Coq au Vin Blanc

Page 111

Cuisine: French | Course Type: Main Courses

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This is not your typical Coq au Vin! Purists may disagree , but this version of the traditional French recipe for chicken braised in wine is one of the best I've come across and should hold a place of honor right next to its much-loved sister (red-wine-stewed) version. Starring white Burgundy table wine and split chicken breasts, the recipe is carried by the thyme, dijon and brandy that finish its sauce along with pearl onions, baby carrots and artichoke hearts. A fuss-free and elegant main dish for a special night.

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