Coq Au Vin Blanc Recipe
Ingredients
| Young chicken | 1 | |
| Butter | 3 Tablespoon | |
| Bacon | 3/4 Cup (16 tbs), diced | |
| Pearl onions | 6 | |
| Shallots | 4 , thinly sliced | |
| 1 medium-sized carrot, thinly sliced | ||
| Garlic | 2 Clove (5gm), crushed | |
| 1 jigger brandy | ||
| Flour | 1 Tablespoon | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Dry white wine | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut chicken in serving pieces.
In heavy skillet brown bacon, onions, shallots and carrot in butter.
Remove from skillet.
Set aside.
Add chicken to skillet.
Brown over high heat.
Add salt, pepper and garlic.
Heat brandy.
Light and pour into skillet.
Sprinkle with flour.
Stir with wooden spoon a few minutes.
Add mushrooms and white wine.
Add bacon and vegetables.
Cook uncovered 3/4 hour, until done
In heavy skillet brown bacon, onions, shallots and carrot in butter.
Remove from skillet.
Set aside.
Add chicken to skillet.
Brown over high heat.
Add salt, pepper and garlic.
Heat brandy.
Light and pour into skillet.
Sprinkle with flour.
Stir with wooden spoon a few minutes.
Add mushrooms and white wine.
Add bacon and vegetables.
Cook uncovered 3/4 hour, until done
Chef
