What kind of chicken is used for Coq au Vin?Ĭoq au Vin is typically prepared with the various individual pieces of a cut-up chicken. In lieu of heavy cream, swirling in a couple of tablespoons of butter before serving adds extra richness. Reducing the sauce at the end until thick and creamy avoids the use of any thickeners like flour or cornstarch. I skipped the brandy flambé, a risky method that many home cooks, including me, aren't interested in.įollowing tradition, the chicken, mushrooms and aromatics sauté in the flavorful fat rendered from bacon lardons. That said, if you do come across pearl onions (fresh or frozen), they do add a lovely visual element to the dish.įor ease and even cooking, I've broken from tradition, opting for just bone-in, skin-on chicken thighs instead of the various pieces of a cut up whole chicken. Shallots on the other hand are easy to find and make a great stand in with their mild, sweet flavor. Though pearl onions are traditional in this dish, they can be a challenge to find. I don't recommend Chardonnay with its low acidity and characteristic oaky flavor.
Instead of red wine, you'll use a dry white wine such as Sauvignon Blanc, Pinot Gris, or Pinot Blanc. This same day method is convenient for times when you want an easy and elegant meal for family, friends, and special occasions. Renowned for their flavor and tenderness, chicken thighs absorb ample flavor during the braise and don't require extra marinating time. I've included this as a recipe option, but it's not a necessity. Often Coq au Vin Blanc preparation begins with the chicken marinating overnight. Butter: Salted or unsalted, whatever you have on hand.Ĭutting Thick Cut Bacon into Lardons Traditional Flavors, Simplified Method.
Dry White Wine: Sauvignon Blanc, Pinot Gris, Pinot Blanc or other dry white wine.Dried Thyme Leaves: Or fresh thyme leaves and sprigs for garnish if you like.Mushrooms: Button mushrooms or cremini mushrooms, your choice.Garlic: Look for a plump head of garlic with smooth, tight skin.Yellow Onion: Look for a firm onion with shiny skin.Shallots: Or pearl onions, your choice.Bacon: Thick cut bacon is best for cutting into lardons.
#COQ AU VIN CROCK POT SKIN#
Bone-in Skin on Chicken Thighs: Buy thighs of similar size for even cooking.Ingredients You Need to Make Coq au Vin Blanc Serve with crusty bread or mashed potatoes because you won't want to miss a drop of the luscious sauce.
First searing bone-in skin-on chicken thighs in bacon fat until golden brown then braising until meltingly tender in a savory fusion of wine, broth, mushrooms and a blend of aromatics. You'll cook this dish in stages using just one pot.
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