Coq Au Vin Blanc
Source: McCalls Cooking School
2 T Butter or margarine
3 1/2 lb Chicken, cut in quarters (3 to 3 1/2lb)
18 small White onions, trimmed (12-18)
4 small Carrots, peeled and cut diagonally in 1 1/2" pieces
2 Cloves garlic, minced
2 T Brandy
2 c Dry white wine
1 T Finely chopped parsley
1 Bay leaf
1 t Salt
1/4 t Ground white pepper
1/4 t Dried thyme leaves, crushed
1/8 t Ground cloves
1 pk (8oz) frozen sugar snap peas
In a large skillet over medium-high heat, melt the butter. Add chicken pieces
skin side down and brown well. Using tongs, turn chicken pieces to brown on all
sides. Transfer chicken pieces to a large baking dish. Set aside.
Preheat oven to 350F. To drippings that remain in skillet, add onions, carrots
and garlic. Saute over medium-high heat until onions and carrots are lightly
browned. Add brandy to skillet. Holding skillet with a pot holder, carefully but
quickly ignite the brandy. Shake skillet gently until the flames subside. Add
wine, parsley, bay leaf, salt, pepper, thyme and ground cloves.
Increase heat to high and bring the carrot mixture to boiling, stirring
frequently. Remove skillet from heat. Using a large spoon, transfer the carrot
mixture to the chicken in the baking dish. Cover baking dish with lid or
aluminum foil. Place on center rack of oven and bake 30 minutes. Uncover dish
and distribute sugar snap peas evenly over the chicken and carrot mixture.
Cover baking dish and bake 30 minutes longer or until juices run clear when
chicken is pierced with a fork and vegetables are tender. Remove bay leaf.
Transfer to a decorative serving platter.
RED WINE VARIATION:
To make a more classic version of this chicken dish, substitute a hearty red
wine, such as Burgundy, Beaujolais or Chianti, for the white wine. Add 1/21b
tiny white mushrooms to the skillet when the carrots are added and stir 1/2
tablespoon tomato paste into the carrot mixture just before the chicken goes
into the oven.