Summer Coq au Vin
Using white wine instead of the usual red transforms this slowly simmered stew into a lighter, fresher-tasting dish. If you like, garnish each serving with croutons made by sautéing cubes of crustless, good-quality white bread in a little olive oil until golden. Serve the dish with the same white wine you used to cook it.
- 3 Tbs. all-purpose flour
- Salt and ground white pepper, to taste
- 4 lb. (2 kg) assorted chicken pieces, skin on and bone in
- 3 Tbs. olive oil
- 4 shallots, minced
- 2 cups (16 fl. oz./500 ml) dry white wine
- 1 cup (8 fl. oz./250 ml) chicken broth
- 3 fresh flat-leaf parsley sprigs
- 2 fresh thyme sprigs
- 1⁄2 lb. (250 g) summer squash, such as crookneck or zucchini, cut into bite-sized pieces
- 3 carrots, cut into bite-sized pieces
- 1⁄4 lb. (125 g) frozen pearl onions, or 1 yellow onion, chopped
- 1⁄4 lb. (125 g) sugar snap peas, trimmed (optional)
On a plate, stir together the flour, 1 tsp. salt and 1⁄2 tsp. white pepper. Turn the chicken pieces in the seasoned flour, shaking off any excess. In a large, heavy pot, warm the oil over medium-high heat. Working in batches, sear the chicken, turning once, until browned, about 10 minutes. Transfer to a plate.
Add the shallots to the pot and cook over medium-high heat for about 30 seconds. Add the wine and stir to scrape up any browned bits on the pot bottom. Pour in the broth and bring to a boil.
Add the chicken to the pot, arranging the dark meat on the bottom and the breasts on top. Tuck the parsley and thyme sprigs among the chicken pieces. Reduce the heat to low, cover and cook until the chicken is tender and opaque throughout, about 40 minutes. Uncover and add the squash, carrots, onions and sugar snap peas, pushing them into the cooking liquid around the chicken. Cover and cook until the vegetables are cooked through, about 20 minutes. Serve directly from the pot. Serves 6 to 8.
Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012)