Coq Au Vin Blanc

Ingredients:

For the Marinade:

• 1 yellow onion
• 1 carrot
• 3 celery ribs
• 2 cloves garlic
• 1 bottle French white wine (Riesling, Sancerre, or rosé)

For the Chicken:

• 1 large whole organic chicken (cut into 8 pieces)
• 3 tablespoons olive oil
• 1/4 cup chopped and blanched lardon
• 1 yellow onion diced
• 1 shallot diced
• 3 carrots large chop
• 1 clove garlic chopped
• 1 bouquet garni
• 1 bay leaf
• 2 cups Homemade chicken stock
• 6 tablespoons salted butter (room temperature)
• 10 large mushrooms
• 1/2 cup chopped flat leaf parsley

Directions:

The Marinade

1. Place the chicken pieces in an extra large bowl.
2. Rough chop the onion, carrot, celery, garlic, add to bowl.
3. Pour entire bottle of wine over the chicken and vegetables.
4. Cover tightly and refrigerate overnight.

The Stew

1. Preheat oven to 325 degrees.
2. Remove chicken from the marinade, pat dry, sprinkle with salt and pepper, set aside.
3. Strain the marinade into a small bowl, reserving both the vegetables and liquid separately.
4. In a large Dutch oven over medium heat, add 3 tablespoons of olive oil, working in batches as not to crowd the pan, sauté chicken pieces for 6 minutes per side until browned.
5. Set chicken aside on large platter.
6. Add the lardons to the pot and lightly brown, add the onion, shallot, carrots, garlic and sauté for 10 minutes.
7. Add the reserved marinade vegetables and sauté for another five minutes.
8. Turn up the heat and sprinkle 3 tablespoons of flour over the vegetables and cook for 3 minutes.
9. Pour in the marinade liquid and bring to a boil, stirring constantly until sauce thickens.
10. Add the chicken broth, bouquet garni, bay leaf, return chicken pieces and any juices that may have collected under the chicken.
11. Sprinkle 1 teaspoon of salt and pepper, cover with lid and transfer to the oven, bake for 1 1/4 hours until chicken is cooked through.
12. Meanwhile, in a large skillet over medium heat, sauté the chopped mushrooms in 3 tablespoons butter until browned. Set aside.
13. Place the Dutch oven onto the stove top.
14. Remove chicken and vegetables, place into a large separate bowl leaving the liquid in the pot.
15. In a small bowl combine the 3 tablespoons of room temperature butter and 3 tablespoons flour into a paste, stir in 3 tablespoons of the liquid from the pot into the butter flour mixture.
16. Turn the heat to medium and whisk flour butter paste into pot stirring continuously for about 5 minutes to thicken the sauce.
17. Place the reserved chicken pieces and vegetables back into the pot, add the mushrooms, stir well to combine, turn heat to low and simmer together for 5 minutes.
18. Salt and pepper to taste & sprinkle with chopped parsley.
19. Enjoy!

Recipe by Katherine of @rue.dauphine.paris