Traditonally Coq au Vin is made with red wine.  In fact, I posted a version of that recipe on my blog back in 2012.  It is an excellent recipe from the Barefoot Contessa, which I adapted and truly enjoyed.

Recently, I found another recipe that I was inspired by in Southern Living magazine. Since I am becoming very skilled with one-pot meals in my Staub pot, I decided to try this one made with white wine. We really enjoyed this recipe and the delicious flavor from the wine after it is cooked on top of the stove and in the oven.

This is not a quick recipe, as it took me about one hour in prep time and then the dish baked in the oven for 70 minutes. It was certainly quite delicious.  The ingredients can be increased for a larger family.

Gather these ingredients to make this dish:  salt, pepper, 2 leg quarters, olive oil, 4 slices bacon, 4-5 large white stuffing mushrooms, 2 celery ribs, one yellow onion, tube of minced garlic, small can tomato paste, 2 1/4 cups white wine, 1 cup chicken broth, thyme, parsley, 1/2 package baby carrots, butter or margarine

Preheat the oven to 350 degrees.  Season the chicken.  Brown the chicken in the Staub pot in 1 tablespoon margarine and 1 tablespoon olive oil on both sides.  Remove the chicken from the pot.

Next, cook the bacon in the dutch oven until crisp.  Remove from the pot and drain.  Saute the chopped mushrooms, onion and celery in the pot in some of the bacon drippings.  Stir in a squeeze of garlic to taste. Stir in the whole 6 ounces can of tomato paste and 1 cup of wine.  Cook until boiling for about 5 minutes.

Add chicken and crumbled bacon back into the vegetable mixture. Add broth, seasoning as desired, herbs, and carrots.  Bring back up to a simmer.  Cover the pot and place into the oven.

Bake for 70 minutes and serve with crispy potatoes, crusty bread, noodles, or even rice if desired.  This is a comfort meal all by itself without anything else.

The liquid used needs to be enough to cover the vegetables and the chicken. If more vegetables or chicken is added to the recipe, be sure to increase the liquid.  The liquid measurements do not have to be precise.  I used more liquid this time than I would recommend as it is not necessary.  I already adjusted the ingredients to reflect how I would change the liquid quantities.

Such a yummy meal for a chilly night.


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