This version of Coq Au Vin Blanc is different – it’s on a skewer! Grilled and smothered in a white wine sauce, it’s perfect for your next barbecue.
- 1 lb chicken thighs, skin on OR boneless skinless chicken breasts
- 8 – 1” cubes of lardon or 4 slices of thick cut bacon, stacked and sliced into 8 sections
- 2 large carrots, peeled and cut into 8 1-2″ pieces
- 8 button mushrooms
- 8 pearl onions, peeled and left whole
- 8 fingerling potatoes
- 1 TB herbes de Provence
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 TB olive oil
- 1 c. dry white wine, like Chardonnay
- 1 c. heavy cream
- 1/2 c. chicken broth
- 1 sprig fresh thyme
- salt & white pepper, to taste
- 4 bamboo or metal skewers
- Bring a medium saucepan of lightly salted water to a boil. Parboil the potatoes, onions, and carrots for 5 minutes. Drain and set aside.
- In a small bowl, combine the herbes de Provence, onion powder and garlic powder. Slice the chicken into bite size pieces, about 1-2″, making sure you have at least 8.
- Rub each piece of chicken with the herb mixture and start sliding them onto the skewers, alternating with the lardons or sliced bacon, mushrooms, potatoes, onions and carrots. If you have any room left on the skewers, feel free to add any extra chicken or ingredients you may have.
- Rub each skewer with olive oil and cook on a prepared grill or skillet placed over medium heat for about 5 minutes on each side, or until the veggies are browned and the chicken is cooked through.
- In a small saucepan, combine the thyme, wine, heavy cream and chicken broth. Bring to a boil, then reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally as the sauce thickens. Remove the thyme and season with salt and white pepper to taste.
- Serve the skewers hot and drizzled with the white wine sauce.
If using bamboo skewers on a grill, make sure you soak them in water for at least 30 minutes, preferably an hour before.