Emeril Lagasse's Coq Au Vin Blanc
Stephanie's AZ Kitchen
Stephanie's AZ Kitchen
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  • 2 years passed and the girl fell in love with a handsome prince
  • 7 more years. So many trials and life had toughened the princess up enough that she began to experiment more and more in the kitchen. She wasn't the shy princess that married the prince almost 10 years ago. She was constantly trying new recipes (even though she had a personal chef). Then it happened. She found that recipe that had eluded her for so many years, recreated, and made with white wine. She couldn't believe it. The princess was overwhelmed with joy even as she squared her shoulders mentally preparing to take on her long time foe.
  • 3 pieces of
  • Note: if you freeze it first or pull it straight from the freezer its easy to cut
  • 1 whole chicken cut up into 8 pieces 3/4 Tbs salt
  • 1 Tbs black pepper
  • 1/2 cup of all purpose flour + 1 1/2 Tbs for later use
  • 1 ziplock bag
  • 1 1/2 Tbs unsalted butter, organic
  • 1 medium fennel bulb, cut into 1/2" inch wedges - rough chopped
  • 1 stalk of leeks (white & light green part only) sliced and rinsed throughally into thick half circles
  • 2 parsnips, washed & cut in med-large chunks (like you would for a stew) *don't peel these
  • 1 stalk of celery, washed and chopped in similar size chunks as the parsnips, include the leaves. Great flavor in there.
  • than the stalk does.
  • 1 1/2 Tbs minced garlic
  • one whole bottle of white wine, such as chardonnay. (I used an affordable ca barefoot sauvignon blanc.)
  • 1 huge handful of seedless green grapes - 10 or 12 cleaned, whole (tastes good i promise)
  • 2 cups of chicken broth, homemade or from the store, low sodium
  • 2 sprigs of fresh thyme
  • 1 bay leaf
  • Cooked white rice, french bread, egg noodles for serving (I went with white rice - easy pantry ingredient)



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