Story:
I call this a “riff” because it is more a process than a recipe, to be adjusted as I go along. It is also easier and less time consuming that the traditional coq au vin, but retains much of the same flavor. I don’t have amounts in this recipe, but typically for six people start with a package of chicken thighs and a package of chicken breasts (both bone in and with skin)
Author / Creator: Kristy
Submitted by: Kristy
Ingredients:
Bacon
Chicken Thighs and Breasts (bone in, skin on)
Onion
Garlic
Celery
Mushrooms (optional)
Flour (several Tbls)
White wine (sauvignon blanc)
Chicken Stock (1cup wine to 3 cups stock)
Potatoes
Carrots
Thyme
Tarragon
Salt and Pepper
Directions:
Brown several strips of good quality bacon, save the crisped bacon for end of recipe.
Brown the chicken in bacon fat. This is probably the most important part – make sure the chicken is well browned and there are chicken bits in the bottom of the pan (aka “fond”).
Take out chicken, then sauté onions, garlic, celery. If using mushrooms you can brown them next.
Sprinkle several tablespoons of flour over veggies (I have started to use Wondra so it does not clump as much). Add white wine (sauvignon blanc works well) and good quality chicken stock slowly (you will want enough to pretty much cover the chicken and veggies. I use a proportion of approx. 1 cup wine to 3 cups stock).
Let thicken a little, then put chicken back in. Add potatoes (I use small new potatoes cut in half or quarters depending on size) and carrots (cut to bite size), some salt, pepper and thyme and tarragon.
Cook for about an hour to 1 1/2 hours until veggies are almost soft.
Enjoy!
Notes: Sometimes I spoon this over brown rice, particularly if I am low on potatoes.
