Coq au Vin Blanc
1 Chicken (quartered, skinned (4 to 5 lb))
8 large mushrooms (sliced thickly)
2 large onions (chopped)
2 teaspoon Turkey seasoning (the herbs mixed with enough softened butter to form a dark green paste (about 1/4 to 1/2 cup) the extra keeps well in the fridge)
4 garlic cloves minced
3 large carrots, coined (or 4)
4 teaspoon cornstarch
3 cup dry white wine (use a wine you would like to drink)
2 bay leaves
- Skin and cut up chicken into small portions (about 2″ by 3″; brown chicken then place to the side.
- dry fry sliced mushrooms in a cast iron pan until well browned on each side, add to chicken reserved.
- melt seasoned butter in heavy oven proof stock pot (I use cast iron); add onions, garlic, carrots. Saute until onions are translucent. Add cornstarch to vegetables to form a roux. Continue cooking on low-medium heat until roux is a golden yellow. Stir continuously to avoid burning the roux.
- Add wine, reserved chicken, mushrooms and bay leaves. Stir well to make sure all the seasoning and roux is well mixed, coating the chicken and vegetables.
- Cover and cook in hot oven (400 degrees F on convection) for one hour or until chicken falls off bone.
- Serve over rice or couscous.
- Can also cook in a slow cooker once everything is in the pot. Or an InstantPot?