" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

Tres Bon

I am a huge fan of classic traditional dishes that have been around for years.
Coq au Vin is one of them. This French dish has been around for centuries.
Everybody has a different version and this is my spin on it. I prefer to use white wine instead of red as I find the red overpowers the delicate taste of the chicken.

This dish pairs beautifully with mashed potatoes and a warm baguette.

Coq au Vin Blanc
(Braised Chicken in White Wine)

  • ~olive oil
  • 1 onion diced
  • 1 celery rib diced
  • 2 carrots sliced
  • 1 head of of garlic peeled and diced
  • 3 slices of bacon diced
  • 1 chicken cut into 8 pieces with skin removed if you wish
  • 3/4 bottle of white wine
  • 1 cup of chicken broth
  • 3 bay leaves
  • 1 tsp each of rosemary, thyme and parsley
  • 3 bay leaves
  • salt and pepper
In a dutch oven heat the oil and add the first 5 ingredients. Cook until bacon is starting to brown and vegetables are soft.
Add the chicken and brown on all sides.
Add the remainder of the ingredients and bring to a low boil , reduce heat to medium. Cover partly with a lid and cook for about an hour and half. The liquid should be reduced by at least half.
Remove bay leaves and serve

Wine Suggestion: Chardonnay


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