recipes food COQ AU VIN BLANC

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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

1tbs brandy

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.

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