| Cuisine: French | Type: Main Course | Serves: 4 |
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Source:
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Fine Cooking Feb/Mar 2019 |
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Attributes:
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Comments:
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A take on coq au vin using white wine. This recipe does not require marinating, and can be made in a couple of hours. We use just thighs for this and often cut it in half for the two of us. |
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Serving Suggestions:
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Ingredients:
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1/4 cup olive oil, divided 4 bone-in skin-on chicken thighs 4 chicken drumsticks Kosher salt and freshly ground black pepper 7 oz. pancetta, cut into 3/4-inch dice 8 medium shallots, lobes separated and large lobes halved through the core 4 medium carrots, cut into 3/4-inch thick slices, large slices cut in half 1 small fennel bulb, cored and cut into 3/4-inch dice 1 large garlic clove, finely chopped 4 sprigs fresh flat-leaf parsley 4 sprigs fresh thyme 1 bay leaf 2 cups dry fruity white wine such as an Alsatian or German dry Riesling 3 cups lower-sodium chicken broth 1/4 tsp. finely grated lemon zest 1 tbs. chopped fresh flat-leaf parsley for garnish |
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Instructions:
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1. Preheat oven to 300°F, placing a rack in the lower third. 2. Heat 2 tablespoons of the oil in a 7-8 quart Dutch oven over medium-high heat. Season the chicken all over with salt and pepper. 3. Arrange the chicken skin side down in the pot in a snug single layer, and sear, flipping once until golden brown all over. Be sure to get a nice brown sear on the skin. This will take 15 minutes or more. Remove to a plate. 4. Cook the pancetta in the pot until well browned all over. Transfer to a paper towel to drain. Pour off and discard the fat in the pot. 5. Heat the remaining 2 tablespoons of oil in the pot over medium-high heat. Cook the shallots, carrots and fennel stirring occasionally until lightly browned, about 7-8 minutes. Add the garlic and cook, stirring, until it has lost its aroma, about 1-2 minutes. Tie the bay leaf, parsley sprigs and thyme sprigs into a bouquet garni and add to the pot along with the wine. Simmer briskly cooking off the alcohol and scraping the bottom of the pot to deglaze, getting up all the brown bits. 6. Add the broth along with the chicken arranging the chicken in a single layer. Bring to a simmer, cover and transfer to the oven. 7. Braise the chicken until the meat is fork-tender and just starting to come off the bone, 35 to 45 minutes. Transfer the chicken and vegetables to a serving platter using a slotted spoon and cover with foil. Remove the bouquet garni. 8. Bring the sauce in the pot to a boil over high heat and reduce to 2 cups, about 15 minutes. Stir in the lemon zest and taste for seasoning. Pour the sauce over the chicken, and serve sprinkled with chopped parsley. |
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2022-09-27