Coq au Vin Blanc
Recipe by Anna Gare from The Best In Australia
Anna's Best 70s Classic ...
Serves 4
Ingredients
- 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
Method
- 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!!!
