Coq Au Vin Blanc

2 tsbp butter or margarine

3 - 31/2 lb chicken, cut into quarters

12 small white onions, trimmed

4 small carrots, peeled and cut
diagonally in 1" pieces

2 cloves garlic, minced

2 tbsp brandy

2 cups dry white wine

1 tbsp finely chopped parsley

1 bay leaf

1/4 tsp ground white pepper

1/4 tsp dried thyme leaves, crushed

1/8 tsp ground cloves

1 pkg (8 oz size) frozen sugar snap peas

In a large skillet, over medium high heat, melt butter. Add chicken pieces skin side down and brown well.

With tongs, turn chicken pieces to brown on all sides, transfer browned chicken pieces to a large baking dish.

Set aside. Preheat oven to 350 degrees. To drippings that remain in skillet, add onions, carrots and garlic

Saute over medium high heat, stirring constantly with a wooden spoon, until onions and carrots are

lightly bowned. Add brandy to skillet. Holding skillet with a potholder, 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 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.

Transfer to a decorative serving platter. Serves 4

RED WINE VARIATION

To make a more classic version of this chicken dish, substitute an hearty red wine, such as

Burgundy, Beaujolais or Chianti for the white wine. Add about 1/2 lb tiny white

to the skillet when carrots are added and stir 1/2 tbsp tomato paste into the sauce just before

the chicken goes into the oven.

You can also reduce the fat by replacing butter or margarine a low or no fat substitutes