Name: Classic Coq au Vin Blanc with Mushrooms and Pearl Onions
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Ingredients: 4 pieces Chicken thighs, bone-in, skin-on; 4 oz Bacon, thick-cut; 10 oz Pearl onions, fresh or frozen; 8 oz Cremini mushrooms, quartered; 1.5 cups Dry white wine (e.g., Sauvignon Blanc); 1 cup Chicken broth; 3 cloves Garlic, minced; 3 pieces Fresh thyme sprigs; 1 whole Bay leaf; 2 tbsp Unsalted butter; 1 tbsp All-purpose flour; 1 tbsp Olive oil; 0.5 tsp Salt; 0.25 tsp Black pepper; 2 tbsp Fresh parsley, chopped

Classic Coq au Vin Blanc with Mushrooms and Pearl Onions

DinnerComfort FoodHigh-Protein

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Chicken thighs, bone-in, skin-on	4 pieces	2	0g	0g	0g
Bacon, thick-cut	4 oz	118	4g	0g	11g
Pearl onions, fresh or frozen	10 oz	28	1g	7g	0g
Cremini mushrooms, quartered	8 oz	13	1g	2g	0g
Dry white wine (e.g., Sauvignon Blanc)	1.5 cups	72	0g	2g	0g
Chicken broth	1 cup	4	0g	0g	0g
Garlic, minced	3 cloves	3	0g	1g	0g
Fresh thyme sprigs	3 pieces	1	0g	0g	0g
Bay leaf	1 whole	0	0g	0g	0g
Unsalted butter	2 tbsp	51	0g	0g	6g
All-purpose flour	1 tbsp	7	0g	1g	0g
Olive oil	1 tbsp	31	0g	0g	4g
Salt	0.5 tsp	0	0g	0g	0g
Black pepper	0.25 tsp	0	0g	0g	0g
Fresh parsley, chopped	2 tbsp	1	0g	0g	0g

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Chicken thighs, bone-in, skin-on	4 pieces	2	0g	0g	0g
Bacon, thick-cut	4 oz	118	4g	0g	11g
Pearl onions, fresh or frozen	10 oz	28	1g	7g	0g
Cremini mushrooms, quartered	8 oz	13	1g	2g	0g
Dry white wine (e.g., Sauvignon Blanc)	1.5 cups	72	0g	2g	0g
Chicken broth	1 cup	4	0g	0g	0g
Garlic, minced	3 cloves	3	0g	1g	0g
Fresh thyme sprigs	3 pieces	1	0g	0g	0g
Bay leaf	1 whole	0	0g	0g	0g
Unsalted butter	2 tbsp	51	0g	0g	6g
All-purpose flour	1 tbsp	7	0g	1g	0g
Olive oil	1 tbsp	31	0g	0g	4g
Salt	0.5 tsp	0	0g	0g	0g
Black pepper	0.25 tsp	0	0g	0g	0g
Fresh parsley, chopped	2 tbsp	1	0g	0g	0g

Directions

Step 1
In a large Dutch oven or oven-safe pot, cook the bacon over medium heat until crispy. Remove bacon with a slotted spoon, reserving 1 tbsp of rendered fat in the pot. Set bacon aside.
Step 2
Season chicken thighs generously with salt and pepper. Increase heat to medium-high. Sear chicken, skin-side down first, until golden brown and crispy, about 5-7 minutes per side. Remove chicken and set aside.
Step 3
Add pearl onions and mushrooms to the pot. Sauté for 8-10 minutes until softened and lightly browned. Add minced garlic and cook for 1 minute until fragrant.
Step 4
Push vegetables to one side, add butter to the empty side of the pot and let it melt. Sprinkle flour over the melted butter and whisk constantly for 1 minute to create a roux.
Step 5
Gradually whisk in the white wine, scraping up any browned bits from the bottom of the pot. Stir in the chicken broth, thyme sprigs, and bay leaf. Bring to a simmer.
Step 6
Return the seared chicken thighs to the pot, nestling them into the sauce. Reduce heat to low, cover, and simmer for 45-50 minutes, or until chicken is tender and cooked through.
Step 7
Remove thyme sprigs and bay leaf. Stir in the reserved crispy bacon. Taste and adjust seasoning with salt and pepper as needed.
Step 8
Garnish generously with fresh chopped parsley before serving.