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Coq au Vin Blanc with Pomme Puree

Coq au Vin Blanc with Pomme Puree

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 , give or take
Course: Dinner
Ingredients Method

Ingredients
  

Coq au Vin Blancc
  • 1 tbsp olive oil
  • 3 lbs bone-in chicken thighs
  • 4 oz pancetta (can sub bacon)
  • 1 cup carrots, chopped into large pieces
  • 1 cup celery, chopped into large pieces
  • 2 large shallots, diced
  • 2 garlic cloves, diced
  • 1 cup dry white wine (Chardonnay or Sauvignon Blanc)
  • 1 cup chicken bone broth (can use regular chicken broth but bone broth helps thicken the sauce)
  • 2 tbsp gluten free flour (I use Bob's Red Mill 1:1 Gluten Free)
  • 2 tbsp heavy cream
  • 6 sprigs thyme
  • 2 sprigs rosemary
  • 2 sprigs sage
  • salt & pepper, to taste
Pomme Puree
  • 12 small yukon gold potatoes (or 6 med/large)
  • 1 cup milk
  • 1 tbsp garlic, minced
  • salt, to taste
  • 1 cup butter, melted

Method
 

Coq au Vin Blanc
  1. Pat dry chicken as best you can to help crisp the skin.
  2. Preheat the oven to 375℉.
  3. In a braiser over medium, cook the pancetta or bacon in olive oil or avocado oil.
  4. Once cooked, remove it using a slotted spoon and place it to dry out on a paper towel lined plate.
  5. Leaving around 1 tbsp of fat leftover in the pan, carefully remove the rest.
  6. Braise each chicken thigh in the pan until golden, then remove and set aside.
  7. Add the carrots, celery and shallot and cook until soft (3 minutes or so).
  8. Then add in the garlic and sauté for 2-3 minutes.
  9. Sprinkle in the flour and toss until everything is combined.
  10. In batches, slowly add in the wine and broth or bone broth and stir as you go.
  11. Add in salt and pepper, then simmer for 4 minutes.
  12. Add in the pancetta and the herbs tied together with cooking twine.
  13. Then add in the chicken, braised side up into the pan.
  14. Bake for 45 minutes uncovered.
  15. Remove the chicken from the pan, stir in the cream until combined, then add the chicken back in.
Pomme Puree
  1. These can be made while the Coq au Vin Blanc bakes!
  2. Place the peeled potatoes in a pot and cover with water, just hitting the top of the potatoes. Bring the water to a boil, then reduce the heat to medium/low.
  3. Cover with a lid and cook for 25-30 minutes (small potatoes) or 30-35 (med-large potatoes), or until fork tender.
  4. Drain the potatoes and place them back into the pot. Rice the potatoes using a potato ricer (you can also just mash them!), then slowly add in the milk, mixing with each addition. Stop when the texture is silky and smooth. Note that these are thinner than mashed potatoes, but feel free to make them whatever consistency you wish!
  5. Add in the butter, garlic and a generous amount of salt and mix together until combined.
  6. Plate the Coq au Vin Blanc and Pomme Puree together and enjoy!