Coq au Vin Blanc with Herbs de Provence

Ingredients

• 3 lbs Chicken thighs and drumsticks, bone-in skin-on
• 3 cups Dry white wine (Sauvignon Blanc or Chardonnay)
• 4 oz Bacon or pancetta, diced
• 1 cup Pearl onions, peeled
• 8 oz Cremini mushrooms, halved
• 1 cup Chicken stock
• 3 cloves Garlic cloves, minced
• 1.5 tbsp Herbs de Provence
• 2 tbsp Unsalted butter
• 2 tbsp All-purpose flour
• 0.25 cup Fresh parsley, chopped(optional)
• 1 tbsp Olive oil

Instructions

1. 1

   Season the chicken pieces generously with salt and pepper, then dust lightly with a portion of the flour.

2. 2

   In a large Dutch oven, cook the bacon over medium heat until crisp, then remove with a slotted spoon and set aside.

3. 3

   In the same pot with the bacon fat, brown the chicken pieces in batches until the skin is golden and crispy, then remove and set aside.

4. 4

   Add the pearl onions and mushrooms to the pot, sautéing for 5-7 minutes until softened and lightly browned.

5. 5

   Stir in the garlic and Herbs de Provence for 1 minute until fragrant, then pour in the white wine, scraping the bottom of the pan to release the brown bits.

6. 6

   Return the chicken and bacon to the pot, add the chicken stock, and bring to a gentle simmer; cover and cook for 35-40 minutes.

7. 7

   In a small bowl, mash the butter and remaining flour together to create a beurre manié, then whisk it into the sauce to thicken slightly.

8. 8

   Simmer uncovered for 5 more minutes, garnish with fresh parsley, and serve over buttered noodles or mashed potatoes.