Master Recipe: Coq Au Vin Blanc

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SF Gate

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Ingredients

1/3 + 1/2 cup vegetable oil

14 chicken thighs, bone-in, skin removed

1/3 cup brandy

2 quarts chicken broth or stock

3 bottles white wine

3 cups water

2 large carrots, chopped + 1/2 pound carrots, cut into 1/2-inch chunks

2 large garlic cloves, crushed

1 large onion, chopped

1 large celery rib, chopped

1/2 pound medium-size closed white mushrooms

10 parsley stems

1 tablespoon tomato paste, or 2 tablespoons tomato puree

2 teaspoons black peppercorns, crushed

2 teaspoons dried thyme

1 bay leaf

10 ounces pearl onions

3/4 cup + 1 1/2 tablespoons all-purpose flour

Salt and freshly ground pepper

Wide noodles, cooked and buttered

Chopped parsley

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