Quick Coq au Vin Blanc

Prep Time:
40 mins
Total Time:
1 hrs

A new take on the French classic, this one-pot dinner calls for white wine instead of the traditional red, uses bone-in, skin-on chicken thighs, and best of all, cooks in just one hour.


  • 4 slices bacon, cut into ½-inch pieces

  • 8 bone-in, skin-on chicken thighs (about 3 ½ pounds total)

  • Kosher salt and freshly ground pepper

  • ¼ cup unbleached all-purpose flour, for sprinkling

  • 10 ounces frozen pearl onions, thawed and drained

  • 8 ounces cremini mushrooms, halved (quartered, if large)

  • 2 tablespoons tomato paste

  • 2 cups dry white wine

  • 1 ¾ cups low-sodium chicken broth

  • ½ cup lightly packed flat-leaf parsley leaves, for serving

  • Cooked egg noodles tossed with olive oil or butter, for serving


  1. Preheat oven to 350 degrees. Brown bacon in a large, straight-sided ovenproof skillet over medium-high heat until fat is rendered, about 5 minutes. With a slotted spoon, transfer to a plate. Season chicken with salt and pepper; sprinkle with flour. Working in 2 batches, add to skillet, skin-side down; cook until golden, about 4 minutes a side. Transfer to plate. Remove all but 2 tablespoons fat from skillet.

  2. Reduce heat to medium. Add onions and mushrooms; season with salt. Cook until golden in spots, about 10 minutes. Stir in tomato paste; cook 30 seconds. Add wine; boil until evaporated, about 8 minutes. Add broth and bring to a boil. Return chicken and juices to skillet; top with bacon. Cook in oven until a thermometer inserted into thickest part of chicken (without touching bone) registers 165 degrees, about 20 minutes. Sprinkle with parsley; serve over noodles.

    James Ransom
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