Coq au vin is a French dish of braised chicken served with onions, garlic and herbs, and this version is also made with a dry white wine.
Directions for: Winter White Coq Au Vin
Ingredients
1 4 to 5-lb chicken, cut into 8 pieces
salt and freshly ground black pepper
all-purpose flour, for dredging
1 stick butter
EVOO, for drizzling
1 cup drained pearl onions, freshly peeled or defrosted
3 - 4 cloves garlic, sliced
2 - 3 Tbsp fresh tarragon leaves, chopped
baguette, warmed
2 ribs celery heart with leafy tops, finely chopped
1 baby fennel or 1/4 small bulb, thinly sliced
1 leek, thinly sliced
1 large fresh bay leaf
1 750 mL bottle dry white wine, such as white Burgundy
1 cup crme frache
2 - 3 cups chicken stock, if needed
cup Dijon mustard
Directions
1. Sprinkle the chicken with salt and pepper and dredge in the flour.
2. Melt 2 tablespoons of the butter in a Dutch oven over medium-high heat. Brown the chicken, working in batches, and then transfer to a plate.
3. Add a drizzle of EVOO to the pot along with the remaining butter, onions, garlic, celery, fennel and leeks. Sprinkle the vegetables with some salt and pepper and cook until lightly browned, 7 to 8 minutes.
4. Stir in the bay leaf and wine, return the chicken to the pot and cook, partially covered, over a low, rolling simmer, 30 minutes.
5. Stir in the crme frache, reduce to a simmer and continue to cook, 30 minutes longer. If the liquid gets too low, add the chicken stock.
6. Transfer the chicken to a warm platter, and add the mustard and chopped tarragon at the last minute. Serve with warm baguette.
See more: Braise, Chicken, Comfort Food, French, Vegetables, Winter