Coq au Chardonnay

banner

Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

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.

Preparation time 15 minutes
Cooking time 1 hour

Ingredients

What you’ll Need

  • 1 whole chicken (or 8 chicken thighs)
  • salt and freshly ground black pepper
  • ½ Tbsp butter (plus 1 Tbsp extra, to rub the chicken)
  • ½ Tbsp olive oil (plus extra, to rub the chicken)
  • 4 rashers streaky bacon, chopped
  • 6 baby leeks, chopped (or 1 large onion)
  • 400 g mixed mushrooms, roughly chopped
  • 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 cup chicken stock
  • ½ cup fresh cream (or full-fat natural yoghurt)
  • 1 head garlic, halved down the middle
  • 1 cup frozen peas

To serve

Method

What to do

  1. Preheat the oven to 180 °C, season the chicken and rub with the extra butter and a drizzle of olive oil.
  2. To a large ovenproof pan or shallow casserole on the stovetop, add the butter and olive oil and fry the bacon, leeks, mushrooms and herbs for about 5 minutes, until the leeks and mushrooms have softened.
  3. Add the wine, stock and cream and a good pinch of salt and pepper. Bring to a simmer and leave to bubble away for 5 minutes, then remove from the stovetop and place the whole chicken on top of the vegetables and bacon. Add the garlic, cut-side up, and place in the oven, uncovered, for 1 hour, or until the chicken is cooked through and the skin is golden and crispy.
  4. When the chicken is cooked, remove from the oven and leave to rest. If you would like to thicken the sauce, remove just the chicken, place the pan back on the stovetop and simmer the sauce for 5–10 minutes until thickened. Then stir through the frozen peas and serve the sauce alongside the chicken. Add a scattering of fresh parsley and a squeeze of lemon juice to taste if you like, and serve with creamy cauliflower or sweet-potato mash.

,