Coq au Vin Blanc
Coq au vin is traditionally made with red wine but this version with white is especially delicious because of the unique addition of Dijon, which adds a bit of a kick.
Ingredients
2 tbsp unsalted butter, softened
2 tbsp vegetable or olive oil
3 whole chicken breasts (3-3 1/2 lbs total), split in half
3 cloves garlic, minced
3 shallots, minced
1 1/2 tsp dried thyme
1 tsp ground marjoram
3/4 cup chicken stock
2 cups white Burgundy table wine, or other chardonnay
1/2 lb baby carrots, peeled
24 pearl onions, peeled
13 ounces artichoke hearts, drained
1/3 cup imported Dijon mustard
3 tbsp brandy
1/2 cup snipped fresh chives or minced fresh parsley
Sea salt and freshly ground black pepper to taste
Directions
Heat 2 tablespoons of the butter and the oil in a very large skillet over medium-high heat. Add the chicken breasts, skin side down and sauté until nicely browned, 8 to 10 minutes. Season the chicken with salt and pepper while it cooks. Turn over and brown the undersides as well. Once browned, move the chicken breasts to a platter.
Add the garlic and shallots to the skillet and sauté until softened, 2 to 3 minutes. Add the thyme and the marjoram and cook 1 minute more. Pour in the chicken stock and wine, stirring to scrape up any bits that may be clinging to the bottom of the pan. Return the chicken to the pot, cover, and braise over medium heat, basting occasionally with the pan juices, until the meat is nearly tender, 20 to 30 minutes. Add the carrots, onions, and artichokes, tucking them in and around the chicken pieces. Continue cooking, covered, until the vegetables are tender, 15 to 20 minutes more.
Using a slotted spoon, transfer the chicken and vegetables to a platter and keep warm. Whisk the mustard and brandy into the liquid remaining in the skillet and bring to a boil until it thickens slightly. Taste and add more salt and pepper if necessary. Return the chicken and vegetables to the pot and stir to coat with the sauce. Sprinkle with the chives or parsley and serve at once.
Serves 6