Coq au Vin Blanc (Chicken Braised in White Wine)

• 8 Chicken thighs, bone-in, skin-on
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 40 g Unsalted butter
• 4 Shallot
• 3 cloves Garlic
• 20 g Plain flour
• 500 ml Dry White Wine
• 300 ml Chicken stock
• 6 sprigs Fresh thyme
• 2 Bay leaves
• 300 g Button mushrooms
• 120 ml Double cream
• 15 g Fresh parsley

1. Pat the chicken dry, then season all over with the fine sea salt and black pepper. Peel and thinly slice the shallots, and peel and finely chop the garlic.
2. Melt half the unsalted butter in a Dutch oven over medium-high heat. Brown the chicken, skin-side down first, for 6–8 minutes per side until deeply golden, then transfer to a plate.
3. Lower the heat to medium and add the remaining butter. Add the shallots with a pinch of the salt and cook for 4–5 minutes until softened, then stir in the garlic for 30 seconds until fragrant.
4. Sprinkle over the plain flour and cook, stirring, for 1 minute. Pour in the dry white wine, scraping up any browned bits, then add the chicken stock, thyme and bay leaves.
5. Return the chicken to the pot, nestling it into the liquid, and bring to a gentle simmer. Cover and cook on low for 35–40 minutes, turning the chicken once, until tender and cooked through.
6. Lift the chicken out to a warm plate and keep covered. Add the button mushrooms to the pot and simmer uncovered for 8–10 minutes until tender and the sauce looks slightly reduced.
7. Reduce the heat to low and stir in the double cream; do not let it boil. Return the chicken to the sauce for 2–3 minutes to warm through, then remove the thyme sprigs and bay leaves.
8. Finely chop the fresh parsley and stir most of it through the stew. Taste and adjust seasoning, then serve with the remaining parsley scattered over the top.

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