Cog Au Vin Blanc
Apple brandy and tart green apples add a flavorful autumn twist on the classic French dish of roasted chicken in wine sauce.
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 (4-pound) chicken, cut into pieces
2 tablespoons butter
5 cloves garlic, minced
12 pearl onions, peeled
1/4 cup apple brandy, like Calvados (or 1/4 cup apple juice)
1 cup dry white wine
2 medium Granny Smith apples, peeled and cored, chopped into chunks
8 ounces small button mushrooms
2 teaspoons fresh thyme, chopped
- Preheat oven to 350°F (175°C).
- Put flour into shallow dish and stir in salt and pepper. Dredge chicken in flour, patting off excess.
- In large, non-stick skillet over medium-high heat, melt butter. Add chicken and brown all sides. Transfer chicken to large, oven-proof casserole dish with cover.
- Add garlic and pearl onions to skillet. Reduce heat to medium-low and cook for 2 minutes, until garlic is fragrant but not at all brown.
- Add apple brandy to pan, tip pan to ignite brandy and let alcohol burn off. When flame dies, add white wine to pan. Use wooden spoon to scrape any bits off bottom of pan.
- Transfer garlic and onion mixture to casserole; add apples, mushrooms and thyme. Cover and bake in oven for 45 minutes until chicken is tender.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.