Does anyone else long for the days we can throw dinner parties for our nearest and dearest? Those times will come again. While we wait and thinking ahead to the weekend, why not practise this traditional French Coq au Vin Blanc (literally translated as ‘chicken with white wine’) recipe now – or just show off at home? Serve with some of our creamy mash and you’re good to go.
What you need:
- A dash of olive oil
- 4 oz pancetta, cut into 1/2-inch pieces
- 1 whole chicken, cut into 10 pieces
- salt and freshly ground black pepper
- 1 lb cremini mushrooms, quartered
- 2 medium onions, chopped
- 2 leeks, halved and sliced
- 2 cloves garlic, chopped
- 2 tbsp all-purpose flour
- 1 bottle dry white wine
- 1 pack Sadie’s Kitchen Comforting Chicken Bone Broth
- 2 tbsp Dijon mustard
- 6 sprigs thyme
- 2 bay leaves
- 1/4 fresh tarragon, chopped
What to do:
- Preheat oven to 350°F/200C. Heat oil in a large pot oven over medium heat. Add pancetta and cook, stirring occasionally, until browned for 2-4 minutes. Using a slotted spoon, transfer to a plate. Season chicken with salt and pepper. Cook, skin side down, until golden for 5-7 minutes. Transfer to plate.
- Increase heat to medium-high. Add mushrooms and cook, until browned for 6-8 minutes. Reduce heat to medium-low and add onions, leeks, and garlic. Cook, stirring occasionally, until light golden brown and tender for 8-9 minutes. Add in flour and cook, stirring for 1 minute. Gradually add wine, stirring constantly. Add the broth, mustard, thyme, and bay leaves and bring to a simmer.
- Return pancetta and chicken (skin sides up) to pot; cover and transfer to oven. Cook until chicken is fork-tender and cooked through, 1 hour and 15 minutes to 1 hour and 30 minutes. Discard thyme and bay leaves. Garnish with tarragon.