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main-meals

Mom’s Coq Au Vin Blanc!

A Skehan family favourite!

60 4
Mom’s Coq Au Vin Blanc! | DonalSkehan.com, A Skehan family favourite!

main-meals

Mom’s Coq Au Vin Blanc!

A Skehan family favourite!

60 4
Monday, November 23, 2009

1 tbsp olive oil

4 chicken legs

15g butter

150g bacon or pancetta pieces

2 garlic cloves, peeled and chopped

1 large onion, peeled and chopped

200g mushrooms (about 10–15 mushrooms), sliced into quarters

2 fresh thyme sprigs

450ml white wine (about 2 glasses)

250ml single cream

Good handful of freshly chopped flat-leaf parsley

Sea salt and ground black pepper

 

Large pot

 

60 mins
Serves 4

Coq au Vin Blanc was a regular winter dish in my house when we were growing up. I have distinct memories of it steaming up the kitchen windows while we did our homework on the kitchen table. It’s a wonderfully warming meal, perfect for cold evenings. Chicken joints such as thighs and legs are often far cheaper to buy than chicken breasts, and meat cooked on the bone always seems to have more flavour.

 

Place a large cooking pot over a high heat and add the olive oil. Put the chicken legs in the pot and brown on all sides until they are a golden colour. Remove and set aside on a plate.
Reduce the heat slightly and add the butter. When it begins to foam, add the bacon and fry until just crisp. Add the garlic and onion and fry for 3–4 minutes. Add the mushrooms and cook for a further 3 minutes.
Return the chicken to the pot along with the thyme and pour in the white wine. Bring to the boil and simmer over a low heat for 45–50 minutes or until the chicken is cooked all the way through. Turn the 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 good 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 to allow it to warm through and stir through the chopped parsley. Make sure the food is hot when you serve it at the table.
60 mins
Serves 4

Ingredients

1 tbsp olive oil

4 chicken legs

15g butter

150g bacon or pancetta pieces

2 garlic cloves, peeled and chopped

1 large onion, peeled and chopped

200g mushrooms (about 10–15 mushrooms), sliced into quarters

2 fresh thyme sprigs

450ml white wine (about 2 glasses)

250ml single cream

Good handful of freshly chopped flat-leaf parsley

Sea salt and ground black pepper

 

You'll Need

Large pot

 

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  • петя спасова

    what a great recipe for mother day,thank you donal,gourmet cuisine.

  • Kaja Kurczewska

    Awesome dish – simple and fancy at the same time. Thanks Donal & Donal’s lovely mum for this great recipe. I served with oven baked, rosemary potato wedges.

    • http://www.donalskehan.com/ Donal Skehan

      Sounds like a perfect side! Great to hear you enjoyed it!

  • http://www.donalskehan.com/ Donal Skehan

    Granny borrower…Love it!

  • http://www.donalskehan.com/ Donal Skehan

    Very jealous…Sounds cosy!

  • http://www.donalskehan.com/ Donal Skehan

    Thanks so much! Just let it simmer and reduce for longer if you’re sauce is on the thin side.

  • http://www.donalskehan.com/ Donal Skehan

    It sure is. The alcohol burns off during the cooking process. We had it all the time growing up!

  • Elena Iksar

    I’ve just tried your Coq au Vin Blanc for supper… it was soooo delicious! Thanks to you and your mom for the recipe!!!

    • http://www.donalskehan.com/ Donal Skehan

      Fantastic!

  • Jasmine

    I made this recipe and my boyfriend was very impressed!! Thank you so much! All the recipes I’ve tried from you have turned out great and they’re so easy to follow! :)

    • http://www.donalskehan.com/ Donal Skehan

      Delighted to hear that & I’m glad he liked it! :)

  • Solveig Weidner

    Thank you very very much for that amazing recipe! Cooking it at this moment and my kitchen smells like heaven :)