"Check out my collection of over 250 simple, home cooked recipes! Choose from the different categories or check out the most recently added recipes below. There's lots to choose from- Enjoy!"

Monday, November 23, 2009

Coq Au Vin Blanc!

Coq au vin blanc was a regular winter dish in my house when we were growing up. It's a wonderfully warming meal which is perfect for cold November evenings! Chicken joints like thighs and legs are often far cheaper to buy than chicken breasts and there is something special about meat cooked on the bone that adds extra flavour.

Serves 4
1 tablespoon of butter
1 tablespoon of olive oil
150g of bacon or pancetta pieces
2 onions, chopped
2 cloves of garlic, chopped
4 chicken legs
200g of mushrooms sliced in quarters (about 10-15 mushrooms)
500ml of white wine
300ml of cream
A good pinch of sea salt and ground black pepper
A good handful of freshly chopped parsley

The Method

In a large heavy casserole pot, add the butter and olive oil.

When the butter has melted add the pancetta pieces and fry until crisp.

Add the garlic and onion and fry until soft.

Remove and set aside.

Brown the chicken thighs and legs on all sides in the same pot and then add the mushrooms, white wine, garlic, onions and pancetta.

Bring to the boil and simmer over a low heat for 20-25 minutes.

Turn the chicken legs halfway through the cooking time and remove any fat or scum that rises to the top.

When the chicken is cooked remove from the pot and set aside.

Stir the cream into the juices, add a pinch of sea salt and black pepper and simmer for a further 10 minutes or until the sauce is has become a little thicker.

Place the chicken back in the pot, add the parsley, stir through and make sure it’s hot when you serve it at the table!

< previous recipenext recipe >

Email this page

Print this page

For new recipes & other fun stuff