French Coq au Vin Blanc with Pearl Onions and Mushrooms

Ingredients

• 1 whole chicken cut into pieces
• 1 cup dry white wine
• 2 tablespoons olive oil
• 1 cup chicken stock
• 1 pound pearl onions peeled
• 1/2 pound button mushrooms sliced
• 4 tablespoons unsalted butter
• 2 cloves garlic minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper freshly ground
• 1/4 cup all-purpose flour

Instructions

1. 1 Season the chicken pieces with salt and black pepper. Dredge them lightly in flour, shaking off the excess.
2. 2 In a large Dutch oven, heat olive oil over medium-high heat. Brown the chicken pieces on all sides, working in batches if necessary. Remove and set aside.
3. 3 Add the butter to the same pot. Once melted, add the pearl onions and sauté until they are golden brown. Add the garlic and cook for an additional minute.
4. 4 Add the mushrooms to the pot and cook until they release their moisture and begin to brown, about 5 minutes.
5. 5 Return the chicken to the pot, and sprinkle with dried thyme. Pour in the white wine and chicken stock, scraping up any browned bits from the bottom of the pot.
6. 6 Bring the mixture to a simmer, cover, and reduce the heat to low. Cook for 45-60 minutes, or until the chicken is tender and cooked through.
7. 7 Adjust seasoning with salt and pepper to taste. If a thicker sauce is desired, remove the chicken and reduce the sauce over medium-high heat until it reaches the desired consistency.
8. 8 Serve the coq au vin blanc hot, garnished with fresh herbs if desired, alongside crusty bread or over a bed of mashed potatoes.