Traditional coq au vin uses red wine, which can result in a slightly purple-tinged finished dish. This white wine version is considerably more elegant, and perfect for an easy dinner party.

Coq au vin blanc

Prep time: 20 minutes
Total cooking time: 1 hour
Serves: 4

Ingredients:

• 4 skin-on, bone-in chicken breasts
• 1/2 tsp salt, divided
• 4 slices bacon, chopped
• 2 227-g pkgs sliced mushrooms
• 2 celery stalks, finely chopped, about 1 cup
• 2 garlic cloves, minced
• 1 onion, finely chopped, about 1 cup
• 1 1/2 cups white wine
• 1 tbsp fresh thyme leaves, divided
• 2 tsp chopped fresh rosemary
• 1/2 cup 35% cream

Method:

Sprinkle chicken with 1/4 tsp salt. Season with fresh pepper.

Heat an extra-large (13-in.) frying pan over medium-high. Add bacon and cook until almost crisp, 2 to 3 min. Add mushrooms, celery, garlic and onion. Continue cooking, stirring often, until bacon is crisp and mushrooms are browned, 7 to 8 min.

Move vegetables to side of pan, then add chicken, skin-side down, to other side of pan and cook until dark golden, about 4 min per side. Add wine, 2 tsp thyme, rosemary and remaining 1/4 tsp salt. Boil, then reduce heat to medium-low. Simmer, covered, until chicken is cooked through and mixture is saucy, 15 to 20 min.

Transfer chicken to a platter. Stir cream into sauce and vegetables. Boil until mixture is slightly thickened, about 5 min. Pour sauce over chicken. Sprinkle with remaining 1 tsp thyme.

Courtesy Claire Tansey
www.chatelaine.com
@chatelaine
@tanseyclaire