Pho - Vietnamese Soup

Pho - Vietnamese Soup
One of our favorite dishes - Pho

Sunday, January 30, 2011

Chicken in Wine Sauce or Coq Au Vin

I've been on a bit of a French food kick lately.  I especially love slow cooked meals on cold days.  This recipe is a classic and is perfect to slow cook in the crock-pot, stove-top or oven.

2 - 3 medium russet potatoes, cut into big chunks (you can use red potatoes also)
4 medium carrots, cut into 1/2-inch pieces
3 stalks celery, cut into 1-inch pieces
1 small onion, sliced
3  lbs chicken thighs or drumsticks, skinned
1 Tbsp. snipped fresh parsley
1/2 tsp. salt
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried thyme, crushed
1/4 tsp. black pepper
1 bay leaf

2 cloves of garlic, minced
3 cups chicken broth
1 cup dry white wine
6 Tbsp. butter or margarine
6 Tbsp. all-purpose flour
Snipped fresh thyme (optional)

In a 5- or 6-quart slow cooker place potatoes, carrots, celery, and onion. Place chicken pieces on top of vegetables. Sprinkle with parsley, salt, rosemary, thyme, pepper, and garlic; add broth and wine.  Submerge the bay leaf in the liquid.

Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours. Using a slotted spoon, transfer chicken and vegetables to a serving platter; cover with foil to keep warm.

For gravy, skim fat from cooking juices; strain juices. In a large saucepan melt butter. Stir in flour and cook for 1 minute. Add cooking juices slowly, minus about a cup so the gravy isn't too thin. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. If desired, sprinkle chicken and vegetables with snipped thyme. Pass gravy with the chicken and vegetables. Makes 6 (3 1/2 ounces cooked meat, 1/3 cup gravy, and 3/4 cup vegetables servings.

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