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 teaspoon black pepper, freshly ground

Method

1. 01
   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. 02
   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. 03
   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. 04
   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. 05
   Remove the lid, add the remaining butter, and increase the heat to medium to thicken the sauce slightly, about 10 minutes.
6. 06
   Garnish with chopped parsley before serving. Taste and adjust seasoning with additional salt and pepper if necessary.