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Recipes | Coq Au Vin Blanc
4 single chicken breasts, cleaned and rinsed
5 tbsp Laurel's Baking Flour mix
1/4 tsp salt
1/4 tsp paprika
1/8 tsp pepper
1/4 cup butter or olive oil
1/2 cup white wine
1 cup boiling water (or 1 cup chicken stock and omit bouillon cubes)
2 gluten-free chicken bouillon cubes
1/4 tsp dried thyme
1/4 tsp garlic salt
1/2 bay leaf
In a strong paper bag, measure the flour, salt, paprika and pepper. Shake
chicken breats to coat.
Melt butter in frying pan and brown chicken breasts until golden. Transfer
chicken to holding plate.
Mix together the wine, boiling water, bouillon cubes, thyme, garlic salt and bay
leaf. Put the leftover flour mixture from the bag in a bowl, add enough liquid
to make a paste. Pour into frying pan and stir constantly until lightly brown,
slowly add remaining liquid and stir to keep from forming lumps.
Lower heat to 250F or low. Return chicken breasts and simmer covered 1 to 1 1/4
hours. Remove to platter and garnish with fresh thyme.
Serve with rice, gluten-free pasta or potatoes. Great with white wine and a
green salad.
Printable recipe
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