COQ AU VIN BLANC
This is from my Eat Well Stay Well cookbook. I haven't tried it yet, but I'm typing it up for ZWT. This is a white wine version of the French county stew and is much lower in fat than the original. This could probably be adapted to be a crock pot recipe.
Provided by dicentra
Categories Stew
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine the bacon and ¼ cup water over moderate heat.
- Cook for 4 minutes or until the bacon has rendered its fat and is lightly crisped. Cut the chicken into 8 pieces, (use the wings and back pieces for stock or discard).
- Skin the chicken and dredge in the flour, shaking off the excess. Sauté the chicken in the bacon drippings for 3 minutes per side or until golden brown.
- Transfer the chicken to a plate.
- Add the pearl onions and carrots to the pan and cook for 10 minutes or until the onions are golden.
- Add the mushrooms and cook for 4 minutes or until they begin to release their juices.
- Add the wine to the pan, increase the heat to high, and cook for 3 minutes, scraping up and browned bits that cling to the bottom of the pan.
- Add the broth, salt, rosemary, sage and pepper and bring to a boil.
- Return the chicken pieces to the pan; reduce to a simmer, cover and cook for 15 minutes or until the chicken is cooked through.
- Transfer the chicken to a serving platter. Bring the sauce to a boil, stir in the cornstarch mixture, and cook, stirring until lightly thickened.
- Stir in the parsley and spoon over the chicken.
Nutrition Facts : Calories 260.2, Fat 13.9, SaturatedFat 4, Cholesterol 56.2, Sodium 684.9, Carbohydrate 10.1, Fiber 1.3, Sugar 2.1, Protein 15
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