She was just waking up when I called. Only enough air in her voice to make it audible.
I could feel her smiling as she paused between thoughts. She loves to tell me secrets.
We say goodbye. Our day will carry on worlds apart. Lovely to say good morning…
I’ve been cooking french all week. This chicken casserole is simple to prepare and absolutely lunch packing worthy. I wouldn’t let Ralph have seconds because I wanted to take it for my lunch the next day. Mind you he had already had half the bird! It’s lighter than the red wine version but just as delicious. I’m always on the hunt for great roast chicken dish recipes. Care to share yours?
Coq Au Vin Blanc
Serves 4
Preheat oven 325*F
3 lb chicken
2 tablespoons butter
2 slices bacon, sliced
1 medium white onion, chopped
2 cloves of garlic, minced
2 ripe tomatoes, diced
1 cup chicken broth
1 cup dry white wine
2 tablespoon flour
2 bay leaves
Handful of fresh basil, leaves picked
Handful fresh parsley, leaves picked
Sea salt and freshly ground black pepper, to taste
In a heavy bottomed oven proof casserole with lid, melt butter over medium high heat .
Add bacon and fry for 3 minutes then add onion and garlic – sauté until onion is soft
Remove bacon and onion from casserole and set aside
Add chicken and brown on all sides then remove from casserole and set aside
Add chicken broth to the casserole and bring to a boil
Place flour and wine in a lid fitted jar and shake well
Whisk wine mixture into boiling broth to make a thin sauce
Add bay leaves, basil and parsley and season to taste
Stir in bacon mixture then place chicken on top
Cover casserole and place in preheated oven for 2 hours – chicken should be falling off the bone
Divide chicken into 4 pieces.
Serve with pan sauce.
Update: One of my readers pointed out that I had not included directions for the chopped tomatoes. I’m so sorry! You add them at the same time that you add the bay leaves and herbs…
Thanks for reading.
