rhinozuloo.blogg.se - Coq au vin blanc

#COQ AU VIN BLANC SKIN#
#COQ AU VIN BLANC FREE#

Be sure not to overcrowd the pan when cooking the chicken and the mushrooms.

Serve the bread on the side for dipping in the extra sauce. Place one chicken thigh in a warmed bowl with plenty of sauce ladled over the top. Preheat the broiler to medium-high. Dip one of the cut sides of each baguette slice in the olive oil, then arrange the slices, olive-oil side up, on a baking sheet. Remove the pan from the heat, discard the bay leaf, and season to taste with salt and pepper. Stir in the cream and continue to simmer. Pour in the wine, add the bay leaf, and lower the heat and let simmer until the chicken is cooked through. Step 4Īdd the onion and bacon mixture as well as the browned chicken back to the pan. Return the pan to heat, add the mushrooms to the pan and sauté, stirring occasionally, until the mushrooms are golden brown. Remove the mixture to a bowl using a slotted spoon, reserving as much fat in the pan as possible.

Add the garlic and allow to sauté for another minute. Step 2Īdd the onions and bacon to the pan and cook until the bacon fat has rendered and the onions are translucent. Brown the chicken thighs on all sides in a pan and remove from the pan. Season the chicken thighs with salt and pepper. I’d recommend using the heavy cream rather than swapping for something else like half and half.

#COQ AU VIN BLANC FREE#

The cream adds a richness to the recipe though it can be omitted for a dairy free alternative. In a pinch you can substitute for chicken broth though I prefer the flavor of the wine in this dish. A mentor of mine always reminded me to never cook with a wine I wouldn’t drink! Using a really cheap wine (or cooking wine) could ruin the flavors in a dish. While I will use just about any white wine in a pinch I prefer cooking with Sauvignon blanc. I recommend using a dry white wine for coq au vin blanc since they won’t overpower the dish by making it too sweet. They can also be substituted with mild-flavored white mushrooms. Baby bella or cremini mushrooms have an earthy flavor that works well in this dish. Slicing them at home means you can control how thin and evenly they’re sliced. I prefer to slice the mushrooms just before cooking rather than buying pre-sliced mushrooms. The garlic cloves are chopped and sautéed with the mushrooms. I always use fresh cloves of garlic, the pre-minced jars of garlic don’t taste the same. Shallots can also be used in their place if needed. I use yellow onions which become sweet when cooked in the fat. The onions are cooked in the bacon fat for added flavor. The rendered bacon fat is used as a flavorful and rich base for the sauce. This will ensure it remains crispy when added to the sauce later on. Be sure to throughly crisp the bacon in the pan before it’s set aside. The bacon is cut into small strips for quick cooking. I recommend patting the thighs dry with a paper towel before searing them so they get extra crispy.

#COQ AU VIN BLANC SKIN#

Chicken thighs are not only a cheaper cut, they stay much more tender than chicken breasts when cooked. The skin adds a lot of flavor to the sauce and looks much more impressive when served at dinner parties.

I use bone-in, skin-on chicken thighs in this chicken with white wine based recipe. Ingredients in Coq au Vin Blanc Chicken Thighs