Coq au vin blanc

Ingrédients

• kosher salt and freshly ground black pepper
• 8 bone-in, skin-on chicken thighs (3 to 3-1/2 pounds)
• 4 strips thick cut bacon (thinly sliced crosswise into lardons)
• 8 ounces shallots (diced large (1/2-inch), or peeled pearl onions)
• 1 large yellow onion (finely chopped)
• 3 large garlic cloves (thinly sliced)
• 8 ounces button mushrooms (thinly sliced)
• 1 teaspoon dried thyme leaves (or 2 teaspoons fresh thyme leaves)
• 1 cup dry white wine (such as Sauvignon Blanc or chardonnay)
• 1 cup chicken broth
• 2 tablespoons butter
• fresh thyme sprigs (for garnish, optional)
• finely chopped fresh parsley (for garnish, optional)

Préparation

1. 1

   Pat chicken thighs dry and season with salt and pepper. Set aside.

2. 2

   Cook bacon lardons until crisp and fat has rendered in a large Dutch oven or other heavy-bottomed pot over medium heat (I use a 3.5 quart braiser). Transfer lardons to paper towel lined plate with slotted spoon.

3. 3

   Place a single layer of chicken thighs, skin-side down into hot bacon fat. Cook until skin has browned, then turn to brown other side (about 8 minutes total). Transfer to platter and repeat with remaining chicken thighs.

4. 4

   Add shallots, onion, and garlic to pot; cook and stir until onion is translucent, about 5 minutes. Add mushrooms and thyme; cook and stir 5 minutes more. Stir in white wine and broth; bring to boil. Add chicken skin-side up and any accumulated juices along with lardons to pot; reduce heat to medium-low. Cover and simmer 30 minutes. Transfer chicken to platter.

5. 5

   Increase to medium-high heat and bring sauce to boil; cook 8 to 10 minutes more until sauce thickens. Stir in butter and season to taste with salt and pepper. Reduce heat and return chicken to pot; simmer until heated through, spooning some of the sauce over the top. Serve from Dutch oven or arrange on deep platter. Garnish with fresh thyme sprigs and parsley if desired.