White Wine Coq au Vin

Wine-coq-au-vin-su-l

(23) Course Soups and Stews

Ingredients in this Recipe

1 1/2 cups peeled baby carrots
1 1/2 pounds boned, skinned chicken thighs
1 1/3 cups Chardonnay
1 medium onion
1 teaspoon herbes de Provence
1/2 cup lightly packed flat leaf parsley sprigs
1/2 teaspoon freshly ground black pepper, divided
1/4 cup lightly packed fresh tarragon sprigs
2 cups reduced sodium chicken broth
2 tablespoons olive oil
3 stalks celery
3/4 teaspoon kosher salt, divided
4 1/2 tablespoons flour
4 slices bacon (1/4 lb.), chopped

Recipe Preparation

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