This dish was the first recipe I ever published here on Dishes Delish! Since I’ve made it again, this is the redo coq au vin blanc!
I know of bloggers who take down their earliest posts because they are embarrassed by them. They don’t want the world to see their unpolished work.
Although I understand the urge because it’s hard to show that we are imperfect, I’m here to tell you that, as human beings, we are all imperfect. Why not glory in our humanity, give ourselves a break and embrace it?
My imperfections stared me in the face recently. My dear friend Gabby, linked two of my granola recipes on her blog, The Tolerant Table!
Check her out. She has great recipes!
Anyway, when I saw that she shared my recipes, I instantly thought, “Ugh, those aren’t my best photos.” I didn’t like that that was my first thought. My next thought was, “How wonderful! Gabby shared my recipe and linked to my site.”
That was the correct thought and I’m glad it came so quickly.
We all have to start somewhere, don’t we? Yes indeed, we do. So, I embrace my journey and revel at how far I’ve come in my food photography! I look forward to the time when I look back at these photos and revel in how far I have come again!
Aren’t I so grown up?
Here is a link to my very first post, which I used my iPhone and a naked light bulb to photograph.
On to the Coq au Vin Blanc recipe
Preheat the oven to 350 degrees Fahrenheit.
Bacon makes me drool
We have newly fried bacon, chicken thighs, onion, celery and mushrooms. I drool when I look at the bacon. Do you?
But let’s back up a step. I didn’t want to show the bacon raw since it looks so much better cooked. Don’t you agree?
I get my Dutch oven and heat it on medium. Then, I place 5 pieces of bacon in it and fry them until they are nice and crispy. I fish out the bacon and put it on a paper towel lined plate. Next, I leave the bacon grease in the pan, where I place the chicken thighs and sauté them for 3 minutes on each side.
When done, I take the chicken out of the pan, place it on a plate and set it aside.
Veggie Time for the Coq au Vin Blanc
There is still bacon fat in the pan so I add the sliced onion and chopped celery. I stir it every few minutes until the onion becomes translucent. It takes about 5 minutes. Next, I add the mushrooms, thyme, parsley, garlic, salt and pepper. I sauté it all for an additional 5 minutes.
Time to add 1 cup of white wine, 1 cup of chicken broth and a bay leaf. I raise the heat and scrape the bottom of the pan for all the yummies stuck there.
I add the chicken back in the pan and crumble the bacon over it.
Time to place the Dutch oven full of the coq au vin blanc in the oven for 30 minutes.
Once it’s done, I transfer it all to a smaller pan to serve it.
I make a salad, plate some millet and get ready to serve this delectable coq au vin blanc dish.
Oh my gosh, is it good! Let us look at the coq au vin redux from a different angle.
I hope you enjoyed this coq au vin blanc recipe as much as Christopher and I enjoyed eating it.
Please leave me a comment, just because you want to, Pin any photo to Pinterest and Yum the recipe to Yummly because sharing is caring.
And as always, may all your dishes be delish!
- 5 slices bacon
- 5 chicken thighs boneless and skinless
- 1 onion large, chopped
- 1 stalk celery sliced
- 10 ounces sliced mushrooms
- 4 cloves garlic chopped
- 2 teaspoons thyme dried
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup white wine dry
- 1 cup chicken broth
- Preheat oven to 350 F
- Heat a medium Dutch oven on medium
- Place bacon in pan and sauté until crispy, (about 5 minutes) remove from pan and place on a paper towel
- Add chicken and sauté each side for 3 minutes apiece
- Remove chicken to a plate and set aside
- Add onion and sauté for 5 minutes
- Add celery, mushrooms, garlic, thyme, salt and pepper and sauté for another 5 minutes
- Add wine, chicken broth and bay leaf and turn the heat up to medium high. Bring it to a boil and return the chicken to the pan and crumble the bacon in it as well
- Turn off the heat under the pan and place the pan of Coq au Vin in the oven. Leave it uncovered
- Bake for 30 minutes
- Place pan on table, place something like millet on the plate and make a salad
- Spoon some Coq au Vin on the millet and ladle the delectable gravy on top