Coq au Vin Blanc with Chanterelle Mushrooms

A creamy and flavorful chicken stew braised in white wine with bacon lardons and delicate chanterelle mushrooms. This is a delicious twist on the classic Coq au Vin.

Prep Time

20 minutes

Total Time

80 minutes

Calories

725 kcal

Difficulty

Medium

Equipment

3 items

Cost

£5.20/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Dinner

Cuisine:

British

Main Ingredient:

Chicken•Pork

Cooking Style:

Slow Cooker

Mood:

Comfort Food•Healthy

Ingredients

Servings

8piecesChicken Thighs(Bone-in, skin-on preferred for flavor)

£6.50

4ozBacon Lardons(Cut into 1/4 inch thick pieces)

£2.20

8ozChanterelle Mushrooms(Cleaned and sliced if large)

£7.00

1mediumYellow Onion(Diced)

£0.50

4clovesGarlic(Minced)

£0.20

1cupDry White Wine(Such as Sauvignon Blanc or Pinot Grigio)

£2.00

1cupChicken Broth(Low Sodium)

£0.50

0.5cupHeavy Cream

£0.75

2tablespoonsAll-Purpose Flour

£0.10

2tablespoonsOlive Oil

£0.20

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.60

0.5teaspoonDried Thyme

£0.10

1teaspoonSalt(Or to taste)

£0.05

0.5teaspoonBlack Pepper(Or to taste)

£0.10

Total Cost

£20.80

£5.20 per serving

Instructions

1.
Preheat oven to 325°F (160°C).
2.
Season the chicken thighs generously with salt and pepper.
3.
In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the chicken thighs, skin-side down, until golden brown, about 5-7 minutes per side. Remove chicken from the pot and set aside.
4.
Add bacon lardons to the pot and cook until crispy, about 5-7 minutes. Remove the bacon from the pot and set aside, leaving the rendered fat in the pot.
5.
Add the diced onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
6.
Add the chanterelle mushrooms to the pot and cook until they release their moisture and start to brown, about 5-7 minutes.
7.
Sprinkle the flour over the mushrooms and onions and cook for 1 minute, stirring constantly, to create a roux.
8.
Pour in the white wine and scrape the bottom of the pot to deglaze, loosening any browned bits. Bring to a simmer and cook for 2-3 minutes to reduce the alcohol.
9.
Pour in the chicken broth and stir to combine. Add the dried thyme.
10.
Return the chicken thighs and bacon lardons to the pot, ensuring the chicken is mostly submerged in the liquid.
11.
Bring the stew to a simmer, then cover the pot and transfer it to the preheated oven.
12.
Braise in the oven for 45 minutes to 1 hour, or until the chicken is cooked through and tender.
13.
Remove the pot from the oven. Stir in the heavy cream and gently simmer on the stovetop for 5 minutes to thicken the sauce slightly. Be careful not to boil the cream.
14.
Taste and adjust seasoning with salt and pepper as needed.
15.
Serve hot, garnished with fresh chopped parsley.

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My Notes

Nutrition Information

Nutrition per serving (350g)

725 kcal / 3033 kJ

Carbs

14g

5% of RDA

Fat

48g

69% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

4 g

4% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

23 g

115% of RDA

Chef's Tips

For a richer flavor, use bone-in, skin-on chicken thighs. You can remove the skin before serving if desired.

If you don't have chanterelle mushrooms, you can substitute with other wild mushrooms like cremini or shiitake.

Serve with mashed potatoes, crusty bread, or rice to soak up the delicious sauce.

This stew can be made a day ahead. The flavors will meld together even more overnight.

Cooking Equipment

Large Dutch Oven or Oven-Safe Pot

Cutting Board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use bone-in, skin-on chicken thighs. You can remove the skin before serving if desired.

If you don't have chanterelle mushrooms, you can substitute with other wild mushrooms like cremini or shiitake.

Serve with mashed potatoes, crusty bread, or rice to soak up the delicious sauce.

This stew can be made a day ahead. The flavors will meld together even more overnight.

Coq au Vin Blanc with Chanterelle Mushrooms

Ingredients

Instructions