Coq au Vin Blanc
White wine--not the traditional red--lends its inimitable flavor to this homespun, but classic, French dish. If you use chicken breasts for this, cut them into smaller serving pieces before cooking.
  • 1/4 cup flour
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 pounds bone-in chicken parts, skinned
  • 2 teaspoons olive oil
  • 1 ounce Canadian bacon, diced
  • 2 garlic cloves, minced
  • 3/4 teaspoon thyme
  • 2 bay leaves, preferably imported
  • 1/2 cup canned chicken broth diluted with 1/2 cup water, or 1 cup homemade chicken broth
  • 1 cup dry white wine
  • 3 cups carrot sticks
  • 1/2 pound small mushrooms or quartered large mushrooms
  • 1 cup frozen pearl onions

1. Preheat oven to 450°F. Spray a 9- x 13-inch baking pan with nonstick cooking spray.

2. On a sheet of wax paper, mix flour with 1/4 teaspoon of pepper and 1/8 teaspoon of salt. Dredge chicken in seasoned flour, reserving any leftover dredging mixture. Arrange chicken in single layer in prepared pan and drizzle with 1 teaspoon of oil. Bake 15 minutes, turning once or twice, until chicken is lightly golden.

3. Meanwhile, in a Dutch oven or flameproof casserole, combine the remaining 1 teaspoon oil with Canadian bacon, garlic, thyme, and bay leaves. Stir-fry over medium heat just until mixture is fragrant, two to three minutes.

4. Stir in reserved dredging mixture and cook, stirring, until flour is well incorporated, about 30 seconds. Whisk in diluted broth, then stir in wine until smooth.

5. Add chicken (and any juices from baking pan), carrots, mushrooms, onions, and remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until chicken is cooked through and vegetables are tender, about 30 minutes.

Nutritional Information
Per serving: 268 calories, 7g total fat, 1.4g saturated fat, 2.9g monounsaturated fat, 1.2g polyunsaturated fat, 3.6g dietary fiber, 29g protein, 23g carbohydrate, 80mg cholesterol, 481mg sodium.
Good source of: beta-carotene, potassium, vitamin B6.

Date Published: 09/19/2005 > Printer-friendly Version

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