Coq au vin blanc

Step 1

Separate chicken legs at joint. If breasts are large, cut diagonally across each breast to make 2 portions. In Dutch oven, cook bacon over medium heat until crispy Leaving the dripping in the pan, remove the bacon to a plate. Add chicken pieces ( not too many at a time) to the pot: brown on all sides over a medium heat, for about 10 minutes. Transfer to a plate. Add onions and garlic to pot; cook over medium heat, stirring for 5 mins, adding up to 2 Tbsp water if sticking.. Add mushrooms, carrots thyme, salt, and pepper; cook, stirring often, for 10 min or until almost all liquid is evaporated and mushrooms are browned. Stir in flour for 1 min. Stir in wine, stock, and bay leaves; bring to a boil. Carefully place the chicken pieces into the vegetable mixture. Sprinkle bacon and accumulated juices over top. Turn heat to simmer and continue to simmer covered for 20 min. Now uncover; simmer for another 20 mins. until chicken is no longer pink inside. Remove chicken to a platter and keep warm. Remove Bay leaves; bring pot ingredients to a boil; stirring constantly for 5-10 mins. This should reduce it by half. Pour sauce and vegetables over warm chicken. Garnish with parsley