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Coq au Vin, White (M, TNT)
Source: Cuisine Magazine, Jan/Feb 2001
Serves: 4 to 6

1/2 oz. dried porcini mushrooms
2 cups boiling water
5 slices turkey bacon, cut into large pieces (or omit if you can't find certified kosher)
12 oz. white mushrooms, quartered (about 4 cups)
4 cups peeled pearl onions (could be the frozen ones)
4 tbsp. olive oil
1-1/2 lb. chicken thighs, trimmed of fat
1-1/2 lb. chicken legs, trimmed of fat
1/2 cup carrot, peeled and diced
1/2 cup celery, peeled and diced
1/2 cup onion, peeled and diced
1/4 cup brandy
1 tbsp. tomato paste
1 bottle (750ml) Chardonnay
2 garlic cloves, peeled and crushed
1 bay leaf
1/2 tsp. dried thyme leaves
1/4 cup flour

In a small bowl, immerse porcini mushrooms in boiling water. Reserve soaking liquid.

In a Dutch oven, sauté turkey.

Add and sauté white mushrooms and peeled pearl onions. Remove and set aside.

Heat olive oil in the Dutch oven.

Season chicken parts with salt and brown in batches. Remove from Dutch oven. Pour off all but 1 tbsp. fat, then sauté carrot, celery and onion.

Deglaze with reserved 1 cup of porcini mushroom immersion liquid, brandy, and tomato paste.

Add browned chicken, wine, garlic, bay leaf, and thyme. Braise in oven until chicken is tender and falling off the bones. Remove the chicken from the pot.

Place the pot over a burner at medium-high heat. Combine 1/2 cup reserved porcini soaking liquid with flour. Whisk into the simmering sauce. Bring to a boil, and simmer until thickened.

Chop porcini coarsely, and add to pot with mushrooms and onions. Garnish with chopped fresh parsley.

Serve with mashed potatoes or, as the magazine suggests, with potatoes and other root vegetables (turnips, rutabagas, sweet potatoes) mashed together.

Poster's Notes:
Traditional Coq au Vin is made with red wine. This is made with white, and allows the flavor of the chicken to come through better.

I have made this several times for my family to rave reviews, even from the "ew-chicken-again person!"

Posted by Debbie Sichel

Nutritional Info Per Serving: N/A