Coq au Vin (white wine version)
Here is the posted recipe as promised—bear in mind that I have not tried this yet, though I plan to, perhaps this weekend, since it is a little more complex than my weeknight schedule has allowed lately. Also, bear in mind, that this is just the recipe. The Cuisine at Home article (not posted online) comes with a whole slew of colorful photographs and detailed explanations on browning, deglazing, simmering, thickening—and plating (if your’re into that sort of thing, as we know Deb is). If you’re more experienced in the kitchen than I am, you’d probably be fine with just the recipe below. If not, good luck.
Soak in 2 cups boiling water; chop
½ oz. dried porcini mushrooms (reserve the porcini soaking liquid)
In a Dutch Oven, Saute:
6 oz thick-sliced bacon, cut into large pieces (5 slices, until partially cooked)
Add and saute, remove and set aside: (about 8 minutes)
12 oz white mushrooms quartered, about 4 cups
10 oz white or yellow pearled onions, peeled (about 2 cups)
10 oz purple pearl onions, peeled (about 2 cups)
Heat in Dutch Oven
2 T unsalted butter
2 T olive oil
Season with salt, brown in batches, and remove (4-5 minutes each side)
1 ½ lb chicken thighs, trimmed of fat
1 ½ lb chicken leg trimmed of fat
Pour off all but 1 T fat then saute (5 minutes)
½ cup carrot, peeled, diced
½ cup celery, diced
½ cup yellow onion, diced
Deglaze with
1 cup reserved porcini soaking liquid
½ cup brandy (optional)
1 T tomato paste
Add and Braise in Oven (1 hour)
Browned Chicken
1 bottle (750 ml) chardonnay
2 garlic cloves, peeled, crushed
1 bay leaf
½ t dried thyme leaves
Combine, then whisk in:
½ cup reserved porcini soaking liquid
¼ cup all purpose flour
Add and simmer (10 minutes, uncovered)
Reserved porcinis, mushrooms and onions
Garnish with chopped fresh parsley
Serve with mashed potatoes.
Notes:
To peel the pearl onions cut a small “x” in the root end before soaking them in boiling water. To save time peel up to two days ahead of time and chill. Dry the onions before sauteing, or else the oil will splatter.
If you can’t find dried porcini mushrooms, omit them and use chicken broth in place of the soaking liquid.
Make sure your dutch oven is ovenproof, no plastic handles.
Coq au vin is a rustic dish so the plating isn’t fussy. First mound some mashed potatoes on a serving plate. Then place a thigh piece against the potatoes and lean a leg against it. Top with plenty of sauce, mushrooms and onion. Then, sprinkle with a little chopped fresh parsley for color and flavor
3:30:39 PM 
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