Monday, January 17, 2011

Crock Pot or Not Coq au Vin Blanc (Chicken in White Wine)

Really good, super easy! If you don't have a crock pot, cook this in your oven at 325 for 2 hours or on top of the stove at a bare simmer for 1 1/2 to 2 hours. If you do have a crock pot, you could do all of this the night before, put it in the fridge, and then cook it the next day.

2-3 tbl Extra virgin olive oil
4 chicken thighs
1/4 lb pancetta, diced
1 celery stalk, chopped
1 carrot, chopped
1 onion, chopped
1 garlic clove, minced
1/4 cup brandy
1 cup white wine or dry vermouth
1 bay leaf
Several stalks of fresh thyme, or 1/2 tsp of dry thyme
Salt & pepper

Salt & pepper the chicken. Saute chicken thighs in some olive oil in a skillet or dutch oven if you don't have a crock pot. When brown, remove to the crock pot and discard the grease. Add a tbl of fresh olive oil to the pan and saute the pancetta until it begins to brown.  Add the celery, carrot, and onion and saute until onion is translucent.  Add the garlic and saute a minute more.  Add brandy and wine to deglaze the pan, scraping up any brown bits.  Taste and season with salt and pepper. Add all to the crock pot or put chicken back in if you aren't using a crock pot.  Make a bouquet garni of the bay leaf and thyme, by wrapping a length of kitchen twine around it several times and tying a knot.  Cook on low 4 hours or more.

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