Name: Coq au vin blanc recipe
Total time: 1 h
Yield: Serves: 6
Ingredients: 2tbsp olive oil; 6 chicken legs, seasoned; 18 small shallots, peeled and root trimmed (approx 275g); 250g small chestnut mushrooms; 200g smoked bacon lardons; 2tbsp plain flour; 3 garlic cloves, sliced; 200ml chicken stock; 350ml white wine (Riesling or Sauvignon blanc); 3 bay leaves; 8 thyme sprigs; 4tbsp crème fraîche; Juice of 1&frasl;2 lemon

By GoodtoKnow

published 20 July 2019

in Recipes

Triple tested: We've given this make-ahead dish a summery lift using white wine instead of the classic red. Brought to you by Essentials magazine

Ingredients

2tbsp olive oil
6 chicken legs, seasoned
18 small shallots, peeled and root trimmed (approx 275g)
250g small chestnut mushrooms
200g smoked bacon lardons
2tbsp plain flour
3 garlic cloves, sliced
200ml chicken stock
350ml white wine (Riesling or Sauvignon blanc)
3 bay leaves
8 thyme sprigs
4tbsp crème fraîche
Juice of 1⁄2 lemon

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Method

Heat a large casserole, add the oil and fry the chicken until golden; remove and set aside. Add the shallots, mushrooms and lardons, and fry for 5 mins or until golden. Stir in flour and garlic, cook for 1-2 mins, then gradually stir in chicken stock and wine, and bring to the boil.
Add the bay leaves and thyme, return the chicken to the pan and simmer for 25-30 mins until cooked through.
Stir in the crème fraîche and lemon juice; season to taste.

Top Tip for making Coq au vin blanc

To save time peeling the shallots, pour boiling water over them, leave for 1 min, then drain and remove the skins.

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