Coq au Vin Blanc.

I adapted this recipe and it turned our rather well. So I’m posting it here. Pretty darn good for the depths of winter.


8 strips bacon, sliced crosswise into 1-inch pieces
3 medium onions, peeled and roughly chopped
8 boneless chicken thighs
8 ounces button mushrooms, halved or sliced
3 garlic cloves, peeled and minced
3 teaspoons herbs de provence
3 carrots, peeled and chopped
1 bunch kale, leaves only, torn into pieces
1 bottle Noily Prat dry vermouth (750 ml)
3 cups chicken stock
unsalted butter
salt and pepper

1. Place large flameproof casserole, dutch oven, or other heavy-bottomed pan over medium heat. Add bacon, and cook until most of the fat has been rendered. Add onions and sauté until softened, about 10 minutes. Using a slotted spoon, transfer mixture to plate, leaving behind as much liquid fat as possible.

2. Place pan over medium-high heat and melt a few tablespoons of butter. Working in batches (do not overcrowd pan), brown chicken pieces on both sides, transferring them to a plate after they are browned. Add additional butter as needed to prevent chicken from sticking.

3. Pour in enough vermouth to deglaze the pan, scraping up all the brown bits. Add mushrooms, garlic, and the herbs de provence. Sauté about 1 minute. Return chicken pieces, onions and bacon to pan. Add the rest of the vermouth and chicken stock, and stir in carrots and kale so they are submerged. Raise heat to bring to a boil. Partially cover, turn heat to low, and simmer for 1 hour.

4. Add salt and pepper to taste. Serve in deep bowls with crusty bread.

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