Cameron’s Coq au Vin Blanc

Pair with: 2022 Odette Reserve Chardonnay, Napa Valley

This modern take on the French classic Coq au Vin Blanc combines crispy pancetta, tender chicken, and a medley of vegetables cooked in a rich Chardonnay sauce. It's a perfect match for the Odette Reserve Chardonnay, enhancing both the flavors of the dish and the wine.

• Pancetta or bacon (enough to render fat and crispy bits)
• 4 chicken thighs or 8 drumsticks
• 1 large onion, diced
• 10 baby Bella mushrooms, halved
• 4 stalks celery, chopped
• 3–4 carrots, chopped
• ¼ cup all-purpose flour
• 4 cloves garlic, chopped
• 1 bottle white wine (Chardonnay recommended)
• 4 tbsp Dijon mustard
• 5 sprigs thyme
• Stock (if needed)
• Thyme, parsley, or whole grain mustard for garnish

1. Preheat the oven to 350°F.
2. In a Dutch oven or braiser, cook pancetta or bacon over medium-low heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
3. Increase heat to medium and sear the chicken on both sides until golden brown. Set the chicken aside with the bacon.
4. Add diced onion to the pot, lightly salt, and cook until caramelized.
5. Add mushrooms and lightly salt again. Cook for about 4 minutes until reduced by half.
6. Stir in chopped carrots and celery, cooking for about 5 minutes until fragrant.
7. Add flour and cook for another 5 minutes, stirring occasionally.
8. Add garlic and cook for 2-3 minutes, until fragrant.
9. Pour in the bottle of wine and scrape the bottom of the pot to release any browned bits (fond).
10. Increase heat and reduce the liquid to about ¾ of its original volume.
11. Stir in Dijon mustard, then return the bacon and chicken to the pot.
12. If needed, adjust the liquid volume by adding stock or reducing it further. The liquid should barely cover the chicken.
13. Add thyme sprigs, cover the pot, and place it in the oven.
14. Cook for 2-2½ hours.
15. Remove from the oven and let rest for 30 minutes before serving.
16. Garnish with fresh thyme, parsley, or a dollop of whole grain mustard.