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Braised chicken thighs in a pale wine sauce with mushrooms and pearl onions, served in a shallow bowl over egg noodles.

Easy Light Coq au Vin Blanc with Mushrooms and Bacon

Chicken thighs braised in dry white wine with mushrooms, bacon, and a light finish of crème fraîche.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: French-inspired
Calories: 678
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 60 g bacon (2 slices); chopped
  • 700 g boneless skinless chicken thighs about 5 to 6 thighs
  • 1 tbsp olive oil
  • salt and black pepper to taste
For the Sauce
  • 225 g cremini mushrooms quartered
  • 200 g pearl onions peeled, fresh or frozen
  • 2 shallots minced
  • 3 garlic cloves minced
  • 2 tbsp all-purpose flour
  • 350 ml dry white wine Sauvignon Blanc or Pinot Grigio
  • 350 ml low-sodium chicken stock
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 80 ml light crème fraîche
  • 2 tbsp fresh parsley chopped

Method
 

Sear the Chicken and Bacon
  1. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
  2. Heat a 26 cm / 10-inch Dutch oven over medium heat. Add the chopped bacon and cook for 5 to 6 minutes, stirring occasionally, until crisp. Remove with a slotted spoon, leaving the fat in the pot.
  3. Add the olive oil to the pot. Sear the chicken thighs in two batches, 4 to 5 minutes per side, until golden brown on both sides. Transfer to a plate.
Build the Sauce and Braise
  1. Add the mushrooms and pearl onions to the pot. Cook for 5 to 6 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown.
  2. Add the shallots and garlic and cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute.
  4. Pour in the white wine, scraping up the browned bits from the bottom of the pot. Simmer for 2 minutes to cook off the raw alcohol smell.
  5. Add the chicken stock, thyme, and bay leaf. Return the chicken and bacon to the pot.
  6. Cover and simmer over low heat for 25 to 30 minutes, until the chicken reaches 165 F / 74 C on an instant-read thermometer and shreds easily with a fork.
Finish and Serve
  1. Transfer the chicken to a plate. Remove the pot from direct heat and stir in the crème fraîche until the sauce is smooth.
  2. Return the chicken to the pot. Discard the bay leaf and thyme sprigs, then taste and adjust the salt and pepper.
  3. Sprinkle with fresh parsley and serve warm.

Notes

  • Sear chicken in two batches so it browns instead of steaming.
  • Simmer wine 2 minutes before adding stock to cook off the raw alcohol taste.
  • Chicken is done at 165 F / 74 C and shreds easily with a fork.
  • Hold crème fraîche off direct heat to keep the sauce from splitting.