This classic French country stew is a rustic delight!
white wine coq au vin
White Wine Coq Au Vin
Ingredient
- 2 tsp. olive oil
- 4 oz. pancetta, cut into 1/2-inch pieces
- 1 (3 1/2- to 4-pound) whole chicken, cut into 10 pieces
- Kosher salt and freshly ground black pepper
- 1 lb. cremini mushrooms, quartered
- 2 medium onions, chopped
- 2 leeks (white and light green parts only), halved and sliced
- 2 cloves garlic, chopped
- 2 tbsp. all-purpose flour
- 1 (750-milliliter) bottle dry white wine
- 1/2 c. chicken stock
- 2 tbsp. Dijon mustard
- 6 sprigs thyme
- 2 bay leaves
- 1/4 c. fresh tarragon, chopped
Instructions
- Preheat oven to 350°F. Heat oil in a large Dutch oven over medium heat. Add pancetta and cook, stirring occasionally, until browned, 2 to 4 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Season chicken with salt and pepper. Cook, skin side down, until golden brown, 5 to 7 minutes. Transfer to plate.
- Increase heat to medium-high. Add mushrooms and cook, stirring occasionally, until browned, 6 to 8 minutes. Reduce heat to medium-low and add onions, leeks, and garlic. Cook, stirring occasionally, until light golden brown and tender, 8 to 9 minutes. Add flour and cook, stirring, 1 minute. Gradually add wine, stirring constantly. Add stock, mustard, thyme, and bay leaves; bring to a simmer.
- Return pancetta and chicken (skin sides up) to pot; cover and transfer to oven. Cook until chicken is fork-tender and cooked through, 1 hour and 15 minutes to 1 hour and 30 minutes. Discard thyme and bay leaves. Serve topped with tarragon