This is very good, particularly the amount of flavor for the amount of cooking time. The fresh herbs are wonderful - with the herbs, wine and bacon it tastes very French. I took the advice of another poster and added a medium potato in 3/4-inch dice when I added the broth, wine, etc. I think it helped to thicken it with only 15 mins of simmering. If not adding potato it may be better to thicken overnight before serving. I used a French White Burgundy as an over-oaked California Chardonnay could detract from the dish.
White Wine Coq au Vin
Photo: Peden & Munk; Styling: Amy Wilson
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Amount per serving
- Calories: 464
- Calories from fat: 34%
- Protein: 42g
- Fat: 18g
- Saturated fat: 4g
- Carbohydrate: 18g
- Fiber: 2.5g
- Sodium: 900mg
- Cholesterol: 151mg
- 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
- 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.
Also featured in: Sunset, January 2010
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