The holidays have wound down. The guests have departed. The temperatures are dropping & you’ll need a meal to warm your bones. With wine you say? We can do that! Many people assume that white wine is for summer, and red wine is for winter. This is not necessarily true. Our Queen Brilliant Cut is what I like to call a great “winter white”. It has a fruitiness to it that regular white wine drinkers will enjoy, but the hint of woodiness gives it a warm, fullness not typical to most white wines. Coq au Vin sounds fancy, but it’s a delicious rustic dish that’s not difficult to make.
Coq au Vin Blanc with Queen Brilliant Cut
serves 4-6 people
- 6 slices thick-cut bacon, diced
- 4 chicken thighs
- 4 drumsticks
- 10 small pearl onions, peeled
- 1 head garlic, cloves separated and peeled
- 1 dry pint, button mushrooms, wiped clean and cut in half
- ¼ C all-purpose flour
- 2 tsp tomato paste
- half a bottle Weston Wine Company Queesn Brilliant Cut wine (about 2C)
- 3 cups chicken stock, vegetable stock, or low-sodium broth
- 8 sprigs fresh thyme
- 2 bay leaves
- ½ C heavy whipping cream
- parsley sprigs to garnish, if desired
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 200˚C.
- In a large oven-safe pot or Dutch oven, cook diced bacon until crisp and all of the fat is rendered. Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain. Set aside.
- Season the chicken pieces with salt and pepper, and then brown them in the hot bacon fat. Transfer the chicken pieces to a large plate and set aside.
- Reduce the heat to medium-high and add the pearl onions and garlic cloves, and cook for about 5 minutes. Add the mushrooms and cook for a further 5 minutes or until they’ve released most of their liquid and have begun to brown.
- Add the flour and tomato paste, and cook for 1 minute, stirring constantly. Continue to stir as you slowly add the wine and stock. Add the thyme, bay leaves, reserved bacon and chicken.
- Bring to a boil and then reduce the heat to medium. Simmer gently for 15 minutes until the liquid has slightly thickened.
- Cover with the lid, place in the oven and cook for about 1½ hours or until the chicken is tender.
- Gently stir in the cream. Garnish with parsley, if desired and serve over hot egg noodles.