Coq au Vin Blanc

Excellent. Made with mom, everyone raved about it!

 

Original recipe credit: https://www.foodandwine.com/coq-au-vin-blanc-8784803

Recipe below contains our modifications.

Ingredients:

4 lb. chicken drumsticks

2 tsp. kosher salt, divided

~2 T. olive oil

1/4 c. (heaping) chopped bacon (4 regular slices)

2/3 c. frozen pearl onions, thawed

3 large garlic cloves, thinly sliced

1 T. sugar 

1/3 c. plus 1 T. unsalted butter, softened, divided

3 celery stalks, chopped

2/3 c. sliced carrots

2 oz. dried wild mushroom mix, reconstituted in 2 c. water, reserve 1 1/2 c. soaking water

2/3 tsp. dried thyme 

3 T. dry vermouth

2 c. dry white wine (such as Chardonnay)

2/3 c. chicken stock 

1 sprig fresh rosemary

1 sprig fresh thyme

1 large dried bay leaf

1 partial star anise

1 T. all-purpose flour

fresh flat-leaf parsley, chopped

 

Directions:

 

1. Heat oven to 350°F. Season chicken all over with 1 tsp. of the kosher salt.

 

2. In a large Dutch oven over medium-high heat, heat olive oil. Cook chicken in batches, until golden brown on sides, around 6-8 minutes (do not cook all the way through). Transfer cooked pieces to plate and set aside.

 

3. Reduce heat to medium. Add bacon pieces and cook, stirring often, until starting to brown (around 3-4 min).

 

4. Add onions and garlic. Cook, stirring constantly, until translucent (around 2-3 min).

 

5. Sprinkle sugar evenly over pot. Add 1/3 c. of the butter and stir well until butter is melted.

 

6. Add celery and carrots. Cook, stirring occasionally, until just starting to soften (around 3 min).

 

7. Add the mushrooms and dried thyme. Cook, stirring gently, for around 3 min.

 

8. Deglaze pot with vermouth, scraping up browned bits from bottom. Stir in the wine and chicken stock.

 

9. Add the rosemary and thyme sprigs, bay leaf, star anise, and remaining 1 tsp. kosher salt. Nestle the chicken pieces into the mixture and bring to a simmer over medium heat. 

10. Using a fork, stir flour and remaining 1 T. butter in a small bowl together until combined. 

11. Add the flour-butter mixture to the pot, then stir gently to combine.

 

12. Bake, uncovered, until meat is very tender and sauce has reduced, slightly thickened, aroudn 2 hours. Turn chicken occasionally in the sauce as it bakes.

 

13. Remove from oven and let rest for 30 min. Garnish with parsley and serve with desired side (highly recommend these cheddar crusted potatoes with onion and rosemary).