Coq au Vin Blanc with Pearl Onions and Cremini Mushrooms

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A lighter, brighter take on the French bistro classic: bone-in chicken slowly braised in dry white wine with smoky bacon, sweet pearl onions, earthy cremini mushrooms, and a generous finish of fresh tarragon. Silky, deeply savory, and elegant enough for company, yet simple enough for a Sunday supper.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 12 gCarbs
• 2 gFiber
• 4 gSugar
• 38 gProtein
• 175 mgCholesterol
• 720 mgSodium
• 600 mgPotassium
• 2 mgIron

Ingredients

For the chicken and marinade

• 4 bone-in, skin-on chicken thighs (about 2 lb total)
• 1 1/2 cups dry white wine (Sauvignon Blanc or unoaked Chardonnay)
• 1 cup low-sodium chicken broth
• 4 sprigs fresh thyme
• 2 bay leaves
• 8 whole black peppercorns
• 1 tsp kosher salt

For the braise

• 2 tbsp olive oil
• 4 oz thick-cut bacon, cut into 1/2-inch lardons
• 2 tbsp unsalted butter, divided
• 12 oz frozen pearl onions, thawed and patted dry
• 8 oz cremini mushrooms, quartered
• 1/2 tsp sugar
• 3 tbsp all-purpose flour
• 2 tbsp cognac or brandy (optional)
• 3 cloves garlic, minced
• 2 tbsp chopped fresh tarragon
• 2 tbsp chopped fresh flat-leaf parsley
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

For serving

• Buttered egg noodles, creamy mashed potatoes, or a crusty baguette

Directions

1. Marinate the chicken: Pat the chicken thighs dry and place them in a large bowl or zip-top bag. Add the white wine, chicken broth, thyme, bay leaves, peppercorns, and salt. Cover and refrigerate for at least 30 minutes, or up to 4 hours to deepen flavor.
2. Render the bacon: Set a wide Dutch oven or heavy braiser over medium heat. Add the lardons and cook, stirring occasionally, until the fat renders and the bacon is deeply golden and crisp, 6 to 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate, leaving the fat in the pot.
3. Brown the chicken: Remove the chicken from the marinade (reserve the liquid) and pat the pieces thoroughly dry with paper towels. Season lightly with salt and pepper. Add 1 tablespoon of the butter and 1 tablespoon olive oil to the bacon fat and heat over medium-high until shimmering. Place the chicken skin-side down and sear undisturbed until the skin is deep golden and crisp, 6 to 7 minutes. Flip and brown the other side for 3 minutes. Transfer to a plate.
4. Caramelize the onions and mushrooms: Reduce heat to medium. Add the remaining 1 tablespoon olive oil, the pearl onions, and the sugar to the pot. Cook, stirring gently, until the onions are lightly browned in spots, about 5 minutes. Add the mushrooms and the remaining 1 tablespoon butter. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, 5 to 6 minutes.
5. Build the braise: Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. Pour in the cognac (if using) and scrape up any browned bits on the bottom of the pot. Slowly pour in the reserved marinade and broth, whisking to combine. Return the chicken (with any accumulated juices) and the bacon to the pot, nestling the pieces into the liquid. The liquid should come about two-thirds of the way up the chicken; add a splash of water if needed.
6. Braise gently: Bring the liquid to a bare simmer, then cover and reduce the heat to low. Cook at a gentle simmer, adjusting the burner as needed to maintain a few lazy bubbles, until the chicken is fork-tender and pulls easily from the bone, 35 to 45 minutes. Avoid a rolling boil, which toughens the meat.
7. Finish the sauce: Uncover the pot and increase the heat to medium. Simmer for 5 to 8 minutes to reduce and slightly thicken the sauce until it coats the back of a spoon. Stir in the garlic, tarragon, and parsley, and cook 1 minute more. Taste and adjust with salt and pepper.
8. Serve: Spoon the chicken onto warm plates or shallow bowls over buttered egg noodles or mashed potatoes. Generously ladle the pearl onions, mushrooms, bacon, and silky sauce over the top. Finish with an extra grind of pepper and a small sprig of tarragon. Serve immediately with crusty bread to soak up every drop.

Cook’s Notes

• Patting the chicken very dry before searing is the single most important step for getting crisp, golden skin that does not stick to the pot.
• No time to peel pearl onions? Thawed frozen pearl onions are a fantastic shortcut and behave identically in the braise.
• The dish tastes even better on the second day: cool, refrigerate, and skim any solidified fat from the surface before gently reheating over low heat with a splash of broth.
• If your sauce is thinner than you like after braising, simply simmer uncovered a few extra minutes; if it is too thick, loosen with a splash of chicken broth or white wine.
• Boneless, skinless thighs can be substituted, but reduce the braising time to about 20 to 25 minutes so they stay tender and juicy.