Coq au Vin Blanc

• 1 tablespoon grape-seed oil
• 1 3 1/2-pound chicken, in 10 pieces without backbone, dried
• Salt and ground white pepper
• 8 ounces white pearl onions, blanched 3 minutes and peeled
• 1 medium onion, finely chopped
• 1/4 cup finely chopped celery
• 4 cloves garlic, sliced
• 9 ounces oyster mushrooms, trimmed, clumps separated
• 3/4 cup chardonnay
• 1 tablespoon lemon juice
• 2 tablespoons butter (unsalted or black truffle)
• 1 tablespoon minced tarragon

1. Heat the oil on medium-high in a 4-quart stovetop casserole or saute pan.
2. Add the chicken, skin side down, as many pieces as fit comfortably.
3. Cook until lightly browned, season with salt and pepper and turn to brown other side.
4. Remove to a platter when done and repeat with the remaining chicken.
5. Add the pearl onions to casserole and toss in fat until lightly browned.
6. Remove to a dish.
7. Reduce heat to low.
8. Add the chopped onion, celery and garlic, cook until softened, and stir in the mushrooms.
9. When they wilt, add the wine, bring to a simmer and season with salt, pepper and lemon juice.
10. Return chicken to casserole with any accumulated juices, baste, cover and cook 30 minutes, basting a few more times.
11. Remove the chicken to a platter.
12. Increase heat to medium-high and cook the sauce and mushrooms about 5 minutes, until sauce thickens slightly.
13. Lower heat, add the pearl onions and butter.
14. When butter melts, check seasonings, return chicken to casserole, baste and simmer a few minutes.
15. Serve from casserole or transfer to a deep platter.
16. Scatter the tarragon on top before serving.

oil, chicken, salt, white pearl onions, onion, celery, garlic, oyster mushrooms, chardonnay, lemon juice, butter, tarragon

Taken from cooking.nytimes.com/recipes/12375 (may not work)