Coq au Vin Blanc
Ingredients
- 1 whole chicken (about 3 1/2 lbs) cut French style into 8 pieces), or 3 lbs chicken parts
- 1 T vegetable oil
- 3 t unsalted butter, divided
- 4 medium leeks (white and green parts only) finely chopped (2 cups)
- 2 T finely chopped shallot
- 4 medium carrots, halved diagonally
- 1 c dry white wine (preferably Alsation Riesling)
- 1 1/2 lb small (2 inch) red potatoes
- 2 T finely chopped flat-leaf parsley
- 1/2 c heavy cream
- Fresh lemon juice to taste
Instructions
- 1. Preheat oven to ?????? with rack in middle
- 2. Pat chicken dry and sprinkle with t 1 salt and a rounded 3/4 t pepper. Heat oil w 1 T butter in a wide 3 1/2 to 5 quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once - about 10 minutes per batch. Transfer to a plate.
- 3. Meanwhile, wash leeks and pat dry.
- 4. Pour off fat from pot, then cook leeks, shallot, and 1/2 t salt in remaining 2 T butter, covered, over medium -low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes.
- 5. Add chicken, skin sides up, with any juices from plate, carrots, and wine and boil until liquid is reduced by half, 3 to 4 minutes. Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes.
- 6. While chicken braises, peel potatoes, then generously cover with cold water in a 2 to 3 quart saucepan and add 1 1/2 t salt. Bring to a boil, then simmer until potatoes are just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley and shake to coat.
- 7. Stir cream into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes.
Instructions
- 1. Preheat oven to ?????? with rack in middle
- 2. Pat chicken dry and sprinkle with t 1 salt and a rounded 3/4 t pepper. Heat oil w 1 T butter in a wide 3 1/2 to 5 quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once - about 10 minutes per batch. Transfer to a plate.
- 3. Meanwhile, wash leeks and pat dry.
- 4. Pour off fat from pot, then cook leeks, shallot, and 1/2 t salt in remaining 2 T butter, covered, over medium -low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes.
- 5. Add chicken, skin sides up, with any juices from plate, carrots, and wine and boil until liquid is reduced by half, 3 to 4 minutes. Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes.
- 6. While chicken braises, peel potatoes, then generously cover with cold water in a 2 to 3 quart saucepan and add 1 1/2 t salt. Bring to a boil, then simmer until potatoes are just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley and shake to coat.
- 7. Stir cream into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes.
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