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COQ AU VIN BLANC




List of Ingredients



• 3 CUPS DRY WHITE WINE
  
• 1 CUP CHOPPED ONION
  
• 1/2 CUP SLICED CAROT
  
• 1/2 CUP SLICED CELERY
  
• 3 GARLIC CLOVES, CHOPPEDD
  
• 2 TABLESPOONS OLIVE OIL
  
• 2 TABLESPOONS FRESH WHOLE PARSLEY LELAVLES
  
• 8 WHOLE BLACK PEPPERCORNS
  
• 1/2 TEASPOON SALT
  
• 6 POUNDS ASSORTED CHICKEN PIECES ( THIGHS, BREASTS, DRUMSTICKS)
  
• ***********************************************************************************
  
• 4 SLICES BACON, CHOPPED
  
• 1 TABLESPOON OLIVE OIL
  
• 12 FRESH OR FROZEN SMALL WHITE ONIONS, PEELED
  
• 2 CUPS CARROTS, PEELED AND CUT INTO 1" PIECES
  
• 1 CUP SLICED CELERY
  
• 3 GARLIC CLOVES, CHOPPED
  
• 1 SHALLOT, CHOPPED
  
• 1/4 CUP FLOUR
  
• 3 CUPS CHICKEN BROTH
  
• 1 TABLESPOON BALSAMIC VINEGAR
  
• 1 BAY LEAF
  
• 1 TEASPOON CHOPED FRSH THYME LEAVES
  
• 1/2 TEASPOON SALT..........1/4 TEASPOON GROUND BLACK PEPPER
  
• 1 POUND SMALL RED POTATOES
  






Instructions



1. PREPARED MARINADE:
   
2. COMBINE WHITE WINE, ONION, CARROT, CELERY, GARLIC, OIL, PARSLEY, PEPPERCORNS AND SALT IN A 3 QUART STOCKPAN. BRING TO A BOIL OVER MEDIUM HIGH HEAT. REDUCE HEAT TO LOW AND SIMMER 5 MINUTES. REMOVE PAN FROM HEAT AND LET MARINADE COOL TO ROOM TEMPERATURE.
   
3. ARRANGE CHICKEN PIECES IN A LARGE NON-REACTIVE CONTAINER AND POUR COOLED MARINADE OVER CHICKEN. COVER AND REFRIGERATE AT LEAST 4 HOURS OR OVERNIGHT.
   
4. PREPARE COQ AU VIN:
   
5. REMOVE CHICKEN FROM MARINADE AND PAT DRY. STRAIN MAMRINADE AND RESERVE LIQUIDS, DISCARD THE VEGETABLES.
   
6. IN A 6 QUART DUTCH OVEN, COOK BACON OVER MEDIUM HEAT UNTIL CRISP. USING A SLOTTED SPOON, TRANSFER BACON TO PAPER TOWELS. BROWN CHICKEN PARTS IN BACON DRIPPINGS IN POT. REMOVE CHICKEN FROM POT AND DISCARD ALL BUT 1 TABLESPOON FAT. ADD OLIVE OIL AND ONIONS, SAUTE ONION UNTIL LIGHTLY BROWNED, 8 TO 10 MINUTES. ADD CAROTS, CELERY, GARLIC AND SHALLOT, SAUTE 5 MINUTES LONGER.
   
7. IN A MEDIUM BOWL, COMBINE THE RESEVED MARAINADE LIQUID AND THE FLOUR. ADD MIXTURE TO THE POT WITH THE CHICKEN BROTH, VINEGAR, BAY LEAF, THYME, SALT AND PEPPER. RETURN CHICKEN TO POT AND COOK, COVERED FOR 45 MINUTES. ADD POTATOES AND COOK UNTIL POTATOES ARE FORK TENDER, ABOUT 20 MINUTES LONGER. DIVIDE THE MIXTURE EVENLY AMONG 6 SERVING BOWLS. GARNISH EACH BOWL WITH RESERVED CHOPPED BACON.