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Coq au Bourgogne Blanc

Coq au Bourgogne Blanc
Recipe Date:
Serving Size:
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Imperial (US)
  • 1 tbsp vegetable oil
  • 4 best quality farm chicken thighs, skinned
  • 4 best quality farm chicken drumsticks
  • 4 shallots, sliced
  • 4 cloves garlic, peeled, crushed
  • 4 sprigs thyme
  • 4 bayleaf
  • 1 cup burgundy white wine
  • 2 cups chicken stock

Preheat oven to 400°. Heat pan on stove over medium-high heat. Season chicken with salt and pepper and cook until golden brown, about 5 minutes per side; transfer to a casserole dish. Add shallots and garlic to pan and cook, stirring often, until beginning to soften, about 2 minutes. Add thyme, bayleaf and burgundy white wine and seasoning, bring to a boil, reduce heat, and simmer until reduced by ⅔ (about 4 minutes) add the stock, bring to a simmer and also transfer to the casserole dish. Braise in an oven for 30mins until chicken is cooked through and tender, 20–25 minutes. 

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