Coq Au Vin Blanc This version of coq au vin is familiar and comforting but has been brightened up a bit by a simple swap: white wine for red. Bacon adds a lovely smoky note, and the fat aids in browning the chicken and vegetables. If you don’t want to use bacon, you can swap in 2 tablespoons olive oil. This recipe loves cast iron, since it starts and finishes on the stovetop with oven braising in between. Consider serving the coq au vin over Creamy Rosemary Polenta
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  • 6 ounces bacon, cut into 1⁄2-inch pieces
  • 1 (31⁄2-pound) chicken, cut into 10 pieces
  • Salt and freshly ground black pepper
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 12 ounces mushrooms, such as button or cremini, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup white wine
  • 2 cups chicken stock
  • 1 pound carrots, cut diagonally into 2-inch pieces about 1⁄2-inch thick
  • 5 sprigs thyme
  • 1 bay leaf
  • 1 tablespoon unsalted butter
  • 1 tablespoon sherry vinegar
  • Chopped fresh flat-leaf parsley, for garnish


  1. Preheat the oven to 350°F.
  2. In a large cast-iron cocotte, cook the bacon over medium heat until browned and the fat is rendered, about 5 minutes. Remove the bacon to a paper towel–lined plate.
  3. Sprinkle the chicken with salt and pepper. Working in batches, brown the chicken, skin-side down, for 3 to 5 minutes, or until the chicken skin is golden brown. Remove from the pan to a plate and set aside.
  4. Carefully remove all but 2 tablespoons fat from the pan. Add the onion, celery, and mushrooms and cook until softened, 4 to 6 minutes. Add the garlic and cook for another 30 seconds, or until aromatic. Deglaze the pot with the wine. Add the stock, carrots, thyme, bay leaf, and a big pinch each of salt and pepper. Return the bacon to the pot and nestle the chicken into the braising liquid. Cover, transfer to the oven, and cook for 11⁄2 hours, or until the chicken is fork-tender.
  5. Remove the chicken from the cocotte to a baking sheet fitted with a wire rack. Place the cocotte on the stovetop over medium-high heat and reduce the sauce by half, about 5 minutes. Stir in the butter and sherry vinegar, taste, and add more salt if needed. Return the chicken and any accumulated juices to the cocotte and cook to warm through. Spoon into bowls and serve garnished with parsley.

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