Winter White Coq Au Vin

• One 4 to 5-pound chicken, cut into 8 pieces
• Salt and freshly ground black pepper
• All-purpose flour, for dredging
• 1 stick butter
• EVOO, for drizzling
• 1 cup freshly peeled or defrosted drained pearl onions
• 3 to 4 cloves garlic, sliced
• 2 ribs celery heart with leafy tops, finely chopped
• 1 baby fennel or 1/4 small bulb, thinly sliced
• 1 leek, thinly sliced
• 1 large fresh bay leaf
• One 750 milliliter-bottle dry white wine, such as white Burgundy
• 1 cup creme fraiche
• 2 to 3 cups chicken stock, if needed
• 1/4 cup Dijon mustard
• 2 to 3 tablespoons chopped fresh tarragon leaves
• Baguette, warmed

1. Sprinkle the chicken with salt and pepper and dredge in the flour.
2. Melt 2 tablespoons of the butter in a Dutch oven over medium-high heat.
3. Brown the chicken, working in batches, and then transfer to a plate.
4. Add a drizzle of EVOO to the pot along with the remaining butter, onions, garlic, celery, fennel and leeks.
5. Sprinkle the vegetables with some salt and pepper and cook until lightly browned, 7 to 8 minutes.
6. Stir in the bay leaf and wine, return the chicken to the pot and cook, partially covered, over a low, rolling simmer, 30 minutes.
7. Stir in the creme fraiche, reduce to a simmer and continue to cook, 30 minutes longer.
8. If the liquid gets too low, add the chicken stock.
9. Transfer the chicken to a warm platter, and add the mustard and chopped tarragon at the last minute.
10. Serve with warm baguette.

chicken, salt, flour, butter, freshly, garlic, baby fennel, bay leaf, white wine, creme fraiche, chicken stock, dijon mustard, tarragon

Taken from www.foodnetwork.com/recipes/rachael-ray/winter-white-coq-au-vin-recipe.html (may not work)