White Wine Coq au Vin

Photo: Peden & Munk; Styling: Amy Wilson

 

This recipe for coq au vin is a fresher, green-herb-laced version of the original French classic. Serve with a crusty baguette for dunking.

Yield:

Serves 4

Recipe from

Recipe Time

Total: 1 Hours

Nutritional Information

Calories 464
Caloriesfromfat 34 %
Protein 42 g
Fat 18 g
Satfat 4 g
Carbohydrate 18 g
Fiber 2.5 g
Sodium 900 mg
Cholesterol 151 mg

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.

Note:

January 2014