Prep 0 mins
Cook 1 hr 30 mins
I found this while exploring. This sounds really interesting!
- 29.58 ml butter or 29.58 ml margarine
- 1587.57 g chicken, cut in quarters
- 1 medium white onion, trimmed
- 3 carrots, peeled and cut into 1 1/2- inch pieces
- 2 garlic cloves, minced
- 29.58 ml brandy
- 473.18 ml dry white wine
- 14.79 ml parsley, finely chopped
- 1 bay leaf
- 4.92 ml salt
- 1.23 ml white pepper
- 1.23 ml dried thyme leaves, crushed
- 0.59 ml ground cloves
- 226.79 g package frozen sugar snap peas
- 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.
- Preheat oven to 350°F
- To drippings that remain in skillet, add onions,.carrots and garlic. Saute over medium-high heat until onions and carrots are lightly browned.
- 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.
- 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. 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.
- 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. Transfer to a decorative serving platter.
- 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 1/21b 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.
Well, now I am torn. Don't know if I like my old standby red Coq Au Vin or this one better! This is delicious. I did make a couple of changes-left out the peas, and added some cooked, crumbled bacon, button mushrooms and little fingerling potatoes, which soaked up the cooking juice flavor nicely. Also subbed pearl onions for the white onion. Served with a crusty bread to soak up the juices. Made for Fall 2012 PAC game.
Yummy! This smells heavenly as it cooks in the oven. I used thighs in place of the quarters so I reduced the cooking time. I also left out the peas. It will be made again and again!