Nicky's Kitchen SanctuaryCoq au vin blanc recipe
What you'll need
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Ingredients
Serves 4- 1 medium leek (sliced, washed and patted dry)
- 1 medium onion (peeled and finely chopped)
- ½ tbsp olive oil
- 2 garlic cloves (peeled and minced)
- 200 g (7oz)brown mushrooms (chestnut/cremini) (sliced (this is about 6 medium mushrooms))
- 4 sprigs fresh thyme ((or 1/2 tsp dried thyme))
- handful chopped parsley, to serve
- 180 ml (2/3 cup) chicken stock
- 4 chicken legs
- 120 ml (1/2 cup) double/heavy cream
- 480 ml (2 cups) dry white wine
- 1 tbsp plain (all-purpose) flour
- 1/4 tsp black pepper
- 1/4 tsp salt
- 15 g (1 tbsp) unsalted butter
- 170 g (6 oz) pancetta cubes (or bacon lardons)
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Steps
- Step 1
Melt the butter and oil together in a large shallow casserole or large frying pan/skillet.
- Step 2
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.
- Step 3
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.
- Step 4
Add the onions the the bacon-y oil left in the pan and cook for 2-3 minutes, until just starting to soften.
- Step 5
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.
- Step 6
Slowly pour in the wine, while stirring. Bring to the boil and let it simmer for 2 minutes.
- Step 7
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.
- Step 8
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.
- Step 9
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.
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Melt the butter and oil together in a large shallow casserole or large frying pan/skillet.
Source: Nicky's Kitchen Sanctuary
