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Name: Coq au Vin w/white wine
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: French
Ingredients: 2 Slices Thick cut bacon Chopped; 1/4 Cup Extra virgin olive oil; 6 Whole Chicken legs Or 2 bone in breasts; Kosher salt, pepper; 1 medium Onion Finely chopped; 1 Leek White and green only, halved lengthwise, 1 1/2 "; 2 Ribs celery stalks 3/4" on angle; 2 cloves Garlic Thinly sliced; 1 1/2 Cup Dry white wine; 1 cup Chicken broth; 1 pound Mixed mushrooms Cremini, oyster, 1 in pieces; Fresh parsley chopped; Fresh Tarragon; Crusty bread For serving

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INGREDIENTS

2 Slices Thick cut bacon ; Chopped
1/4 Cup Extra virgin olive oil
6 Whole Chicken legs ; Or 2 bone in breasts
Kosher salt, pepper
1 medium Onion ; Finely chopped
1 Leek ; White and green only, halved lengthwise, 1 1/2 "
2 Ribs celery stalks ; 3/4" on angle
2 cloves Garlic ; Thinly sliced
1 1/2 Cup Dry white wine
1 cup Chicken broth
1 pound Mixed mushrooms ; Cremini, oyster, 1 in pieces
Fresh parsley chopped
Fresh Tarragon
Crusty bread ; For serving

Servings

INSTRUCTIONS

Transfer to plate. Repeat with the remaining chicken.

Spoon off all but about 2 T. Of fat from the skillet.

Add onion, leek, celery and garlic and cook over med heat, stirring occasionally, until just softened, about 5 min. Add the wine and broth and bring to boil over high heat. Stir in the bacon and then nestle the chicken in the sauce. Cover and simmer over low heat until chicken is very tender, about 45 min.

Heat oven to 425-toss mushrooms w/ 2 T. OO-sprinkle generously w/ s and p. Roast on rimmed baking sheet 25 min or until tender and lightly browned.

Transfer the chicken to plates or shallow bowls. Stir the mushrooms into the sauce and season with salt and pepper.

Spoon the sauce and vegetables around the chicken.

Sprinkle w/parsley and tarragon and serve with crusty bread or noodles or both!

NOTES

Keep the temperature on low and keep an eye on the sauce while the chicken cooks.

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Coq au Vin w/white wine

2 Slices Thick cut bacon Chopped
1/4 Cup Extra virgin olive oil
6 Whole Chicken legs Or 2 bone in breasts
 Kosher salt, pepper
1 medium Onion Finely chopped
1 Leek White and green only, halved lengthwise, 1 1/2 "
2 Ribs celery stalks 3/4" on angle
2 cloves Garlic Thinly sliced
1 1/2 Cup Dry white wine
1 cup Chicken broth
1 pound Mixed mushrooms Cremini, oyster, 1 in pieces
 Fresh parsley chopped
 Fresh Tarragon
 Crusty bread For serving

Cook the bacon in 2 T. Oh over med heat, stirring occasionally, until browned, but not crisp, about 5 min.  Using slotted spoon, transfer the bacon to plate.  Season chicken all over.  Add 1/2 chicken to skillet, skin side down .  Cook over med heat, turning once, until browned on both sides, 8-10 min.
Transfer to plate.  Repeat with the remaining chicken.
Spoon off all but about 2 T. Of fat from the skillet.
Add onion, leek, celery and garlic and cook over med heat, stirring occasionally, until just softened, about 5 min.  Add the wine and broth and bring to boil over high heat.  Stir in the bacon and then nestle the chicken in the sauce.  Cover and simmer over low heat until chicken is very tender, about 45 min.
Heat oven to 425-toss mushrooms w/ 2 T. OO-sprinkle generously w/ s and p.  Roast on rimmed baking sheet 25 min or until tender and lightly browned.
Transfer the chicken to plates or shallow bowls.  Stir the mushrooms into the sauce and season with salt and pepper.  
Spoon the sauce and vegetables around the chicken.  
Sprinkle w/parsley and tarragon and serve with crusty bread or noodles or both!

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Nutrition

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Serving Size: 1 Serving (427g)
Recipe Makes: 6 Servings

Calories: 751
Calories from Fat: 467 (62%)

Amt Per Serving		% DV

	Total Fat 51.9g	69 %
	Saturated Fat 14.3g	71 %
	Monounsaturated Fat 22.7g
	Polyunsanturated Fat 10.3g
Cholesterol 243.5mg		75 %
Sodium 309mg		11 %
Potassium 902.7mg		24 %
Total Carbohydrate 5.8g		2 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 4.7g
Protein 60.2g		86 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 751

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