Coq Au Vin Blanc

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 tablespoons extra virgin olive oil
• 1 lb boneless chicken breast, cut into 2-inch pieces
• 1 lb boneless chicken thighs, cut into 2-inch pieces
• salt
• fresh ground black pepper
• 2 tablespoons all-purpose flour (plus more for dredging)
• 4 slices bacon, chopped
• 1 lb frozen pearl onions, thawed and patted dry
• 1 lb small white mushroom, halved
• 1 bay leaf
• 4 sprigs fresh thyme
• 2 cups chicken broth
• 2 cups dry white burgundy
• 1/2 cup heavy cream
• 8 slices white bread
• 2 garlic cloves, halved
• unsalted butter, softened
• chopped flat leaf parsley

Recipe

• 1 heat 2 tablespoons olive oil in a large nonstick pan over med-high heat.
• 2 season the chicken with salt and pepper; dredge in flour and add to pan in a single layer (do not crowd the meat).
• 3 cook chicken about 4-5 minutes on each side until browned.
• 4 while the chicken is working, heat a large dutch oven or deep skillet over med-high heat with the remaining 1 tablespoons oil.
• 5 when the oil is hot, add in the bacon; cook about 5 minutes until crisp.
• 6 remove bacon with a slotted spoon and drain on paper towels.
• 7 pour off a little of the bacon fat, leaving a thin layer in the dutch oven.
• 8 add in the onions, mushrooms, bay leaf, and thyme (the leaves will fall off the sprigs and into the sauce during cooking).
• 9 cook 7-8 minutes until the onions have a little color and the mushrooms are tender.
• 10 add in 2 tablespoons flour to the dutch oven and cook for 2 minutes.
• 11 deglaze with the chicken broth, scraping up all the brown bits from the bottom of the pan, and cook, for 5 minutes.
• 12 preheat the broiler.
• 13 over high heat, add in the to the cooked chicken in the skillet and scrape up all the brown bits; reduce the liquid for about 5 minutes, then add the chicken and to the broth and vegetables in the dutch oven; stir to combine.
• 14 stir in the cream; lower heat to a simmer and reduce sauce for about 5 minutes.
• 15 arrange the bread on a baking sheet and toast on both sides under the broiler.
• 16 rub garlic across the hot toast and butter lightly.
• 17 cut the slices of toast in half from corner to corner.
• 18 remove the bay leaf and thyme stems from the chicken and sauce.
• 19 to serve: fan 4 toast triangles across each dinner plate, lining up the points, and then top with the chicken and sauce; finish each plate with the bacon and parsley.