White Wine Coq au Vin

White Wine Coq au Vin
Photo by Leigh Beisch

Ingredients

  • 1 teaspoon herbes de Provence
  • 4 slices bacon (1/4 lb.), chopped
  • 2 tablespoons olive oil
  • 1 ½ cups peeled baby carrots
  • ¼ cup lightly packed fresh tarragon sprigs
  • 1 1/3 cups Chardonnay
  • 4 ½ tablespoons flour
  • + 7 more ingredients
    • 1 medium onion
    • ½ cup lightly packed flat-leaf parsley sprigs
    • 3 stalks celery
    • ¾ teaspoon kosher salt, divided
    • 2 cups reduced-sodium chicken broth
    • ½ teaspoon freshly ground black pepper, divided
    • 1 ½ pounds boned, skinned chicken thighs

1. In a plastic bag, shake flour with 1/2 tsp. salt, 1/4 tsp. pepper, and the herbes de Provence; set aside. 2. In a 5- to 6-qt. pan over medium-high heat, brown bacon, stirring occasionally, 6 to 7 minutes. Meanwhile, cut chicken into 1-in. chunks, then shake half at a time in flour to coat. 3. ...

View full recipe at My Recipes

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