Coq Au Vin Blanc

• 4 whole Bone-In, Skin-On Chicken Thighs
• 4 ounces, weight Slab Bacon Or Thick-cut Bacon, Cut Into 1/2 Inch Pieces
• 1 Tablespoon Extra Virgin Olive Oil
• 2 Tablespoons Butter, Divided
• 8 ounces, weight Cremini Mushrooms, Halved Or Quartered If Large
• 3 whole Medium Shallots, Sliced
• 3/4 cups Dry White Wine
• 1/2 cups Low Sodium Chicken Broth
• 2 Tablespoons Loosely Packed Parsley, Chopped, Divided
• 2 Tablespoons Loosely Packed Tarragon, Chopped, Divided

1. Bring chicken to room temperature for 3060 minutes.
2. Preheat oven to 375 degrees F. Place bacon in a large, cold, oven-safe saute pan.
3. Cook over medium heat for 12-15 minutes or until browned and crisp, lowering heat, if needed, to prevent burning.
4. Remove bacon from pan using a slotted spoon, reserving oil in the pan.
5. Increase heat to medium to medium-high.
6. Pat chicken dry and season with salt and pepper.
7. Add to pan, skin side down, and cook 6-8 minutes or until browned.
8. Flip and cook another 23 minutes, remove from pan and set aside.
9. Discard all but 2 teaspoons of oil in the pan.
10. Add 1 tablespoon of butter.
11. Add mushrooms and shallots to the pan, season with salt and pepper, and saute 58 minutes or until mushrooms begin to brown and shallots are translucent.
12. Add wine to the pan, bring to a simmer and reduce slightly, about 23 minutes.
13. Add bacon and chicken back to pan, skin side up.
14. Add the broth and half of the herbs, making sure the chicken skin is not submerged in the liquid.
15. The liquid should only go up 3/4 of the way in order to encourage crispy skin.
16. Bring the mixture to a simmer and transfer the pan to the oven.
17. Bake 4560 minutes or until the chicken is tender and cooked through.
18. Every 15 minutes or so, check if additional liquid is needed (you dont want all of the liquid to evaporate).
19. Add additional wine, broth or water as needed, making sure to taste along the way to keep the flavors balanced.
20. If the mixture is too salty, for example, I suggest adding water or wine.
21. Also make sure not to add wine towards the end of the cooking process as it needs to cook out to mellow in flavor.
22. Place the pan on the stovetop and transfer the chicken to a platter.
23. Add the remaining tablespoon of butter to the sauce and swirl until melted.
24. Stir in remaining herbs.
25. Taste and adjust seasoning, if needed.
26. Serve chicken with sauce over my Parmesan Polenta, Pureed Potatoes (see my recipe box or blog) or side dish of choice.
27. Enjoy.

in, bacon, olive oil, butter, mushrooms, shallots, white wine, chicken broth, parsley, tarragon

Taken from tastykitchen.com/recipes/main-courses/coq-au-vin-blanc/ (may not work)