by Chef Matthew Krenz

My first experience braising chicken in wine left me speechless — not in a good way. Cheap wine soaked the bird’s meat with a brownish-purple hue, and had many of us culinary students reconsidering our professions. I have learned quite a bit since then — those energetic days when I was wide-eyed and willing to work relentlessly for more knowledge, tips, and the secrets of a seemingly guarded industry. Though the passion hasn’t left me, the energy sure has. 

This white wine coq au vin harmonizes flavors and is meant to be a time saver. Calabrian peppers lend a unique depth of flavor, while the bay leaves, thyme, and rosemary bring things back to the basics. You can purée all of the liquids and vegetables to create a beautifully thick soup to be used with the chicken or as a stand alone dish with a bit of garnish. 

White Wine Coq Au Vin

Serves 6-8

Ingredients:

4 chicken quarters, dark meat preferred
2 links andouille
8 oz. maitake mushrooms, broken up
2 medium sweet onions, medium dice
2 leeks, white to light green, thinly sliced
4 stalks celery, medium dice
10-12 fingerling potatoes, quartered
5 cloves garlic, chopped
1 bottle dry white wine
2 c. chicken stock
2 tbsp. dijon mustard
6 sprigs fresh thyme, stems removed
2-3 bay leaves
2 sprigs rosemary, stems removed
1 bunch fresh parsley, coarsely chopped
3 Calabrian peppers
4 tsp. canola oil
3-4 tbsp. all-purpose flour
Salt and pepper to taste

Directions:

1. Heat your dutch oven over medium/medium-high heat.
2. Season your chicken quarters with salt and pepper, then dredge with flour, making sure to coat evenly.
3. Add oil to the dutch oven.
4. Once oil is hot, brown chicken on all sides, roughly 3-4 minutes per side, then remove from heat. 
5. Add vegetables and mushrooms (celery, onion, leek, garlic, calabrian peppers, maitake, and fingerlings) and sweat until translucent and fragrant.
6. Season the vegetables with salt and pepper.
7. Add the andouille, herbs, and mustard. Stir to combine.
8. Return the chicken to the pot.
9. Add the wine to deglaze the pan, then add chicken stock and bring to a boil.
10. Reduce to a simmer and cover. Braise with lid on over medium-low heat for roughly 25-35 minutes, or until the thigh reaches around 172°F.
11. Remove from heat and allow to rest 10-15 minutes.
12. Remove chicken, bay leaves, and andouille. Pick chicken off the bone and remove any cartilage, then slice the andouille. Discard bay leaves.
13. Using an immersion blender, blend vegetables and liquid until smooth.
14. Season with salt and pepper to taste.
15. Garnish the soup with chicken and andouille and serve.