Tried and True: Coq Au Sauvignon Blanc

Tried and True: Coq Au Sauvignon Blanc

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Ingredients

• 6 slices of thick bacon, chopped
• 2 cloves of garlic, minced
• 3 small young Vidalia onions (or if you can't find those, substitute one medium Vidalia onion, sliced thin)
• 12 skinless boneless chicken thighs
• 3 bay leaves
• 8 ounces of sliced baby portabella mushrooms
• 1 bottle of your favorite Sauvignon Blanc
• Salt and freshly ground black pepper
• 1 to 2 tablespoons freshly chopped dill
• 1 to 2 tablespoons of freshly chopped flat leaf parsley.
• Cooked Egg noodles

Instructions

1. In a large Dutch oven, add the bacon and brown until slightly crisp.
2. Drain some of the bacon grease, add the sliced onions and sauté with the bacon for a couple minutes.
3. Add the garlic and sauté for a minute.
4. To the onion, bacon and garlic mixture, add the chicken thighs, bay leaves, mushrooms and wine.
5. Season with salt and pepper and bring the mixture to a boil.
6. When the mixture is boiling, cover the pan and simmer for an hour or so.
7. Remove the bay leaves, serve over the cooked egg noodles and garnish with a bit of dill and parsley.
8. Enjoy!

Nutrition

Calories

646 cal

Fat

6 g

Carbs

59 g

Protein

87 g

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