COQ AU VIN BLANC
Just as Oregon borrows from Burgundy in vineyards planted with pinot noirs and chardonnays, that region also inspires dinner. The iconic boeuf bourguignon would not be the best choice with chardonnay, but this version of coq au vin, replacing Chambertin with chardonnay, couldn't be better. I went light with it, omitting the bacon lardons. And I gave a nod to Oregon's truffle crop by finishing the sauce with a gloss of black truffle butter. It's a modest investment that elevates the dish. A generous slab of unsalted butter (especially if it's high-fat European-style) could also bolster the sauce, though with less foxy intrigue.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Heat the oil on medium-high in a 4-quart stovetop casserole or sauté pan. Add the chicken, skin side down, as many pieces as fit comfortably. Cook until lightly browned, season with salt and pepper and turn to brown other side. Remove to a platter when done and repeat with the remaining chicken.
- Add the pearl onions to casserole and toss in fat until lightly browned. Remove to a dish. Reduce heat to low. Add the chopped onion, celery and garlic, cook until softened, and stir in the mushrooms. When they wilt, add the wine, bring to a simmer and season with salt, pepper and lemon juice. Return chicken to casserole with any accumulated juices, baste, cover and cook 30 minutes, basting a few more times. Remove the chicken to a platter.
- Increase heat to medium-high and cook the sauce and mushrooms about 5 minutes, until sauce thickens slightly. Lower heat, add the pearl onions and butter. When butter melts, check seasonings, return chicken to casserole, baste and simmer a few minutes. Serve from casserole or transfer to a deep platter. Scatter the tarragon on top before serving.
Nutrition Facts : @context http, Calories 760, UnsaturatedFat 30 grams, Carbohydrate 14 grams, Fat 50 grams, Fiber 3 grams, Protein 54 grams, SaturatedFat 16 grams, Sodium 1425 milligrams, Sugar 5 grams, TransFat 0 grams
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Princess Peach
[email protected]I love this recipe! It's so easy to make and the results are always delicious.
Helena Greyling
[email protected]This is a great recipe for a special occasion. It's easy to make and always impresses my guests.
Lama Mutez
[email protected]I'm not a big fan of chicken, but I really enjoyed this dish. The sauce was amazing.
Ben Burns
[email protected]I made this dish for my husband's birthday and he loved it. He said it was the best coq au vin blanc he's ever had.
Charles Axsom
[email protected]This is the best coq au vin blanc I've ever had. I will definitely be making it again.
Mariah Pablo
[email protected]I followed the recipe exactly and the dish turned out perfectly. I highly recommend this recipe.
Jobaeid Hassan
[email protected]I've made this dish several times and it's always a hit. I love the creamy sauce and the tender chicken.
Mary Wairimu
[email protected]This is my go-to recipe for coq au vin blanc. It's always a crowd-pleaser.
Lagi Heather
[email protected]I used boneless, skinless chicken breasts and the dish was still delicious. I also added some mushrooms and they were a great addition.
Haq Baba
[email protected]I've been making coq au vin blanc for years and this is the best recipe I've found. It's simple to make and always turns out perfect.
Joshua Brannon
[email protected]I made this dish for a dinner party and it was a total success. Everyone loved it!
Vpawan Pawan
[email protected]The recipe was easy to follow and the dish turned out great. I used a whole chicken and it took a little longer to cook, but it was worth it.
Erica Wilson
[email protected]This coq au vin blanc was a hit with my family! The chicken was tender and juicy, and the sauce was flavorful and creamy. I will definitely be making this again.