Faith Middleton's Food Schmooze: Coq Au Vin Blanc

C O Q A U V I N B L A N C

From Farmhouse Kitchen FAVORITES

3 Tb Extra Virgin Olive Oil, plus more as needed

3 Lb organic boneless, skinless Chicken (white and dark meat), cut into 1 1/2-inch cubes

1/2 Cup Unbleached White Flour

2 tsp Salt

1/2 tsp Pepper

1/2 tsp dried Thyme

Zest of 1 medium Lemon

1 large Yellow Onion, chopped

3 cloves Garlic, minced

1 medium Fennel bulb, cored and chopped

2 Cups assorted Mushrooms, sliced

1 Cup small canned or frozen Artichokes, halved

1 2-inch Lemon peel

1-2 Tb Capers

1/2 tsp dried Thyme or 2 sprigs fresh Thyme

2 Bay leaves

3 Cups White Wine

4 Cups Potatoes, peeled and quartered

2 Tb Heavy Cream

3 Tb fresh Flat Leaf Parsley, chopped

Salt & Pepper, to taste

• Wash the chicken and pat dry with paper towels.
• Cut away any visible fat.
• In a large ziplock bag add flour, salt, pepper, thyme and lemon zest.
• Add chicken and shake to coat meat completely.
• In a heavy cast-iron pot, heat 2 Tb of oil on medium-high heat.
• In batches, add 1/3 of the floured chicken to the pot, turning to brown all  sides.
• Total cooking time is 5–7 minutes per batch.
• Set browned chicken aside in a bowl.
• Add an additional 1 Tb of oil to the pot and reduce heat to medium.
• Add onion, garlic, fennel and mushrooms to the pot and cook until     vegetables are soft.
• Add 1/2 cup wine to deglaze the pot, scraping all of the golden bits off the bottom of the pot with a wooden spoon.
• Add artichokes, lemon peel, capers, herbs, chicken and remaining wine.
• Bring mixture to a boil.
• Cover and reduce heat to medium-low and simmer, stirring occasionally, for 1 hour, or bake at 350 degrees for the same amount of time.
• Add potatoes and simmer for an additional 20 minutes, or until potatoes are soft.
• Discard lemon peel, bay leaf and thyme sprigs.
• Using a slotted spoon, remove Coq au Vin from the pot and place in a large covered serving bowl.
• Add 2 Tb heavy cream to the sauce and simmer on high heat until reduced in half.
• Top the Coq au Vin with the reduced sauce.
• Sprinkle with fresh parsley.
• Serve with baguette.

Makes 6-8 servings