How to make it

  • Brown bacon in a Dutch oven, remove to a paper-towel lined plate
  • In a plastic bag, shake flour with spices, then add chicken pieces and shake to coat
  • Brown chicken in bacon fat in two batches, remove to bacon plate; add the vegetables to pan
  • Steam broth and wine together; add the warmed broth mixture to the Dutch oven with the
  • Chicken and the bacon
  • Cover and bring to a boil, reduce heat and simmer for 15 minutes
  • Add parsley and tarragon right before serving

Reviews & Comments 2

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  • mommyluvs2cook 4 years ago
    Wow, this sounds awesome, love the picture :)
    Was this review helpful? Yes Flag
    " It was excellent "
    AndyE ate it and said...
    Made this last night. Delicious and relatively quick for this kind of dish. I used chicken breasts instead of thighs and omitted the parsley/tarragon for simplicity, and it came out great!
    Was this review helpful? Yes Flag
  • luisascatering 7 years ago
    no way! I'm posting a recipe for Coq Au Vin Blanc too! I do like it better than the traditional. Mine is a little different than yours so please keep your eye out (I won't post it until yours is done shining) :-)
    Was this review helpful? Yes Flag

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