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John’s Coq au vin Blanc (serves 4)
6 chicken thighs with bone and skin; use a cleaver and chop thighs in half
Salt and pepper to taste
1 tsp. bouquet garni (spice)
¼ cup canola oil
1 sprig fresh rosemary or parsley
1 tsp. dried rosemary
12 pearl onions
6 tbs. butter
½ lb. mushrooms, sliced thick
4-6 tbs. heavy cream
½ cup baby carrots
¼ cup dry white wine (Beringer Chenin Blanc)
Basic Sauce:
1 packet Schilling’s Turkey Gravy Mix prepared with ½ cup white wine and ½ cup chicken broth. Set aside.
Salt and pepper the chicken. Heat sauté pan; then add oil. When oil is hot, add chicken. Sauté both sides to a golden brown. Remove from pan and set aside. Pour out all but 2 tbs. oil from pan. Deglaze pan with ¼ cup or so of white wine and pour this into your basic sauce.
Add 2 tbs. butter to sauté pan with 2 tbs. oil and sauté pearl onions till golden; add baby carrots, then mushrooms. Sauté for 2-3 minutes more. Remove and set aside.
Add chicken and its juices back into the pan. Add bouquet garni and rosemary to basic sauce then pour sauce over chicken. Add onion, carrots and mushrooms. Bring to a boil then lower to a simmer. Cover pan and simmer for 1 hour, stirring occasionally. If at the end of an hour, the sauce is too thin; bring back to a boil and reduce it to your liking being careful it doesn’t burn.
Add 4 tbs. of butter and 4-6 tbs. heavy cream just before serving. You just want the butter melted and the cream heated.
Garnish with parsley and more fresh rosemary. Serve with the remaining bottle of white wine.
Bon Appetite!
John Chun
ENJOY!
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