Coq Au Vin Blanc

This French cuisine is for you if you want a little comfort food with a touch of elegance. Today’s Coq Au Vin Blanc will be prepared in the Staub Round French Oven. This Staub 26cm Round French Oven is 100% made in France with high quality enamel. It’s also PFOA-free resistant to thermal shocks and scratching.

Featuring Staub 26cm Round French Oven (Lily Flower, Dark Blue)

We will be preparing 4 servings of Coq Au Vin Blanc.


  • 6 ounces bacon, cut into 1/2-inch pieces
  • 1 (3 ½ pound) chicken, cut into 10 pieces
  • Salt and freshly ground black pepper
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 12 ounces mushrooms, such as button or cremini, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup white wine
  • 2 cups chicken stock
  • 1 pound carrots, cut diagonally into 2-inch pieces about 1⁄2-inch thick
  • 5 sprigs thyme
  • 1 bay leaf
  • 1 tablespoon unsalted butter
  • 1 tablespoon sherry vinegar
  • Chopped fresh flat-leaf parsley, for garnish

Now let’s get cooking!

Step 1: Preheat the oven to 350°F.

Step 2: In Staub 26cm French Oven, cook the bacon over medium heat until browned and the fat is rendered, about 5 minutes. Remove the bacon to a paper towel–lined plate.

Step 3: Sprinkle the chicken with salt and pepper. Working in batches, brown the chicken, skin-side down, for 3 to 5 minutes, or until the chicken skin is golden brown. Remove from the pan to a plate and set aside.

Step 4: Carefully remove all but 2 tablespoons fat from the pan. Add the onion, celery, and mushrooms and cook until softened, 4 to 6 minutes. Add the garlic and cook for another 30 seconds, or until aromatic. Deglaze the pot with the wine. Add the stock, carrots, thyme, bay leaf, and a big pinch each of salt and pepper. Return the bacon to the pot and nestle the chicken into the braising liquid. Cover, transfer to the oven, and cook for 1 ½ hours, or until the chicken is fork-tender.

Step 5: Remove the chicken from the pot to a baking sheet fitted with a wire rack. Place the pot on the stovetop over medium-high heat and reduce the sauce by half, about 5 minutes. Stir in the butter and sherry vinegar, taste, and add more salt if needed. Return the chicken and any accumulated juices to the pot and cook to warm through. Spoon into bowls and serve garnished with parsley.


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