Wednesday, July 20, 2011

Coq au Vin Blanc

My brother Tien snapped a nice shot of our dinner here with his nice camera!  He and his wife Laura came to visit last week with their kids Grace and Noah, so I decided to make a nice hearty meal for them.  At lunch time, I ran home on my lunch break, then prepped this ahead of time so that I could just throw it into the slow cooker.  When they arrived, the cooking was done, and I could sit back with a glass of wine and just visit with them.  And lucky me, my brother knows me well.  He brought 2 bottles of fume blanc:  one from Dry Creek and another from the Sonoma region which is my favorite.  I envy them that they've been to Sonoma!  But he said he didn't see Ferrari Carano (my favorite) at the store.  Next time big brother, go to O'Looney's.  It's right around the corner from my house, and they do carry FC.  The wines you brought were also good, though.

Ingredients:
  • 8 Chicken thighs or drumsticks 
  • 3 Tablespoons flour
  • Kosher or sea salt & pepper
  • 4 Slices bacon
  • 3 Tablespoons olive oil
  • 1 Small package button mushrooms (or straw mushrooms, my personal favorite)
  • 1 Bag petite carrots
  • 1 Medium onion, diced or sliced
  • 2 Cloves garlic, chopped
  • 1/2 Cup low-sodium chicken stock
  • 1 1/2 Cup Dry White Wine
Preparation:
  1. Season the chicken with kosher or sea salt and black pepper.  Put the flour into a bag or bowl, and coat the chicken. 
  2. Heat the oil over medium high heat.
  3. When hot, (4 - 5 minutes) add chicken and brown all sides in batches.  Remove chicken to a plate.
  4. Cook the bacon, drain, then chop into small pieces.
  5. Add a little more oil to the pan, and cook the onions and carrots until soft.  Add the garlic and mushrooms for a couple more minutes, then transfer to the slow cooker.
  6. Top vegetables with chicken.  Pour in wine and stock.  Sprinkle bacon on top.
  7. Cover and cook on low 6 - 7 hours.
   

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