Creamy Coq au Vin Blanc with Herb-Infused Pearl Onions

Ingredients

• 1 whole chicken, cut into 8 pieces
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 cup dry white wine
• 2 cups chicken stock
• 1 cup heavy cream
• 1 pound pearl onions, peeled
• 1 teaspoon dried thyme
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup cognac
• to taste salt and pepper

• 1 tablespoon butter
• 1 sprig rosemary
• 1 sprig thyme

Method

1. 01
   Season the chicken pieces with salt and pepper. In a large Dutch oven, heat the butter and olive oil over medium heat. Brown the chicken pieces on all sides, then remove and set aside.
2. 02
   In the same pot, add the pearl onions and cook until lightly browned. Stir in the garlic and thyme, cooking for another minute.
3. 03
   Sprinkle the flour over the onions and stir to coat. Cook the flour for about 2 minutes, stirring constantly.
4. 04
   Pour in the cognac and white wine, stirring to deglaze the pot. Let it simmer for 5 minutes to reduce slightly.
5. 05
   Return the chicken to the pot, add the chicken stock, and bring to a simmer. Cover and cook for about 45 minutes, until the chicken is tender.
6. 06
   In a separate pan, melt the butter for the herb-infused onions. Add rosemary and thyme sprigs, cooking gently to infuse the flavors.
7. 07
   Once the chicken is cooked, remove the pot from heat and stir in the heavy cream. Adjust seasoning with salt and pepper.
8. 08
   Serve the chicken with the sauce, alongside the herb-infused pearl onions. Garnish with fresh thyme if desired.