Coq au Vin Blanc with Tarragon and Pearl Onions🍖 Main

IngredientsCopy

• 4 bone-in, skin-on chicken leg quarters (or 8 pieces thighs and drumsticks)
• 4 oz diced pancetta
• 2 tbsp unsalted butter
• 10 oz frozen pearl onions, thawed and patted dry
• 8 oz cremini mushrooms, quartered
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups dry white wine (such as Chardonnay or Sauvignon Blanc)
• 1 cup low-sodium chicken stock
• 1 bouquet garni (4 sprigs parsley, 3 sprigs thyme, 1 bay leaf tied with twine)
• 1/2 cup heavy cream
• 1 large egg yolk
• 2 tbsp fresh tarragon, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Pat the chicken pieces thoroughly dry with paper towels and season generously with salt and black pepper.
2. Step 2: In a large Dutch oven over medium heat, cook the diced pancetta for 5 to 6 minutes until crisp. Remove with a slotted spoon and set aside.
3. Step 3: Increase heat to medium-high and sear the chicken pieces skin-side down in the rendered fat for 8 minutes until deeply golden. Flip and sear for 3 minutes more, then transfer to a platter.
4. Step 4: Add the butter to the pot along with the thawed pearl onions and quartered mushrooms. Cook over medium-high heat for 6 to 8 minutes until browned in spots. Stir in the minced garlic for 1 minute, then transfer the mushrooms and onions to a bowl.
5. Step 5: Sprinkle the flour into the fat remaining in the pot and whisk for 1 minute. Slowly pour in the white wine and chicken stock while whisking constantly to prevent lumps. Bring to a simmer.
6. Step 6: Return the chicken pieces (skin-side up) and half of the pancetta to the pot along with the herb bouquet garni. Reduce heat to low, cover partially, and simmer gently for 30 minutes until the chicken is tender and cooked through.
7. Step 7: Stir the browned mushrooms and pearl onions back into the pot and simmer for 5 minutes to warm through. Remove the chicken and vegetables to a warm serving dish and discard the herb bundle.
8. Step 8: In a small bowl, whisk together the heavy cream and egg yolk. Slowly ladle 1/2 cup of the hot braising liquid into the cream mixture while whisking constantly to temper the egg, then pour the mixture back into the Dutch oven over low heat (do not let it boil). Stir in the fresh tarragon and remaining pancetta, then pour the glossy sauce over the chicken.