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.
ingredients
directions
Sprinkle the chicken with salt and pepper and dredge in the flour.
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.
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.
Stir in the bay leaf and wine, return the chicken to the pot and cook, partially covered, over a low, rolling simmer, 30 minutes.
Stir in the crème fraîche, reduce to a simmer and continue to cook, 30 minutes longer. If the liquid gets too low, add the chicken stock.
Transfer the chicken to a warm platter, and add the mustard and chopped tarragon at the last minute. Serve with warm baguette.