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Friday 3 June 2011

Sluttishly Savoury: Coq au vin blanc

A couple of weeks ago, I had a craving for cooking something unhealthy in a pot. Usually when this happens, I whip up a steak and ale stew or some such concoction. But now it's OMGISITJUNEALREADY and the sun is out. It's too warm for stews, even if I want them. So I compromised. I've never tried coq au vin before, but figured it would be just as good with a bottle of white wine. It was indeed. I started with a recipe from the wonderful (but sadly very quiet these days) Glorious Food, but adapted it to suit me and whatever stuff I could find in my kitchen.

The result? Perfect chicken in white wine, that's moist and sweet and boozy all the way through. This is one of those dishes that will fill your house with yummy smells and make your housemates suddenly appear looking hungry. Don't worry, there's enough for sharing.

You'll need:
  • 8 chicken thighs
  • 12 shallots
  • 4 cloves of garlic
  • 150g mushrooms
  • 1 leek
  • 150 Pancetta cubes
  • 1 bottle white wine (I used something mid-range and Australian)
  • 2 bay leaves
  • thyme
  • flour
  • salt and pepper
Make it!
  • Preheat the oven to 150 degrees.
  • Season and brown the chicken thighs on each side and fry up the pancetta to make it crispy.
  • Saute the veg in the same pan with the garlic, and transfer everything into a massive hob-proof casserole dish.
  • Add the wine gradually and simmer. Add flour if it's looking a little thin. Add the herbs.
  • Pop in the oven for about an hour and a half. If you need to, add more flour to the sauce. You can add cream but the sauce is was rich enough for me. Cream might be more of a winter addition.
  • Serve with steamed spring greens in your garden. It's perfect for those nights that are 'warm but only if you're wearing a jumper'.

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