Coq Au Vin Blanc
| Yield: | 4 Servings |
| Categories: | Chicken, Main Dishes |
| 2 | tb | 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 | tb | Brandy |
| 2 | c | Dry white wine |
| 1 | tb | Finely chopped parsley |
| 1 | Bay leaf | |
| 1 | ts | Salt |
| 1/4 | ts | Ground white pepper |
| 1/4 | ts | Dried thyme leaves, crushed |
| 1/8 | ts | Ground cloves |
| 1 | pk | (8oz) frozen sugar snap peas |
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