The French classic, coq au vin, translated means "rooster with wine". Though instead of a tough old bird, we used the supple thighs of chicken nymphs. We actually adapted (barely) this recipe from Sunset, subtracting a few steps and a couple ingredients, but otherwise sticking pretty closely to the original instructions.
If you do the same, you'll end up with a rich, one-pot, fantastical dinner spiked with herbs and lots of chardonnay. People rave about this entreé. Try it. You'll see.
Rating: 3/4 assed
Here's what you need and how you do it
1-1/2 pounds boneless, skinless chicken thighs
2 Tablespoons olive oil
1-1/2 cups peeled, baby carrots, cut in half
3 stalks celery, chopped
1 medium onion, minced
4 slices bacon
1-1/3 cups chardonnay
2 cups chicken broth
1/2 cup fresh, flat-leafed parsley
1 teaspoon herbs de provence (we found this in the bulk section of our local co-op)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt (or to taste)
In large saucepan or dutch oven, brown bacon. Remove bacon and drain off most of the fat. Cook chicken thighs in remaining bacon fat until about halfway done. Add salt, onion, carrots, and celery to pan and cook until onion is tender. Add broth, wine, pepper and herbs de provence.
Chop bacon and add it back into pan with chicken, cover and bring to boil over high heat. Reduce heat and simmer until all vegetables are tender and chicken is cooked through (about 20 minutes).
Chop parsley and stir into stew.
For a printable version of this recipe, click here.