Coq au vin blanc with brioche hearts. (Serves 6).

ingredients

For the brioche hearts

1 1/2 ounces granulated sugar

1/3 ounce cake yeast

1 1/2 ounces milk, 90[degrees]

3 large eggs

13 ounces all-purpose flour

1/8 ounce salt

5 ounces unsalted butter, cubed and at room temperature

For the chicken marinade:

2 yellow onions, peeled and chopped

1 carrot, peeled and cut into 1/4-inch slices

2 stalks celery, chopped

3 shallots, cleaned and minced

10 cloves garlic, peeled and crushed

4 bay leaves

1 bottle dry white wine

1 4-pound chicken, cut into 6 pieces

2 tablespoons canola oil

2 cups all-purpose flour

2 quarts chicken stock

3 sprigs thyme

1 bulb fennel, trimmed, cored, and small dice

1 pound fingerling potatoes, halved

1 cup white pearl onions, peeled

Salt and peeper to taste

For the garnish:

Red seedless grape halves

Chopped parsley

For the brioche hearts, in the bowl of an electric mixer fitted with the paddle attdiment, combine the sugar, yeast, and milk and mix until dissolved. Set aside until thick and frothy, about five minutes. On medium-low speed, add the eggs and mix to incorporate, about one minute. Add half the flour and mix to combine, about 15 seconds. Add the butter in three stages, scraping down the sides of the bowl between each addition. Add the remaining flour and salt and mix until just combined. Using a plastic spatula, transfer the dough to a plastic bowl, cover with a damp cloth, and set aside in the refrigerator for 24 hours. Preheat the oven to 375 degrees. Coat the inside of a 13x4x4-inch pullman loaf pan with non-stick spray and set aside. Set aside the dough at room temperature for five minutes. The dough will not be doubled in volume. Transfer the dough to a lightly floured cold work surface and set aside to rest at room temperature for five minutes. Gently press flat with a rolling pin and shape into a loaf. T ransfer the dough to the prepared pan. Cover with a damp cloth and set aside for two hours or until doubled in volume. Remove the cloth, place in the oven, and bake for five minutes. Reduce the heat to 325 degrees and bake to an internal temperature of 180 degrees, about 25 minutes. Remove from the heat and maintain a hot oven. Invert the mold onto a cutting board and transfer the brioche to a wire rack to cool. Place the brioche on a cutting board and cut into 1/4-inch thin slices. Using a heart shaped mold, cut out small brioche shapes. Transfer the brioche hearts to a parchment-lined sheet pan and place in the oven until golden brown, about five minutes. Remove from the heat and set aside to cool.

directions

For the chicken marinade, in a large, shallow plastic bowl, mix together the onions, carrot, celery, shallots, garlic, bay leaves, and wine. Add the chicken and turn to coat well on all sides. Set aside in the refrigerator to marinate overnights. Using metal tongs, transfer the chicken to a sheet pan. Strain the marinade through a fine mesh sieve, reserve the chicken, vegetables, and marinade separately. Preheat the oven to 350 degrees. In a large, deep, overproof saucepan, heat the canola oil over medium heat. Dredge the reserved chicken in flour, patting off any excess. Season and sear on both sides until golden brown, about eight minutes. Using metal tongs, transfer the chicken to a plate and set aside. Place the reserved vegetables in the hot pan and saute until translucent, about five minutes. Return the chicken to the pan and deglaze with the reserved marinade. Add the chicken stock, thyme, fennel, fingerling potatoes, and pearl onions and transfer to the oven until the chicken is cooked through, about 35 minutes. Remove from the heat and reserve keeping warm.

To serve, arrange the chicken and vegetables in a large serving bowl and spoon the braising liquid on top. Arrange some brioche hearts around the dish and garnish with grape halves and parsley.

En Remilly

Langoureau

Burgundy, France 1997