Coq Au Vin Blanc

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This is a wonderful Sunday family dinner that
transitions your summer meals into fall.
It’s incredibly flavorful and will make your
entire house smell like a big ‘welcome home’.
It’s nice to make on the weekend when you can
take your time and enjoy the process.
 I’ll make this  meal over and over again,
especially in the fall and winter.
Fry the bacon, then brown the chicken .
Remove the golden chicken to a baking dish
(note I used just 6 thighs this time)
Saute the onions, mushrooms, and garlic.
Add a sprig of fresh thyme or tarragon.
Season again with salt and pepper
Add the wine and reduce for about 2 minutes.
Pour over the chicken and crumbled bacon.
Bake for 45  minutes. This gives you time
for clean up, table setting, and vegetable prep.
Remove from the panggangan and add the cream and
cornstarch mixture. I added the cornstarch
 right to the cream container and shook to blend.
Stir it around a bit and return to the oven
for another 15 minutes.
Stir the sauce.
Sprinkle with parsley before serving.
The chicken is soft and succulent and the
sauce is deeply flavored.
Delicious over creamy mashed potatoes.
Carrots are a good vegetable choice. Green beans,
peas, also good. You can’t go wrong here.

Coq au Vin Blanc
8 chicken thighs, bone in, skin on
salt & pepper
sprig of thyme or tarragon
1 T olive oil
4 strips of bacon
1 onion, chopped
4 garlic cloves, chopped
1 lb mushrooms, halved or thickly sliced
2 C white wine
1 C heavy cream
2 T cornstarch
fresh parsley, chopped
Trim the excess fat from the chicken, rinse, and
pat dry. Salt and pepper both sides of the chicken
generously.  Fry the bacon in a large skillet until
browned. Remove from pan. Add the olive oil to
the bacon fat in the skillet. Brown the chicken on
both sides over medium-high heat. Remove the
browned chicken to a 9×13 casserole. Top with the
crumbled bacon. Add the chopped onion to the
skillet and saute’ for 5 minutes until tender. Add
the mushrooms, thyme, and garlic and cook
another 5 minutes. Season with salt and pepper.
Pour in the wine and bring to a boil, scraping up
any browned bits. Simmer about 2 minutes. Pour
the mixture over the chicken and bacon in the
casserole. Bake in a 350º panggangan for 45 minutes.
Combine the 2 T cornstarch and 1 C cream in a
lidded jar and shake to mix. Remove the chicken
from the panggangan and pour the cream mixture over
the top, stir gently to mix it in with the juices.
Return the pan to the panggangan for another 15
minutes. Sprinkle with chopped parsley before
serving.  Serve with mashed potatoes.
Serves 4-6

Enjoy!

 

 

Source Recipe: http://rita-may-recipes.blogspot.com

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