Coq au Blanc
Here's a beautiful chicken dish filled with mushrooms, pancetta and white wine. Serve with green vegetables and mashed potato for the ultimate chicken comfort dish.
Serves 4Prep: 10 minutesCook: Approximately 55 minutes
1 tbsp sunflower oil1 tbsp butter4 bone in skin-on chicken legs75g plain flour140g diced pancetta2 shallots, diced75g Chantenay carrots or 2 carrots, peeled and sliced2 cloves of garlic, sliced100g small potatoes, halved250g chestnut mushrooms, halved250ml white wine200ml chicken stock1 bay leaf1 tbsp chopped parsley
Heat oil and butter in a casserole dish. Coat the chicken legs in flour, dusting off any excess.
Fry the chicken legs on both sides until golden brown. Remove and set aside.
Add the pancetta and shallots and cook for 3-4 minutes until the pancetta begins to brown.
Add carrots, garlic, potatoes and mushrooms and cook for a couple of minutes.
Return the chicken to the pan. Add the wine, stock and bay leaf. Bring to the boil, then lower the heat, cover and simmer for 40 minutes, or until the chicken is thoroughly cooked through. Or, if time allows for a longer tender cook bake at 160C/gas 3 for 1 - 1 1⁄2 hours.
Season with salt and pepper and sprinkle with chopped parsley just before serving.