Rustic Chardonnay-Braised Chicken with Bacon and Mushrooms

Name: Rustic Chardonnay-Braised Chicken with Bacon and Mushrooms
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Ingredients: 1.3 kg whole chicken; 2 pcs carrot; 1 pcs onion; 2 pcs celery stalk; 30 ml heavy cream; 500 ml chicken stock; 2 tbsp parsley; 1 tbsp garlic; 113 g bacon; 1 pcs bay leaf; 2 tbsp fresh thyme; 1 pcs bell pepper; 227 g mushroom; 15 ml cognac; 500 ml chardonnay white wine; 2 tbsp olive oil; 0.5 cup flour; 1 pinch salt; 1 pinch black pepper; 1 pinch porcini mushroom salt; 1 tbsp cornstarch; 15 g butter

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Embark on a culinary journey with this delightful Coq au Chardonnay, a surprisingly simple yet elegant dish perfect for any home cook. Tender chicken pieces, infused with the savory notes of bacon and earthy mushrooms, are lovingly braised in a rich, aromatic Chardonnay sauce. This hearty meal promises to be a comforting and satisfying centerpiece for your next family gathering.

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Rustic Chardonnay-Braised Chicken with Bacon and Mushrooms

Prep time 30 min

Cook time 1h

Servings

🍳

Difficulty Medium

Category Meat dishes

Ingredients

1 ⅓ kg whole chicken — deboned, skinned, and quartered
2 pcs carrot — medium, cut into medium pieces
1 pcs onion — large, roughly chopped
2 pcs celery stalk — cut into medium pieces
30 ml heavy cream
500 ml chicken stock
2 tbsp parsley — chopped
1 tbsp garlic — chopped
113 g bacon — sliced
1 pcs bay leaf
2 tbsp fresh thyme — (or 1 tbsp dried sage)
1 pcs bell pepper — any color, optional
227 g mushroom — quartered
15 ml cognac — optional
500 ml chardonnay white wine — (or additional chicken stock)
2 tbsp olive oil
½ cup flour
1 pinch salt — to taste
1 pinch black pepper — to taste
1 pinch porcini mushroom salt — optional
1 tbsp cornstarch — diluted in 2 tbsp water
15 g butter — cold

Instructions

Preparation

1
Cut carrots into medium-sized pieces.
2
Roughly chop the onion into large pieces.
3
Cut two celery stalks into medium-sized pieces.
4
Slice approximately 113g of bacon.
5
Quarter the 227g of mushrooms. Do not slice, as they will disappear during braising.
6
Debone and quarter the whole chicken. To debone, pull the leg out and cut through the joint. Slice along the breastbone, guiding the knife along the bones, then pull the flesh away with your fingers. Remove all skin from the chicken pieces, as it becomes soggy when braised.
7
Cut the tenderloins and breasts in half to ensure faster and more even cooking.
8
Season the chicken pieces generously with salt and pepper on both sides. Dredge each chicken piece in flour, shaking off any excess.

Cooking

1
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces (thighs and legs first) and sear until beautifully golden brown on all sides. Remove the chicken from the pot and set aside.
2
Add the sliced bacon to the same pot and cook until some fat is rendered but the bacon is not yet crispy. The bacon will continue to cook in the sauce, so avoid overcooking it at this stage.
3
Remove the bacon from the pot, leaving the rendered fat. Add the chopped onions to the bacon fat and sauté until caramelized and softened, about 5-7 minutes. If needed, add a little extra olive oil.
4
Add the mushrooms and a pinch of salt to the pot. Cook until the mushrooms release their water and the liquid evaporates. The salt helps draw out the moisture, preventing the mushrooms from becoming watery.
5
Add the bell peppers (if using), garlic, fresh thyme, and bay leaf to the pot. Stir and cook for about 1 minute until fragrant.
6
Pour in 500ml of Chardonnay (or chicken stock for alcohol-free option). Allow the wine to reduce by half, scraping up any browned bits from the bottom of the pan.
7
Add 500ml of chicken stock. If using store-bought stock, taste for saltiness before adding extra salt. Bring to a simmer.
8
Return the chicken thighs and legs to the pot. Simmer for 10 minutes, covered.
9
Add the chicken breast pieces to the pot. Continue to simmer, covered, for another 35-40 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) for dark meat and 68°C (155°F) for breast meat.

Finishing the Sauce

1
Once the chicken is cooked, carefully remove all chicken pieces from the pot and set aside on a plate.
2
Remove the bay leaf from the sauce.
3
Bring the sauce to a boil. In a small bowl, dilute 1 tbsp of cornstarch with 2 tbsp of water to create a slurry. Add the cornstarch slurry to the boiling sauce, stirring constantly, until the sauce thickens to your desired consistency. Be careful not to add too much at once. Wait for it to boil and thicken before adding more.
4
Stir in 30ml of heavy cream. This softens the sharp edges of the flavor.
5
Add 15ml of Cognac (optional) to the sauce. This adds a subtle background flavor.
6
Turn off the heat. Stir in 15g of cold butter. This will add richness and a silky finish to the sauce. Ensure the heat is off to prevent the sauce from separating.
7
Taste and adjust seasoning with salt and pepper as needed.
8
Return the cooked chicken pieces to the pot, coating them in the finished sauce.

Serving

1
Serve the Coq au Chardonnay hot, garnished with fresh parsley.
2
Accompany with roasted potatoes or other preferred side dishes.