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

Cheers!