Coq au Vin Blanc

Coq au vin is one recipe that our chef/partner Justin Chapple believes every home cook must conquer. Not because it’s a classic but because it teaches you the benefits of braising—ultra-tender meat infused with whatever flavors you choose. This version isn’t so traditional because rather than using red wine, he opts for white. Plus, using a few tricks he makes it quick enough for a weeknight.

2 thick-cut bacon slices, chopped

¼ cup extra-virgin olive oil

8 (4 to 5 ounce) bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper

1 medium onion, finely chopped

1 leek, white and light green parts only, halved lengthwise and cut into 1 1/2-inch lengths

2 medium celery stalks, cut into 3/4-inch pieces on an angle

3 garlic cloves, sliced

1 ½ cups dry white wine

1 cup low-sodium chicken broth

1 pound mixed mushrooms, cut or torn into 1-inch pieces

Chopped parsley, tarragon, and dill

Crusty bread

In a braiser, cook the bacon in 2 tablespoons of olive oil over medium heat, stirring occasionally, until browned but not crisp, 3- 5 minutes. Using a slotted spoon, transfer bacon to a plate.

Season chicken all over with salt and pepper. Add half the chicken to the pan, skin-side down. Cook over medium heat, turning once, until browned on both sides, 8-10 minutes. Transfer to a plate. Repeat with remaining chicken.

Add the onion, leek, celery, and garlic and cook over medium heat, stirring occasionally, until just softened, about 5 minutes. Add wine and broth and bring to a boil over medium-high heat. Stir in the bacon and then nestle the chicken in the sauce. Cover and braise over low heat until the chicken is tender, 20-25 minutes.

Meanwhile, preheat the oven to 425°F. On a sheet pan, toss the mushrooms with the remaining 2 tablespoons olive oil and season generously with salt and pepper. Roast for 20-25 minutes, until tender and lightly browned.

Transfer the chicken to plates. Stir the mushrooms into the sauce and season with salt and pepper. Spoon the sauce and vegetables around the chicken. Sprinkle with chopped herbs. Serve with bread.