Spring Coq Au Vin Blanc
Yield: 4-6 servings
Wine Pairing: 2025 Illahe Estate Grüner Veltliner
Ingredients
6 bone-in, skin-on chicken thighs
4 to 5 strips of bacon or pancetta, chopped
2 cups crimini mushrooms, whole or halved depending on size
1 bunch asparagus, chopped into 1 to 2-inch pieces
1 leek, halved and sliced
1 shallot, finely chopped
5 cloves garlic, minced
About 2 cups dry white wine (enough to submerge all but the chicken skins)
1/2 to 1 cup cream (1/2 cup for a lighter sauce, 1 cup for richer)
Fresh thyme
Fresh Italian parsley
Salt and pepper to taste
Instructions
Start your bacon in a cold pan over medium-low heat. Render until crispy, then remove and set on a paper towel to drain. Leave the fat in the pan.
Clean your chicken thighs and pat them completely dry. Place them skin side down in the pan with the bacon fat, still over medium-low heat. Starting cold and going low lets the skin crisp without burning. The skins will stick at first. Don't force them. They'll release when they're ready to flip. Season the tops with salt and pepper now.
Clean and prep your vegetables while the chicken cooks.
When the skins release, flip and cook the other side for just a few minutes. The chicken will finish in the sauce. Remove and set aside.
Pour off any excess fat, leaving about a tablespoon in the pan. Turn the heat to medium-high. Add the mushrooms and brown them for 3 to 5 minutes. Add the shallot, garlic, and leeks. Saute until fragrant, 2 to 4 minutes.
Deglaze the pan with the white wine. Let it bubble hard for 2 to 3 minutes to cook off the raw alcohol. Return the chicken and bacon to the pan, using just enough liquid to submerge everything but the crispy skins. Add a few sprigs of fresh thyme. Bring to a boil, reduce to low, and simmer for 40 minutes.
With about 8 to 10 minutes left on the cook time, add the asparagus. Any earlier and it loses its color and snap.
When the chicken reaches about 155 degrees internal, stir in the cream and simmer for 8 to 10 more minutes, until the chicken hits 165 and the sauce has thickened slightly. Taste the sauce and adjust salt and pepper. Sprinkle with chopped parsley before serving.