Monday, October 14, 2013

White Wine Coq Au Vin

This took a little time but overall it was easy enough to make and super tasty.  My husband has fun saying the name of this dish in a very dramatic French accent.  Me, I just like how it tastes.

What You'll Need:
•2 Tbsp butter
• 2 onions, finely chopped
• 3 pieces of pancetta, sliced into thin strips
• 2 garlic cloves, thinly sliced
• chicken pieces on the bone (I used 4 thighs and 5 drumsticks)
• 1 cup dry white wine
• 1/2 cup heavy cream
• salt and pepper to taste
• large handful of chopped parsley
What You'll Do:
Season the chicken with salt and pepper.

 Melt the butter and oil together in a large pan.  Brown the chicken pieces all over and remove from the pan.

Add the onions and pancetta and allow to fry until the onions are soft and translucent and the pancetta has rendered it’s fat.

Add the garlic and allow to saute for another 30 seconds before removing the mixture from the pan (leaving the fat behind).  Add the chicken back in to the pan.  Pour in the wine and allow to come up to a boil. Turn down the heat and cover. Allow to simmer for 15 minutes.

After 15 minutes, uncover, turn up the heat and add the cream. Allow to cook for another 5 minutes.

Add the chopped parsley and season to taste.

Serve with rice, pasta or crusty bread.

Recipe inspiration from here.

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