lightens the dish without sacrificing any flavor. This meal is hearty, satisfying, and such great comfort food! It’s perfect for chilly fall and winter days.
This recipe comes from my friend Megan’s new cookbook, Cast Iron Gourmet. Her blog Country Cleaver is filled with real, comforting recipes for the everyday cook and this book is simply an extension of that— except it’s all made in a cast iron pan! She’s got everything from pancakes, to steak, to cookies, to mac and cheese all cooked or baked in either a cast iron skillet or dutch oven pot. My cast iron pans are already my favorite to use in the kitchen, and I’m so excited to use them in new, creative ways.
Coq au Chardonnay
- 2 tablespoons olive oil
- 4 ounces bacon , diced (113 grams)
- 1 whole fryer chicken , cut into 8 pieces (see Note)
- 1 onion , sliced
- 2 cups baby carrots (280 grams)
- 8 ounces cremini or button mushrooms , sliced (226 grams)
- 1 teaspoon coarse salt
- 1/2 teaspoon ground pepper
- 2 garlic cloves , minced
- 2 cups chardonnay wine (500 ml)
- 1 cup chicken broth (250 ml)
- 2 teaspoons fresh thyme
- Preheat oven to 250 degrees F. In a large cast iron dutch oven pot, heat olive oil over medium high heat.
- Add bacon and cook until crispy, 3-5 minutes. Transfer to a paper towel-lined plate to drain.
- Sprinkle chicken all over with salt and pepper. Cook the chicken on both sides until dark golden brown, about 4-5 minutes. Work in batches if necessary so you don't over-crowd the pan. Remove from the pan and set aside.
- Add the onion, carrots, mushrooms, 1 teaspoons of salt, and 1/2 teaspoon of pepper. Cook for about 5 minutes, until vegetables are tender. Add garlic and cook for 1 minute more.
- Add the chardonnay, chicken broth, and thyme. Return chicken to the pot.
- Cover the pot with a lid and transfer to the oven. Cook for 45-60 minutes until chicken is cooked through and tender.
- Serve immediately with noodles, potatoes, rice, or crusty bread.
- For easier preparation, ask your grocery store butcher to break down the chicken for you.
- You can also substitute the whole chicken for approximately 3 lbs chicken breasts, thighs and legs, bone-in and skin-on.
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Note: While I did receive a free copy of the Cast Iron Gourmet cookbook, I was not compensated for this review. All opinions are my own, as always.