Steps for White Wine Coq Au Vin

• Pat the chicken pieces dry and cover generously with salt and pepper.
• In a large deep pan or Dutch oven melt the butter over medium heat.
• Add the chicken pieces and cook, turning occasionally until all sides have browned. Set aside.
• Add shallot and garlic to the same pan and cook for 3 to 4 minutes or until shallots soften. Add sausages and cook until brown. Sprinkle flour in the pan.
• Deglaze with white wine, cook for 3 to 4 minutes and add chicken broth.
• Place the chicken pieces in the broth and add heavy cream. Season with salt and pepper to taste. Continue to simmer for 45 minutes.
• Slice Brussels sprouts in half and brown in a separate skillet. Ten minutes before the chicken is cooked, add the Brussels sprouts.
• Add lemon juice and continue cooking for 10 minutes.
• Garnish with sliced lemon and serve with salad, mashed potatoes, or bread.