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Chicken in White Wine (Coq au Vin Blanc)
1/4 cup vegetable oil
1/2 lb small white onions, peeled
1 clove garlic, minced
3-lb broiler fryer, cut up
2 tbsp flour
1 cup dry white wine
1 tbsp brandy (optional)
1 tsp salt
1/8 tsp pepper
1 tsp dried thyme leaves
2 tbsp finely chopped parsley
1/4 lb fresh mushrooms, sliced or a 3-oz can sliced mushrooms, drained
chopped parsley
Instructions
In large heavy skillet or Dutch oven, slowly heat the oil. In warmed oil, saute onions and garlic until golden. Remove onion mixture and set aside.
Add chicken and brown on all sides. Remove pan from heat. Remove chicken and set aside. Reserve 2 tablespoons of dripping from pan and drain the rest. To remaining two tablespoons of drippings, stir in flour until smooth. Gradually stir in wine, then add brandy, salt, pepper, thyme and 2 tablespoons of finely chopped parsley. Add chicken and onion mixture, simmer covered for 30 minutes, or until chicken is almost tender. Add mushrooms and simmer covered for ten minutes more.
Place chicken on a warm platter and pour some sauce over the top. Garnish with chopped parsley. Serve any remaining sauce on the side.
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