Coq au Vin Blanc with Soft Scrambled Eggs

A lighter, brighter take on the French classic, this Coq au Vin Blanc features tender chicken simmered in white wine with vegetables, finished with creamy soft scrambled eggs. It's elegant enough for a special occasion but simple enough for a weeknight indulgence.

Ingredients

• 2 chicken thighs, skin on and bone in
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 carrot, peeled and chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (such as Sauvignon Blanc)
• 1 cup chicken broth
• 1 tomato, roughly chopped
• 1 sprig fresh thyme
• 1 bay leaf
• 2 large eggs
• 1 tablespoon butter
• 1 tablespoon heavy cream
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish (optional)

Method

1. Sear the chicken: Season the chicken thighs generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down in the skillet and sear for 5-7 minutes, or until the skin is golden brown and crispy. Flip and sear for another 2-3 minutes. Remove the chicken from the skillet and set aside.
2. Sauté the vegetables: Add the chopped onion and carrot to the skillet and cook over medium heat for 5-7 minutes, or until softened. Add the minced garlic and cook for another minute until fragrant.
3. Deglaze and simmer: Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Add the chicken broth, chopped tomato, thyme sprig, and bay leaf. Bring to a simmer.
4. Return the chicken: Return the seared chicken thighs to the skillet. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
5. Make the soft scrambled eggs: While the chicken simmers, prepare the eggs. In a small bowl, whisk together the eggs, heavy cream, salt, and pepper. Melt the butter in a non-stick skillet over low heat. Pour in the egg mixture and cook, stirring constantly with a spatula, until the eggs are just set but still slightly moist. This should take only a few minutes; do not overcook.
6. Assemble and serve: Remove the thyme sprig and bay leaf from the skillet. Divide the chicken and vegetables between two plates. Top each portion with a generous spoonful of the soft scrambled eggs. Garnish with fresh parsley, if desired. Serve immediately.

Chef's Note

For a richer sauce, you can add a tablespoon of all-purpose flour to the vegetables after they have softened. Cook for a minute, then proceed with deglazing the pan with white wine. This will thicken the sauce slightly as it simmers.