Coq au Vin Blanc with Black Truffle Butter

Pat all pieces of chicken thighs and drumsticks thoroughly dry on all sides using paper towels to remove surface moisture, then discard paper towels and wash hands with soap and water to prevent cross-contamination.

Season the dried chicken pieces evenly on all sides using 4g of fine sea salt and 1g of freshly cracked black pepper.

Place the Dutch oven over medium heat at 175°C (350°F), pour in the extra virgin olive oil, and heat until shimmering across the base.

Place the seasoned chicken skin-side down into the Dutch oven using tongs, working in two batches if needed to avoid crowding, and sear undisturbed for 6 to 8 minutes per side until the skin is crisp and deep golden brown.

Transfer the seared chicken pieces with tongs onto a clean rimmed platter, leaving the rendered oil and drippings in the Dutch oven.

Add 15g of unsalted butter and the quartered cremini mushrooms to the Dutch oven, searing over medium heat at 175°C (350°F) for 5 minutes without stirring until well browned on the cut sides.

Add the peeled pearl onions, sliced carrots, minced garlic, remaining 2g of fine sea salt, and remaining 1g of black pepper into the Dutch oven, stirring with a wooden spoon for 3 minutes until fragrant.

Sprinkle the all-purpose flour evenly over the vegetables in the Dutch oven and stir constantly with the wooden spoon for 1 minute to coat ingredients and cook out the raw flour flavor.

Pour the dry chardonnay into the Dutch oven, scraping up all browned fond from the bottom of the pot with the wooden spoon, and simmer over medium heat at 100°C (212°F) for 5 minutes until reduced by half.

Pour the low-sodium chicken stock into the Dutch oven and stir in the fresh thyme sprigs and dried bay leaves with the wooden spoon.

Return the seared chicken pieces along with accumulated juices from the rimmed platter into the Dutch oven, positioning the chicken skin-side up partially above the braising liquid, bring to a gentle simmer, cover with lid, lower heat to 88°C (190°F), and braise for 30 minutes until an instant-read digital thermometer inserted into the thickest part of the meat registers at least 74°C (165°F).

Transfer the fully cooked chicken pieces with tongs back onto the rimmed platter, cover loosely, and pluck out and discard the spent thyme sprigs and dried bay leaves from the pot.

Increase heat under the Dutch oven to medium-high at 100°C (212°F) and simmer the vegetable sauce uncovered for 6 minutes, stirring occasionally with the wooden spoon until reduced and thick enough to lightly coat the back of the spoon.

Turn off the heat source, slide the Dutch oven off the warm burner, and whisk in the remaining 15g of cold unsalted butter and all 45g of cold cubed black truffle butter piece by piece until completely melted and emulsified into a velvety sauce.

Nestle the rested chicken pieces back into the warm truffle sauce, spoon the glazed mushrooms, carrots, and pearl onions around the poultry, sprinkle evenly with the finely chopped flat-leaf parsley, and serve immediately.