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Meat
Easy
4 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
Coq au vin, French for chicken with wine, is traditionally made with red wine and is a classic winter dish. This lighter version, made with white wine, can be enjoyed year round. If you can find kumquats, use them, as they give the dish a sharp orange flavor. If kumquats are out of season, use sliced oranges cut into small triangles (keep the peel on). I have also prepared this dish with varying qualities of white wine, always with good results.
1 tablespoon plus 2 teaspoons Gefen Extra-Virgin Olive Oil, divided
1 chicken, cut into 8 pieces
3 large shallots, halved and sliced thinly
2 leeks, white and light green parts only, sliced into 1/4-inch (6-millimeter) slices
1 onion, cut into 1/4-inch (6 millimeter) slices
1/4 teaspoon salt
1/4 teaspoon black pepper
1 head garlic, cloves separated but unpeeled
1 bottle (750 milliliters) Baron Herzog Chenin Blanc or other white wine
3 sprigs fresh rosemary
6 sprigs fresh thyme
1 tablespoon chopped fresh tarragon
10 kumquats, each sliced into 4 pieces, or 3 and 1/3-inch (8-millimeter) orange slices, peel intact, cut into 8 triangles
8 to 10 ounces (225 to 280 grams) pearl onions
Preheat the oven to 350°F (180°C).
In a large frying pan, heat two teaspoons of the olive oil over medium-high heat. Using tongs, add the chicken in batches and brown it well on both sides, about four minutes per side. Place the browned chicken into a nine by 13-inch (23 x 33-centimeter) roasting pan.
Reduce the heat to medium-low and add the remaining one tablespoon of the oil to the frying pan. Place the shallots, leeks, and onions in the pan and cook them, scraping up the browned bits from the chicken, for about six to eight minutes, until they start to brown. Add salt and pepper and stir.
Scoop the shallot, leek, and onion mixture out of the frying pan and place it under the chicken pieces in the roasting pan. Do not wash the frying pan. Scatter the garlic cloves around the chicken. Pour the wine on top. Add the rosemary and thyme sprigs and sprinkle the tarragon over the chicken pieces. Place the kumquats or orange pieces on top of the chicken.
Cover the roasting pan tightly with aluminum foil and bake for one hour.
Meanwhile, bring a small saucepan of water to a boil, add the pearl onions, boil them for two minutes, then drain off the water. When the onions are cool enough to handle, cut off their ends and squeeze them out of their skins. Heat the unwashed frying pan over medium heat and add the pearl onions. Cook them for about five minutes, shaking the pan often, so that the onions brown on all sides. Set the pan aside.
After the chicken has cooked for one hour, remove the foil, add the pearl onions and cook for another 30 minutes, uncovered, and serve.
Reprinted with permission from The Healthy Jewish Kitchen ©️ 2017 by Paula Shoyer, Sterling Epicure. Photography by Bill Milne.
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