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Chicken Coq Au Vin Blanc

Use this recipe also to make traditional Coq Au Vin with red wine. Add mushrooms at same time as carrots, add 1/2 tablespoon tomato paste as it goes to oven and replace white wine with red wine.

2 tablespoons butter
1 chicken, quartered
12 to 18 small white boiling onions
4 small carrots, peeled and cut into diagonal 11/2 pieces
2 cloves garlic, minced
2 tablespoons brandy
2 cups dry white wine
1 tablespoon parsley, finely chopped
1 bay leaf
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon thyme leaves, crushed
1/8 teaspoon ground cloves
1 8 oz. package frozen sugar snap peas or snow pea pods

In a large skillet over medium high heat, melt the butter. Add chicken pieces skin side down and brown well. Transfer to a large baking dish and 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. Ignite the brandy. Shake until flames subside. Add wine, parsley, bay leaf, salt, pepper, thyme and cloves.

Increase heat to high and bring mixture to boiling, stirring
frequently. Remove skillet from heat. Transfer the mixture to the chicken in the baking dish.

Cover baking dish with aluminum foil. Bake for 30 minutes.
Uncover and distribute sugar snap peas evenly over dish. Cover baking dish and bake another 30 minutes or until juices run clear when chicken pierced and vegetables tender. Remove bay leaf Remove to platter.

 

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