Coq au Vin Blanc

Carmalize the onions well! Brown the chicken skin side down well to crispy

I seriously doubt this is an 80 min recipe. 5 min to chop chicken, 10 min to blanch & prep onions, 7*2 min minimum to brown the chicken, plus a few extra mins for transferring. The time is unstated for cooking the onions, but we all know that never happens as quickly at home as a recipe says - I say 10 min minimum to cook the chopped onions, celery, the mushrooms, add wine & cook down before the chicken goes back. Few braises take just 30 min, Then five plus a few…. Not a recipe for weeknights.

This produced a delicious dinner, with the most heavenly, savory, well-balanced sauce. My only gripe is I wish there was more, so I think next time I will add some chicken stock in with the wine, or maybe just more wine. I used olive oil instead of grapeseed, turned out just fine. I think the taste is light and reminiscent of a piccata without the addition of lardons.

Truly delicious and inspired. While the preparation took 3-4 hours, the end result was satisfying. We used lardons and added carrots and doubled the mushrooms. It was well cooked and seasoned and. I would make it again and again

This was delicious! Cooked per the recipe, with a few small exceptions. I blanched the pearl onions and then peeled them, browned them in the pan, and added a small amount of salted butter when I set them aside. Also added salt and pepper to the vegetables as I was cooking, not just where indicated in the recipe. It was seasoned perfectly. I was able to find truffle butter at a local grocery store, and it made the dish.

Excellent dish, decided to carmelize pearl onions and add at the end of the dish. Tarragon is a bit strong, added time as well.

Amazing. Restaurant quality. Used Cornish game hens, boiler onions, and was liberal with seasonings. Prep to finish 3 hrs. Definitely will be on regular meal rotation. Added a few red potatoes on onion step.

Next time, I will follow this recipe more closely. I relied on comments and other recipes, and did not quite get the point here. My bad. Still, the good: get rid of chicken skin if making ahead and reheating. Use frozen pearl onions. The uncertain: Not sure that this works for make-ahead. Texture of oyster mushrooms weird. Only use one kind of mushroom. The bad: Do not use lardon to keep it light. Do not use tomato paste (wrong color)! It has potential. I overworked it.

Made this now 4 or 5 times. Love this recipe, last time I added some shiitakes from the fridge. I also now brown the pearl onions in oil and butter Julia style, then add them at the end after adding butter to the sauce. We love this recipe and it is now one of our staples.

I needed a great campfire recipe to feed a cabin-raising crew, and this was a wild success. If you have a spare autumn afternoon in the woods, a cast-iron Dutch oven, a stack of dry wood, and lots more wine than the recipe calls for, this dish is your go-to. You get accolades from the grateful framing crew, when all you really did was sip wine and tend a fire for 3 hrs. Win-win. Pairs well w/ arugula salad (use Sam Sifton's buttermilk blue cheese dressing) & Pierre Franey's sauteed potatoes.

@Sacranento Fan - The purpose of browning the chicken is to create a fond - the carmelized brown bits and fat left in the pot when you brown chicken that is then deglazed with the wine and stock. The fond adds a tremendous amount of flavor.

Not sure why bother browning and crisping the chicken skin if it is going to be steamed (covered casserole) and basted? Skin will be soggy with all that moisture, even if it is a bit browner. What's the thinking here please?

Made 3 times. Great summer dish. Prefer the lardons over grapeseed oil. Made it both ways.

I’ve also started cooking by rendering the fat off some Kaiser (smoked East-European style pork belly) and adding them back on at simmer time. They add another layer of flavour to this already excellent dish. It was really worth the time spent in the kitchen.

"Definitely a weekend dish timewise (2h+)"