RECIPE BY CHEF JESSICA HALLAM
PHOTOS BY STEVE SMEDE
COQ AU VIN IS A FRENCH DISH of chicken braised with wine, chopped bacon, mushrooms, and sometimes garlic. Although typically made with red wine, this version is made with white. I used a Sauvignon Blanc. This dish is the perfect way to welcome the fall season. The sauce is thick, creamy and packed with fall-offthe bone-tender chicken. I used a mixture of cremini, white button and oyster mushrooms. I like to serve it with roasted potatoes, steamed rice or buttered egg noodles.
Ingredients:
• 1 tbsp. olive oil
• 1 lb. chicken thighs, skin on
• 3 slices thick-cut bacon, thinly sliced
• 3 c. mixed mushrooms, sliced
• 2 tbsp. butter
• 2 shallots, diced
•1 tbsp. fresh thyme leaves, plus more for serving
• 3 garlic cloves, minced
• 1 1/2 c. white wine, Sauvignon Blanc
• 3/4 c. heavy cream
• 1/4 tsp. crushed red pepper flakes
• 1 tbsp. dijon mustard
Instructions:
1. In a large skillet, preferably cast iron, over medium heat, cook the chicken thighs skin-side-down in the olive oil. Once the skin is golden and crispy, flip the chicken and repeat. Cook until golden brown on both sides. Remove from pan. (It doesn’t need to be cooked all the way through. It will finish cooking in the sauce).
2. Next add in the sliced bacon and cook until crispy. Once it’s crispy, use a slotted spoon to remove the bacon bits. Set aside.
3. Add in the butter and shallots. Cook for 3 minutes, then add in the mushrooms. Cook until golden and tender. Add in the thyme and garlic. Cook for another 1-2 minutes. Remove mixture from pan to the plate with bacon on it.
4. Add the white wine and 1/3 c. water. Stir to deglaze the pan. You want to get all the little brown bits off the bottom of the pan. Bring wine to a simmer. It should reduce by at least half the amount of liquid, about 5-10 min.
5. Add in the cream, pepper flakes and mustard. Add back in the chicken, mushrooms, shallots and bacon. Bring sauce back to a simmer. Simmer for 5-10 minutes until the chicken is cooked through.
6. Serve with steamed rice, roasted potatoes or buttered noodles.