Perullo Press

Coq au Vin Blanc

This recipe is my take on the French dish Coq au Vin. I’ve always liked the idea of the coq au vin dish but never really enjoyed it. Perhaps it’s too vinegary for my taste, too much red wine. I used white wine in my version of the dish. I feel the white wine gives the dish a cleaner and softer taste.
Ingredients:
Olive Oil, divided
5-6 Carrots, each cut into 3-6 lengthwise pieces
1 Large Onion, cut into small wedges
1 Tbsp. Butter
~ 10 oz. Mushrooms
1 1/4 Cup Sauvignon Blanc, divided
4 Whole Chicken Legs, cleaned
3 Cups Chicken Broth
1 1/2 Tbsp. Flour
6 Bay Leaves
Salt & Pepper to taste
~6 Garlic Cloves, minced
3-4 Handfuls of Kale
Directions:
 
1. In a large pot, lightly brown the carrots in olive oil over high heat, about 5-8 minutes. Remove the carrots from the pot and set aside.
2. Add the onion to the pot while the pot is still over high heat and lightly brown the onion, about 5-6 minutes. Remove the onion from the pot and set aside.
3. Add the butter and mushrooms to the pot. I used baby bella and shitake mushrooms, any selection of mushrooms will do. Sauté the mushrooms in the butter for a few minutes until all the butter has melted and spread evenly. Then add 1/4 cup of white wine to the mushrooms. Sauté the mushrooms in the wine for about 10 minutes or until the wine has been absorbed. Keep the mushrooms in the pot until they are browned and then remove them and set aside with the carrots and mushrooms.
4. Add the cleaned chicken legs to the pot with a bit of olive oil and brown the chicken on all sides over high heat. Add fresh cracked pepper and salt over the chicken as the legs are browning.
5. Combine the chicken broth and the flour and mix well until the flour is completely dissolved  in the broth. Once the chicken is sufficiently browned, add the chicken broth and 1 cup of white wine to the pot. Add the bay leaves. Cook the chicken in the broth for about 1 hour over medium-low heat. Check on the chicken occasionally. If the broth seems to be getting low or too thick add some water and white wine to thin the broth. Taste the broth to ensure it has enough salt.
6. After the chicken has been cooking for about an hour in the broth add the carrots, onion, and mushrooms to the pot. Add the minced garlic. Cook for about 5-10 minutes, no longer.
7. Turn the heat off and add the kale into the pot. Make sure all the kale gets submerged in the broth. The kale is ready to eat as soon as it’s been submerged in the broth. Serve hot with a side of roasted garlic potatoes or rice.

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This entry was posted on April 18, 2013 by in Food.
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