Description
Hearty Coq au Vin whisks home cooks on a culinary journey through rustic French countryside traditions. Rich wine-braised chicken melts with tender vegetables, promising a soul-warming meal that invites you to savor each comforting, elegant bite.
Ingredients
Scale
Protein:
- 6 bone-in, skin-on chicken thighs
Vegetables and Aromatics:
- 8 ounces (226 grams) cremini mushrooms, halved
- 3 large shallots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 pound (454 grams) baby gold potatoes, halved
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
Liquids and Seasonings:
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 2 cups chicken stock
- 1/4 cup heavy cream
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the kitchen workspace and preheat the oven to 350F (175C), ensuring optimal cooking environment for the French chicken casserole.
- Thoroughly season chicken thighs with salt and pepper, creating a foundational flavor profile for the dish.
- Heat butter in a large, oven-safe skillet over medium-high temperature, creating a golden searing surface for the chicken.
- Carefully place chicken skin-side down, developing a rich, caramelized exterior by browning both sides, then transfer to a separate plate.
- Utilize the same skillet to sauté mushrooms, shallots, celery, and garlic, allowing vegetables to soften and release their aromatic essence.
- Introduce flour to the vegetable mixture, creating a roux that will help thicken the sauce, cooking for 1-2 minutes to eliminate raw flour taste.
- Deglaze the pan with white wine, scraping accumulated browned bits to incorporate deep, complex flavors into the developing sauce.
- Add chicken stock, potatoes, thyme, rosemary, and bay leaf, creating a robust liquid base for the casserole.
- Carefully return seared chicken to the skillet, nestling pieces into the vegetable and herb mixture.
- Cover the skillet and transfer to the preheated oven, allowing the casserole to cook for 45-50 minutes until chicken is thoroughly cooked and potatoes reach tender perfection.
- Finish the dish by stirring in heavy cream, enhancing the sauce’s richness and creating a luxurious final texture during a brief 5-minute stovetop simmer.
Notes
- Select chicken thighs with skin for extra flavor and crispy texture when searing.
- Choose a dry white wine like Sauvignon Blanc or Pinot Grigio to complement the herbs and chicken.
- Ensure potatoes are cut uniformly for even cooking and consistent tenderness throughout the casserole.
- Adjust seasoning by using low-sodium stock if watching salt intake, and experiment with fresh herbs for brighter flavor profiles.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.3 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 130 mg