We Cook! Mill’s Tavern’s Coq au Vin Blanc (Onions, Mushrooms, Risotto) – Edward Bolus

by Executive Chef Edward Bolus, Mill’s Tavern

Coq au Vin Blanc with Confit Pearl Onions, Wild Mushroom Conserva Confit over Herb-Truffled Risotto:

This Mill’s Tavern recipe is a luxurious delight, pairing succulent Coq au Vin Blanc with creamy herb-truffled risotto. Topped with the sweet notes of confit pearl onions and the earthy richness of a wild mushroom conserva, it’s a gastronomic symphony of flavors and textures perfect for any holiday or New Year’s gathering!

Coq au Vin Blanc (4 servings):

Ingredients:

• 4 bone-in, skin-on chicken thighs
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
• 1 cup chicken broth
• 1 tablespoon Dijon mustard
• 2 sprigs fresh thyme
• 2 bay leaves

Instructions:

1. Season chicken thighs with salt and pepper.
2. Heat olive oil in a large, oven-safe pot over medium-high heat. Brown chicken thighs on both sides. Remove and set aside.
3. In the same pot, sauté onions and carrots until softened. Add garlic and cook for an additional minute.
4. Pour in white wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer.
5. Add chicken broth, Dijon mustard, thyme, and bay leaves. Return chicken to the pot.
6. Cover and transfer the pot to a preheated oven at 350°F (175°C). Bake for about 45 minutes or until the chicken is cooked through and tender.

Confit Pearl Onions:

Ingredients:

• 1 cup pearl onions, peeled
• 1 cup chicken broth
• 2 tablespoons unsalted butter
• Salt and pepper to taste

Instructions:

1. In a saucepan, combine pearl onions, chicken broth, and butter.
2. Simmer over medium heat until the onions are tender, and the liquid has reduced to a glaze.
3. Season with salt and pepper.

Wild Mushroom Conserva:

Ingredients:

• 2 cups mixed wild mushrooms, cleaned and sliced
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped

Instructions:

1. Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.
2. Add mushrooms and cook until they release their moisture and become tender.
3. Season with salt, pepper, and sprinkle with fresh parsley.

Herb-Truffled Risotto:

Ingredients:

• 1 ½ cups Arborio rice
• ½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
• 4 cups chicken broth, kept warm
• ½ cup grated Parmesan cheese
• 2 tablespoons truffle oil
• Fresh herbs (such as thyme, rosemary, and chives), chopped
• Salt and pepper to taste

Instructions:

1. In a separate pan, sauté Arborio rice until lightly toasted.
2. Pour in the white wine and cook until mostly absorbed.
3. Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more.
4. Continue until the rice is creamy and al dente.
5. Stir in Parmesan cheese, truffle oil, and fresh herbs. Season with salt and pepper.

To Serve:

1. Place a portion of risotto on each plate, top with the Coq au Vin Blanc, and garnish with the      confit pearl onions and wild mushroom conserva.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.