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Coq au Vin Blanc
The Best In Australia
Anna's Best 70s Classic ...
6 to 8 free range Chicken thighs (with skin and on bone)
Flour for dusting
Oil and butter for frying
10 French shallots or baby onions pealed
4 cloves of garlic sliced
1 leek sliced
80gms pancetta thinly sliced
150gm button mushrooms cut in halves
Splash cognac (optional, but delicious)
1 ½ cups dry white wine
15gms dried morels soaked in water
500 ml good chicken stock
6 sage leaves
1 Tablespoon fresh tarragon
1 Tablespoon fresh Thyme
3 bay leaves
Salt and pepper
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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!!!