Got this recipe in an E-mail and looks like a pretty interesting twist.
Coq au Vin Blanc
serves 4
1 cut up Chicken - quarters are great
4 slices thick bacon - cut into 1" strips (the apple wood smoked Nuske's we sell worked great)
1 cup peeled pearl onions - we used the ones in a jar... fresh would be better
3 minced shallots (cloves, not whole shallots)
1 garlic clove - minced
2 cups peeled baby carrots
4 medium potatoes - in large chunks
2 Tbs olive oil
2 cups white wine
1/4 cup flour
1 cup chicken broth
1 Tbs minced parsley
1 Tsp marjoram
1 Tsp thyme
1/2 bay leaf
salt & fresh ground pepper
In a large Dutch oven, begin by browning the bacon. Then, add the olive oil, shallots and garlic and brown over medium heat taking care not to burn them. Dredge the chicken in the flour, push the veggies to the side, raise the heat a little and brown the chicken in the oil. When the chicken is browned, add the wine, chicken stock, herbs, salt and pepper, potatoes and carrots. Bring to a boil then lower to simmer, cover and cook for an hour.
Remove the chicken and vegetables to a serving platter. Strain the remaining cooking liquid, place a few cups in a small sauce pan and thicken with a slurry of corn starch and water after bringing it to a boil - great gravy. We served this with a nice Rhone Style red, the Beckmen Cuvee la Beck.
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