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Winter White Coq Au Vin

Food Network Canada
PREP TIME
15 min
COOK TIME
1h 15 min
YIELDS
4 servings

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.

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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 ¼ 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 crème fraîche
2
- 3 cups chicken stock, if needed
¼
cup Dijon mustard
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Directions

Step 1

Sprinkle the chicken with salt and pepper and dredge in the flour.

Step 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.

Step 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.

Step 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.

Step 5

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.

Step 6

Transfer the chicken to a warm platter, and add the mustard and chopped tarragon at the last minute. Serve with warm baguette.

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My rating for Winter White Coq Au Vin
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