White Wine Coq Au Vin
Kathy Danell
From Sunset magazine, a cheap good coq au vin! Serve with a crusty baguette.
ingredients
- 4 1/2T flour
- 3/4t salt, divided
- 1/2t pepper, divided
- 1t herbs de Provence
- 4 slices bacon (1/4#), chopped
- 1 1/2 # boned skinned chicken thighs
- 2T olive oil
- 1 1/2C peeled baby carrots
- 3 stalks celery
- 1 medium onion
- 1 1/3C chardonnay
- 2C chicken broth
- 1/2C packed flat-leaf parsley sprigs
- 1/4C packed tarragon sprigs
directions
- 1
1 In plastic bag, shake flour w/1/2t salt, 1/4t pepper, and the herbs de provence. Set aside.
- 2
2 In a 5-6 qt pot over med/hi heat, brown bacon, stirring occasionally 6-7 minutes. Meanwhile cut chicken into 1 " chunks, then shake half at a time in flour to coat.
- 3
3 With slotted spoon, transfer bacon to paper towels. Brown half the chicken in bacon fat, stirring occasionally 3-5 minutes. Transfer to plate. Repeat process, adding oil to pan as needed. Cut carrots in half lengthwise and celery in diagonal slices. Chop onion.
- 4
4 Add vegetables to pan w/ remaining salt/pepper and saute until onions golden about 5 minutes. In microwave safe bowl, microwave wine until steaming about 3 minutes.
- 5
5 Add broth mixture, chicken, and bacon to pan, stirring to release browned bits. Cover and bring to boil over high heat. Reduce heat and simmer about 15 minutes. Coarsely chop parsley and tarragon and stir them into the stew.
Source: Kathy Danell
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