Coq au Vin Blanc

Recipe By : Candy Wallace

Serving Size : 4 Preparation Time :0:00

Categories : Chicken

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Tablespoons Butter or Margarine

3 Lb Chicken -- Cut In Quarters (3

to 3 1/2)

12 Small White Onions -- Trimmed (12 to 18)

4 Small Carrots, Peeled & Cut Diagonally

IN 1 1/2 pieces

2 Cloves Garlic -- Minced

2 Tablespoons Brandy

2 Cups Dry White Wine

1 Tablespoon Finely Chopped parsley

1 Bay leaf

1 Teaspoon Salt

1/4 Teaspoon Ground White Pepper

1/4 Teaspoon Dried Thyme Leaves -- Crushed

1/8 Teaspoon Ground Cloves

1 8 Oz Pkg Frozen Sugar Snap Peas or

8 Oz Blanched, Fresh Sugar Snap Peas

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

This Recipe may be Frozen


Cool before freezing.

Defrost Overnight, In The Refrigerator, before heating and eating.

OVEN: Heat the entree, covered, in a 350 degree conventional oven

for about 30 minutes to insure the entree will be evenly

heated through.

MICROWAVE: Make sure all entrees are in microwave safe containers,

or are placed, in appropriate servings, on microwave-safe


Entrees baked in aluminum containers may be removed in

portions and placed on a microwave safe to be heated

in the microwave.

CAUTION: Poultry and Pork will become tough if heated too long in a microwave - Heat only in short intervals, and check often.

Heat poultry in the microwave, just until hot.

NOTES : 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 1/2 lb 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.



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