3 years ago
in English · 5,429 Views
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White Wine Coq au Vin
This dish comes together quickly and looks like you spent hours preparing it. Ingredients: 4 1/2 tablespoons flour 3/4 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 teaspoon herbes de Provence 4 slices bacon (1/4 lb.), chopped 1 1/2 pounds boned, skinned chicken thighs 2 tablespoons olive oil 1 1/2 cups peeled baby carrots 3 stalks celery 1 medium onion 1 1/3 cups Chardonnay 2 cups reduced-sodium chicken broth 1/2 cup loosely packed flat-leaf parsley sprigs 1/4 cup loosely packed fresh tarragon sprigs Preparation 1. In a plastic bag, shake flour with 1/2 tsp. salt, 1/4 tsp. pepper, and the herbes de Provence; set aside. 2. In a 5- to 6-qt. pot over medium-high heat, brown bacon, stirring often, 6 to 7 minutes. Meanwhile, cut chicken into 1-in. chunks, then shake half at a time in flour to coat. 3. With a slotted spoon, transfer bacon from pan to paper towels. Brown half the chicken in bacon fat, stirring often, 3 to 5 minutes. Transfer to a plate. Repeat with remaining chicken, adding oil to pot. Meanwhile, halve carrots lengthwise and cut celery into diagonal slices. Chop onion. 4. Add vegetables to pot with remaining 1/4 tsp. each salt and pepper and sauté until onion is golden, about 5 minutes. Meanwhile, in a microwave-safe bowl, microwave wine and broth until steaming, about 3 minutes. 5. Add broth mixture, chicken, and bacon to pan, stirring to loosen browned bits. Cover and bring to a boil over high heat. Reduce heat and simmer until vegetables are tender, about 15 minutes. Meanwhile, coarsely chop parsley and tarragon. Stir them into stew. Recipe and photo via myrecipes.com
Spudsomma clipped in 1 collections
A favorite of mine. Worth the bit of work you need to create it!
3 years ago·Reply
Those carrots look delicious all by themselves!
3 years ago·Reply
@peppermintt, definitely farmers market carrots! :)
3 years ago·Reply