I’m thrilled to share this post with you because it is a part of a Giveaway I am a part of with my friend Teri of No Crumb’s Left and All-Clad. We are cooking with—and giving away—one of All-Clad’s 3 quart stainless-steel, copper core Sauteuse pans. Visit No Crumbs Left for entry rules and info!
I love wine. Wait. What I meant to say was I love cooking with wine. Wait. My first statement still stands. Dishes prepared with wine have such incredible depth of flavor that I love incorporating it into recipes whenever I can. Especially during the fall, wine finds its way into many of my comfort food dishes, slow-cooked meals that simmer away into the early evening filling the house with fragrant and enticing aromas.
One of my favorite dishes to make during the fall is coq au vin. Chicken slow-cooked in red wine with onions and mushrooms. It’s so rich and decadent and delicious served over mashed potatoes or creamy polenta. This fall I wanted to change things up a bit and make Coq au Vin Blanc, a white wine version with leeks, bacon, and sweet butternut squash. While the traditional recipe is always a crowd-pleaser, I love to play around with the conventional and flavors.
While perusing the internet for inspiration I came across Nigel Slater’s Coq au Riesling and I loved that the recipe called for the addition of cream. Decadent and extremely rich? Yes. But I don’t eat like this every day and the goal was some wine soaked comfort food so I talked myself into it.
You can find Slater’s recipe here and mine varies in several ways. I didn’t use a Riesling I just used a crisp chardonnay. I seared the chicken first in a blend of butter and olive oil. Then I sautéed bacon and tons of leeks and garlic which filled the house with the most wonderful aromas. I used the wine to deglaze the pan and added in so sweet organic carrots and butternut squash, tons of herbs, and a little stock and heavy cream and let the pan and oven take care of the rest!
The results were rich, creamy, and oh-so flavorful! This was also the dish that got Simon to try squash for the first time and he really enjoyed it, which stands as further testament to its amazingness!
Coq au vin rouge or blanc, what’s your favorite way to make this dish? Leave a comment below.
- Olive oil
- Salt and Pepper
- A few sprigs of sage and thyme
- 1 Tbsp. unsalted butter
- 5-6 bone-in, skin on chicken thighs
- 3 slices thick cut bacon, chopped
- 1 large leek, rinsed really, really well and chopped
- 6 cloves of garlic, rough chopped
- 2 medium carrots, peeled and chopped
- 3-4 cups peeled and chopped butternut squash
- 1 ½ cups dry white wine
- ½ cup chicken or vegetable stock
- ½ cups cream
- A few sprigs of sage and thyme
- ¼ cup fresh chopped parsley
- Preheat oven to 325°F.
- Heat 1 Tbsp. olive oil and 1 Tbsp. butter in a large, ovenproof pan.
- Trim any excess skin from the chicken thighs and season both sides with salt and pepper.
- Place chicken in pan, skin-side down, and brown on both sides.
- Remove chicken and add bacon to the pan, cooking until crisp. Drain any excess oil if needed.
- Next add in leeks and garlic, sautéing for a few minutes before deglazing the pan with wine.
- Cook for about 3 minutes, using a wooden spoon to scrap up any brown bits in the bottom of the pan.
- Next whisk in stock and cream and season with salt and pepper.
- Add chicken and bacon back to the pan, along with the carrots and squash, top with sage and time.
- Cover and place in oven for about 30 minutes.
- Remove lid and give sauce a stir and bake for another 40 minutes or until chicken skin is crisp and meat is falling off the bone.
- Remove thyme and sage sprigs and top with fresh chopped parsley.
- Serve with a crusty loaf of bread and the white wine you cooked with!