Elegant Coq au Vin Blanc with Herb-Infused Butter and Glazed Root Vegetables

Ingredients

• 4 pieces chicken thighs, bone-in, skin-on
• 1 bottle dry white wine
• 2 cups chicken stock
• 1 tablespoon olive oil
• 4 tablespoons butter
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 large onion, diced
• 3 sprigs thyme
• 1 bay leaf bay leaf

• 2 tablespoons butter, softened
• 1 tablespoon parsley, finely chopped
• 1 teaspoon tarragon, finely chopped

• 2 pieces carrots, peeled and sliced
• 2 pieces parsnips, peeled and sliced
• 1 tablespoon honey
• 1 tablespoon butter

Method

1. 01
   Preheat your oven to 350°F (175°C). Season the chicken thighs with salt and pepper.
2. 02
   In a large, oven-proof skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add chicken thighs, skin-side down, searing until golden brown, about 5 minutes per side. Remove chicken and set aside.
3. 03
   In the same skillet, add onion, garlic, and mushrooms. Sauté until the onion is translucent and mushrooms are browned.
4. 04
   Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Add chicken stock, thyme, and bay leaf. Return the chicken to the skillet.
5. 05
   Cover the skillet and transfer to the preheated oven. Bake for 45 minutes, or until the chicken is tender.
6. 06
   Meanwhile, prepare the herb-infused butter by mixing softened butter with parsley and tarragon. Set aside.
7. 07
   In a separate pan, melt 1 tablespoon of butter. Add carrots and parsnips, cooking until they begin to soften. Add honey, and continue cooking until vegetables are glazed and tender.
8. 08
   Remove the skillet from the oven. Stir in the herb-infused butter until melted and well combined.
9. 09
   Serve the chicken with the sauce and glazed root vegetables on the side, garnished with additional parsley if desired.