Coq au Vin Blanc
Source of Recipe
Internet
List of Ingredients
2 T butter or margarine
3-1/2 lb chicken, cut in quarters (3 to 3 1/2lb)
18 sm white onions, trimmed (12-18)
4 sm carrots, peeled and cut diagonally in 1-1/2" pieces
2 cloves garlic, minced
2 T brandy
2 c dry white wine
1 T finely chopped parsley
1 bay leaf
1 t salt
1/4 t ground white pepper
1/4 t dried thyme leaves, crushed
1/8 t ground cloves
1 pk (8oz) frozen sugar snap peas
Recipe
In a large skillet over medium-high heat, melt the butter. Add chicken pieces
skin side down and brown well. Using tongs, turn chicken pieces to brown on
all sides. Transfer chicken pieces to a large baking dish. Set aside.
Preheat oven to 350F. To drippings that remain in skillet, add onions,
carrots and garlic. Saute over medium-high heat until onions and carrots are
lightly browned.
Add brandy to skillet. Holding skillet with a pot holder, carefully but
quickly ignite the brandy. Shake skillet gently until the flames subside. Add
wine, parsley, bay leaf, salt, pepper, thyme and ground cloves.
Increase heat to high and bring the carrot mixture to boiling, stirring
frequently. Remove skillet from heat. Using a large spoon, transfer the
carrot mixture to the chicken in the baking dish.
Cover baking dish with lid or aluminum foil. Place on center rack of oven and
bake 30 minutes. Uncover dish and distribute sugar snap peas evenly over the
chicken and carrot mixture.
Cover baking dish and bake 30 minutes longer or until juices run clear when
chicken is pierced with a fork and vegetables are tender. Remove bay leaf.
Transfer to a decorative serving platter.
RED WINE VARIATION: To make a more classic version of this chicken dish,
substitute a hearty red wine, such as Burgundy, Beaujolais or Chianti, for
the white wine. Add 1/2 1b tiny white mushrooms to the skillet when the
carrots are added and stir 1/2 tablespoon tomato paste into the carrot
mixture just before the chicken goes into the oven.
Yield: 4 servings
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