Hearty Coq au Vin Blanc with Pearl Onions and Baby Potatoes

Ingredients

• 1 whole chicken cut into 8 pieces
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 1 cup dry white wine
• 2 cups chicken stock
• 100 grams pearl onions peeled
• 400 grams baby potatoes halved
• 2 cloves garlic minced
• 1 teaspoon thyme dried
• 2 tablespoons parsley chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper freshly ground

Instructions

1. 1 In a large Dutch oven, heat olive oil and 2 tablespoons of butter over medium-high heat. Season the chicken pieces with salt and pepper, then sear in the pot until golden brown on all sides. Remove and set aside.
2. 2 In the same pot, add the pearl onions and sauté until they begin to caramelize, about 5 minutes. Add minced garlic and cook for an additional minute.
3. 3 Return the chicken to the pot. Pour in the white wine and scrape the bottom of the pot to deglaze. Allow the wine to reduce by half.
4. 4 Add the chicken stock, thyme, and baby potatoes to the pot. Bring to a simmer, then reduce the heat to low, cover, and cook for 45 minutes, or until the chicken is cooked through and tender.
5. 5 Remove the lid, add the remaining butter, and increase the heat to medium to thicken the sauce slightly, about 10 minutes.
6. 6 Garnish with chopped parsley before serving. Taste and adjust seasoning with additional salt and pepper if necessary.