Coq au Vin Blanc

Ingreidents

400 g boneless, skinless chicken thighs

2 tbsp butter

1 onion, diced

1 large carrot, diced

1 red pepper, diced

1 tsp dried thyme, rosemary, and dill

200 ml very dry white wine

150 ml chicken stock

100 g green peas

salt, pepper, to taste

Directions

Heat a dutch oven or other heavy bottom pan and melt the butter, then salt and pepper the chicken thoroughly then add chicken to the pan and cook on each side until browned, about 3-4 minutes, remove and set aside.

Add vegetables and garlic and cook while stirring for about 5 minutes.

Add the thyme, white wine, broth to the pot along with the chicken then bring to a boil and immediately reduce the heat to a simmer and cook for 15-20 minutes.

Remove the chicken from the pot and cut into pieces, then reduce the sauce by increasing the heat to a boil and cooking 5-7 minutes (you can also thicken it with small amount of flour or cornstarch if needed). Add the green peas and heat through and then serve the sauce vegetable mixture on top of the chicken.

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Coq au Vin Blanc