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On Mon, 31 Dec 2012 00:06:53 +0100, (Victor Sack)
wrote:

> I gave a
> nod to Oregon's truffle crop by finishing the sauce with a gloss of
> black truffle butter. It's a modest investment that elevates the dish.
> A generous slab of unsalted butter (especially if it's high-fat
> European-style) could also bolster the sauce, though with less foxy
> intrigue.
>
> Coq au Vin Blanc
> Time: 1 hour 20 minutes
>
> 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 sauté
> pan. Add the chicken, skin side down, as many pieces as fit
> comfortably. Cook until lightly browned, season with salt and pepper
> and turn to brown other side. Remove to a platter when done and repeat
> with the remaining chicken.
>
> 2. Add the pearl onions to casserole and toss in fat until lightly
> browned. Remove to a dish. Reduce heat to low. Add the chopped onion,
> celery and garlic, cook until softened, and stir in the mushrooms. When
> they wilt, add the wine, bring to a simmer and season with salt, pepper
> and lemon juice. Return chicken to casserole with any accumulated
> juices, baste, cover and cook 30 minutes, basting a few more times.
> Remove the chicken to a platter.
>
> 3. Increase heat to medium-high and cook the sauce and mushrooms about
> 5 minutes, until sauce thickens slightly. Lower heat, add the pearl
> onions and butter. When butter melts, check seasonings, return chicken
> to casserole, baste and simmer a few minutes. Serve from casserole or
> transfer to a deep platter. Scatter the tarragon on top before serving.
>
> Yield: 4 servings.

Thanks, that looks good enough to give a try and I just happen to have
some of that truffle butter on hand. Tarragon is another matter,
fresh or dried. Not that I don't like tarragon, but I am not French
and don't have enough uses for it to replace the stale bottle of dried
tarragon that I finally threw out, but this recipe looks good enough
that I'll buy tarragon.... not sure what form it will be in yet, but I
can always freeze "fresh" tarragon.

--
Food is an important part of a balanced diet.