Coq au “Sav” Blanc
Updated: Aug 19
Inspired by the French Coq au Vin dish, this recipe made with Sauvignon Blanc wine is a sublime and easy-to-make winter meal made with a little twist in a Snowy Foodie way!
This traditional French braised dish is a variation of the Boeuf Bourguignon and typically made with red wine. All regions of France have their speciality with different wines so I though I’d try something with a popular French white wine variety cultivated in Australia and New Zealand, the Sauvignon Blanc. Aussies love nicknames and call this “Sauv Blanc”, pronouncing it like “Sav Blonk”. They love French cuisine and many restaurants celebrate Bastille Day on July 14th. This happens to be in the middle of winter here so special menus and events feature warm and comforting French traditional dishes and desserts. While developing this recipe, it has become my favourite Coq au Vin and I much prefer the dry white wine with chicken. Traditionally, this is made with Coq (which means rooster) but it can be made with any good chicken your can find. A small ethical and sustainable meat farm in this region sells limited pastured poultry in season only (cooler months). They let their roosters have a good life until the majority has to go and the meat has much more colour and taste compared to commercial chicken. I really wanted to try this Coq au “Sav” with some of their Maryland* cut for my food photo and final recipe testing. They were making produces deliveries door to door to supply local towns during the lockdown so I did not miss the chance and plead an order. This was a very challenging photo session that I was finally pleased with and the best Coq au vin my hubbie and I ever had. And while we live in a cold climate wine region, why not cook with and/or pair with some delicious local vin blanc!
*In Australia the term "Chicken Maryland" refers to a butcher's cut for a whole leg consisting of the thigh and drumstick (which is the same as the full thigh cut in Québec).
1.5 kg chicken (mix of drumsticks and thighs - or Marylands rooster cuts) *LOCAL FEATURE
250g bacon cut into pieces (normally recipes use lardons but this is harder to find in Australia)
1-2 garlic cloves, minced
1 onion, diced
250g small mushrooms, halved
2 bay leaves
A few sprigs of thyme
Fresh parsley (for a finishing garnish)
1 1/2 cups Sauvignon Blanc (or dry white wine) *LOCAL FEATURE
2 cups chicken broth
2 tbsp flour
½ cup of cooking cream
Pinch of pepper
PREPARATION: Preheat oven at 200C/400F
On the stove, in a cast iron ovenproof casserole, fry the bacon for a few minutes.
Add the chicken and brown the meat on all sides.
Remove the meat from the dish and set aside in a bowl.
Sauté the onions in the bacon fat and add the mushrooms and garlic, stir.
Return the meat to the dish, sprinkle with flour and stir all.
Place the chicken as you like and deglaze with the wine.
Add chicken stock, thyme, bay leaves and season to taste.
Bring to the boil, then cover and place in the oven for 2 hours.
Remove from the oven and stir in the cream.
Cover and let sit for at least 10 minutes.
Serve on a bed of cooked pasta or mashed potatoes.
Garnish with fresh parsley et voilà!
LOCAL PRODUCE FEATURES: For this food photo session, I used 4 Maryland cuts of pasture raised chicken roosters from Highfield Farm and Woodland. This also features the Sauvignon Blanc of Tumbarumba’s Courabyra Wines, the first local cellar door I went to for tasting when I was just visiting the region. Back then, I had no idea I’d be living in Tumbarumba some day!
Check out some related posts and recipes: (to come)