Name: Coq au Chardonnay
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: French
Ingredients: 6 baby leeks, chopped (or 1 large onion); squeeze of fresh lemon juice; ½ Tbsp butter (plus 1 Tbsp extra, to rub the chicken); 2 sprigs fresh rosemary (or 2 tsp dried rosemary or dried mixed herbs or dried tarragon); 1 cup Chardonnay (or white wine of choice); ½ Tbsp olive oil (plus extra, to rub the chicken); ½ cup chicken stock; 1 cup frozen peas; 1 head garlic, halved down the middle; Creamy Cauliflower Mash or sweet-potato mash; 1 whole chicken (or 8 chicken thighs); salt and freshly ground black pepper; ½ cup fresh cream (or full-fat natural yoghurt); 400 g mixed mushrooms, roughly chopped; 4 rashers streaky bacon, chopped; small handful chopped fresh parsley

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 15

Appears in

Wholesome

By Sarah Graham

Published 2017

About

It’s no secret that the much-adored French dish ‘coq au vin’ has taken various wine routes all the way through from Cabernet to Riesling (arguably, nothing can compete with Nigel Slater’s version), but my preference is for the creaminess of Chardonnay. And where we end up is with a one-pot wonder that can stand up and be counted with the best of them.