White Wine Coq Au Vin
From asheats 14 years ago
- 45 to make
- Serves 4
I'm sure most people have tasted the traditional Coq Au Vin but this is its lighter tasting cousin made with white instead of red wine ... and the flavor is on-point fabulous
Ingredients
- 4 ½ tbsp flour shopping list
- salt and pepper shopping list
- 1 tsp herbs de Provence shopping list
- 4 slices bacon, chopped shopping list
- 1 ½ # boneless, skinless chicken thighs, cut into 1 inch chunks shopping list
- 2 tbsp olive oil shopping list
- 1 ½ cups baby carrots, halved lengthwise shopping list
- 2 stalks celery, cut on diagonal bias shopping list
- 1 medium onion, chopped shopping list
- 1 1/3 cups chardonnay shopping list
- 3 cups chicken broth shopping list
- ½ cups EA parsley and tarragon sprigs shopping list
How to make it
- Brown bacon in a Dutch oven, remove to a paper-towel lined plate
- In a plastic bag, shake flour with spices, then add chicken pieces and shake to coat
- Brown chicken in bacon fat in two batches, remove to bacon plate; add the vegetables to pan
- Steam broth and wine together; add the warmed broth mixture to the Dutch oven with the
- Chicken and the bacon
- Cover and bring to a boil, reduce heat and simmer for 15 minutes
- Add parsley and tarragon right before serving
The Rating
Reviewed by 1 people-
Made this last night. Delicious and relatively quick for this kind of dish. I used chicken breasts instead of thighs and omitted the parsley/tarragon for simplicity, and it came out great!
AndyE
in loved it
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" It was excellent "