Ingredients

4- to 5-pound chicken, skinned and cut into 8 pieces (4 breast pieces, 2 legs, and 2 thighs) Kosher salt and freshly ground black pepper 1/3 cup olive oil 1 tablespoon unsalted butter 3 1/2 tablespoons softened unsalted butter, if thickening the sauce 1 1/2 cups chopped shallots (1/4 pound) 5 cups quartered shiitake mushrooms (1/2 pound) 4 stalks fresh lemongrass (see note) 1 tablespoon minced garlic 3 cups dry vermouth 2 cups low-sodium stock About 1 tablespoon all-purpose flour, if thickening the sauce

Description

I Like This Version Even Better Than Traditional Coq Au Vin, Because It's Lighter, Brighter-tasting, And Faster To Make. This May Be My Favorite "special Occasion" Dish. Serve With Rice, Boiled Potatoes, Or Good Bread.

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