Braised chicken in white wine with thyme and tarragon

Cooler weather naturally calls for warming tucker, and this crowd pleaser is always a winner. It’s my lighter version of the classic coq au vin blanc.

Cooler weather naturally calls for warming tucker, and this crowd pleaser is always a winner. It’s my lighter version of the classic coq au vin blanc, however I prefer to use boneless, skinless chicken thighs. More ‘sacre bleu’ than Le Cordon Bleu some of you might exclaim, but trust me, the flavour still packs a mighty punch. It’s all about the produce, as it should be.

Coq au vin and chicken cassoulet are both iconic French dishes with their own unique flair. Coq au vin, translating to “rooster in wine,” involves braising chicken in red wine along with mushrooms, onions, bacon, and garlic, resulting in succulent chicken and a flavoursome sauce, often infused with herbs like thyme and bay leaves. It’s typically served with bread or potatoes. On the other hand, chicken cassoulet is a hearty casserole featuring white beans, a variety of meats such as duck confit and sausage, and sometimes pork, slow-cooked to develop rich flavours. Named after the earthenware pot it’s traditionally cooked in, cassoulet offers a comforting medley of meats, beans, and veggies, often topped with crispy breadcrumbs. While both dishes star chicken, coq au vin centres on wine-braised poultry, while chicken cassoulet is a robust bean and meat stew, showcasing the diversity of French-inspired cuisine.

Here’s my lighter version of a more traditional coq au vin blanc, essentially it’s braised chicken in white wine.

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Braised chicken in white wine with thyme and tarragon


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  • Author: Samantha Gowing
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 4-6 1x

Ingredients

Scale

2 tbsp olive oil
1 tbsp unsalted butter
2 carrots, finely diced
4-6 shallots, peeled, finely sliced
3 cloves garlic, finely minced
160g smoked bacon, roughly chopped
1kg organic chicken thighs, skin off, 2-3cm dice
1 tbsp plain flour
8 small potatoes, peeled if desired, halved or quartered pending on size
500ml medium-dry white wine
350ml chicken stock
1 bay leaf
1 tbsp tarragon leaves, snipped
2 thyme sprigs, whole or thread the leaves from the stalk
1 rosemary sprig, leaves of
Small handful parsley, chopped, to garnish
Salt and black pepper


Instructions

  1. Preheat the oven to 160-170 C. depending on your oven.
  2. Heat half the oil and butter in a flameproof casserole dish and sweat the carrots, shallots, garlic and bacon lardons until the shallots have started to become translucent. Remove from the pot with a slotted spoon and transfer to a bowl.
  3. Add the remaining oil and butter to the casserole dish. Dust the chicken pieces with flour and brown them in a couple of batches. Put all the chicken back in pan and add the potatoes, white wine, stock, herbs and the cooked carrots shallots and bacon. Season with salt and cracked black pepper. Bring the pot to a simmer over a moderate heat and cook for about 20 minutes, uncovered, until the gravy has thickenend and slightly reduced.
  4. Carefully transfer the hot casserole dish to the oven, uncovered and cook for 30 minutes. Remove from the oven and allow to rest for at least 5-10 minutes before serving. Then remove and discard thyme sprigs if left whole, adjust seasoning and serve with chopped parsley and crusty bread or sourdough.
  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Category: Chicken
  • Method: Braise
  • Cuisine: Modern Australian

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