Coc a Vin is traditionally made with red wine, but I prefer mine with white wine. I think that it looks better and has that wonderful flavor that is infused from the white wine during cooking. I like to serve it with mashed potatoes, but it would be equally good with white rice or pasta.
Ingredients
- 1 tbpn unsalted butter
- 3-4 rashers smoked bacon diced
- 3 whole chicken legs cut into legs and thighs, skin on
- 1/2 medium onion peeled and chopped
- 1 large carrot cut into medium dice
- 1 tspn dried thyme or 3-4 sprigs fresh thyme
- 1/4 cup brandy or cognac (optional, but nice)
- 1 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
- 1 cup water or chicken stock
- kosher salt and freshly ground black pepper
- 1 container button mushrooms whole if they are small, halved if medium
- 1 container whole pearl onions peeled
Instructions
- Gather all ingredients before starting recipe
- Cut chicken into pieces and season both sides with Kosher salt
- Peel and chop carrots and slice onion
- Heat 1 tablespoon of butter in a 3 quart (medium large) sauté pan over medium high heat
- Slice bacon rashers into 1" slices and add to melted butter and cook for 4-5 minutes, or until the bacon has rendered most of its fat.
- Remove bacon to small plate and add chicken pieces to the same sauté pan, skin side down. Sauté chicken for 4-5 minutes, do not disturb, just let is get a golden color, and then turn and cook chicken for another 2-3 minutes.
- Remove chicken from pan and add thyme, carrots and onion, stir to combine and sauté until the onion begins to caramelize, about 4-5 minutes.
- Remove pan from heat and add 1/4 cup cognac, scraping up all the brown bits in the bottom of the pan. If you are not using cognac, substitute 1/4 cup white wine at this point.
- Return chicken and the reserved bacon to the pan and place on top of vegetables, again scrape the bottom of the pan to loosen any of the brown bits.
- Return pan to heat and add 1 cup of dry white wine, stir to combine and cook until the wine has reduced by 1/3. Then, add water or chicken stock. Bring to a fast simmer, then reduce the heat to medium low, cover with a lid and cook for 20-25 minutes, or until the chicken is cooked through. Remove the lid for the last 10 minutes.
- Add 1/2 tablespoon of butter to small non-stick skillet and melt over medium high heat, add pearl onions, toss to combine, then cover with a lid, turn heat down to medium and sauté until the onions are slightly colored. About 5 minutes, stir or shake a couple of times during the 5 minutes,
- Add mushrooms, sir to combine and sauté for another 3-4 minutes. Set aside until ready to add to the chicken.
- When the chicken has cooked, through, add the mushrooms and onions.
- Make a slurry with 1 tablespoon of flour and 1/4 cup water, stir to fully combine, then add to the chicken mixture, turn heat to medium and cook until the sauce thickens.
Serving
- Serve with mashed potatoes, rice or pasta
