Creamy Coq au Vin Blanc with Parsley Potatoes

Ingredients

• 1 whole chicken, cut into pieces
• 1 cup olive oil
• 4 slices bacon, diced
• 2 cups mushrooms, sliced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cups dry white wine
• 1 cup chicken stock
• 1 cup heavy cream
• 2 tablespoons flour
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons butter

• 2 pounds potatoes, peeled and cubed
• 3 tablespoons butter
• 1 cup fresh parsley, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   In a large pot, heat olive oil over medium heat. Add the bacon and cook until crispy. Remove and set aside.
2. 02
   In the same pot, add chicken pieces and brown on all sides. Remove and set aside.
3. 03
   Add mushrooms, onion, and garlic to the pot. Sauté until softened.
4. 04
   Sprinkle flour over the vegetables and stir to combine. Cook for 1 minute.
5. 05
   Pour in white wine and chicken stock, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
6. 06
   Return the chicken and bacon to the pot. Cover and simmer gently for 45 minutes until the chicken is tender.
7. 07
   Stir in heavy cream, salt, and pepper. Cook uncovered for another 15 minutes until the sauce thickens.
8. 08
   For the parsley potatoes, boil potatoes in salted water until tender. Drain and return to the pot.
9. 09
   Add butter, parsley, salt, and pepper to the potatoes. Toss well to coat.
10. 10
    Serve the creamy coq au vin blanc with parsley potatoes, garnished with additional parsley if desired.