-----Meal-Master
 Title: COQ AU VIN BLANC - McCalls Cooking School
 Categories: Chicken, Main Dish, .MCCS
 Yield: 4 servings
 
       2 T  butter or margarine
   3 1/2 lb chicken, cut in quarters
            -(3 to 3 1/2lb)
      18 sm white onions, trimmed
            -(12-18)
       4 sm carrots, peeled and cut
            -diagonally in 1 1/2 pieces
       2    cloves garlic, minced
       2 T  brandy
       2 c  dry white wine
       1 T  finely chopped parsley
       1    bay leaf
       1 t  salt
     1/4 t  ground white pepper
     1/4 t  dried thyme leaves, crushed
     1/8 t  ground cloves
       1 pk (8oz) frozen sugar snap peas
 
 
 In a large skillet over medium-high heat, melt the butter. Add chicken
 pieces skin side down and brown well. Using tongs, turn chicken pieces
 to brown on all sides.  Transfer chicken pieces to a large baking dish.
 Set aside.
 
 Preheat oven to 350F. To drippings that remain in skillet, add onions,
 carrots and garlic. Saute over medium-high heat until onions and carrots
 are lightly browned.
 
 Add brandy to skillet. Holding skillet with a pot holder, carefully but
 quickly ignite the brandy. Shake skillet gently until the flames
 subside. Add wine, parsley, bay leaf, salt, pepper, thyme and ground
 cloves.
 
 Increase heat to high and bring the carrot mixture to boiling, stirring
 frequently. Remove skillet from heat. Using a large spoon, transfer the
 carrot mixture to the chicken in the baking dish.
 
 Cover baking dish with lid or aluminum foil. Place on center rack of
 oven and bake 30 minutes. Uncover dish and distribute sugar snap peas
 evenly over the chicken and carrot mixture.
 
 Cover baking dish and bake 30 minutes longer or until juices run clear
 when chicken is pierced with a fork and vegetables are tender. Remove
 bay leaf. Transfer to a decorative serving platter.
 
 RED WINE VARIATION: To make a more classic version of this chicken dish,
 substitute a hearty red wine, such as Burgundy, Beaujolais or Chianti,
 for the white wine. Add 1/21b tiny white mushrooms to the skillet when
 the carrots are added and stir 1/2 tablespoon tomato paste into the
 carrot mixture just before the chicken goes into the oven.
 
 McCalls Cooking School/Chicken, Poultry 8/Scanned etc by DP and GG.
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