Coq au Vin Blanc

Method32 steps

1. 1

   Step 1: Preheat the oven to 350°F (175°C).

2. 2

   Step 2: Choose one chicken route: 6 lb mixed skin-on pieces, or 2 whole chickens weighing 3–4 lb each. If using whole chickens, joint them into legs, wings and skin-on breast pieces. If using ready-cut pieces, continue with those; do not add whole chickens as well.

   Uses 6 lb skin-on chicken pieces OR 2 whole chickens, 3–4 lb each

3. 3

   Step 3: Pat the chicken skin dry with paper towels for a good sear.

   Uses Chosen jointed or ready-cut skin-on chicken

4. 4

   Step 4: Heat the 2 tbsp olive oil in a roomy Dutch oven over medium-high heat.

   Uses 2 tbsp olive oil

5. 5

   Step 5: When the oil is hot, add chicken pieces skin-side down.

   Uses Dry skin-on chicken pieces · Hot olive oil

6. 6

   Step 6: Sear skin-side down until golden brown, working in batches so the pan is not crowded.

   Uses Chicken pieces being seared

7. 7

   Step 7: Transfer the seared chicken to a plate while you make the sauce.

   Uses Golden seared chicken

8. 8

   Step 8: Scrape the browned bits from the pan with a heatproof spatula.

   Uses Browned pan fond after searing

9. 9

   Step 9: Reduce to medium heat, add the 1/2 cup bacon or lardons, and sauté until browned.

   Uses 1/2 cup chopped bacon or lardons · Pan with chicken fond

10. 10

    Step 10: Add the pearl onions or chosen chopped-onion alternative and the sliced garlic (4). Sauté for a few minutes, stirring and scraping up the browned bits.

    Uses Browned bacon and pan fond · 8 oz white pearl onions, peeled and left whole, OR 8 oz chopped onion · 4 garlic cloves, sliced

11. 11

    Step 11: Add the sugar (2 tbsp) and the separate 1 stick butter for the vegetables. Stir.

    Uses Bacon, onions and garlic · 2 tbsp sugar · 1 stick butter, for the vegetables

12. 12

    Step 12: When the onions are translucent, add the diced carrots (3) and celery (3) and stir for a few minutes.

    Uses Sweetened buttered aromatics · 3 carrots, diced (about 1 cup) · 3 celery stalks, diced, about 1 cup

13. 13

    Step 13: Add the mushrooms (16 oz) and stir gently until softened.

    Uses Vegetable and bacon base · 16 oz mushrooms, button, cremini or a wild mushroom mix

14. 14

    Step 14: Deglaze with the 1/4 cup dry vermouth, scraping the bottom with a heatproof spatula.

    Uses Softened vegetable mixture · 1/4 cup dry vermouth

15. 15

    Step 15: Pour in the initial 1 cup chicken stock. Keep the additional cup separate for topping up only if needed later.

    Uses Vermouth-deglazed vegetable base · 1 cup chicken stock, for the initial sauce

16. 16

    Step 16: Add the 2 thyme sprigs, 2 rosemary sprigs, 2 bay leaves and 1 star anise, preferably tied together or enclosed in a bouquet-garni bag. Add all 3 cups white wine and bring back to a simmer.

    Uses Vegetable and stock base · 3 cups white wine, preferably Chardonnay · 2 sprigs fresh thyme, for bouquet garni · 2 sprigs fresh rosemary, for bouquet garni · 2 bay leaves, remove after cooking · 1 whole star anise, remove after cooking

17. 17

    Step 17: Prepare the beurre manié separately so the thickening butter is not confused with the stick already in the vegetables.

18. 18

    Step 18: In a small bowl, mash the separate 1 tbsp softened, unmelted butter (1 tbsp) with the 1 tbsp flour using a fork, until smooth.

    Uses 1 tbsp softened butter, not melted, for beurre manié · 1 tbsp flour, for beurre manié

19. 19

    Step 19: Stir the prepared beurre manié into the simmering sauce.

    Uses Simmering wine and vegetable sauce · Prepared butter-and-flour beurre manié

20. 20

    Step 20: Return the seared chicken to the Dutch oven on top of the vegetables and sauce. Use a pot large enough for the chicken and liquid, with room to move the pieces.

    Uses All seared chicken pieces · Thickened vegetable and wine sauce

21. 21

    Step 21: Braise uncovered on the middle rack at 350°F (175°C) for the source guide of 2 hours, until the chicken is tender and the thickest parts reach 165°F (74°C), away from the bone. During braising, carry out the half-hour checks and optional stock additions below.

    Bake Chicken · 120 minUses Complete chicken and white-wine braise

22. 22

    Step 22: If serving with mashed potatoes, prepare your chosen accompaniment while the chicken braises, or have prepared mashed potatoes ready to serve.

    Uses Prepared mashed potatoes, optional accompaniment; quantity as desired

23. 23

    Step 23: During braising, check about every half hour and carefully move the chicken pieces so they are coated with sauce.

    Uses Chicken and sauce during braising

24. 24

    Step 24: Keep a generous amount of sauce around the chicken. If needed, add some of the separate warmed extra stock, up to the listed additional cup, rather than adding the initial cup again.

    Uses Braising chicken and sauce · Additional warmed chicken stock, as needed, up to 1 cup

25. 25

    Step 25: When the chicken is tender and reaches 165°F (74°C), remove the pot from the oven. Discard the bouquet garni, including all bay leaves and star anise. Taste the sauce and add the listed flaky salt (to taste) gradually, using only as much as needed.

    Uses Tender cooked chicken and sauce, with optional stock top-ups · Flaky salt, added gradually to taste from the available 1 tbsp

26. 26

    Step 26: Rest the finished chicken and sauce for at least 30 minutes before serving.

    Rest Chicken · 30 minUses Cooked and seasoned coq au vin blanc

27. 27

    Step 27: For making ahead, cool promptly, refrigerate in covered containers and reheat thoroughly before serving the next day.

    Uses Rested cooked chicken and sauce, if making ahead

28. 28

    Step 28: Prepare a serving platter or individual plates for the rested chicken and sauce.

29. 29

    Step 29: Serve family-style on a platter or divide between individual plates.

30. 30

    Step 30: Transfer the rested chicken pieces from the Dutch oven to the serving platter.

    Uses Rested chicken pieces

31. 31

    Step 31: Ladle the cooked vegetable and white-wine sauce over the chicken.

    Uses Plated chicken · Cooked vegetable and white-wine sauce

32. 32

    Step 32: Sprinkle with the chopped parsley and serve immediately, with the optional mashed potatoes if desired.

    Uses Sauced chicken · 3/4 cup chopped flat-leaf parsley, for garnish · Optional mashed-potato accompaniment, if prepared