Luxurious French Coq au Vin Blanc with Velvety Mushroom Sauce

Ingredients

• 1 whole chicken, cut into 8 pieces
• 1 cup all-purpose flour, sifted
• 2 tablespoons olive oil
• 1 cup dry white wine
• 1 cup chicken stock
• 3 tablespoons butter, unsalted
• 1 large onion, sliced
• 2 cloves garlic, minced
• 2 cups button mushrooms, sliced
• 2 tablespoons fresh thyme, chopped
• 1 cup heavy cream
• salt and pepper

Method

1. 01
   Preheat the oven to 350°F (175°C).
2. 02
   Season the chicken pieces with salt and pepper, then dredge in flour, shaking off any excess.
3. 03
   In a large Dutch oven, heat olive oil over medium-high heat. Brown the chicken pieces on all sides, then remove and set aside.
4. 04
   In the same pot, add butter and sauté onions until translucent. Add garlic and cook for another minute.
5. 05
   Add mushrooms and cook until they begin to brown. Stir in thyme.
6. 06
   Return the chicken to the pot. Pour in the white wine and chicken stock, scraping up any browned bits from the bottom of the pot.
7. 07
   Bring to a simmer, cover, and transfer to the oven. Cook for 60 minutes or until the chicken is tender.
8. 08
   Remove the pot from the oven. Transfer chicken to a serving platter and keep warm.
9. 09
   Place the pot back on the stove over medium heat. Stir in heavy cream and cook until the sauce thickens slightly.
10. 10
    Adjust seasoning with salt and pepper. Pour the mushroom sauce over the chicken and serve immediately.