In this modern take on coq au vin, Riesling subs for the usual red wine.
Position a rack in the bottom third of the oven and heat the oven to 300°F.
Heat 2 Tbs. of the oil in a 7- to 8-quart Dutch oven over medium-high heat. Season the chicken all over with 1 tsp. salt and 1/2 tsp. pepper. Arrange the chicken skin side down in the pot in a snug single layer and sear, flipping once, until golden brown all over, 10 to 13 minutes. Transfer to a plate.
Cook the pancetta in the pot until well browned all over, 5 to 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off and discard the fat.
Heat the remaining 2 Tbs. oil in the pot over medium-high heat. Cook the shallots, carrots, and fennel, stirring occasionally, until lightly browned, about 7 minutes. Add the garlic and cook, stirring frequently, until its aroma subsides, 1 to 2 minutes.
Tie the parsley sprigs, thyme sprigs, and bay leaf together with twine (or tie them in a small cheesecloth sachet). Add the herb bundle to the pot, along with the wine. Simmer briskly, scraping the bottom of the pot to loosen the brown bits. Add the broth and return the chicken and pancetta to the pot, arranging the chicken in a single layer. Bring to a simmer, cover and transfer to the oven.
Braise the chicken until the meat is fork-tender and just starting to come away from the bone, 35 to 45 minutes.
Transfer the chicken and vegetables to a serving platter with a slotted spoon and tent with foil. Discard the herb bundle. Bring the sauce to a boil over high heat and reduce to 2 cups, about 15 minutes. Stir in the lemon zest and season with salt and pepper. Pour the sauce over the chicken and serve sprinkled with the chopped parsley.
Make Ahead Tips
This dish may be made up to 2 days ahead. Let the sauce cool before adding the chicken and vegetables and refrigerating. Reheat gently over medium-low heat before serving.
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Made this for dinner a couple of weeks for a friend's birthday. Followed the recipe closely, slightly more quantities (this is a dish you will want to have leftovers!). My tips: generously season with Celtic salt and pepper, using your hands to really get the seasoning in. Also, used a large Dutch oven, browning the chicken in batches. And lastly, do use a dry Riesling as directed. Like other comments, served with Yukon Gold mashed potatoes and a simple, quick-cooked chiffonade collard greens with a drizzle of red wine vinegar on those.
This is absolutely delicious. And, making it a day ahead is a blessing when company is coming. Definitely great comfort food for a cold winter day. My only question is how to get that yummy looking brown color that the recipe photo shows. I browned the chicken and veggies for about as long as possible, but my finished product was significantly more pale than the picture. Regardless, the taste is heavenly.
Made this SOOO many times - family favorite but even more so for "company". Yes, lots of prep, but oh so delicious! Served with mashed potatoes and a lovely orange, pear, rosemary & butter lettuce salad...
Gonna try it this time with the backwards braising technique from latest mag.
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