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Coq au vin blanc

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Essentials magazine, coq au vin
Essentials magazine, coq au vin
  • Serves: 6

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Essentials recipe 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

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

Method

  1. 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.
  2. Add the bay leaves and thyme, return the chicken to the pan and simmer for 25-30 mins until cooked through.
  3. Stir in the crème fraîche and lemon juice; season to taste.

 

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 400(kcal)
  • Fat 23.0g
  • Saturates 8.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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