Coq Au Vin Blanc

Coq Au Vin Blanc

Serves 4


A note about gluten: When a gluten-free broth is used, this recipe is gluten free.

4 slices Kowalski's Applewood Smoked Bacon, cut into 1" pieces
2 tbsp. Kowalski's Extra Virgin Olive Oil, divided
8 oz. gourmet mushrooms (any variety)
1 yellow onion, cut into 1" chunks
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
4 fresh chicken drumsticks
4 fresh chicken thighs
2 cups Kowalski's Fresh Mirepoix
4 cloves garlic, minced
1 tsp. finely chopped fresh thyme
2 bay leaves
750 mL dry white wine
2 cups chicken broth
½ cup heavy cream
¼ cup chopped fresh Italian parsley
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  1. In a large, deep skillet, cook bacon over medium heat until crisp. Remove from pan; set aside and keep warm.
  2. Add 1 tbsp. oil to bacon pan; swirl to coat.
  3. Add mushrooms and onion; sprinkle with pepper. Cook, stirring occasionally, until golden (about 10 min.).
  4. Remove mushroom mixture from pan; set aside. Add remaining oil to pan; heat over medium heat.
  5. Sprinkle chicken liberally with salt and pepper; add to hot pan and cook, turning several times, to evenly brown (5-7 min.).
  6. Remove chicken from pan. Add mirepoix, garlic, thyme and bay leaves; cook for 5 min. 
  7. Stir in wine; bring to a boil. Cook, stirring occasionally, until reduced by half (about 10 min.).
  8. Return chicken to pan, skin-side down. Add broth; bring to a simmer.
  9. Cover and simmer for 20 min.
  10. Turn chicken; cook until done (about 15 min.).
  11. Remove chicken from pan; keep warm.
  12. Bring cooking liquid to a boil; cook until reduced by half (about 10 min.).
  13. Discard bay leaves; stir in cream and mushroom mixture.
  14. Return chicken to pan; cook until chicken is hot.
  15. Sprinkle with parsley and bacon; serve immediately.


Find It!

  • Find Kowalski's Fresh Mirepoix in the Prepared Produce Section (or substitute the same amount of finely chopped mixed vegetables, such as carrots, celery and onions).