Coq au Vin Blanc

• porciones: 4 servings
• tiempo activo: 30 minutes
• tiempo total: 1 hour 30 minutes

Ingredientes

4 bone-in, skin-on chicken thighs

3 cups white wine (750 ml bottle)

Few sprigs of fresh thyme

1 bay leaf

Salt

1 tbsp olive oil

1 shallot (minced)

2 carrots (chopped)

½ leek (chopped (just the white/light green parts)

4 cloves garlic (minced)

~ ½ cup cup chicken stock

1 tsp Dijon mustard

1 tbsp cold butter (cubed)

Garnish: (fresh Italian parsley)

Instrucciones

Place the chicken thighs in white wine with a few sprigs of fresh thyme and a bay leaf. Cover and refrigerate for at least 30 minutes, or up to 24 hours.

Remove the chicken from the marinade and pat dry with paper towels. Season both sides generously with salt. Reserve the marinade to use later. You can discard the bay leaf + thyme sprigs at this point.

In a Dutch oven or large skillet, heat the olive oil over medium-high. Sear the chicken, skin-side down first, for about 4-5 minutes, until golden. Flip and cook for another 3 minutes. Remove and set aside.

In the same pot, add the shallot, leek, and carrots. Cook for 5–6 minutes until softened and slightly golden. Stir in the garlic and cook for another minute.

Pour the reserved wine marinade into the pot, scraping up any browned bits on the bottom. Return the chicken to the pot, then pour in enough chicken stock to almost cover the chicken, leaving the skin exposed.

Cover and simmer on low for 45 minutes.

Transfer the chicken to a plate and loosely cover to keep it warm. Let the sauce simmer, partially covered, for 10 minutes to reduce. If it’s reduced too much, add a splash more chicken stock until you reach your desired consistency.

Stir in the Dijon mustard and cold butter to finish the sauce off.

Serve the chicken over some creamy mashed potatoes, then generously spoon the sauce onto each plate. Garnish with some fresh Italian parsley.