Coq au Vin Blanc
Here is a really fabulous yet easy way to enjoy some of those old roosters. Use a good bottle of white wine, one that you enjoy drinking. You can also use a really good dry cider or stock, but if you think you can get away with some knock off, bottom shelf “cooking” wine, go and cook something else.
Coq au Vin Blanc
Dylan P Barile
Coq au Vin, (chicken with wine) is a classic chicken dish that reflects the resourceful and rustic elegance of French farmhouse cooking. Traditionally, it utilizes an old cock, but you can of course use an old hen, the slow, moist cooking process (known as braising) is the same. Many cooks use red wine, but white is a delightful change of pace, perfectly complementing the mushrooms. This dish is an old fashioned, peasant way to cook a chicken, so the measurements do not need to be exact; use your own taste as a guide. That being said, do use a good, dry, white wine that is delicious to drink, for the cooking will only amplify the flavors. Serve this with simple boiled potatoes, blanched green beans, good crusty bread to sop up the sauce, and a couple bottles of the same wine you're using in the recipe.
6 ounces of good bacon, cut crosswise into lardons
Extra virgin olive oil
8 ounces fresh mushrooms, torn into rough, large chunks (White mushrooms are just fine, but if you can get your hands on some more interesting ones such as Porcini, Oyster, or Portabella, by all means use them here)
1 old Dorking chicken, cut into 8 pieces
Kosher salt
Ground Black pepper
5 tablespoons flour
1 medium onion, chopped roughly
3 cloves of garlic, chopped roughly
5 parsnips, peeled and cut into 1 inch chunks (carrots, turnips, or rutabagas work well here too)
1½ pints or so good white wine (I recommend a clean French Chardonnay, domestic Sauvignon Blanc, or a dry Riesling)
1 bay leaf
3 thyme sprigs
8 ounces small whole white pearl onions or 1 medium onion, cut into large chunks
A few sprigs of fresh parsley
Heat oven to 325 f.
In a heavy, oven safe vessel such as a cast iron Dutch oven, over medium heat, fry the bacon. When the bacon has browned, and the fat has rendered, remove bacon and set aside, reserving the drippings in the pot. Add a tablespoon or two of the oil to augment the bacon fat in the pot, and gently fry the mushrooms removing once lightly browned.
Season the chicken with salt and pepper. Toss in flour to lightly coat. Add a few more tablespoons of oil to the pot. Working in batches if necessary, fry the chicken, skin-side down, and cook undisturbed for about 3 minutes until the chicken releases easily from the pan. Flip over and brown the other side. Remove to a plate.
If necessary, add another few tablespoons of oil to the pot and fry the chopped onions, garlic, and parsnips, stirring occasionally, until the onions are translucent. Increase the heat to medium high, add the wine, and scrape up all the browned bits, bringing to a boil. Return the chicken to the pot, along with the bay and thyme sprigs. The liquid should nearly cover the chicken. Once simmering, place in the moderate oven and cook for about 60 minutes, or until chicken is tender. Add a bit more wine or water if needed to keep the chicken saucy. Stir in the pearl onions, bacon, and mushrooms, taste for seasoning, and return to the oven for about 20 minutes more or until the onions are crisp-tender.
Garnish with a bit of fresh chopped parsley. Enjoy with a couple bottles of the same wine you used.
