Coq au Vin Blanc, an exemplar of refined French gastronomy, showcases the intricate interplay of flavors and techniques. Translating to "rooster in white wine," this dish features tender chicken braised to perfection in a delicate white wine sauce, accompanied by aromatic vegetables and herbs. The harmonious marriage of white wine, stock, and aromatics yields a rich and nuanced sauce that envelops the chicken, infusing it with layers of taste. Coq au Vin Blanc is a testament to the art of braising, where slow and gentle cooking transforms humble ingredients into a symphony of textures and flavors. This dish not only pays homage to traditional French culinary techniques but also stands as a culinary canvas for creativity and interpretation. Served with a flourish, Coq au Vin Blanc is a showcase of culinary prowess that demonstrates the mastery of combining ingredients and techniques to create a dish that captures the essence of sophistication and taste.
In fry pan, low-med heat, melt the butter then add in flour slowly while whisking it until a slight likely brown with wet sand texture and set it aside.
In a large mixing bowl, mix in the marinade ingredients with the chicken and let it sit for minimum 40 mins). Then drain and keep the wine marinade.
In a medium pot, add a little oil, and sear off the chicken, then remove the chicken.
In the same pot, add additional oil and butter, add in bacon and mushrooms. Later adding on the carrots, onions, celery and lastly, garlic.
Add in wine marinade to deglaze the pot before adding in Chicken, 1 cup of water stock cube stock cube and bring to a boil - then simmer or 30-40 mins or until tender
Thicken with roux, season to taste and lastly garnish with fresh parsley.