Coq au Vin Blanc with Spring Vegetables

by Hilary Gauntt on February 12, 2012

Another really wonderful recipe from Perfect One-Dish Dinners by Pam Anderson. The traditional French Coq au Vin is a red wine stew; but this is a lighter white wine version with artichokes and new potatoes giving it a springtime flavor. Frozen pearl onions, pre sliced mushrooms, and prosciutto rather than bacon make this come together quickly. This can be made 2 to 3 days ahead, but don’t add the parsley until you’re heating it up. I’ve already made this twice and I just got this cookbook!

2 pounds (about 8 medium) boneless, skinless chicken thighs

2 Tbs. plus 2 tsp. olive oil, divided

salt and freshly ground pepper

1 package (1 pound) frozen pearl onions, not thawed

1 package (8 ounces) sliced  baby bella  mushrooms

3 ounces (about 6 thin slices) prosciutto, minced

3 large garlic cloves, minced

3/4 tsp. dried tarragon

1/4 cup all-purpose flour

1 cup dry white wine

2 cups chicken broth

1 can (14 oz.) whole artichoke hearts, drained and halved

2 pounds small new potatoes, halved

1/4 cup chopped fresh parsley

Heat a large (11-12 inch) deep skillet over medium-high heat.  In a medium bowl, coat the chicken with 1 Tbs. oil; sprinkle both sides generously with salt and pepper.  Working in two batches, add the chicken thighs to the hot skillet.  Cook, turning only once, until well browned, about 6 minutes per batch.  Transfer to a bowl and set aside.  Add 2 tsp. oil and onions to the skillet and cook, stirring frequently and seasoning with salt and pepper, until golden brown; about 3 minutes.  Add to the chicken.

Add remaining 1 Tbs. oil and mushrooms to hot skillet and cook, stirring up browned bits and seasoning lightly with salt and pepper, until golden brown, about 3 minutes. Stir in prosciutto, garlic, and tarragon and cook until fragrant, about a minute.

Stir in the flour, then wine and broth, along with the chicken and onions, artichokes and potatoes.  Bring to a boil, reduce heat to medium-low, and simmer, partially covered, until flavors blend and potatoes are tender, about 15 minutes.  Stir in the parlsey.  Cover and let stand for 5 minutes to blend the flavors before serving.  Serves 6

Note:  My potatoes took longer than 15 minutes – more like 25. I think next time I will try the already chopped prosciutto at Trader Joe’s, as dealing with the paper thin slices is kind of a pain. I tried this with both  thighs and with half breasts cut in half. Both were good but the thighs stay moister with the longer simmering.

 

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{ 1 comment… read it below or add one }

Melinda February 18, 2012 at 9:06 am

This was an especially tasty treat, met with rave reviews! And every ingredient was available at Trader Joe’s – clever – love when I can get everything in one stop. Many thanks for all of these wonderful additions to my previously waning repertoire!

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