Chicken White Wine Coq Au Vin

45 minute prep

Photo by Andrea O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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  lightly packed flat-leaf parsley sprigs

  • 1/4

    cup  lightly 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. pan over medium-high heat, brown bacon, stirring occasionally, 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 occasionally, 3 to 5 minutes. Transfer to a plate. Repeat with remaining chicken, adding oil to pan. Meanwhile, cut carrots in half lengthwise and cut celery into diagonal slices. Chop onion. 4. Add vegetables to pan with remaining 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. Note: Nutritional analysis is per serving. Nutritional Information Calories: 544 (54% from fat) Protein: 40g Fat: 33g (sat 8.9) Carbohydrate: 21g Fiber: 3.1g Sodium: 808mg Cholesterol: 133mg

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