Coq Au Vin Jaune

Ingredients

Chicken

4 pounds, cut into pieces

Salt

to taste

Black pepper

to taste

Unsalted butter

3 tablespoons

Onions

2 medium, chopped

Garlic

4 cloves, minced

Mushrooms

8 ounces, sliced

All-purpose flour

2 tablespoons

Vin Jaune wine

1 cup

Chicken broth

2 cups

Thyme

2 teaspoons, fresh or 1 teaspoon dried

Bay leaf

1

Instructions

1. 1. Season the chicken pieces generously with salt and pepper on all sides.
2. 2. In a large pot or Dutch oven, melt the butter over medium heat. Add the chicken pieces, skin-side down, and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
3. 3. In the same pot, add the chopped onions and minced garlic. Sauté until the onions are soft and golden, approximately 5 minutes.
4. 4. Add the sliced mushrooms to the pot and cook until they release their moisture and become tender, about 5-7 minutes.
5. 5. Sprinkle the flour over the mushroom mixture and stir well to combine, cooking for an additional 2 minutes to remove the raw flour taste.
6. 6. Slowly pour in the Vin Jaune wine while stirring constantly to prevent lumps from forming. Bring the mixture to a gentle simmer.
7. 7. Add the chicken broth, thyme, and bay leaf, stirring to combine. Bring the mixture to a boil.
8. 8. Return the browned chicken pieces to the pot, skin-side up. Reduce the heat to low, cover, and let it simmer for 2 hours, or until the chicken is tender and fully cooked.
9. 9. Before serving, remove the bay leaf and taste for seasoning, adding more salt or pepper if necessary.