Coq Au Vin
Pronounced "coke ah vee", this traditional French chicken stew is easy to prepare, but still good enough for company. To lighten things up, this version is prepared with white wine rather than the traditional red.
Total Time: 1 hour 15 minutes
Makes: 4 servings
Ingredients
- 4 chicken thighs (bone in, skin on)
- 4 chicken drumsticks (bone in, skin on)
- 1 teaspoon garlic salt
- Fresh ground black pepper
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, finely chopped
- 1 small bulb fennel, bulb part only, trimmed and sliced into ¾" pieces (or one stalk celery)
- 1 small onion, diced
- 4 carrots, peeled and cut into 1½" pieces
- 8 new potatoes, halved
- 1 teaspoon thyme
- 1 bay leaf
- 2 cups white wine (Riesling does really well)
- 3 cups chicken broth
- Lemon zest from one lemon
- Chopped parsley for garnish
Directions
Preheat oven to 450° F. Season chicken with garlic salt and pepper, then heat a pan with the oil and brown the chicken pieces. Remove and place chicken in a baking dish with edges. Without cleaning the pan, sauté the garlic for 30 seconds, then add the fennel and onion. Continue cooking for 3 minutes or until they're starting to soften. Add to baking dish, along with the rest of the ingredients (except parsley). Bake in oven for 35 - 40 minutes. To finish, remove chicken and veggies from pan and bring the sauce to a boil on the stove and reduce to about 2 cups, then pour over the chicken and sprinkle with parsley.Recipe created by Personal Chef Michi Harris
