>I found this recipe in the fabulous Essentials magazine last year and it has been a regular on my meal plan since then. It’s light and delicious, made all the more summery by using white wine instead of red. Even my fussy daughter is addicted to this, so it must be good!
2tbsp olive oil
6 chicken legs (although I use breasts cut into chunks as the fussy child wont eat legs)
18 small shallots, peeled and trimmed
250g chestnut mushrooms
200g bacon lardons
2tbsp plain flour
3 garlic cloves, sliced
200ml chicken stock
350ml white wine
3 bay leaves
8 thyme sprigs
4 tbsp creme fraiche
juice of 1/2 a lemon
1. Heat a large casserole on the hob, add the oil and fry the chicken until golden, then set aside.
2. Add the shallots, mushrooms and bacon to the casserole and fry until golden.
3. Stir in the flour and garlic and cook for 1 – 2 mins.
4. Gradually stir in the chicken stock and wine and bring to the boil.
5. Add the bay leaves and thyme.
6. Return the chicken to the pan and simmer for 30 mins.
7. Stir in the creme fraiche and lemon juice and serve.
This is lovely and goes well with rice or potatoes and some chunky bread.
For the puritans among us, I have also used the following more traditional recipe for Coq au vin on numerous occasions. It’s by the one and only Delia Smith and is absolutely gorgeous!
5lb chicken, cut into 8
15oz/375g smoked streaky bacon cut into small pieces
2 cloves garlic, crushed
2 sprigs thyme
2 bay leaves
1 1/4 pints/725ml red wine
8 Oz/225g mushrooms
1 tbsp plain flour and 1 tbsp butter worked to a paste
1. Melt the butter and oil in a large casserole dish and fry the chicken until golden. Remove from the pan and set aside.
2. Brown the bacon and onions.
3. Return the chicken to the pot and add the garlic, thyme and bay leaves.
4. Pour in the wine and cover and simmer for 45 – 60 mins or until the chicken is tender.
5. During the last 15 mins of cooking add the mushrooms.
6. Remove the chicken, bacon onions and mushrooms from the pot and place them in a warmed serving dish.
7. Bring the liquid to a fast boil and reduce it by a third.
8. Add the butter and flour paste to the liquid.
9. Bring it to a boil, whisking until the sauce has thickened.
10. Serve the chicken with the sauce poured over.
Another one that goes well with rice or potatoes and some warm crusty bread.