Coq au vin blanc Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 T. butter
3 to 3 1/2 lb chicken, cut in quarters
12 to 18 small white onions, trimmed
4 small carrots, peeled and cut diagonally in 1 1/2 inch pieces
2 cloves garlic, minced
2 T/ brandy
2 cups dry white wine
1 T. finely chopped parsley
1 bay leaf ,1 tsp salt
1/4 tsp ground white pepper. dried thyme leaves and 1/8 tsp ground cloves
1 pkg frozen sugar snap peas
|
|
Directions: |
Directions:Melt butter in a large skillet. Add chicken pieces skin side down and brown well. When brown on all sides transfer to large baking dish. Preheat oven to 350ºF. To drippings in skillet add onions, carrots and garlic. Saute over medium high heat until carrots and onions are lightly browned. Add brandy to skillet. Holding skillet with a pot holder carefully but quickly ignite the brandy. Shake skillet gently until the flames subside. Add wine, parsley, bay leaf, salt, pepper, thyme and ground cloves. Increase heat to high and bring carrot mixture to boiling, stirring frequently. Remove skillet from heat. Using a large spoon, transfer the carrot mixture to the chicken in the baking dish. Cover baking dish with lid or aluminum foil. Place on center rack of oven and bake 30 minutes. Uncover dish and distribute sugar snap peas evenly over chicken and carrot mixture. Cover baking dish and bake 30 minutes longer or until chicken is cooked and vegetables are tender. Remove bay leaf. Depending on baking dish, serve in baking dish or transfer to a serving dish. |
|
Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:45 minutes to oven; 30-35 min oven |
Personal
Notes: |
Personal
Notes: This makes a nice change from the heavier red wine version which includes mushrooms and tomato paste. For diet conscience people, boneless, skinless chicken breasts can be substituted for cut-up chicken quarters. Burning the brandy is always fun!
|
|
This recipe for Coq au vin blanc is from