White Wine Coq Au Vin

5:15 pm I have a confession to make. Usually when you hear those words you expect something terrible to follow. I hope this is the exception...
Here's the confession: I hadn't tried this recipe before I started to compile this post. I came to the computer right after I set the pot of coq au vin to simmer. I was expecting an outstanding outcome before I'd even tasted it. Why? The ingredients for one thing. How can you possibly go wrong with wine and bacon. The other? The smell filling the kitchen from the steaming pot was so appetizing I just knew I had a winner on the stove. Am I wrong? We'll have to see....
6:06 pm Oh my gosh, this dinner was so incredibly delicious!! You definitely taste the wine but you also have the salty bacon, the tender chunks of chicken, sweet carrots and the thick broth is so comforting. In the words of my family: It's a keeper! It's blog-worthy. Please try this white wine coq au vin for yourself and tell me what you think. :)


White Wine Coq Au Vin (serves 4)
4 1/2 Tbsp flour
salt, pepper to taste
1 1/2 tsp herbes de Provence
4 slices bacon, chopped
1 lb. skinned, deboned chicken thighs (I used chicken breasts)
2 Tbsp. olive oil
1 1/2 cups baby carrots
3 stalks of celery
1 medium onion
1 1/3 c. chardonnay
2 c. chicken broth
1/2 c. flat leaf parsley sprigs, chopped
1/4 c. tarragon sprigs, chopped

In a plastic bag, shake flour with salt, pepper and the herbes de Provence, set aside.
In a large pot over med heat, brown bacon, stirring occasionally about 5-7 minutes. Meanwhile, cut chicken into 1 inch chunks, the shake in flour to coat.
With a slotted spoon, transfer bacon from pan to paper towels. Brown half the chicken in bacon fat, stirring occasionally, 3-5 minutes. Transfer to a plate. Repeat with remaining chicken, adding oil to pan. Meanwhile, cut carrots in half lengthwise and cut celery into slices. Chop onion.
Add vegetables to pan with salt and pepper and saute until onion is golden about 5 minutes.
Add wine to vegetables, making sure to scrape up all the browned bits at the bottom of the pot. Add chicken stock, chicken and bacon. Cover and bring to a boil over high heat. Reduce heat and simmer covered until vegetables are tender, about 15 minutes. When ready to serve, add parsley and tarragon. Enjoy!