This slow braised chicken recipe makes a hearty tasty stew that is made even better with the wine and cream. Coq au Vin is often cooked in red wine – but this chicken is cooked in white wine with cream and mushrooms. Easy to make, and it will impress your family and guests.
2 Tbsp (30 mL) butter
splash of olive oil
2 onions, sliced
9 oz. (125g) pancetta, sliced into thin strips
2 garlic cloves, thinly sliced
8 chicken thighs – bone in
8 oz (250g) mushrooms, sliced
¾ bottle 500ml dry riesling
1 cup (250ml) cream
salt & pepper to taste
Over medium heat melt the butter and oil together in a large pan.
Add the onions and bacon and allow to fry until the onions are translucent and the bacon has rendered out it’s fat.
Add the garlic and allow to sauté for another 30 seconds before removing the mixture with a slotted spoon from the pan.
Season the chicken with salt and pepper and place in the pan.
Brown the chicken on all sides, then add the mushrooms and fry for another 5 minutes.
Tip the pan up and remove as much fat / oil as possible.
Add the onion and bacon mixture back to the pan.
Pour in the wine and bring to a boil.
Turn down the heat to a simmer and cover; simmering for 25 minutes. (Or until chicken is cooked – you use a thermometer, right?)
Uncover, turn up the heat and add the cream.
Allow to cook for another 5 minutes.
Serve with rice, pasta, crusty bread and veg.
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