Coq au Vin Blanc (Chicken in White Wine)

Ingredients

• about 680 g Chicken thighs
• about 225 g Cremini mushrooms
• 1 medium Onion
• 2 cloves Garlic
• 1 cup Dry white wine
• 1 cup Chicken broth
• 1 tablespoon Tapioca starch
• 2 sprigs Fresh thyme
• 2 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Season chicken thighs with salt and pepper.
2. 2Heat olive oil in a large pot or Dutch oven over medium-high heat.
3. 3Brown chicken thighs on both sides and set aside.
4. 4Add onion and mushrooms to the pot and cook until softened, about 5 minutes.
5. 5Add garlic and thyme and cook for 1 minute more.
6. 6Pour in white wine and scrape up any browned bits from the bottom of the pot.
7. 7Add chicken broth and tapioca starch. Stir well.
8. 8Return chicken to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until chicken is cooked through.
9. 9Serve hot with rice.

Substitutions

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