Coq au Vin Blanc
By Lisa Faulkner
Published on 24 March 2023
An absolute classic, Lisa Faulkner's coq au vin is all about comfort and intensity of flavour. Best served with mounds of mashed potato. Looking for more chicken recipes? Look no further.Time and servings
1 hr 25 minsTotal time
4Servings
15 minsPrep time
1 hr 10 minsCooking time
Ingredients
- 1 tbsp of oil
- 1 tbsp of butter
- 130 g of diced pancetta
- 250 g of chestnut mushrooms, halved
- 2 garlic cloves, sliced
- 1 bay leaf
- 900 g of mashed potato, to serve
- 4 chicken legs
- 4 tbsp of plain flour
- 250 ml of white wine
- 200 ml of chicken stock
- 1 tbsp of dried tarragon
- 4 echalion shallots, halved at the root
- 1 handful of chantenay carrots
Method
Step 1
Preheat the oven to 180°C/160°C fan/Gas Mark 4. Heat the oil and butter in a casserole dish.Step 2
Coat the chicken in seasoned flour and dust off excess. Fry on both sides until golden brown and set aside.Step 3
Add the pancetta and shallots and cook for 3–4 minutes until the pancetta begins to brown.Step 4
Add the carrots, mushrooms and garlic and cook for a couple of minutes.Step 5
Return the chicken to the pan, add the wine, stock and bay leaf. Bring to the boil, add the tarragon, cover with a lid and pop in the oven for 40–50 minutes.Step 6
Season and serve with mash.