White Wine Coq au Vin

You know how there are some meals that just seem really untouchable? Like they are so technical and fancy sounding that they are just not within normal human capacity? Hint: they have french names.

Moules Menieres
Boeuf Bourguignon
Creme Brulee
Salmon en croute

Funny thing is... expect for maybe the pastry items... these are all pretty easy to make. The french are just f*$!ing with us!

I'll show them!

Coq au vin. Challenge accepted. Here's wikipedia's phonetic interpretation:  [kɔk o vɛ̃] 
The only reason I have any idea what my mouth should do with those letters is because of those three years I wasted in french class in high school.

You're not scaring me, coq au vin. And while I'm at it, being not scared of you and all, I'm going to to switch some things up here. Coq au vin is chicken that is traditionally braised with mushrooms, red wine, and lardons (pork fat). But I had a bottle of unwanted white wine. And I'm not about to eat pork fat straight up like that.

So here you have it, white wine coq au vin. It is SO easy. One pan. 30 minutes. I'm like Rachael Ray, but french-er.

White Wine Coq au Vin
6 servings

1/4 c. EVOO
1 dozen boneless skinless chicken thighs
1/4 c. flour
2 tsp each: dried marjoram, thyme, rosemary, parsley, tarragon
1/2 tsp salt
1/2 tsp pepper
5 stalks celery, sliced at an angle for fancy points
2 leeks, trimmed, and sliced into coins
1 large white onion, sliced
2 cups baby carrots
2 cups chicken broth
2 cups dry white wine, like a chardonnay
1/2 c. fresh parsley, chopped
S&P to taste
a french baguette for dipping

In a ziploc bag, combine flour, herbs, and salt and pepper. Dredge chicken thighs.

Heat EVOO in a large skillet over med-high heat. Yeah, it's a lot of oil. You could use a nonstick pan and use less oil, but then you wouldn't get those crispy bits that you scrape up into the broth. Your choice.

Once oil is smoking hot, place dredged thighs in pan and fry until golden on each side. Meanwhile, prep yo veggies.

Once both sides of the chicken are golden and crispy (~5 minutes each side), remove from pan and place on a plate. Set aside. 

Toss in veggies and let them fry in the chicken bits and soften for 3-4 minutes.

Heat stock and wine until warm (microwave or stove, whatevs)

Pour over veggies. Use a wooden spoon to scrape up all the chicken bits.

Bring brothy heaven up to a boil, then nestle in the chicken thighs. Reduce to low heat, cover, and simmer for 15 minutes.

Taste the broth at this point and add S&P as you see fit. Right before serving, toss in parsley and stir. 

Like I said, serve with lots of french baguette. Eat with a heavy yet inaccurate french accent. 

Eat your heart out, France!

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