Winter White Coq Au Vin

Name: Winter White Coq Au Vin
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 4 servings Baguette, warmed; 1 stick butter; 2 ribs celery heart with leafy tops, finely chopped; 2 kgs chicken, cut into 8 pieces; 473 milliliters chicken stock, if needed; 237 milliliters creme fraiche; 59 milliliters Dijon mustard; 750 milliliters bottle dry white wine, such as white Burgundy; 4 servings EVOO, for drizzling; 1 small baby fennel or 1/4 small bulb, thinly sliced; 4 servings All-purpose flour, for dredging; 1 large fresh bay leaf; 2 Tbsps chopped fresh tarragon leaves; 3 cloves garlic, sliced; 1 leek, thinly sliced; 237 milliliters freshly peeled or defrosted drained pearl onions; 4 servings Salt and freshly ground black pepper

Winter White Coq Au Vin might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 98g of protein, 121g of fat, and a total of 1872 calories. Winter will be even more special with this recipe. Head to the store and pick up chicken, butter, defrosted pearl onions, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

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

Ingredients you will need

Salt And Pepper

Whole Chicken

Butter

All Purpose Flour

Equipment you will use

Dutch Oven

Add a drizzle of EVOO to the pot along with the remaining butter, onions, garlic, celery, fennel and leeks.

Ingredients you will need

Butter

Celery

Fennel

Garlic

Onion

Leek

Extra Virgin Olive Oil

Equipment you will use

Pot

Sprinkle the vegetables with some salt and pepper and cook until lightly browned, 7 to 8 minutes. Stir in the bay leaf and wine, return the chicken to the pot and cook, partially covered, over a low, rolling simmer, 30 minutes. Stir in the creme fraiche, reduce to a simmer and continue to cook, 30 minutes longer. If the liquid gets too low, add the chicken stock.

Ingredients you will need

Salt And Pepper

Chicken Stock