FryBoy
New member
I like this better than the version made with red wine, which I find overpowers the rest of the dish. The white wine adds a more subtle flavor and allows the other ingredients to stand out more.
Coq au Vin Blanc
2 cups frozen pearl onions, thawed
2 tablespoons unsalted butter
1 cup coarsely chopped onion
¾ cup unbleached all-purpose flour
½ teaspoon paprika
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 chicken (3½ to 4 pounds), cut into 8 pieces
2 tablespoons olive oil
6 slices bacon, cut into 1-inch pieces
1 teaspoon sugar
1 pound fresh mushrooms, stems discarded, caps quartered
1 bay leaf
2 cups dry white wine
1 cup chicken stock
½ teaspoon dried thyme
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1. Melt butter in a large pan. Add chopped onion, saute over low heat until soft and translucent, about 10 minutes. Remove with slotted spoon and set aside.
2. Combine the flour, paprika, salt, and pepper in a mixing bowl. Dredge the chicken in the flour, shaking off any excess.
3. Add the olive oil to the casserole, and brown the chicken on all sides. Return the chopped onions to the pot.
4. Cook the bacon in a skillet over medium-low heat until it is lightly colored and the fat is rendered. Remove the bacon with a slotted spoon, and add to chicken.
5. Add the pearl onions to the skillet and cook them, over medium heat, tossing constantly, until lightly browned. Sprinkle them with the sugar, and continue cooking until the onions are caramelized, 3 to 5 minutes. Add to chicken.
6. Add the mushrooms to the skillet, and cook over medium heat until tender, about 5 minutes; add to chicken.
7. Add the bay leaf, wine, stock, and thyme to the casserole. Cover, and bring to a boil. Reduce to a simmer and cook until the juices run clear when the meat is pierced with a fork, 30 minutes.
8. Transfer the chicken and vegetables to a warmed platter. Bring the remaining liquid to a boil and reduce until it is slightly thick, about 10 minutes. Pour the sauce over the chicken, and serve garnished with the chopped parsley.
Serves four.
Coq au Vin Blanc
2 cups frozen pearl onions, thawed
2 tablespoons unsalted butter
1 cup coarsely chopped onion
¾ cup unbleached all-purpose flour
½ teaspoon paprika
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 chicken (3½ to 4 pounds), cut into 8 pieces
2 tablespoons olive oil
6 slices bacon, cut into 1-inch pieces
1 teaspoon sugar
1 pound fresh mushrooms, stems discarded, caps quartered
1 bay leaf
2 cups dry white wine
1 cup chicken stock
½ teaspoon dried thyme
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1. Melt butter in a large pan. Add chopped onion, saute over low heat until soft and translucent, about 10 minutes. Remove with slotted spoon and set aside.
2. Combine the flour, paprika, salt, and pepper in a mixing bowl. Dredge the chicken in the flour, shaking off any excess.
3. Add the olive oil to the casserole, and brown the chicken on all sides. Return the chopped onions to the pot.
4. Cook the bacon in a skillet over medium-low heat until it is lightly colored and the fat is rendered. Remove the bacon with a slotted spoon, and add to chicken.
5. Add the pearl onions to the skillet and cook them, over medium heat, tossing constantly, until lightly browned. Sprinkle them with the sugar, and continue cooking until the onions are caramelized, 3 to 5 minutes. Add to chicken.
6. Add the mushrooms to the skillet, and cook over medium heat until tender, about 5 minutes; add to chicken.
7. Add the bay leaf, wine, stock, and thyme to the casserole. Cover, and bring to a boil. Reduce to a simmer and cook until the juices run clear when the meat is pierced with a fork, 30 minutes.
8. Transfer the chicken and vegetables to a warmed platter. Bring the remaining liquid to a boil and reduce until it is slightly thick, about 10 minutes. Pour the sauce over the chicken, and serve garnished with the chopped parsley.
Serves four.
