Recipe: Coq au Vin Blanc with Riesling
1 tablespoon butter, divided
2 slices bacon, cut into strips
1 chicken, cut up into 8 pieces (8 chicken thighs work as well)
1 large leek, finely chopped, about 2 cups
1 large carrot, diced, about 1 cup
10 ounces mushrooms, quartered
1 cup dry riesling
1 cup chicken stock
1/2 cup crème fraîche
Fresh lemon juice, to taste
1 tablespoon chopped tarragon
Heat oven to 350F. In a large oven-proof skillet or dutch oven, heat 1 teaspoon of butter. Add bacon, cook until just crisp, about 3 minutes. Transfer bacon to a platter; drain off all but 2 teaspoons of fat, add more butter if necessary. Pat chicken dry, season with salt and pepper and brown chicken on both sides (about 10 minutes), in two batches. Transfer to the same platter.
Add remaining butter to pan, then add leeks, carrots and mushrooms to the skillet. Cook for until softened, about 5 minutes. Add wine, chicken stock, stirring to loosen and browned bits from the bottom. Bring to a boil and simmer for about 10 minutes. Add chicken, skin side up, back to the skillet along with any accumulated juices. Cover tightly and place in the oven until chicken is tender and cooked through, about 25 minutes. Add creme fraiche, lemon, salt and pepper to taste. Sprinkle with tarragon right before serving.