MM: COQ AU VIN BLANC - MCCALLS COOKING SCHOOL
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Title: COQ AU VIN BLANC - MCCALLS COOKING SCHOOL
Categories: Chicken, Main dish
Yield: 4 Servings
2 tb Butter or margarine
3 1/2 lb Chicken, cut in quarters -(3 to 3 1/2lb)
18 sm White onions, trimmed -(12-18)
4 sm Carrots, peeled and cut -diagonally in 1 1/2" pieces
2 Cloves garlic, minced
2 tb Brandy
2 c Dry white wine
1 tb Finely chopped parsley
1 Bay leaf
1 ts Salt
1/4 ts Ground white pepper
1/4 ts Dried thyme leaves, crushed
1/8 ts Ground cloves
1 pk (8oz) 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 350F. 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.
McCalls Cooking School/Chicken, Poultry 8/Scanned etc
by DP and GG.
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