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Country-French Chicken (Coq au Vin Blanc) Recipe

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This recipe for Country-French Chicken (Coq au Vin Blanc), by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, August 19, 2009


2 T butter
3-4 lb chicken, cut in quarters
12-18 small white onions, trimmed
4 small carrots, peeled and cut diagonally
2 garlic cloves, minced
2 T brandy
2 c dry white wine
1 T finely chopped parsley
1 bay leaf
1 t salt
1/4 t ground white pepper
1/4 t dried thyme leaves, crushed
1/8 t ground cloves
1 pkg (8 oz) frozen sugar snap peas

Melt butter in large skillet. Add chicken pieces skin side down and brown well on all sides. Transfer chicken pieces to a large baking dish. Set aside. Preheat oven to 350. To drippings that remain in skillet add onions, carrots, and garlic. Saute over medium-high heat until onions and carrots 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 the carrot mixture to a boil, stirring frequently. Remove skillet from heat. Using a large spoon, transfer the carrot mixture to the chicken in the baking dish and cover baking dish with lid or aluminum foil. Place on center rack of over and bake 30 minutes. Uncover dish and distribute sugar snap peas evenly over the chicken and carrot mixture.
Cover baking dish and bake 30 minutes longer or until juices run clear when chicken is pierced with a fork and veggies are tender. Remove bay leaf. Transfer to a serving platter.

Number Of Servings:
Number Of Servings:
4 servings




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