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Coq au Vin Blanc

Anna's Best 70s Classic ...

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Coat chicken in flour. In a heavy based casserole dish put generous amount of butter and oil to lightly fry chicken on both sides until golden - then remove.
Brown whole baby onions and remove.
Sauté leek, pancetta, and button mushrooms for a few minutes then add cognac and white wine to deglaze pan.
Add chicken and onions back to pot then rest of ingredients.
Cover casserole dish and bake for about 1 hour in 180 deg oven
Serve with baby potatoes, turned carrots, peas and car keys!!!

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Lesley257 8 days ago

Think I'll have to try this one...!

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Edith13 August 2011

Will make it tomorrow night and will NOT omit the cognac.

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Annie77 July 2011

This sooo good, will try soon and let you know

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legs11 May 2011

This was so easy to make and absolutely delicious, I even took photos of it and put it on my facebook. Highly recommend this recipe on a cold winters night.

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Gabby March 2011

foolproof and absolutely yummy - left the gustes with a nice warm feeling of contentment, washed down with a nice shiraz!

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Diane August 2010

This sounds so flavoursome

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gunny December 2009

little jem for the crockpot, Yum

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