15 Feb 2014
It seems that every time I turn on the news from BBC to CNN there are winter weather warnings. Floods around London and seemingly endless snow storms on the East Coast! The first blossoms of Spring and the plans for summer BBQs seem an eternity away. For those of you affected by these storms, hang in there! Warmer weather will eventually come. To ease my survival of this winter I’ve invested in two crucial items: a heated under-blanket and time to systematically go through the soup chapter of the Sunset Cookbook.
This White Wine Coq au Vin is a bit of a twist on the French classic. The addition of fresh green herbs also trick you into thinking spring is closer. Cuddle up on the sofa with a blanket, some fresh bread, and a bowl of this soup and I guarantee you’ll feel that much warmer! If all of this fails to do the trick, I’ve entered the www.coopelectricalshop.co.uk competition to win some electronics to help me thaw out on these winter nights.
- 4 1/2 tablespoons flour
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 teaspoon herbes de Provence
- 4 slices bacon (1/4 lb.), chopped
- 1 1/2 pounds boned, skinned chicken thighs
- 2 tablespoons olive oil
- 1 1/2 cups peeled baby carrots
- 3 stalks celery
- 1 medium onion
- 1 1/3 cups Chardonnay
- 2 cups reduced-sodium chicken broth
- 1/2 cup loosely packed flat-leaf parsley sprigs
- 1/4 cup loosely packed fresh tarragon sprigs
- In a plastic bag, shake flour with 1/2 tsp. salt, 1/4 tsp. pepper, and the herbes de Provence; set aside.
- In a 5- to 6-qt. pot over medium-high heat, brown bacon, stirring often, 6 to 7 minutes. Meanwhile, cut chicken into 1-in. chunks, then shake half at a time in flour to coat.
- With a slotted spoon, transfer bacon from pan to paper towels. Brown half the chicken in bacon fat, stirring often, 3 to 5 minutes. Transfer to a plate. Repeat with remaining chicken, adding oil to pot. Meanwhile, halve carrots lengthwise and cut celery into diagonal slices. Chop onion.
- Add vegetables to pot with remaining 1/4 tsp. each salt and pepper and sauté until onion is golden, about 5 minutes. Meanwhile, in a microwave-safe bowl, microwave wine and broth until steaming, about 3 minutes.
- Add 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, about 15 minutes. Meanwhile, coarsely chop parsley and tarragon. Stir them into stew.