Name: Coq au Vin Blanc with Tarragon
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 8 servings
Cuisine: French cuisine
Ingredients: 8 pcs chicken thighs (bone-in, skin-on); 750 ml dry white wine (such as Sauvignon Blanc or Pinot Grigio); 3 tbsp fresh tarragon (finely chopped, plus extra for garnish); 250 g cremini mushrooms (quartered); 200 g pearl onions (peeled); 150 g bacon lardons; 250 ml chicken broth; 3 pcs garlic cloves (minced); 2 tbsp all-purpose flour; 2 tbsp unsalted butter; 1 tbsp olive oil; 1 tsp salt (or to taste); 0.5 tsp black pepper (freshly ground, or to taste)

Coq au Vin Blanc with Tarragon - Image 1

Prep: 25 min • Cook: 75 min. A lighter, fragrant twist on the classic Coq au Vin, this delightful dish features tender chicken simmered in a savory dry white wine sauce, infused with the distinctive aroma of fresh tarragon, earthy mushrooms, and sweet pearl onions. This elegant French country meal is perfect for a cozy dinner or a special occasion.

Preparation time: 25 min
Cooking time: 1 hr 15 min
Total time: 1 hr 40 min
Servings: 8
Course: Main
Complexity: Medium

Units:

Scale:

Ingredients

8 pcs chicken thighs(bone-in, skin-on)
25 3/8 fl oz dry white wine(such as Sauvignon Blanc or Pinot Grigio)
3 tbsp fresh tarragon(finely chopped, plus extra for garnish)
9oz cremini mushrooms(quartered)
7oz pearl onions(peeled)
5oz bacon lardons
8 3/7 fl oz chicken broth
3 pcs garlic cloves(minced)
2 tbsp all-purpose flour
2 tbsp unsalted butter
1 tbsp olive oil
1 tsp salt(or to taste)
1/2 tsp black pepper(freshly ground, or to taste)

Instructions

Preparation

Pat the chicken thighs dry with paper towels. Season generously with salt and pepper.
In a large Dutch oven or heavy-bottomed pot, cook the bacon lardons over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the rendered fat in the pot.

Cooking

Add olive oil to the pot with the bacon fat. Increase heat to medium-high and sear the chicken thighs, skin-side down first, until golden brown and crispy, about 5-7 minutes per side. Remove chicken and set aside.
Reduce heat to medium. Add pearl onions to the pot and sauté until softened and lightly browned, about 5-7 minutes. Add mushrooms and garlic, cooking for another 5 minutes until mushrooms are tender.
Sprinkle flour over the vegetables and stir for 1 minute to create a roux. Deglaze the pot with white wine, scraping up any browned bits from the bottom. Bring to a simmer, then stir in chicken broth and fresh tarragon.
Return the seared chicken thighs to the pot, nestling them into the sauce. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 60 minutes, or until chicken is fork-tender. If the sauce is too thin, remove the lid for the last 15-20 minutes of cooking. Stir in the reserved crispy bacon lardons.
Just before serving, stir in the unsalted butter until melted and emulsified, which will add a lovely richness and sheen to the sauce. Taste and adjust seasoning as needed.

Serving

Serve hot, garnished with extra fresh tarragon, alongside mashed potatoes, rice, or crusty French bread to soak up the delicious sauce.

Nutrition

Servings: 8
Serving size (imperial): 7.9 oz

Nutrient	Per serving	Per 100 g	Total (8 servings)
Calories	650 kcal	260 kcal	5,200 kcal
Protein	45 g	18 g	360 g
Fat	35 g	14 g	280 g
Carbs	15 g	6 g	120 g

Tips

Don't overcrowd the pan when searing chicken; work in batches for a better crust.
For perfectly peeled pearl onions, blanch them in boiling water for 30 seconds, then immediately tra
A good quality dry white wine for cooking will elevate the flavor of this Coq au Vin.

Community activity

Share your Cookback

Cookbacks

Loading cookbacks…

Comments

Loading comments…

Ingredients

8 pcs chicken thighs(bone-in, skin-on)
25 3/8 fl oz dry white wine(such as Sauvignon Blanc or Pinot Grigio)
3 tbsp fresh tarragon(finely chopped, plus extra for garnish)
9oz cremini mushrooms(quartered)
7oz pearl onions(peeled)
5oz bacon lardons
8 3/7 fl oz chicken broth
3 pcs garlic cloves(minced)
2 tbsp all-purpose flour
2 tbsp unsalted butter
1 tbsp olive oil
1 tsp salt(or to taste)
1/2 tsp black pepper(freshly ground, or to taste)

Instructions

Preparation

Pat the chicken thighs dry with paper towels. Season generously with salt and pepper.
In a large Dutch oven or heavy-bottomed pot, cook the bacon lardons over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the rendered fat in the pot.

Cooking

Add olive oil to the pot with the bacon fat. Increase heat to medium-high and sear the chicken thighs, skin-side down first, until golden brown and crispy, about 5-7 minutes per side. Remove chicken and set aside.
Reduce heat to medium. Add pearl onions to the pot and sauté until softened and lightly browned, about 5-7 minutes. Add mushrooms and garlic, cooking for another 5 minutes until mushrooms are tender.
Sprinkle flour over the vegetables and stir for 1 minute to create a roux. Deglaze the pot with white wine, scraping up any browned bits from the bottom. Bring to a simmer, then stir in chicken broth and fresh tarragon.
Return the seared chicken thighs to the pot, nestling them into the sauce. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 60 minutes, or until chicken is fork-tender. If the sauce is too thin, remove the lid for the last 15-20 minutes of cooking. Stir in the reserved crispy bacon lardons.
Just before serving, stir in the unsalted butter until melted and emulsified, which will add a lovely richness and sheen to the sauce. Taste and adjust seasoning as needed.

Serving

Serve hot, garnished with extra fresh tarragon, alongside mashed potatoes, rice, or crusty French bread to soak up the delicious sauce.

Nutrient

Per serving

Per 100 g

Total (8 servings)

Calories

650 kcal

260 kcal

5,200 kcal

Protein

45 g

18 g

360 g

Fat

35 g

14 g

280 g

Carbs

15 g

6 g

120 g