CHICKEN IN WHITE WINE
COQ AU VIN BLANC
SERVES 4
200g streaky bacon, cut into pieces 4 chicken thighs
4 chicken drumsticks
Salt and freshly ground black pepper 1 onion, finely chopped
10 small pickling onions, peeled
5-6 garlic cloves, peeled
250g button mushrooms
30ml (2 tbsp) flour
10ml (2 tsp) tomato paste
750ml (3 cups) white wine
750ml (3 cups) chicken stock 8 sprigs of fresh thyme
2 bay leaves
125ml (½ cup) cream, optional Fresh parsley
Preheat oven to 180 °C.
In a large casserole, fry the bacon until crisp and all of the fat is rendered. Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain. Set aside.
Season the chicken pieces with salt and pepper, and brown them in the hot bacon fat. Transfer the chicken pieces to a large plate and set aside. Reduce the heat to medium-high and add the chopped onion, pearl onions and garlic cloves, and fry for 5 minutes. Add the mushrooms and cook for a further 5 minutes or until starting to brown. Add the flour and tomato paste, and cook for 1 minute, stirring. Slowly add the wine and stock, stirring constantly. Add the thyme, bay leaves, bacon and chicken. Bring to a boil and reduce the heat to medium. Simmer gently for 15 minutes until the liquid is slightly thickened. Cover with the lid, place in the oven and cook for about 1½ hours or until the chicken is very tender. Gently stir in the cream. Garnish with parsley and serve. — Recipe and picture courtesyof Le Creuset.