Coq au Vin Blanc {recipe} and Emeril’s Sizzling Skillets, Guy Fieri, and Next Food Network Star Guide Winner!

Coq au Vin Blanc

We picked a winner for the Emeril’s Sizzling Skillets, Guy Fieri Food, and Food Network Star cookbooks! Hey SSSV, you get all three cookbooks! Can you drop me a line at contact/at/tastespotting with your shipping address so we can get these cookbooks sent out to you? Everyone else, thanks so much for playing along and if your heart is set on the books, you can find Emeril’s Sizzling Skillets here, the Guy Fieri Food cookbook here, and the Next Food Network Star guide here! Also, make sure to enter this week’s giveaways AND the Thermador $6,600 ULTIMATE RECIPE CONTEST!!!


You know we have a thing for anything that’s been braised for hours and hours until it’s meltingly, fall-apartingly soft. So when we had the chance to review Emeril’s Sizzling Skillets cookbook, we went straight for the chapter on one pot braises and found our the recipe we wanted to test.

Coq au Vin Blanc.

Regular Coq au Vin is usually made with a dry red wine, but the Blanc version is, you guessed it, made with white wine. Taste-wise, it isn’t all that much different, except that in Emeril’s version, there are, of all things, grapes! Makes sense flavor-wise, of course, since wine is made from grapes. And rather than the “rouge” version with carrots, pearl onions, and mushrooms, there are fennel, leeks, and parnsips.

You guys? We hate parsnips.

So we left them out (and made some other little modifications on the way) and the dinner was the perfect thing to have with a light salad and some bread on the side.

Coq au Vin Blanc

Coq au Vin Blanc {recipe}

from the Sizzling Skillets cookbook by Emeril Lagasse (with our modification noted in italics, inside parentheses)

serves 6 to 8

INGREDIENTS

6 ounces thick cut bacon, cut into thin strips
two 3-pound whole chickens, cut into 8 pieces each
1 tablespoon plus 1 teaspoon salt
2½ teaspoons fresh ground white pepper
½ cup plus 3 tablespoons all-purpose flour
3 tablespoons unsalted butter
2 medium fennel bulbs, cored and cut into ½-inch wedges (we left this out and used 6 shallots, peeled and halved lengthwise)
2 cups ½-inch wide slices of leeks, white part only
1½ cups ½-inch sliced parsnip rounds (we left this out completely because we hate parsnips)
1 cup ¼-inch sliced celery
3 cloves garlic, peeled and smashed
one 750 mL bottle dry white wine (we used Marsanne, a dry white wine from the south of France)
1 cup seedless green grapes (we left this out and used 2 cups butter sauteed mushrooms)
2 cups chicken stock
4 sprigs fresh thyme
1 bay leaf
cooked egg noodles, steamed rice, or French bread

DIRECTIONS

Preheat oven to 325°F.

In a large Dutch oven, cook the bacon over medium-high heat until crisp and golden brown, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper-towel lined plate and set aside.

Season the chicken with 1 tablespoon of the salt and 2 teaspoons of the white pepper. Add ½ cup of the flour to a reseable 1-gallon plastic bag. Place the chicken in the bag a few pieces at a time and shake until well-coated with flour. Remove the chicken from the bag and, working in batches, brown the chicken pieces in the rendered bacon fat over medium-high heat until golden on all sides 3 to 4 minutes per side. Once browned, transfer the chicken to a platter and set aside. Repeat with the remaining chicken.

Pour off and discard any remaining fat and dark bits in the pan and return the pan to the stove. Add the butter and heat over medium heat. When it begins to bubble, add the fennel, leek, parsnips, celery and garlic, (and shallots if you’re substituting) and cook until the vegetables are tender, 6 to 8 minutes. Stir in the remaining flour until combined and cook for 2 minutes. Add 1 cup of wine and cook, stirring and scraping up and browned bits from the bottom of the pan, until the liquid is almost evaporated,

Add the grapes (or mushrooms), stock, thyme, bay leaf, and remaining wine, 1 teaspoon salt, and ½ teaspoon white pepper and bring to a brisk simmer. Add the bacon and browned chicken to the pan, cover, and place the pan in the oven. Cook until the chicken is tender and the sauce has thickened, 2 to 2½ hours.

Remove the thyme sprigs and bay leaf and discard, then serve the dish directly from the Dutch oven over cooed egg noodles, rice or warm French bread.

by Sarah J. Gim on October 29, 2012 · 1 comment

{ 1 comment… read it below or add one }

Leave a Comment

Previous post:

Next post: