Learn how to make coq au vin blanc, and serve with a wonderfully crusty baguette.
Cook, stirring occasionally, until crispy, about 8 minutes.
Transfer bacon to a paper towel-lined plate.
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Discard drippings, or save for another use.
Do not wipe skillet clean.
Cook chicken:
Reduce heat to medium-low.
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Pat chicken dry, and sprinkle with 1 teaspoon of the salt and pepper.
Place chicken in skillet, skin side down.
Transfer to a plate.
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Deglaze pan:
Remove skillet from heat.
Add bourbon; return to heat over medium.
Add wine, thyme sprigs, and stock; bring to a boil over high.
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Finish cooking chicken:
Nestle chicken into sauce, skin side up; reduce heat to medium-low.
Finish cooking vegetables:
Transfer chicken to a clean plate.
Remove from heat; stir in remaining 3 tablespoons butter and 1/2 teaspoon salt.
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Garnish and serve:
Return chicken to pan; let stand 10 minutes.
Garnish with thyme leaves and crumbled bacon.
Credit:Morgan Hunt Glaze; Prop Stylist: Christina Daley; Food Stylist: Costen King
Credit:Morgan Hunt Glaze; Prop Stylist: Christina Daley; Food Stylist: Costen King
Credit:Morgan Hunt Glaze; Prop Stylist: Christina Daley; Food Stylist: Costen King
Credit:Morgan Hunt Glaze; Prop Stylist: Christina Daley; Food Stylist: Costen King
Credit:Morgan Hunt Glaze; Prop Stylist: Christina Daley; Food Stylist: Costen King
