Winter White Coq Au Vin

  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 15 min
  • Yield: 4 servings
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One 4 to 5-pound chicken, cut into 8 pieces

Salt and freshly ground black pepper

All-purpose flour, for dredging

1 stick butter

EVOO, for drizzling

1 cup freshly peeled or defrosted drained pearl onions

3 to 4 cloves garlic, sliced

2 to 3 tablespoons chopped fresh tarragon leaves

Baguette, warmed

2 ribs celery heart with leafy tops, finely chopped

1 baby fennel or 1/4 small bulb, thinly sliced

1 leek, thinly sliced

1 large fresh bay leaf

One 750 milliliter-bottle dry white wine, such as white Burgundy

1 cup creme fraiche

2 to 3 cups chicken stock, if needed

1/4 cup Dijon mustard


  1. Sprinkle the chicken with salt and pepper and dredge in the flour. Melt 2 tablespoons of the butter in a Dutch oven over medium-high heat. Brown the chicken, working in batches, and then transfer to a plate. Add a drizzle of EVOO to the pot along with the remaining butter, onions, garlic, celery, fennel and leeks. Sprinkle the vegetables with some salt and pepper and cook until lightly browned, 7 to 8 minutes. Stir in the bay leaf and wine, return the chicken to the pot and cook, partially covered, over a low, rolling simmer, 30 minutes. Stir in the creme fraiche, reduce to a simmer and continue to cook, 30 minutes longer. If the liquid gets too low, add the chicken stock. Transfer the chicken to a warm platter, and add the mustard and chopped tarragon at the last minute. Serve with warm baguette.

Cook’s Note

Cool and store for a make-ahead meal. Bring to room temperature before reheating over medium heat.

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