Ingredients Meat & Poultry Chicken Chicken Thighs Quick Coq au Vin Blanc 5.0 (1) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 23, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 1 hrs Servings: 4 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. Ingredients 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 Directions 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. 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 Rate it Print