Whenever I receive a William-Sonoma catalog, I study the dishes displayed in the dishes! Coq au Vin is “typically cooked with red wine, traditionally a bottle of Burgundy.” Williams-Sonoma changed this French recipe by calling for a dry white wine. Here’s my take on it:
1 bottle (750 ml) dry white wine
5 fresh flat-leaf parsley sprigs, plus 2 Tbs. finely chopped parsley
3 fresh thyme sprigs
1 bay leaf
3 1/2 lb. (1.75 kg) whole chicken legs (I used chicken breasts.)
Kosher salt and freshly ground pepper
1 lb. (500 g) small white button mushrooms (I didn’t add mushrooms.)
3/4 lb. (375 g) shallots, peeled and quartered
3 Tbs. unsalted butter (I used margarine.)
3 garlic cloves, minced
2 Tbs. all-purpose flour
1/4 cup (2 fl. oz./60 ml) dry sherry
1 3/4 cups (14 fl. oz./430 ml) chicken broth
3/4 lb. (375 g) small baby carrots, peeled
Juice of 1/2 lemon
1. Preheat oven to 350°F (180°C).
2. In a large saucepan over high heat, boil the wine until reduced by half, about 15 minutes.
3. Meanwhile, make a bouquet garni: Using a piece of kitchen twine, tie together the parsley sprigs, thyme sprigs and bay leaf. Set aside.
4. Season the chicken generously with salt and pepper. Set the pot over medium-high heat. Working in batches, sear the chicken, turning once, until browned on both sides, 8 to 10 minutes per batch. Transfer to a plate.
5. Discard all but 2 Tbs. of the fat from the pan. Return the pan to medium-high heat, add the mushrooms and cook, stirring occasionally, until they begin to brown, 6 to 8 minutes. Add the shallots and cook, stirring, for 2 minutes. Transfer the mushrooms and shallots to a bowl and set aside.
6. Reduce the heat to medium and add the butter. When the butter has melted, add the garlic and flour and cook for 1 minute. Add the sherry and deglaze the pan, stirring to scrape up any browned bits on the pan bottom. Whisk in the reduced wine and the broth, increase the heat to medium-high and bring to a simmer. Add the chicken, mushroom mixture, carrots and bouquet garni. Cover, transfer to the oven and braise until the chicken is tender, about 1 1/2 hours.
7. Transfer the chicken to a plate. Using a large spoon, skim the fat from the surface of the liquid. Set the pan over medium-high heat and simmer until the sauce is thickened, 12 to 15 minutes. Discard the bouquet garni. Add the lemon juice and season to taste with salt and pepper. Return the chicken to the pan. Garnish with chopped parsley and serve immediately. Serves 4 to