The last few Fiesta Fridays I’ve attended I’ve been pretty selfish. My additions to the party have been dishes made just for one, which makes me not a very considerate attendee at all! Although I will most likely bring dishes for one to the party again in the future, my contribution today is made to share. So all of those who enjoy decadent chicken with thick cut bacon, fragrant herbs, and white wine, pull up a chair!
I knew I wanted to make a chicken with white wine sauce for the party, but was less than thrilled with all of the Coq Au Vin recipes I found online. I decided to combine what I liked from the recipes I found, add touches of my process making Beef Bourguignon, and figure out what else it needed as I went along. It’s a great way to cook, and the result was delicious!
As dinner party entrees go, this one is relatively cheap, absolutely scrumptious, and well worth the effort. Its touches of luxury are perfect to impress guests, but are easy enough so that this dish can be fixed on a weeknight. I used turkey bacon because of the dietary restrictions of one of my guests, but you should certainly use pork bacon if you prefer.
I recommend accompanying this dish with laughter, Miles Davis, and great companionship. 🙂 Enjoy!
StrictlyDelicious Coq Au Vin
8 chicken thighs
2 tbl. olive oil
1 package thick cut bacon
2 portobella mushroom caps, chopped
2 tbl. olive oil (if using turkey bacon)
4-6 sprigs fresh thyme
1 cup chopped fresh parsley
2 c. white wine
1/2 c. homemade chicken stock
1/2 c. cream
Sea salt & ground black pepper
Slice all your bacon into chunks about 1/2 inch wide.
If you’re using turkey bacon- in a large skillet, heat 2 tablespoons of olive oil until shimmering. If you’re using pork bacon, heat the large skillet over medium high heat. When the pan is heated (oil or not) add your bacon pieces. Cook, stirring frequently until the bacon starts to get crispy on the edges. Remove the bacon to a plate and set aside.
In the skillet and bacon oil, add your chopped mushrooms. Do this in batches if you need to so the mushrooms are sautéing rather than steaming. Cook the mushrooms, stirring frequently, until they begin to soften and turn brown. Remove to a plate and set aside.
Because you’ve probably got moisture in your pan now from the mushrooms, you want to pour out the contents of the skillet and wipe it clean with a paper towel. Reheat the skillet over medium-high heat and add 2 tablespoons of olive oil. While your pan is heating, dry your chicken thighs with paper towels and season them on both sides with sea salt and ground black pepper. Once the olive oil has heated, add three chicken thighs to the skillet, skin side down.
Cook the thighs until the skin starts to crisp and turns golden brown, about 3-5 minutes. Flip and wait for the same effect on the other side. Once browned on both sides, remove the thighs to a plate and set aside. Repeat in batches with the remaining thighs. You need to do this in batches, never overcrowding the pan, to ensure you are browning your chicken in oil, rather than steaming them in chicken juice that comes when there are too many in the pan. Searing the chicken is important to lock in flavor and juiciness for when we slow cook them later.
When all your chicken thighs have been browned on both sides, turn the heat down to medium-low add them all back to the skillet. Nestle your sautéed mushrooms, bacon, and thyme sprigs among the chicken, sprinkling any that’s left over the top. Pour your white wine and chicken stock over the chicken, cover, and cook for 30-40 minutes. Use this time to prepare your sides. (I made jasmine rice and blistered green beans.)
After 30-40 minutes, pour the cream over the chicken, top the contents of the skillet with 1/2 c. chopped fresh parsley, and turn up the heat to medium. Continue to cook for 10-15 minutes longer, uncovered, while you pour glasses of wine and set the table. During this time the cream should thicken up your white wine broth into a lovely, velvety sauce.