Coq au Chardonnay is a variation on the classic coq au vin, using white wine instead of red and all in one pot - the perfect Sunday lunch choice
- 12 chicken joints on the bone, a mixture of chicken thighs and breasts
- 2tbsp plain flour, seasoned
- 25g unsalted butter
- 2tbsp olive oil
- 225g smoked streaky bacon, finely diced
- 18 small shallots, peeled
- 2 garlic cloves, finely chopped
- 225g small chestnut mushrooms
- 600ml Chardonnay
- 300ml fresh chicken stock
- 4 large sprigs thyme
- 2 bay leaves
- 2tbsp creme fraiche
- 1tbsp finely chopped fresh parsley
- 2.5 litre flameproof casserole dish
Preheat the oven to 180C, gas 4. Lightly dust the chicken with seasoned flour, shaking off any excess. Heat the oil and butter in a large frying pan and when it's really hot, fry the chicken pieces in 2-3 batches, ensuring they are browned on both sides. Place the chicken in the casserole dish.
Brown the bacon in the same pan, then add to the casserole. Brown the shallots in the remaining oil, add the garlic, then tip into the casserole. Brown the chestnut mushrooms, but keep aside as these will be added to the casserole later.
Pour off any oil that remains in the frying pan, return to the heat and add the Chardonnay and chicken stock. Bring to the boil, scraping up any bits from the bottom, then add to the chicken. Add the thyme and bay leaves to the casserole, put a lid on, place in the oven and cook for 30 minutes. Add the chestnut mushrooms and return to the oven for a further 15 minutes. At the end of this time, take the casserole out of the oven and transfer the chicken, shallots, bacon and mushrooms to a warmed serving dish. Discard the thyme and bay leaves.
Place the casserole over a direct heat and boil rapidly for 10 minutes. Whisk in the creme fraiche, season with salt and freshly ground black pepper. Pour the sauce over the chicken and sprinkle with the chopped parsley. Serve with creamy mashed potatoes and steamed cabbage.
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