A Recipe from Goodtaste.TV:
Blue Dahlia's Coq Au Vin Blanc
Blue Dahlia is a European bistro with two locations in Austin. Their Coq Au Vin Blanc is a dish of chicken, mushrooms, garlic, capers and prosciutto cooked in a white wine cream sauce. I have taken the liberty to embellish this recipe to make it a bit more user friendly. Enjoy!
Ingredients
2 Tbs Olive Oil
4 Tbs Butter
1 c Heavy Cream
6 c Chicken (whole chicken cut up)
6 oz Proscuitto Chopped (or 4 slices of bacon)
1 Tbs Italian Seasoning
4 Garlic Clove Chopped
1 Tbs Pepper
1/2 c Parsley Whole (then chop)
2 packs Mushrooms Sliced
4 Sprigs Thyme Chopped
2 c White Wine
2 C Vegetable Stock
5 Shallots Chopped
2 Tbs Flour
1 Tsp Chili Powder
1/4 c Capers (No Liquid)
Recipe Info
In pot, cook proscuitto for 3 minutes in olive oil, garlic and Italian seasoning.
Remove proscuitto from pan. Add olive oil to pan. Generously salt and pepper skinless chicken and brown in skillet. Remove chicken to a side plate.
In remaining fat, sauté the mushrooms, shallots, salt and pepper, thyme, flour, parsley, chili powder. Add the white wine and cook on med-hi for several minutes. Then add vegetable stock, capers and butter. Bring to boil. Reduce heat and add chicken. Cover and simmer for at least an hour. Add cream and stir.