Coq au vin blanc recipe
Golden chicken, silky white-wine sauce, tender mushrooms and crispy pancetta. This coq au vin blanc is pure French comfort. One pot, big flavour, total crowd-pleaser.
Servings: 4 servings
Ingredients
Chicken and Pancetta:
- 15 g (1 tbsp) unsalted butter
- ½ tbsp olive oil
- 4 chicken legs thighs and drumsticks attached - or you could do separate thighs and drumsticks and reduce the cooking time by 10 minutes
- 1 tbsp plain (all-purpose) flour
- ¼ tsp salt
- ¼ tsp black pepper
- 170 g (6 oz) pancetta cubes or bacon lardons
Sauce:
- 1 medium onion peeled and finely chopped
- 1 medium leek sliced, washed and patted dry
- 200 g (7oz)brown mushrooms (chestnut/cremini) sliced (this is about 6 medium mushrooms)
- 2 garlic cloves peeled and minced
- 1 tbsp plain (all-purpose) flour
- 480 ml (2 cups) dry white wine
- 180 ml (2/3 cup) chicken stock
- 4 sprigs fresh thyme (or 1/2 tsp dried thyme)
- 120 ml (1/2 cup) double/heavy cream
- handful chopped parsley, to serve
Instructions
- Melt the butter and oil together in a large shallow casserole or large frying pan/skillet.15 g (1 tbsp) unsalted butter, ½ tbsp olive oil
- Coat the chicken in the flour mixed with the salt and pepper. Add the chicken to the pan and brown all over (about 4-5 minutes per side), remove from the pan and place on a plate.4 chicken legs, 1 tbsp plain (all-purpose) flour, 1/4 tsp salt, 1/4 tsp black pepper
- Add the pancetta to the pan and cook for a 2-3 minutes, until the pancetta just starts to look golden at the edges. Remove from the pan and place on a small plate.170 g (6 oz) pancetta cubes
- Add the onions the the bacon-y oil left in the pan and cook for 2-3 minutes, until just starting to soften.1 medium onion
- Add the leek and mushrooms and cook for 2-3 minutes, stirring often, until the leek starts to soften, then stir in the garlic. Sprinkle on the remaining 1 tbsp of flour and stir through.1 medium leek, 200 g (7oz)brown mushrooms (chestnut/cremini), 2 garlic cloves, 1 tbsp plain (all-purpose) flour
- Slowly pour in the wine, while stirring. Bring to the boil and let it simmer for 2 minutes.480 ml (2 cups) dry white wine
- Add the stock and thyme, stir, then add the browned chicken back into the pan. Bring to a boil, then then turn down the heat, cover and simmer gently for 15 minutes.180 ml (2/3 cup) chicken stock, 4 sprigs fresh thyme
- After 15 minutes, remove the lid and simmer for a further 25-30 minutes to allow the sauce to reduce slightly (it should still be very saucy). Check the chicken is cooked by inserting a skewer into the thickest part of the chicken right to the bone. If the juices run clear, it's cooked.
- Add the cream and cooked pancetta to the coq au vin blanc, stir, and heat through for a further couple of minutes. Test for seasoning, and add more salt and pepper to taste, then serve. I like to serve mine with with pasta and kale. Top with the chopped parsley.120 ml (1/2 cup) double/heavy cream, handful chopped parsley, to serve
Notes
Nutritional Information is per serving, without serving suggestion pasta and greens
Nutrition
Calories: 782kcal | Carbohydrates: 17g | Protein: 32g | Fat: 56g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 0.3g | Cholesterol: 203mg | Sodium: 809mg | Fiber: 1g | Sugar: 5g
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