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Lisa Faulkner’s Coq au vin blanc

Go blanc with this refreshing take on the traditional coq au vin.

Serves 4 Total Time 1hr 10 mins

Ingredients

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  • 1 tbsp oil
  • 1 tbsp butter
  • 4 chicken legs 
  • 4 tbsp plain flour
  • 140g diced pancetta
  • 4 banana shallots, halved at the root 
  • Handful small chantenay carrots 
  • 250g chestnut mushrooms, halved
  • 2 garlic cloves, sliced 
  • 250ml white wine 
  • 200ml chicken stock 
  • 1 bay leaf 
  • 1 tbsp tarragon, chopped
  • Mashed potato, to serve

Instructions

  1.  Preheat the oven to 180°C/160°C fan/Gas Mark 4. Heat the oil and butter in a casserole dish.
  2. Coat the chicken in seasoned flour and dust off excess. Fry on both sides until golden brown and set aside.
  3. Add the pancetta and shallots and cook for 3–4 minutes until the pancetta begins to brown.
  4. Add the carrots, mushrooms and garlic and cook for a couple of minutes.
  5. Return the chicken to the pan, add the wine, stock and bay leaf. Bring to the boil, add the tarragon, cover with a lid and pop in the oven for 40–50 minutes. Season and serve with mash.
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