As of this morning, Jason has officially set sail on the U.S.S. Baton (LHD 5) headed to Haiti for disaster relief. Everything happened so quickly that it hasn't really set in yet that he could be gone for 30 days or more. It was literally 1) earthquake hits Haiti, 2) that night, command calls and says he's potentially going so be prepared and then, 3) next morning, command says he and his team are definitely going so pack up all your gear and get ready to sail tonight! The Haitians need all the help they can get right now so it makes me proud that he'll be there to assist - even if it means I'm here by myself (with Bugsy). Let's just keep our fingers crossed that Jason and everyone else going to Haiti to help out will be able to do some good and then come home safely. We miss him already.
At least I was able to make him one last home cooked meal before he left. I got this recipe from the January edition of Sunset magazine. I was out of celery though, so I ran down to my local grocery store and would you believe it? NO celery! I was not about to run around town looking for celery so I just cut it out of the recipe, which still turned out really well. If you're making this at home, I would recommend using the celery or some other hearty vegetable. It was a little too meaty without the additional veggie component.
The original recipe specifically calls for Chardonnay but I just used a bottle of Sauvignon Blanc I already had open. You could probably use any kind of white wine for this. But make sure it's something half way decent - something you would happily drink - because it's a major component in the flavor profile of this dish.
Let it simmer away until it thickens and becomes slightly creamy.
Serve with fresh, crusty French bread et voila!
White Wine Coq au Vin
print this recipe
from Sunset magazine, January 2010
4 1/2 tbsp flour
3/4 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
1 tsp herbes de Provence
4 slices bacon (1/4 lb.), chopped
1 1/2 lbs. boned, skinned chicken thighs (about 2 1/2 lbs. from bone-in, skin on), cut into 1-inch chunks
2 tbsp olive oil
1 1/2 cups peeled baby carrots (or regular carrots, chopped into 1-inch sections, then cut in half lengthwise)
3 stalks celery, cut into diagonal slices
1 medium onion, chopped
1 1/3 cups Chardonnay (or any white wine)
2 cups reduced-sodium chicken broth
1/2 cup lightly packed flat-leaf parsley sprigs
1/4 cup lightly packed fresh tarragon sprigs (optional)
- In a plastic bag or medium bowl, mix flour with 1/2 tsp salt, 1/4 tsp pepper, and the herbes de Provence; set aside.
- In a 5- to 6-quart pan or Dutch oven over medium-high heat, brown bacon, stirring occasionally, 6-7 minutes. Meanwhile, coat half of the chicken in the flour mix by shaking it in a plastic bag or tossing it around in a bowl.
- With a slotted spoon, transfer bacon from pan to paper towels. Brown half the chicken in bacon fat, stirring occasionally, 3-5 minutes. Transfer to a plate. Repeat with remaining chicken (coating in flour beforehand), adding oil to pan as needed.
- Add vegetables to pan with remaining salt and pepper and saute until onion is golden, about 5 minutes. Meanwhile, add wine and broth to a saucepan and bring to a simmer; cover to keep warm.
- Add warmed wine/broth mixture, chicken, and bacon to pan, stirring to loosen browned bits. Cover and bring to a boil over high heat. Reduce heat and simmer until vegetables are tender and sauce has thickened, about 15 minutes, stirring occasionally. Meanwhile, coarsely chop parsley and tarragon (if using). Stir into stew before serving. Serve with french bread.
Happy eatings! :)
Donate to the Clinton Foundation's Haiti Earthquake Relief fund.