Recipe by lazyme
This version of the standard Coq au Vin uses white wine instead of the red. It's made on the stove top and smells wonderful while it's cooking. From Favorite Brand Name Recipes Casseroles and More.
Top Review by Buster's friend
Lovely method in keeping with rustic French cooking. Used Dutch oven in which I browned the chicken with a bit of bacon grease. Deglazed pan used to cook bacon with the wine ( a Chardonnay) and added to Dutch oven. Used fresh thyme from the garden and fresh ground black pepper. Added rather more small red potatoes, carrots and a cup of enriched chicken stock. Cooked in 225 degree F oven for 4 lovely hours - chicken on top of layers of the rest... lovely served with a side salad with some of the last orange beefsteaks of the season. Will thicken the broth with a beurre manie when serving again tomorrow... Unbelievably, even easier than Red Beans! Adding to make for guests menu!TY lazyme!
- 4 slices bacon, 1/2-inch pieces
- 6 chicken thighs, without skin
- 3⁄4 teaspoon dried thyme
- salt and pepper
- 1 large onion, coarsely chopped
- 4 garlic cloves, minced
- 1⁄2 lb red potatoes, quartered
- 10 mushrooms, quartered
- 1 (14 1/2 ounce) can stewed tomatoes
- 1 1⁄2 cups dry white wine
Directions See How It's Made
- In a 4-quart heavy saucepan, cook bacon until just starting to brown.
- Sprinkle chicken with thyme; season with salt and pepper.
- Add chicken to pan; brown over medium-high heat.
- Add onion and garlic.
- Cook 2 minutes; drain.
- Add potatoes, mushrooms, tomatoes and wine.
- Cook, uncovered, over medium-high heat about 25 minutes or until potatoes are tender and sauce thickens, stirring occasionally.
- Garnish with chopped parsley, if desired.