Coq Au Vin Blanc

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 slices bacon, chopped
• 1 roasting chicken
• 3 tablespoons flour
• 2 cups frozen pearl onions, thawed
• 2 carrots, halved and cut in 1 inch lengths
• 1/2 small mushroom, halved
• 3/4 cup dry wine
• 3/4 cup chicken broth
• 3/4 teaspoon salt
• 1/2 teaspoon dried rosemary, crumbled
• 1/4 teaspoon dried sage
• 1/4 teaspoon pepper
• 1 1/2 teaspoons cornstarch, blended with 1 t water
• 1/4 cup fresh parsley, chopped

Recipe

• 1 in a dutch oven, combine the bacon and ¼ cup water over moderate heat.
• 2 cook for 4 minutes or until the bacon has rendered its fat and is lightly crisped. cut the chicken into 8 pieces, (use the wings and back pieces for stock or discard).
• 3 skin the chicken and dredge in the flour, shaking off the excess. sauté the chicken in the bacon drippings for 3 minutes per side or until golden brown.
• 4 transfer the chicken to a plate.
• 5 add the pearl onions and carrots to the pan and cook for 10 minutes or until the onions are golden.
• 6 add the mushrooms and cook for 4 minutes or until they begin to release their juices.
• 7 add the wine to the pan, increase the heat to high, and cook for 3 minutes, scraping up and browned bits that cling to the bottom of the pan.
• 8 add the broth, salt, rosemary, sage and pepper and bring to a boil.
• 9 return the chicken pieces to the pan; reduce to a simmer, cover and cook for 15 minutes or until the chicken is cooked through.
• 10 transfer the chicken to a serving platter. bring the sauce to a boil, stir in the cornstarch mixture, and cook, stirring until lightly thickened.
• 11 stir in the parsley and spoon over the chicken.