White Wine Chicken Coq au Vin

Posted: February 27, 2013 in Dinner

Serves 4 Time 45 minutesWhite Wine Coq au Vin

  • 4 ½ Tablspoon Flour
  • ½ teaspoon Kosher Salt, divided
  • ½ teaspoon freshly ground Black Pepper, divided
  • 1 teaspoon Herbes de Provence
  • 4 slices Bacon, chopped
  • 1 ½ lbs. boned, skinned Chicken Thighs
  • 2 Tablespoon Olive Oil
  • 1 ½ cups peeled Baby Carrots
  • 3 stalks Celery
  • 12 oz. Fresh Mushrooms
  • 1 medium Onion
  • 1 1/3 cups Chardonnay
  • 2 cups Reduced-sodium Chicken Broth
  • ½ cup lightly packed Flat-leaf Parsley Sprigs
  • ¼ cup lightly packed fresh Tarragon Sprigs

1. In largest pan, over medium-high heat, brown Bacon (6 or 7 minutes).
2. In large bowl, mix flour with Salt, Pepper and Herbs de Provence.
3. Cut Chicken into 1 inch pieces. Toss in Flour mixture. Transfer bacon to paper towels. In batches, brown chicken in Bacon fat, stirring occasionally (3-5 minutes). Add oil as necessary.
4. Transfer to a large bowl.
5. Cut Carrots in ½ lengthwise. Cut Celery in diagonal slices. Slice mushrooms. Chop Onion.
6. Add vegetables to pan and saute until Onion is golden (@ 5 minutes). Meanwhile, microwave wine and broth in micro-safe bowl until steaming (@ 3 minutes).
7. Return Bacon, Chicken and Broth/wine to pan and bring to a boil over high heat. Reduce heat and simmer until veggies are tender (@ 15 minutes).
8. Meanwhile, chop fresh herbs.
9. Add salt to taste. Sprinkle herbs over servings.

White Wine Coq au Vin 2Serve with roast potatoes, brown rice, quinoa or other hearty side dish

This recipe was contributed by Jackie Norgord


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