Coq Au Vin Blanc



Serves 4
Prep time 15 minutes
Cook time 45 minutes
Special tools cast iron pan or roasting skillet


1 fresh chicken cut in 8
1 cup diced bacon double smoked
1/2 onion diced
3 garlic cloves sliced
1 carrot diced
1 cup button mushrooms
1 cup pearl onions peeled
1 splash olive oil
1 nub butter
1 cup Gnarly Head Sauvignon Blanc
1 cup chicken stock
10 sprigs of thyme
1 squeeze of lemon
1 heavy  kosher salt and pepper


Pat dry your chicken and season with salt and pepper.
In an awesome cast iron pan on medium heat add olive oil and butter. Sear chicken skin side down, turn when golden. Then remove and turn heat down. Sauté diced onion, garlic and carrots. Return the chicken and deglaze with Gnarly Head Sauvignon Blanc. Reduce by half and add chicken stock, pearl onions, mushrooms and a kiss of lemon juice.  Cover and simmer for 25 minutes.

Adjust seasoning and serve with almost everything but most importantly loved ones.





chicken, coq au vin, gnarly head, Sauvignon Blanc