Creamy Coq au Vin Blanc - A Decadent and Fulfilling Chicken Dish

Creamy Coq au Vin Blanc is a delicious and comforting chicken dish that originated in France. This recipe puts a twist on the classic by adding a creamy sauce that adds an extra layer of richness and flavor. Made with tender chicken, sautéed mushrooms, shallots, garlic, fresh herbs, and a splash of white wine, this dish is perfect for a cozy dinner at home or for entertaining guests. The creamy sauce is made by combining heavy cream with the flavorful pan drippings, creating a luscious and velvety texture. Serve this dish with crusty bread or over pasta for a truly satisfying meal.

Ingredients

• 4 chicken thighs
• 4 chicken drumsticks
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 8 ounces mushrooms, sliced
• 2 shallots, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup dry white wine
• 1 cup chicken broth
• 1 cup heavy cream
• 2 tablespoons chopped fresh parsley

Directions

1. Season the chicken thighs and drumsticks with salt and pepper.
2. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 8-10 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes. Stir in the shallots, garlic, dried thyme, and dried rosemary, and cook for another 2 minutes.
4. Pour in the white wine and chicken broth, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a simmer.
5. Return the chicken to the skillet, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
6. Remove the chicken from the skillet and keep warm.
7. Increase the heat to medium-high and simmer the sauce until it reduces by half, about 10 minutes.
8. Reduce the heat to low and stir in the heavy cream. Cook for 5 minutes, or until the sauce thickens slightly.
9. Return the chicken to the skillet and simmer for an additional 5 minutes, or until heated through.
10. Sprinkle with chopped fresh parsley before serving.
11. Serve the Creamy Coq au Vin Blanc with crusty bread or over pasta.

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