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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janet sammy
[email protected]I'm so glad I tried this recipe.
The Emissary
[email protected]This recipe is a winner!
Owais Tech
[email protected]This is the best coq au vin blanc I've ever had!
Poifo Setlhabi
[email protected]You won't be disappointed with this recipe.
moses itumo
[email protected]This dish is a must-try.
Tanu Cp
[email protected]I highly recommend this recipe.
Winner Victor
[email protected]This recipe is a game-changer!
Maleigha Bishop
[email protected]This is a keeper!
Richard Ganu
[email protected]I'll definitely try this recipe again.
Divya Raee
[email protected]This dish deserves a standing ovation!
Donna Sherk
[email protected]Could be better.
A Geddes
[email protected]Not bad!
Shiv Naryan
[email protected]Overall, I thought this dish was just okay. The chicken was tender, but the sauce was a bit bland.
Diana solomon
[email protected]I found the recipe to be a bit confusing. I'm not sure if I did something wrong, but the sauce didn't turn out very well.
Nirjoy Das
[email protected]This coq au vin blanc was a bit too rich for my taste. The sauce was very creamy and the chicken was a bit fatty.
Ram Dhanwar
[email protected]I'm not a big fan of chicken, but this dish was really good. The sauce was creamy and flavorful, and the chicken was cooked perfectly.
K F
[email protected]This dish was easy to make and tasted amazing! I used a dry white wine and it worked perfectly. The chicken was moist and the sauce was flavorful.
Busisiwe Sithole
[email protected]I followed the recipe exactly and it turned out great! The chicken was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Sadam Mazari
[email protected]This coq au vin blanc was a delightful dish! The chicken was tender and flavorful, and the sauce was rich and creamy. I served it with mashed potatoes and green beans, and it was a perfect meal.