Rustic French Coq au Vin Blanc

Ingredients

• 1 whole chicken, cut into 8 pieces
• 1 cup dry white wine
• 2 cups chicken stock
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 8 ounces pearl onions, peeled
• 8 ounces mushrooms, quartered
• 1 cup bacon, diced
• 3 cloves garlic, minced
• 1 teaspoon thyme, dried
• 2 tablespoons parsley, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 2 tablespoons flour, sifted
• 2 tablespoons butter, softened

Method

1. 01
   Season the chicken pieces with salt and pepper. In a large Dutch oven, heat olive oil and 2 tablespoons of butter over medium-high heat. Brown the chicken pieces in batches until golden on all sides. Remove and set aside.
2. 02
   In the same pot, add the bacon and cook until crisp. Remove with a slotted spoon and set aside with the chicken.
3. 03
   Add the pearl onions and mushrooms to the pot and sauté until the onions are lightly browned and the mushrooms are tender. Add the garlic and thyme, cooking for another minute.
4. 04
   Return the chicken and bacon to the pot. Pour in the white wine and chicken stock, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
5. 05
   Cover the pot and reduce the heat to low. Simmer gently for about 45 minutes, until the chicken is tender and cooked through.
6. 06
   In a small bowl, blend the sifted flour and softened butter into a smooth paste. Stir the paste into the pot to thicken the sauce, cooking for an additional 10-15 minutes.
7. 07
   Taste and adjust the seasoning with more salt and pepper if needed. Stir in the chopped parsley before serving.
8. 08
   Serve hot with crusty bread or over a bed of mashed potatoes to soak up the sauce.