Coq au Vin
Recipe type: Dinner
- 3 lb chicken parts
- 1 tbsp vegetable oil
- 3 tbsp unsalted butter, divided
- 4 medium leeks (white and pale green parts only), finely chopped
- 2 tbsp finely chopped shallot
- 4 medium carrots, halved diagonally
- 1 cup dry white wine (preferably Alsatian Riesling)
- 1½ lb small (2-inch) red potatoes
- 2 tbsp finely chopped flat-leaf parsley
- ½ cup creme fraiche or heavy cream
- Fresh lemon juice to taste
- Preheat oven to 350 F with rack in the middle
- Pat chicken dry and sprinkle with 1 tsp salt and a rounded ¾ tsp pepper. Heat oil with 1 Tbsp butter in a wide 3½ - to 5-qt heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch. Transfer to a plate.
- Meanwhile, wash leeks and pat dry.
- Pour off fat from pot, then cook leeks, shallot, and ¼ tsp salt in remaining 2 Tbsp butter, covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes. Add chicken, skin sides up, with any juices from plate, carrots, and wine and boil until liquid is reduced by half, 3 to 4 minutes.
- Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes.
- While chicken braises, peel potatoes, then generously cover with well-salted cold water in a 2- to 3-qt saucepan. Bring to a boil, then simmer until just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley; shake to coat.
- Stir creme fraiche into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes.