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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe for coq au vin is a fresher, green-herb-laced version of the original French classic. Serve with a crusty baguette for dunking. Ingredients:
4 1/2 tablespoons flour |
3/4 teaspoon kosher salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
1 teaspoon herbes de provence |
4 slices bacon (1/4 lb.), chopped |
1 1/2 pounds boned, skinned chicken thighs |
2 tablespoons olive oil |
1 1/2 cups peeled baby carrots |
3 stalks celery |
1 medium onion |
1 1/3 cups chardonnay |
2 cups reduced-sodium chicken broth |
1/2 cup loosely packed flat-leaf parsley sprigs |
1/4 cup loosely packed fresh tarragon sprigs |
Directions:
1. In a plastic bag, shake flour with 1/2 tsp. salt, 1/4 tsp. pepper, and the herbes de Provence; set aside.
2. In a 5- to 6-qt. pot over medium-high heat, brown bacon, stirring often, 6 to 7 minutes. Meanwhile, cut chicken into 1-in. chunks, then shake half at a time in flour to coat.
3. With a slotted spoon, transfer bacon from pan to paper towels. Brown half the chicken in bacon fat, stirring often, 3 to 5 minutes. Transfer to a plate. Repeat with remaining chicken, adding oil to pot. Meanwhile, halve carrots lengthwise and cut celery into diagonal slices. Chop onion.
4. Add vegetables to pot with remaining 1/4 tsp. each salt and pepper and sauté until onion is golden, about 5 minutes. Meanwhile, in a microwave-safe bowl, microwave wine and broth until steaming, about 3 minutes.
5. Add broth mixture, chicken, and bacon to pan, stirring to loosen browned bits. Cover and bring to a boil over high heat. Reduce heat and simmer until vegetables are tender, about 15 minutes. Meanwhile, coarsely chop parsley and tarragon. Stir them into stew.
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