Tags: Cooking, recipe, food. Chicken. recipes.
COQ AU VIN BLANC
2 chicken fillet, diced (breasts or thighs)
3 tablespoons of plain flour
oil and butter for frying
1 brown onion, finely chopped
6 cloves of garlic, finely sliced
1 leek, sliced & cleaned
3 rashers bacon, cut into small strips
150 gms button mushrooms, sliced
1 cup of decent quality white wine
500ml chicken stock
6 sage leaves
1tbs dried Italian herbs
Salt & pepper
The juice of half a lemon
2 tablespoons double cream
1 knob of softened butter
Coat chicken in flour, shaking off any excess. Reserve remaining flour for later. Heat up a generous amount of oil and butter in a heavy-based casserole pot. In batches, lightly fry floured chicken until golden brown. Remove from casserole pot and put aside. In the same dish, fry the onions on medium heat for 4 minutes, add the garlic, leek, bacon, and mushrooms. Cook for five minutes on a medium heat.
Stirring regularly, add the brandy and white wine. (Give the bottom of the pan a good scrape to release any chicken scrapings which add to the flavour).
Add the stock, herbs, salt, and pepper, and bring to the boil then reduce to a simmer. Add the lemon juice, the cream, and the cooked chicken.
Leave to simmer for about thirty-five minutes.
Combine the softened butter with the reserved flour in a bowl and add a ladle of the juice from the casserole to make a slurry with no lumps.
Add this to the simmering mixture to thicken. Serve with mashed potatoes and seasonal vegetables.
Rather than letting it simmer, you could place the dish in a preheated oven at 200C for thirty-five minutes.