Coq au vin blanc

2015-03-04

I found this recipe years ago and have used it many times. It is a pleasant change from the red wine versions  This recipe serves 6

Ingredients

  • 3 1/2 lb chicken pieces ( 1.75kg) Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 2 slices bacon, chopped Pork, cured, bacon, raw
  • 2 large onion, halved and sliced Onions, raw
  • 4 cloves garlic,minced Garlic, raw
  • 1 lb cremini mushrooms, quartered
  • 3 medium large carrots cut into bite-size pieces
  • 1- 1 1/2 tsp salt Salt, table
  • 2 tsp dried thyme Spices, thyme, ground
  • 1 tsp ground pepper Spices, pepper, black
  • 1/4 cup flour Wheat flour, white, all-purpose, enriched, unbleached
  • 1 1/2 cup dry white wine Alcoholic beverage, wine, table, white
  • 1 cup chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 2 bay leaves Spices, bay leaf, crumbled
  • chopped fresh parsley Parsley, raw

Method

Step 1

Separate chicken legs at joint. If breasts are large, cut diagonally across each breast to make 2 portions. In Dutch oven, cook bacon over medium heat until crispy Leaving the dripping in the pan, remove the bacon to a plate. Add chicken pieces ( not too many at a time) to the pot: brown on all sides over a medium heat, for about 10 minutes. Transfer to a plate. Add onions and garlic to pot; cook over medium heat, stirring for 5 mins, adding up to 2 Tbsp water if sticking.. Add mushrooms, carrots thyme, salt, and pepper; cook, stirring often, for 10 min or until almost all liquid is evaporated and mushrooms are browned. Stir in flour for 1 min. Stir in wine, stock, and bay leaves; bring to a boil. Carefully place the chicken pieces into the vegetable mixture. Sprinkle bacon and accumulated juices over top. Turn heat to simmer and continue to simmer covered for 20 min. Now uncover; simmer for another 20 mins. until chicken is no longer pink inside. Remove chicken to a platter and keep warm. Remove Bay leaves; bring pot ingredients to a boil; stirring constantly for 5-10 mins. This should reduce it by half. Pour sauce and vegetables over warm chicken. Garnish with parsley

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