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Fricasseed Coq Au Vin Blanc with Artichokes

This is a creamy hearty French chicken stew infused with wine and flavored with artichokes - one of my favorite combinations.  Fresh artichokes are quite some work to prepare but well worth the effort.

This version of Coq au vin (chicken and wine) is white, not red, and smoothened by a rich velvety fricassee sauce.


3-4 whole artichokes
6 boneless, skinless chicken thighs
1 lb fresh button mushrooms, quartered
4-5 spring onions, trimmed and quartered
2 cloves garlic, minced
2 tsp fresh thyme leaves, minced
2 cups dry white wine

1 pint grape tomatoes

2 Tbsp flour
2 Tbsp butter

Trim artichokes: cut top inch and a half off and then using scissors trim outter leaves down. Leave a thin wall of inner leaves.  Cut in half and use a soupspoon to clear all the choke out of the center.  You should have something that looks like this.
Using a small sharp paring knife, trim the stem of butter tough membrane, leaving the soft inner stem intact. Now cut lengthwise once again to quarter.  Drizzle with a little lemon water to keep them from browning.

Sauté the chicken in a dash of olive oil until browned on both sides. 
Season with salt and pepper to taste.  Remove chicken to a bowl.  Add the artichokes to the pot or skillet and brown them, cooking for about 5 minutes.  
Add the garlic and thyme and cook another 2-3 minutes.  Remove artichokes to the chicken.  

Now add the mushrooms, and cook over fairly high heat, allowing them to release what water they will.  
Add the onions and allow them to brown for about another 8-10 minutes.
Now return the chicken and artichokes to a small Dutch oven or pot.  
Mix  in the mushrooms and onions and the wine. Bring to a gentle boil and then mix together gently.  
Reduce to a simmer and allow to cook for about 20 minutes.  You can also cook in a preheated 375F oven, if you choose - this is what I did.

While the chicken stews, toss the tomatoes into a very hot skillet and cook just until they begin to show signs of breaking down - be careful not to go too far as you want the tomatoes to have some form.  Remove from heat and set aside.

When the onions are soft and the chicken is stewed through, melt the butter in another pot.  Fry the flour in the butter for about 5 minutes until you have a nutty aroma.  
Spoon a few cups of the stewing liquid into the roux and whisk well.  Bring to a boil to thicken, adding more stewing liquid as you can.  Now gently fold the cream sauce mixture back into the chicken stew to thicken.  
Adjust seasoning as necessary with salt and pepper to taste.

Add the tomatoes and heat through. 
I returned the covered pot to the hot oven for about 10 minutes.  
Serve stew over rice. Serves 4-6.


Cook’s note:  Coq au vin cooks fairly quickly - much quicker than a beef or lamb stew.  The chicken can overcook and become very fibrous, so be careful not to cook for more than about 30-45 minutes.
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