Coq au Vino Bianco (chicken stew in white Italian wine) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c. tiny pearl onions, frozen
2 T. unsalted butter
1 c. coarsely chopped onion
3/4 c. unbleached all-purpose flour
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
8 serving pieces chicken (mix of breasts, thighs, legs)
2 T. olive oil
6 slices bacon cut into 1-inch pieces
1 tsp. sugar
4 carrots, peeled and cut into 1" chunks
4 ribs celery cut into 1" chunks
1 lb. mushrooms, stems discarded, cut into quarters
1 bay leaf
2 c. dry Italian white wine, such as Soave or Orvieto
1 c. chicken broth, fat-free, low sodium
1/2 tsp. dried thyme
2 T. chopped fresh Italian flat leaf-parsley
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Directions: |
Directions:Thaw two cups frozen pearl onions. Melt butter in a large flameproof casserole. Add the chopped onion and sauté until soft and translucent, about 10 minutes. Remove the onion and set aside. Combine the flour, paprika, salt, and pepper in a mixing bowl. Dredge the chicken in the flour, shaking off any excess. Add the olive oil to the casserole and brown the chicken on all sides. Return the chopped onions to the pot. Oven-fry the bacon until it is crispy, drain on paper towels. Add it to the chicken.
Place the thawed pearl onions in a skillet with 1 T. butter and cook over medium heat until lightly browned. Sprinkle them with sugar and continue cooking until the onions are caramelized, 3 to 5 minutes. Add them to the chicken in the casserole. Place the carrots and celery in the skillet and cook for a few minutes, then add the mushrooms and cook all until slightly firm. Add the vegetables to the chicken casserole. Add the bay leaf, wine, broth and thyme to the casserole. Cover and bring to a boil; reduce to a simmer and cook until the juices run clear when the chicken is pierced with a fork, about 30 minutes. Transfer the chicken and vegetables to a warmed platter. Bring the remaining liquid to a boil and simmer until it is slightly thick, about 10 minutes. Pour the sauce over the chicken, and serve garnished with the chopped parsley. |
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Number Of
Servings: |
Number Of
Servings:4 servings |
Preparation
Time: |
Preparation
Time:One hour |
Personal
Notes: |
Personal
Notes: This is a great one-dish meal to serve company and I believe the stove-top method is more flavorful than the slow-cooker method. Just add bread and a green salad. Please note that you are using a flame-proof casserole and a skillet in the preparation. Everything that is browned in the skillet is added to the casserole, then simmered on top of the stove. Traditional coq au vin is made with red wine (it also turns the chicken red!)
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