Coq au Vin is one of my favorite dishes, so I was interested to try the white wine version. I cannot stand to drink white wine, but I love the flavor it adds to dishes. I used vermouth instead of white wine because I rarely have it in the house. This recipe is based on one by English food critic Nigel Slater. This came out very good. I used boneless chicken breasts since that is what I had one hand, but for presentation purposes I would use bone-in chicken.
- 3 T butter
- splash of olive oil
- 2 onions, finely chopped
- 2 slices pancetta or 4 slices bacon, sliced into thin strips
- 4 garlic cloves, thinly sliced
- 8 chicken pieces on the bone (I used 4 thighs and 4 drumsticks)
- 2 portabella mushroom caps, sliced
- 1 cup Riesling (or dry white wine of your choice)
- 1.5 cups cream
- salt & pepper to taste
- handful chopped parsley
Melt the butter and oil together in a large pan.
Brown the chicken pieces all over and remove from the pan.
Add the onions and bacon and allow to fry until the onions are soft and translucent and the bacon has rendered it’s fat.
Add the garlic and allow to saute for another 30 seconds before removing the mixture from the pan (leaving the fat behind).
Add the mushrooms and allow to fry for 5 minutes.
Add the onion and bacon mixture along with the browned chicken back to the pan.
Pour in the wine and allow to come up to a boil. Turn down the heat and cover. Allow to simmer for 15-25 minutes or until the chicken is cooked through.
After 15 minutes, uncover, turn up the heat and add the cream. Allow to cook for another 10 minutes.
Add the chopped parsley and season to taste.
Serve with rice, pasta or crusty bread.