A cozy, French-inspired dish that’s both rustic and refined — perfect for a weekend dinner or special gathering.

Rustic dinner setting with roasted chicken and wine bottles on blue linen tablecloth.

Serves: 2

Prep Time: 25 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour   40 minutes

 

 


Ingredients


  • 4 bone-in, skin-on chicken thighs (or mix of thighs and drumsticks)
  • Salt & freshly ground black pepper
  • 2 Tbsp olive oil
  • 4 oz pancetta, diced
  • 2 shallots, thinly sliced
  • 1 large leek, white and light green parts only, thinly sliced and rinsed well
  • 3 garlic cloves, smashed
  • 6 oz maitake mushrooms, torn into large clusters
  • 2 Tbsp flour
  • 1 ½ cups Gratus White Rhône Blend
  • 1 cup low-sodium chicken stock
  • 2 sprigs thyme
  • 1 bay leaf
  • 2 Tbsp butter
  • 2 Tbsp chopped parsley, for garnish


For the Roasted Vegetables:


  • 2 carrots, peeled and cut into thick coins
  • 1 small turnip, peeled and cut into wedges
  • 1 small sweet potato, peeled and cubed
  • Olive oil, salt, and pepper, to taste
Pairing Suggestion:


I simply love the Gratus White Rhône Blend - it’s the perfect match for this Coq au Vin Blanc: bright, balanced, and just a little unexpected. Its lively acidity cuts through the richness of the chicken and pancetta, while those notes of apple, lemon, and stone fruit bring freshness to every bite. There’s an earthy thread too: a touch of hay and slate, that ties in beautifully with the maitake mushrooms and roasted root veggies.


Medium-bodied and textural, it has enough weight to complement the slow-braised flavors without feeling heavy. The result is a cozy, elegant pairing that feels both comforting and elevated — the kind of meal that makes you slow down and savor what’s in the glass.



Instructions


1.  Roast the Vegetables

  • Preheat oven to 400°F (200°C). Toss the carrots, turnip, and sweet potato with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning halfway, until golden and tender. Set aside.


2. Render the Pancetta

  • In a heavy Dutch oven, heat olive oil over medium heat. Add pancetta and cook until crisp and golden, about 5 minutes. Remove with a slotted spoon and set aside.


3.  Brown the Chicken

  • Season the chicken generously with salt and pepper. In the same pot, sear the chicken skin-side down until golden brown, 4–5 minutes per side. Remove and set aside with the pancetta.


4. Sauté the Aromatics

  • Add shallots, leeks, and garlic to the pot. Cook for 2–3 minutes, stirring often, until softened and fragrant.


5. Add the Mushrooms & Flour

  • Add maitake mushrooms and cook until just beginning to soften. Sprinkle in the flour and stir to coat evenly.


6. Deglaze with Wine

  • Pour in the white wine, scraping up any browned bits. Let it simmer for 2–3 minutes to reduce slightly.


7. Add Stock & Herbs

  • Stir in the chicken stock, thyme, and bay leaf. Return chicken and pancetta to the pot. Bring to a gentle simmer.


8. Braise

  • Cover and cook on low heat (or in a 325°F oven) for 45–50 minutes, until the chicken is tender and the sauce has thickened slightly.


9. Finish the Sauce

  • Remove the bay leaf and thyme. Stir in butter to enrich the sauce and season with salt and pepper to taste.


10. To Serve

  • Spoon the chicken and sauce into shallow bowls or plates. Arrange the roasted vegetables alongside or slightly folded into the sauce for texture and contrast. Garnish with parsley.