Coq au Vin Blanc
Chicken thighs, fresh vegetables, and a little white wine will make your kitchen smell like the French countryside.
- 2 Tbs flour
- 2 tsp herbes de Provence, divided
- 1 1/2 lbs bone in skin on chicken thighs, washed and patted dry
- 7 bacon slices
- 1 Tbs salted butter
- 1 Tbs olive oil
- 1 cup button mushrooms, cleaned and quartered
- 20 pearl onions
- 1 large parsnip, peeled and cut into thin 1-inch batons
- 2 celery stalks, cut into thin 1-inch batons
- 4 medium garlic cloves, coarsely chopped
- 1 1/3 cup Chardonnay
- 2 cups reduced sodium chicken broth
- 2 bay leaves
- 2 Tbs fresh parsley, chopped
- Salt and pepper to taste
- Fill a medium pot with cold water and place pearl onions inside. Over high heat, bring water to a boil and cook onions for 2 minutes. Strain and place onions in an ice bath. Slice off the root end and squeeze to remove the skin. Set aside.
- Dice bacon slices into 1-inch pieces and place in a pot of cold water. Bring water to a boil and blanch bacon for 5 minutes. Drain the bacon and rinse under cold water. Pat dry and set aside. (Blanching the bacon is a necessary step because it removes a lot of the salt, trust me! Julia Child told me so! )
- In a shallow bowl combine flour, 1 tsp of herbes de Provence, ¼ tsp fresh ground pepper and ½ tsp salt. Dredge chicken in flour mixture until the surface is completely coated. Set aside.
- In a large pot or Dutch oven, cook blanched bacon over medium heat, about 6 minutes. Remove bacon ensuring the fat remains in the pot.
- Add butter and olive oil to reserved bacon fat and over medium heat brown the prepared chicken thighs; about 3 to 5 minutes per side. Remove thighs and set aside.
- Stir in mushrooms, pearl onions, parsnips, and celery and cook over medium heat until they become tender; about 5 minutes. Add chopped garlic and sauté for an additional minute.
- In the meantime, combine Chardonnay and chicken broth in a saucepan and warm over low heat.
- When vegetables are tender, return bacon and chicken to the pot. Add bay leaves, remaining herbes de Provence, and warmed wine mixture. Place the lid on the pot and bring to a boil. Reduce heat and simmer for 20 minutes. Turn chicken and simmer for an additional 20 minutes.
- Bring liquid back to a boil until sauce thickens. Sprinkle with parsley and serve over a bed of wild rice, mashed potatoes, or egg noodles. Enjoy!
Calories from Fat 360 (62%)
(62%)Total Fat 40g
(66%)Saturated Fat 13g
Polyunsaturated Fat 5g
Monounsaturated Fat 18g
Total Carbohydrate 25g
(22%)Dietary Fiber 6g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.